Sentences with phrase «at the recipe until»

Love how you kept at the recipe until it met your expectations?

Not exact matches

Nevertheless, stick to the recipe — at least until the next quarterly refresh!

Yes that isn't a problem at all, just make sure that you cook them at 30C or dehydrate them until hard again before you use them for this recipe, as it won't work if the nuts are too soft and wet.

For this recipe, you will also allow it to cool at room temperature about an hour until it is a soft solid.

I actually made these blueberry cheesecake popsicles at the tail end of summer of 2016 and I wanted to wait until they were a seasonal thing again to post the recipe.

Homework Series # 1: Hoppy Red Ale (all - grain) * Note: this recipe is for a 13 Gallon batch * 28 # Great Western 2 - row 3.5 # Briess Munich 2.25 # Briess Caramel Vienna 2.25 # Briess Caramel Munich 2 # Briess 80L.2 # Briess Blackprinz (Mash temp: 149 degrees F; Mash time: 20 min)(Boil Total Time: 60 min; Target IBU: 70) 2.4 oz CTZ 60 min 3.5 oz Centennial 0 min Ferment with W.L. California Ale Yeast at 68 degrees F for 7 days or until complete.

One of my really good friends back in Trini, shared this recipe with me and I practiced many times until I was good at it.

It wasn't until I saw Isa's recipe that I jumped at the chance to try it out.

Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish

I made it just as the recipe stated (except for having 10oz cans of gr enchilada sauce and had to add some red AND forgot to turn the temp to high and didn't notice until an hour and 1/2 in... dinner was at nearly 10 oclock, but WOW!)

Heck, I wasn't even planning on baking this cake at all until a couple of hours ago, but since it can be difficult for me to predict when a baking mood will hit and when I'll have some ingredients on hand that I'd like to use up rather than toss out, it looks like we find ourselves with a freshly baked fall cake as a little bonus recipe this week.

This isn't a difficult recipe, but it is mostly hands on until the final 15 minutes or so when everything bakes at the end.

Close up the oven and bake until just set, it will still be jiggly, about an hour (I am located at about 6000 ft. and have made similar recipes at over 7000 ft. and that's about the time for altitude — if at sea level I would check your cake at about 40 minutes).

I spotted carob chips (which I never even knew existed until you mentioned them in another post) at the store the other day and I will use them when I borrow this recipe.

The recipe indicate to refrigerate the whoopie pies for at least 1 hour until the filling is set.

Hi Sam — Chickpeas and tahini both vary in their stiffness, so I advise in the recipe to «drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.»

I'll feature two more recipes from the book later this week and the giveaway is open until next Sunday May 23rd 2010 at midnight.

«Cream Ice,» as it was called, would appear regularly at the table of Charles I during the 17th century, but it wasn't until 1660 that ice cream was made available to the general public, when the Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.

Place the red pepper (I usually do a few at a time and use the rest in other recipes) on a baking sheet and roast for approx 40 minutes, until charred and very soft.

Elsa is so funny:D By the way, this tuna - tomato recipe reminds me of a dish my mom used to prepare when we spent some weeks at our vacation home; my dad and I used to stay at the beach until 1 pm while my mum was cooking lunch, that often consisted in «riso al tonno» — rice + tomato sauce + canned tuna.

There has been no home recipe until now, courtesy of your dedicated staff at Fiery - Foods & Barbecue.

Print Recipe This sweet / tangy / hot salsa, from Gwyneth Doland's book, Cilantro Secrets (Rio Nuevo Publishers), will occupy hungry guests until the turkey and trimmings arrive at the table.

It was also a good way to control the amount of heat in a recipe, as you can add a little at a time, actually drop by drop, until the desired heat level is reached.

It wasn't until I received this issue of Bon Appetit that I realized something about Bar Tartine: the recipes in the cookbook are written as they are prepared at Bar Tartine in San Francisco.

You're not really supposed to play with recipes like this until you've made them at least once, and vanilla beans can be expensive.

For pizza crust I bake at 375 for about 15 minutes or until set but not browned, then top with pizza toppings and bake according to the recipe you are using.

