Sentences with phrase «aside in separate bowl»

Chop together garlic, parsley and salt and set aside in a separate bowl.

Scoop the apples from the pan and set aside in a separate bowl.

Then, set them aside in a separate bowl.

Process until smooth & set aside in separate bowl.

Remove one cup (150 grams) of the mixture and set aside in a separate bowl to make the streusel topping.

To prepare the vegetables, using a mandolin slicer with the thin slicing blade (as if you were making potato chips), slice the potatoes, mushrooms and onion, and set aside in separate bowls.

Not exact matches

Separate half the mixture and set aside in a bowl, refrigerating until preparation of continued recipes (this will keep undressed in the refrigerator for up to 5 days).

Ingredients: Stir dry ingredients together in a separate bowl: 2 C flour, 1/4 C cornmeal, 1 t salt, 1/4 t baking powder / Put 1 C sugar and 1 C unsalted butter in the mixer / Set aside 2 egg yolks, 1 T orange zest, 1 t orange extract (or 1 t vanilla), 1/4 C finely ground walnuts (optional).

In a separate bowl, stir the vanilla into the sour cream and set aside until needed.

Place in a separate bowl, and set aside.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the paIn a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pain 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Place arrowroot flour and egg white mixture in two separate mixing bowls and set aside.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Place syrup mixture in a separate bowl and place aside to cool for 5 minutes.

Mix strawberry powder with remaining 1 teaspoon of lemon juice in a separate small bowl until ti forms a smooth paste, set aside

Make the fish sandwich: In a separate small bowl, stir together the mayonnaise, marmalade and 1/2 teaspoon of the lime juice, and set aside.

In a separate bowl combine pumpkin puree with ricotta cheese, set aside.

Separate your eggs and place the yolks in with the soaked flour mixture and place the whites in another bowl and set aside.

In a separate bowl mix together sifted flour, chopped nuts and 185g of sugar and set aside.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heIn a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heIn a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from hein the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heIn a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Combine maple syrup, apple cider vinegar, vanilla extract, coconut oil and egg yolks (set aside the egg whites) in a separate medium bowl.

Put the mash into a separate bowl and add in the sauteed cauliflower, but keep a few aside to top off the mash.

Meanwhile in a separate bowl, whisk together mashed bananas, egg, coconut oil, vanilla, and honey and set aside.

In a separate medium bowl, whisk together, all - purpose flour, whole wheat flour, cinnamon, nutmeg, baking soda, salt and set aside.

Peel and chop the carrots into coins and chop the celery the same size and set aside in a mixing bowl (carrots and celery can be together; onions separate).

Shuck the cooked kernels off the cob and set aside in a separate mixing bowl.

In a separate bowl, whisk egg; remove and set 1 tbsp aside for glaze.

set aside in a separate container and rinse the bowl of your food processor.

Add 1/2 cup of the flour mixture to a separate mixing bowl, whisk in the yeast and set aside.

Measure out 1/2 cup of vegetable oil in a separate bowl / cup / mug, cover both in plastic wrap, and set them both aside for later.

Set the jam aside to thicken in a separate bowl for about 15 minutes while you prepare the bars.

In a separate bowl mix together the pumpkin, milk, and cider vinegar and set aside.

In a separate bowl, combine dry ingredients and whisk; set aside.

In a separate bowl, whisk egg; remove and set 1 tbsp aside for glaze.

In a separate bowl or large measuring cup, whisk the buttermilk and pumpkin puree together; set aside.

In a separate bowl, add the flour, oats, baking soda, salt, and pumpkin chai spices together and whisk, set aside.