Sentences with phrase «cooled add to the bowl»

Not exact matches

Once the asparagus is cooked, leave it to cool for a few minutes before adding it to the bowl.

Then remove the tray, allow it to cool for a few minutes before adding it to the salad bowl.

Once the quinoa is cooked and has cooled for a few minutes add it to the bowl along with the fennel.

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

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 servAdd 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 servAdd 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 servadd 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 servAdd 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

Ladle into individual bowls and allow to cool slightly before adding toppings, so as to leave cultures in creme fraiche intact.

Give the millet to a bowl and leave it cool slightly before adding the cheese and the egg.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Add cooled roasted vegetables to raw vegetables in bowl.

When almost done (tender but not mushy), drain, add salt and set aside to cool / Place in large bowl with the rest of the salad ingredients / Whisk together the dressing ingredients, add to the salad / Toss everything together.

If you're going to add the vanilla glaze, mix the three ingredients together in a bowl (add small amounts of the almond milk at a time, you may not need the full tsp) and wait until muffins are fully cooled to drizzle it on or else it'll just drip off.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Once meat is cooled, add to a large bowl and mix with remaining ingredients (except peppers).

In a small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate rum mixture, stirring until combined.

Place coffee in fridge to cool - Once cooled, in the bowl of an electric mixer, beat together the margarine and coffee until light and fluffy - With the mixer on medium - low, add the sugar in 3 additions, beating well after each - Add the vanilla and beat until uniform and well - combined - Frost cupcakes and top with dark chocolate shaviadd the sugar in 3 additions, beating well after each - Add the vanilla and beat until uniform and well - combined - Frost cupcakes and top with dark chocolate shaviAdd the vanilla and beat until uniform and well - combined - Frost cupcakes and top with dark chocolate shavings

While brownies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer.

Once the quinoa is done and cooled down, add it to a large bowl.

To the large bowl containing the massaged kale, add the cooled quinoa and beets, cucumber, snap peas, and blueberries.

Transfer the cooled ganache to the bowl of a mixer with a whipping - hook, add cream stabilizer whip at high speed, until you get a stable cream.

While the scones cool, make the white chocolate drizzle: Add the chocolate and coconut oil to a small microwave - safe bowl.

The hotter the temperature, the cooler the soup needs to be, so add ice cubes or serve in chilled bowls.

Now remove the bowl from the heat, add the Armagnac and leave to cool.

When they're cool, cut the potatoes into 1 - inch pieces, add them to the bowl as you go.

Add the chopped raw vegetables to the bowl of greens, along with the cooled sweet potatoes, spiced pasta, and the chickpeas.

In a small bowl, beat egg and 1/2 cup crushed pineapple and add to the cooled «stuffing» mixture, mixing thoroughly until evenly incorporated.

Beat egg whites in a large bowl until very foamy and add the cooled cauliflower mixture, Cabot Sharp Cheddar, scallions, and Tabasco, stirring to combine.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

I've found adding a bit of olive oil to the boiling water helped prevent sticking along with transferring the pasta directly to a large bowl of cool water when done.

Alternatively, using a food processor, add in the roasted and cooled cashews and the vanilla bean to your processor bowl and process for 20 minutes or so until a creamy butter forms, scrapping down the sides of the bowl often.

Once cooled, add the dark chocolate and coconut oil to a small bowl and microwave for 30 seconds.

Once the farro has cooled, make the tabouie by adding the tomatoes, parsley, onion and chile to the serving bowl.

Add the cooled butter and vanilla to the sugar in a medium bowl and stir until evenly mixed Add the flour and mix to form a dough.

Once the cake is cool, measure out your icing sugar into a small bowl and zest a small lemon and add it to the icing sugar.

Once cooled, add this mixture to the vegetables in the large mixing bowl and top it with the gochugaru.

Allow roasted chickpeas and tomatoes to cool for ~ 5 minutes before also adding to bowl.

After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.

Once the apples are done, transfer them back to a large bowl and let them cool slightly before adding the cornstarch mixture.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

Directions, final step: Place egg whites in a very clean, dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle in the sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold in 1/4 of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed / Place in a bowl, cover and refrigerate for several hours before serving, or can be made a day ahead.

Add to bowl with bread mixture and let cool.

Once cool, add the herb cream cheese to the bowl and mash together with a fork until fully combined.

When the syrup has cooled, add it to the bowl.

While the doughnuts are cooling, prepare the blueberry glaze by adding the powdered sugar to a small mixing bowl.

Once the shallot mixture has cooled, add it to the turkey along with the breadcrumbs, honey, salt, and a bit of pepper, in a medium - sized mixing bowl.

Add the cooled beets and remaining ingredients to the food processor bowl, and process on high until the mixture is smooth and creamy.

7) Whisk flour, baking powder and salt in a separate bowl 8) Add flour mixture to egg mixture and beat until combined 9) Fold in the chopped almonds and chocolate pieces until evenly distributed 10) Transfer the biscotti dough onto a well - floured, cool, flat surface, and shape it into a log.

Let it cool a bit then add to a big salad bowl.

Pulse until you have a smoothish mixture, then transfer to a bowl and add the rice, breadcrumbs, lemon zest and the cooled mushrooms.

Add to the cooled mixing bowl, making sure not to get any of the liquid in the bowl.