The great thing about this recipe is that you can make a huge batch of «muffins» at the beginning of the week and refrigerate them until you want to eat them again (which will probably be every morning, because they're so dang good).

Just like the standard recipe, they were brushed with egg wash and sprinkled with coarse sea salt, then baked at 450 Fahrenheit for about 12 minutes, until the pretzel bites were a beautiful golden brown color.

You can actually make this recipe into mini muffins: Just double the ingredients and bake them in a mini-muffin pan at 300 °F (150 °C) for 10 minutes or until a toothpick inserted in the center of a muffin comes out almost clean.

Vegan simple breakfast ideas with recipes I like to start my morning with a beautiful breakfast that would keep me satiated at least until my lunch time.

-- Make sure your ice cream maker is in the freezer for at least 24 hours before starting this recipe — Stir the milk and sugar together in a medium - sized bowl until the sugar is dissolved, about 3 minutes — Mix in the cream and vanilla — Pour the mixture into the ice cream machine and let it run for the manufacturer's recommended time.

You can take this basic lemon chicken recipe and at the end, use about half the amount of lemon and add heavy cream (not half and half or milk) and stir until it thickens and eat it either as a sauce on the side or make a little more and make it a little thinner and use it as pasta sauce.

I must admit, that was my variation from your recipe... I creamed the butter, then added in the sugar until it was light and fluffy, added the eggs one at a time, and then, alternating, added the flour mixture with the milk / vanilla mixture.

Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2 tsp baking soda 1 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 2 oz unsweetened chocolate 8 oz unsalted butter 1 cup hot coffee 1 cup brown sugar 1 cup molasses 4 eggs 1/4 cup chopped candied ginger sift dry ingredients together melt chocolate, butter, & coffee together add brown sugar, molasses, then eggs add ginger & dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.

You really won't believe how easy it is to make your own almond milk at home until you read the recipe below.

The recipe calls for ground up chicken but I just skipped the browning part in the pan, and added the chicken in at the end until it was warmed through.

I love Jill's Fat Tuesday link up and would love to invite you over to also share your recipes at my link up, Healthy 2day Wednesdays every week until Saturday.

The competition to submit a meat - free pie recipe is open now at until midnight on Sunday, 7 February.

Inspired to cook a particular dish, I like to consult multiple recipes, mixing and matching ingredients and methods until I arrive at my own version of the recipe in question.

I did tweak the recipe a little, but basically all you do is stir the ingredients together, let the dough rise at room temperature for about one hour, and then cook on a griddle until golden brown on each side.

I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i slice up lemon wedges and grapefruit slices, lime wedges and whatever fruit i have lying around and make them ahead of time into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass as well - my favourite thing about this is that you can make ahead of time and it is relatively inexpensive

Placed onto a lined baking sheets and baked in a preheated oven at 180C for 17 mins until golden (should have been at a 150C for 35 minutes, but I didn't read the recipe very carefully and only discovered this later).

For some reason I was at a loss this year as to which recipe to use for my Thanksgiving pie... until just today.

First time I tasted it was at the Whole Foods Salad bar and ever since then I have been trying to reproduce it at home, but with no luck, until I stumbled across this Garlicky Kale Salad recipe.

This recipe looked amazing until I looked at the calorie count, and I balked.

* If your coconut oil is anything but a hard - solid at your current kitchen's room temperature, measure out the coconut oil and place it in the freezer until it is set completely before using it in this recipe.

During my time as a pastry chef I developed a rhubarb crumble recipe that went on the menu at one particular restaurant (much to the head chef's disdain, as crumble wasn't considered particularly fine dining) and it became so popular it wasn't allowed to come off until we came up with another best seller!

Just the other muffin recipe, all you have to do to make them is throw everything into the blender, blend until smooth, and stir in the blueberries at the end.

In the interest of making a lot of food from scratch and simplifying meal prep at the same time, one of my most valuable «tricks» is to curate great sauce recipes that can be made in advance and stored in the fridge or freezer until meal time.

The plan... every Saturday starting today, the first Saturday of November, I will post a soup recipe... clear through the winter and probably until at least April when it starts warming up.