Sentences with phrase «half over the chops»

Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients.

In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour over the chopped chocolate.

While you can make ganache by pouring hot cream over chopped chocolate, for this recipe you melt the chocolate right along with the cream.

Pour the hot cream over the chopped melted chocolate and let it sit for a minute.

To make ganache, heat heavy cream until warm and pour it over chopped chocolate.

Pour the cream over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.

Pour the cream over the chopped chocolate, wait a minute, and whisk until uniform and shiny chocolate ganache is formed.

knock back the dough, sprinkle over the chopped walnuts, and then gently mould the dough into a long oval baguette shape.

In the Spring of 2017 while sprinkling balsamic vinegar over chopped romaine lettuce, I wondered if anyone had published on the bactericidal effect... Continue Reading

To make the dressing, pour the raspberry vinegar over the chopped shallot and let it macerate for a few minutes.

For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.

Spoon sauce over chops.

Pour the hot heavy / double cream over the chopped dark chocolate.

Drizzle the dressing over the chopped salad ingredients and toss gently to coat everything with the dressing.

Pour the boiling cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.

My favorite ways to serve were over chopped romaine or quinoa.

Pour over the chopped nuts and let cool for a couple of hours (optionally, spread chopped nuts also on top, after about 15 minutes).

Pour the remaining pan ingredients over the chops and insert the rosemary sprigs into each chop.

Reduced the extra marinade just a little to spoon over the chops.

Pour the dressing * over the chopped vegetables and feta cheese, refrigerate for several hours.

Bring heavy cream to the brink of a boil in a small saucepan on the stove, then pour over chopped chocolate.

Heat the cream to just a boil and pour it over the chopped chocolate in a bowl.

Heat the cream to a boil and pour it over the chopped chocolate.

Pour over the chops, turning the chops once to coat both sides.

Heat cream almost to a boil, pour over chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.

When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Pour hot cream over chopped dark chocolate, and let it sit for a few minutes while chocolate softens.

The dressing is then poured over chopped tomatoes, goat and feta cheese, and additional chopped basil.

The skillet is a chronic meal as is, but feel free to serve it over brown rice or quinoa for a whole grain boost, or over some chopped romaine for crunch and extra greenery.

Sprinkle over some chopped green onion, parsley or cilantro and you're good to go.

2 - Prepare espresso / coffee and in a medium sized bowl, pour hot coffee over chopped chocolate.

In a heat safe bowl, pour cream over chopped chocolate.

Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth.

Measure out 3 tablespoons and pour over the chopped chocolate.

Pour the cream over the chopped chocolate, wait about a minute and whisk until uniform, shiny ganache is formed.

Once the mixture comes to a rolling boil, pour over the chopped chocolate in a large bowl and whisk smooth.

We both got a starter, I went for the carrot broth infused with star anise and tarragon which was served over chopped peas and some grated carrot bound with mint, chervil and olive oil.

Heat the coconut milk until warm and pour over the chopped chocolate.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Pour over the chopped dark chocolate and coconut oil and let it sit for a minute.

Pour over chopped chocolate and let sit for 5 minutes.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Pour the warm cream over the chopped chocolate and let sit for 2 to 3 minutes or until the chocolate begins to soften.

Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy.

Sprinkle half the rosemary over the chops and the rest over the potatoes.

Pour the hot cream over the chopped white chocolate and let stand for 1 minute.

Heat heavy cream to just barely boiling, then pour over the chopped chocolate and let sit for 5 minutes, or until mostly melted.

Ganache: (gaw - nawsh) Typically made by heating heavy cream and pouring it over chopped chocolate.

To decorate, melt chocolate in a double broiler, cover figolli with chocolate and sprinkle over some chopped pistachio nuts or coconut.

Remove them from the skillet using tongs or slotted spoon and stand them side by side over the chopped vegetables in the pot.