Sentences with phrase «colored lights until»

I used the big colored lights until we bought an artificial tree two years ago with white lights.

Not exact matches

Stir the seeds constantly until they release their aroma and turn a light brown color.

Cook over medium high heat until the syrup turns a light amber color (or 300F if you have a candy thermometer).

Eventually you will be able to pick up the ball of candy, and, with buttered hands, twist and pull the candy for a good 10 minutes or until it begins to turn lighter in color.

Melt the butter in a large sauté pan over medium heat, and continue to cook until a light brown color.

Add the garlic, oregano and crushed red pepper, and continue cooking until the onion is light golden in color, stirring often so the garlic doesn't brown.

Bring to a boil over medium - low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes.

Roasting entails taking fresh strawberries, tossing them with light corn syrup (can also use golden syrup, liquid glucose, honey, or agave), and baking them until the color of the berries intensifies and they soften and release some of their juices.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

In a stand mixer (or using a whisk or hand mixer), beat egg yolks, agave syrup or honey, vanilla extract, and vanilla seeds until light colored.

Add the egg and vanilla and mix for several minutes until light, fluffy and a pale yellow color.

In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutes).

Heat oil in a pan and take few bitter gourds (which you made ready to make fry) and fry it for both the sides until you get light brownish (golden) color.

Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant - read thermometer inserted into the mixture registers 160 °F, about 1 minute.

Meanwhile, in a large bowl, beat together the room temperature butter and sugar until smooth and light in color, about 5 - 6 minutes.

Once it starts to cook flip to the other side and cook for few minutes or until light golden in color and lightly crispy in texture.

The butter and sugar should be creamed together until the butter is lighter in color and fluffy.

In a separate large mixing bowl, beat butter until it is fluffy and lighter in color.

Place measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 5 minutes.

Also, I furiously whisk the eggs with the brown sugar until the mix is lighter in color.

In a large mixing bowl, cream the butter sugar and light brown sugar until light in color and fluffy, 3 to 4 minutes.

Set the bowl aside.Place the sugar in a heavy bottomed pan and cook until the sugar until it has caramelized to just a shade lighter than the desired color.

Add them to the hot oil in a single layer and cook, turning frequently, until they develop a light golden color and turn opaque, about 1-1/2 minutes.

2 Beat the butter and sugars together for about two minutes with an electric mixer at medium speed or until well incorporated and light in color.

Whisk the oil, sugar, salt, and egg together vigorously until lighter in color and fully homogeneous.

In the bowl of a stand mixer with the paddle attachment, beat the softened butter and the sugar on medium - high for 5 minutes until pale in color and light and fluffy, stopping to scrape down the sides of the bowl half - way through.

Add the honey and keep the almonds moving around the pan until a light caramel color is reached.

Cream together the butter and sugar in a large mixing bowl until light and fluffy and almost white in color.

Turn the oven down to 350 °F and bake another 20 - 25 minutes until the gougères are light golden in color.

Whip at high speed for 3 - 4 minutes until very fluffy and light in color.

When all of the sugar has been added, increase the mixer speed to high and beat for 8 minutes, until lighter in color and smooth and creamy.

Creaming butter is basically beating it together until it is lighter in color.

Prepare the cake batter: Combine the eggs and sugar in the bowl of an electric mixer and beat on high speed until light and lemon - colored, 5 - 8 minutes.

Repeat beating for 30 seconds, and resting for 3 minutes if needed, until mixture becomes light in color.

Return to the microwave and cook on high for an additional 3 minutes, or until the candy turns a light golden color.

Using the same lard in your frying pan, in medium heat, re-fry the jalapeno for about 2 minutes per side, until the egg is cooked to a light golden color and until it's a little crispy around the edges or the cheese starts to melt out of the jalapeno.

You simmer it for 15 minutes until light amber in color, and thickened a bit, and finish it off with some course flaky salt for balance.

Bring to a boil, reduce heat, and simmer for 15 - 20 minutes, stirring often, until light amber in color.

Saute the apples tossing gently for about 6 - 7 minutes until they are tender, but not mushy, they have a glistening light brown color the juices are reduced.

In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes.

Add the carrot and daikon, season the soup with the mirin and light - colored soy sauce, and continue to sim ¬ mer for 2 or 3 minutes, or until the vegetables are firm but tender and the flavors are melded.

In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 - 4 minutes).

Cream the vegan butter or coconut oil with the brown sugar in an electric mixer until lighter in color and texture.

Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).

Beat on high speed until the mixture is very light colored, fluffy, and has cooled to body temperature.

Toss and stir frequently until the coconut turns a light brown color and becomes fragrant.

In heavy - bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes.

This Cherry Cake has a sponge - like batter that is made by first beating the eggs with the sugar until very thick and light colored.

Add the granulated sugar and the brown sugar, and beat on medium speed until fluffy and light in color.

Cook until tender and light golden in color, 2 minutes per side.