Sentences with phrase «chill time doing»

There's a ton of awesome stuff to do in the city, and since you probably have an awesome and more chill time doing it with your established friends, you're not likely to risk doing anything fun on your list with a potentially lame stranger.

Not exact matches

Some of the highlights on the plastic bucket's bucket list were to bask in the bright lights of Times Square, chill to jazz music in New Orleans, be sleepless in Seattle and do the wave at a sports game.

What can you do to take advantage of this great time of year before winter sends seasonal chills through the real estate market?

If God isn't that reasonable, well, I'll enjoy my time chilling with Nietzche, Buddha, some of my good friends, a few favorite professors, my therapist, my favorite aunt and uncle, Gandhi, some of our founding fathers, and all of those other folks who do not subscribe to Christianity or don't follow it to the letter.

It's not huge but that is fine for that means it doesn't cost a fortune in cream cheese, nor chilling time, nor calories.

Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking - perfect edges every time!

(Sorry mom, lol) I really appreciate that they do not need chilling, a real time saver.

The business of chilling the bok choy is a red herring: if you time things correctly the bok choy is done at the end of the oven time and you can drain and serve it directly.

Don't worry if they aren't perfectly round — at this stage the filling is super gooey and hard to work with, you will form them into balls after they have spent some time chilling.

Finally, the dough will be a bit crumbly after chilling, so when it's time to form the cookies into balls, let the dough warm up a bit first — much like you would do with a pie dough.

Chocolate drop cookies that don't need chill time!

It highlights the flavour and spices of pumpkin pie but it doesn't involve the fussy and time - consuming aspects of chilling and rolling out a pie pastry crust.

This is the perfect dessert for summer because they don't require any oven time, just whip up the crust in a food processor and the filling in a blender, put them together and pop them in the fridge for a few hours, and then enjoy them chilled.

This recipe is ready in no time since we don't need to chill our cookie dough.

I don't understand why this happened, but we liked it enough to try again & this time stick to the instructions about chilling 4 hours.

You can serve them warm with an intense sesame peanut sauce, or you can serve them chilled, as we'll do here, for a lighter meal that's perfect for lunch this time of year.

Note that I did not include chilling time in the prep time for this.

I didn't refrigerate before rolling the dough into a log so I refrigerated it after it was rolled up and then sliced it after 10 minutes of chilling time.

It was chilled and placed in the freezer well beyond the recommended time, but that didn't seem to help.

Next time you're at home for a while chilling or eating or working on whatnot, do me a favor and turn your oven to 400 and bake a couple sweet potatoes.

It was quite a wet dough, did not specify any chilling time and I could not get it to roll out without sticking like crazy to my well - floured surface.

- NOTE: Prep time listed is hands - on time and does not include chilling time, which is at least two hours.

These are also insanely easy, it's all pretty much done in the food processor and there's zero chill time needed.

The first time I made them I did chill them and it worked so much better to bake them without.

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

Taking the time to do this extra chilling will ensure super flaky crust.

It does get softer sitting at room temperature for a long time, but when it is chilled, it's very easy to slice through.

This does require chill time before you serve it so make sure to account for that but other than that, it comes together quickly and easily!

Chocolate Mousse Cake does take time — the cake base has to cool and there's a long chill once the mousse layer is added — but none of the steps are difficult at all.

This recipe is quite simple in concept but it does take a bit of time, including the chilling time.

The recipe takes less than 10 minutes to prepare and doesn't need any time chilling, unless you want to.

I let each layer chill for 30 minutes, during which time I whisk 1/3 cup sour cream into the other half of each clear layer's color, then pour the next layer over the back of a large serving spoon, so it doesn't disturb the first layer.

And quite frankly I don't really have time right now but this one was chilling in my draft folder for that very same 1.2 trillion years SO IT IS ABOUT DAMN Ttime right now but this one was chilling in my draft folder for that very same 1.2 trillion years SO IT IS ABOUT DAMN TIMETIME!

This Chilled Avocado & Roasted Poblano Soup does require some time in the fridge to chill, so keep that in mind!

I don't have enough time to chill it in the fridge!

Using chilled (or leftover) mashed potatoes to make these crunchy croquettes helps the mixture hold together, as does the additional chilling time before frying.

NOTES: Cook time does not include the amount of time needed to completely cool the cake layers or chill the coconut cream.

If freezing then this is the time to do so — chill dough in the fridge until firm.

It stays fresh and nice up to three days in a tightly covered container in the refrigerator, but do take it out an hour before meal time to take the chill off.

I didn't bother chilling it - saved time and it didn't shrink.

I mean who spends over 4 hours making fries?!! But most of it is time you are chilling, waiting for the beef to slowly braise in the oven (a step you can also do the day before if you want to).

Serves 4 (main) to 8 (appetiser or side) Dough: 3 hours Filling: 1 hour + cooling (during the dough prep time) Baking: 30 minutes Notes: If you want to spread the dough - making out over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it tightly so it doesn't dry out.

If you don't have time to chill, use ice cold water to dilute the yogurt with.

Chilling time is also lessened to just a couple of hours, so you don't have to wait for forever until you can take a bite of your creations.

Once it has doubled in size chill the dough for 30 minutes (the dough can be refrigerated for several days, if you need to do this ahead of time).

Prep time does not include coconut milk chill time for the coconut whipped cream.

To give the salt time to do its thing, we even go as far as to chill the halibut in the fridge for half an hour after seasoning it.

pork tenderloin on a rimmed baking sheet (if you have time to do this in the morning, great; chill pork until dinner).

And as for the 10 minutes of freezing time for each batch mentioned in the directions below — do not skip this step unless you want burnt, crumbly edges on your cookies, the chilling is super fast and worth it I promise.

These are a little tricky to hold together so the flax will help but I find chilling the mixture prior to forming and heating the patties helps as well as turning them out on to your dinner plate so they don't need to be transferred too many times.