Sentences with phrase «bowl until ready»

Transfer to a small bowl until ready to serve.

Transfer to a bowl until ready to add to final paella.

Let simmer for 25 - 30 minutes, whisking occasionally, and then transfer to a bowl until ready to use (it will thicken as it cools, which is why you should do this at the beginning).

As each browns, move to a plate or bowl until ready to add to the stockpot:

Not exact matches

Keep the bowl in the fridge until you're ready to eat it.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

I'd highly recommend keeping your sesame ginger salad dressing in a separate small airtight container until you are ready to eat your bowls.

Once brown, take off heat and pour into a heat - proof bowl to let cool until ready to use.

Transfer to a smaller bowl and refrigerate until your cake is completely cool and ready to frost.

Can I prep everything in a bowl and keep it in the fridge until i'm ready to cook it the next day?

The dry ingredients and wet ingredients can be prepared earlier in the day or the night before, and kept in separate covered bowls (dry ingredients on the counter, wet ingredients in the fridge) until you are ready to combine everything together and bake.

Trim the top and the bottom of the artichoke and then cut the artichoke in half, set into a bowl of acidulated water until ready to use.

For the peanut dressing place all ingredients into a bowl, and whisk together until completely smooth and combined; use immediately, or keep in a covered container in fridge until ready to use.

Transfer to a small jar or serving bowl, cover and refrigerate until ready to use.

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency Chill until ready to use Can be sploshed on fish, chicken, lamb and pork

Directions: Whisk everything together in a medium bowl / Adjust salt, pepper and hot sauce to taste / Store in a jar in the fridge until ready to use.

In small bowl, combine ranch dressing mix, buttermilk and mayo, blend well and refrigerate until ready for salad assembly.

Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball.)

Preparation: - In a small bowl, carefully combine the sour cream and the powdered sugar with a whisk until smooth; keep in fridge until ready to glaze your cake.

If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them.

Once ready, dip the tofu strips in additional flour from the third bowl, and then the vegan egg / beer mixture, and fry for 2 to 3 minutes or until golden brown.

Mix all of that in a bowl until it's combined, spread it on a plate, and let it sit and wait for you in the fridge until you're ready to eat:)

Pour the mixture into a small bowl with a lid and set aside until ready to use.

Pour the remaining mixture into a bowl and refrigerate until ready to use (this will be used on the top half of the cake).

Put them in a bowl until you are ready to spread on the rolled out dough.

Put in a bowl of cool water with lemon juice until you're ready to cook.

When ready to serve, you can either add cheese on top of French Fries on a large baking tray and broil until cheese is golden OR you can divide French Fries among individual serving plates / bowls, then top with cheese and microwave until cheese is melted.

Mix all ingredients in a bowl, jar or food processor and store in an air - tight container until ready to use.

Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the mixture between your fingers, if it feels smooth and not gritty, it is ready.

In a small bowl, whisk together AC VINEGAR, LEMON JUICE, AGAVE NECTAR, DIJON, SALT, and PEPPER; slowly drizzle in OLIVE OIL, whisking rapidly to form an emulsion; cover and refrigerate until ready to toss.

Transfer to a small bowl and refrigerate until ready to use.

Spoon into a bowl and set aside until ready.

Combine ingredients in a bowl, mix, and store in the fridge until ready to serve.

- Place the halved tomatoes into a bowl, and add in the cilantro, the lemon or lime juice, a pinch of two of salt and a drizzle of olive oil; toss all ingredients together, and keep in fridge until ready to serve.

Remove half of the glaze to a bowl and set both aside until ready to use.

While the burger mixture is chilling, combine the aioli ingredients in a bowl until smooth, then cover and refrigerate until ready to use.

Preheat oven to 200 degrees celsius Grease baking tray or ceramic roasting pan Mix together spinach, eggs, and garlic in a bowl Season with salt and pepper Spoon mixture into prepared pan and flatten, pressing down with fingers Bake for 15 - 20 minutes or until set Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from pan Wrap slices in freezer wrap and freeze until ready to use

Transfer to a bowl, cover and refrigerate until ready to serve.

When I bring the broccoli home, I like to trim the end of the stalk and store them with the stalk in a bit of water in a bowl or dish until I'm ready to use them.

Move to a bowl and refrigerate until you're ready to use it.

When the oven was ready, I added the fridge - cold wet mix to the dry mix bowl, stirred with a fork until combined, and rolled it out on the baking parchment with the help of a little bit of extra flour.

Once your buttermilk is ready, stir in the yeast and let it sit, covered in a bowl for 10 minutes until it is foamy.

As soon as the potatoes are cool enough to handle, cut them in half lengthways, scoop out the insides (leave in a separate bowl) and leave them in the fridge until you're ready to eat.

When the cake is ready to be frosted, simply pull the bowl of chocolate and butter out of the refrigerator and beat it until light and fluffy using a hand mixer.

In a large mixing bowl, combine QUINOA, CARROTS, BELL PEPPERS, CUCUMBER, ARUGULA, CHERRY TOMATOES, CORN, and PUMPKIN SEEDS; toss to combine; refrigerate until ready to serve.

In a medium bowl whisk together flour with baking powder and salt and set aside until ready to use.

Make the dough: Two hours before the poolish is ready, in a large bowl, combine the water, bread flour and whole wheat flour, and mix until a shaggy dough forms.

When ready to serve panna cotta, whisk heavy cream in a small bowl until soft peaks forms.

Transfer the mixture to a bowl, cover, and refrigerate until the cake is chilled and ready to frost.

combine everything (except the avocado) in a mixing bowl; cover and chill until ready to serve; then add avocado... and devour