Sentences with phrase «chilled large bowl»

Mix beef, capers, parsley, oil, cherry pepper, and shallot in a chilled large bowl; season with salt.

Topping: In a chilled large bowl, with the whisk attachment, beat the whipping cream and sugar until stiff peaks form.

In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth.

When you're ready to make the whipped cream, chill a large bowl (or the bowl of your standing mixer) for 10 - 15 minutes in the refrigerator.

Not exact matches

In a large bowl combine chilled mayonnaise (I didn't use quite all of it) with crabmeat, peppers and onion, and toss until just mixed.

Put the pudding in a large bowl and refrigerate until chilled.

Quick - chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

Rinse under cold water until well chilled; transfer to large bowl and set aside.

3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.

Cover with a large bowl or tent with foil and chill.

While the choux cools, pour heavy cream into a large, preferably chilled bowl, and beat with a mixer on high speed until soft peaks form.

Toss all ingredients together in a large bowl and chill for about one hour for flavors to combine.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Transfer to a large bowl of ice water and chill until cold, about 3 minutes.

Cucumber Sauce: Mix all of the ingredients together in a large bowl, with salt and pepper, cover and chill.

While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt.

Simmer for 10 minutes, turn off the heat, and use a slotted spoon to transfer the cooked eggs to the large bowl of ice water to chill.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Serve chilled on a large platter or bowl.

For the Whipped Cream: In a large chilled bowl, add heavy cream and beat with a whisk until soft peaks form.

Transfer to a large heatproof bowl and chill 15 minutes.

Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.

Combine all of the ingredients in a large bowl and refrigerate for one hour (or until chilled) to overnight.

To chill the juice, set the bowl in a larger container of ice water or refrigerate.

Once the cake is chilled all of the way through, remove it from the fridge and VERY carefully submerge the base of the cake pan in a large bowl or sink filled with hot water.

Place half of the Romaine in a large, chilled salad bowl.

For the Coconut Whipped Cream: Remove the can of coconut milk that has been chilling in the refrigerator overnight and scrape the coconut cream that has risen to the top of the can and remove to a large chilled bowl.

For the Whipped Cream: In a large chilled bowl, add heavy cream and whisk until soft peaks form.

Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.

Put all the ingredients for the salmon mixture in a large mixing bowl and mix until evenly combined; Place that in the refrigerator to chill for at least 2 hours.

If you are ready to assemble immediately then place the bowl of lemon custard into a larger bowl filled halfway with ice water to make an ice bath to chill it for about 10 minutes, stirring the cream often, or refrigerator for at least 30 minutes.

Transfer claw and tail meat to a large bowl and chill, covered.

Scoop out chilled coconut cream into a large bowl, then whip with a hand mixer.

pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).

Transfer the quinoa to a large bowl and chill.

Toss kohlrabies and salt in a large bowl to coat; chill, tossing occasionally, 30 minutes.

Strain through a coarse - mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.

Stir rice mixture and cream in a large bowl until no lumps remain; cover and chill at least 3 hours and up to 6 hours.

Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form.

While the dough is chilling, toss together all of the filling ingredients in a large bowl.

Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1 hour.

Mix yogurt, chia seeds, and agave syrup in a large bowl; cover and chill at least 12 hours.

Place the chilled coconut cream in a large bowl and mix with a electric mixer until texture is like that of whipped cream

In a large bowl combine chilled butter and Carbquik ™ and mix well.

Place a large mixing bowl and the metal beaters from your hand mixer in the freezer to chill for 10 minutes.

Mix all ingredients together in a large chilled serving bowl.

In a large bowl, combine the chocolate coconut mixture and the cashew cream, mix until the ingredients are well incorporated, then cover and place in the refrigerator for a few hours to chill.

While the dough is chilling assemble the ingredients and equipment needed to make the filling; pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground allspice, nutmeg, pure vanilla extract, cream cheese, 2 egg yolks, 1 egg, salt, a saucepan, spatula, wooden spoon, 2 small bowls, 1 large bowl, a grater, and gel food colors (orange and green).

Strain into a large bowl (want a soupy mixture without any texture) and let the mixture chill in the fridge for at least 2 hours or overnight.

In a large bowl mix pasta, dressing, mushrooms, fresh and sun - dried tomatoes together and chill for at least an hour or two.