Sentences with phrase «in a covered pan at»

Not exact matches

I loosely covered my pan with foil at the 30 minute mark in baking to prevent overbrowning.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Then remove the cheesecake pan from the roasting pan, cover, and let chill in the fridge for at least 4 hours or preferably overnight.

Add the broth, put the stuffing in the pan, and hold at room temperature, covered, up to 1 hour before baking.

In a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heaIn a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heain enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heat.

If you baked the cheesecakes in a paper lined muffin tin, cover the pan and refrigerate for at least 2 hours.

Cover the cheesecake pan and chill in the fridge for at least 4 hours or preferably overnight.

* Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature.

I think if you placed it in a pan as directed and then covered the pan with foil and baked at 350 for 30 to 40 minutes or until the chicken is done it should work.

Then stick it in the fridge and leave it alone for at least a few hours, up to a whole day»), should I / we / the - people - who - love - bread cover the dough once it's in the pan before putting it into the refrigerator?

If baking in a meatloaf pan, cover with foil and bake at 350 degrees for about an hour, or until cooked through.

So to make the water bath, we wrap the outside of the spring form pan in aluminium foil at least twice so that all the sides are covered.

Once the cheesecake is room temperature, cover the pan with foil and let set in the refrigerator for at least 4 hours or preferably over night before serving.

Cover each pan with plastic wrap that has been lightly floured and let proof at room temperature for 1 - 2 hours or until almost doubled in size.

(At this point you can cover the pans with plastic wrap and refrigerate overnight, or place in freezer bags and freeze for up to 1 month.)

Note: Can be made 1 day ahead, stored in pan covered with plastic wrap at room temperature.

Once cooled, cover the pan with plastic wrap and place in the refrigerator for at least 3 hours before serving.

Remove pan from oven and let lamb rest, covered, in liquid at least 30 minutes.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

I made 2 lemon braids yesterday and let the ball of dough rise overnight covered tightly in a glass bowl - I had some Mascarpone leftover so I used that instead of the cream cheese - I made my own lemon curd - I was able to form the dough in a parchment paper lined 10x15 sheet pan - it made it easier to arrive at the 10x15 shape - it was a success at my family gathering - everybody had seconds - GREAT RECIPE - Thank you.

Cover with greased plastic wrap and leave to rise for another 30 - 40 minutes, until reaching the top of the pan, just slightly above the rim in the center at its highest point.

* At this point, you can cover the pan with plastic wrap and refrigerate overnight to bake in the morning.

When all of the dough has been used, cover the pan in a damp towel or plastic wrap and again, set in a warm place for at least 90 minutes until increased in size by at least 50 % again, filling the pan that they are in.

Pour contents into a 8 x 12 ″, or similarly sized, pan / Carefully place in a secure, level spot in the freezer / Freeze for 1 — 2 hours / Remove from freezer and scrape, smash and stir mixture with a fork, breaking into small icey bits / Return to the freezer and repeat this process three more times, every 30 minutes / Granita should be done at this point, coarse bits of ice, about like a snow cone / Place granita in container, cover and freeze until ready to use.

Spoon in just 1 tablespoon of amaranth at a time, covering with a lid and swirling the bottom of the pan gently over the flame so that nothing burns.

Cover pan with plastic and let rise for 2 hours at room temperature then place in fridge to chill overnight (or you could bake them at 350 ˚F for just over 30 minutes).

Dip donuts in pan of ganache, one at a time, until tops are covered; sprinkle with chopped hazelnuts

Cook it at 235 until it looks good, then put it in an aluminum pan, pour a beer over it and cover it with foil.

I reheat small portions in a microwave on med - hi or cover a pan of larger portions in the oven at 325 °F.

Right now there are two options, 1) you can place the sliced banana onto the peanut butter, cover the sandwich and eat it cold, OR 2) melt a teaspoon of yogurt spread or margarine in a frying pan and add the banana slices one at a time so they are spread out then dust with cinnamon.

This techniqueof steaming fish in a covered roasting pan on the grill works for many reasons: It's a gentler method that gives you more control over the delicate flesh; you never have to flip it, so it stays intact; and if you treat your grill as a giant heat source, you can just as easily cook several fish at a time.

Put the dough in a loaf pan (8 × 4») covered with parchment paper and let it sit on your kitchen counter at least 2 hours.

1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuIn a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature

When ready to use, arrange the rolls in a lined pan, cover with plastic wrap, and thaw overnight at room temperature (8 - 12 hours).

For example, if Christmas Day falls on a Monday, on Sunday night, arrange rolls in a parchment lined pan, cover with plastic wrap, and thaw overnight at room temperature (8 - 12 hours).

When you've formed your loaves, place them in oiled bread pans, cover and rise to double again, then bake at 400 degrees until the loaves are golden brown and sound hollow when tapped.

Cover the pans with a clean cloth and let the dough rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meIn a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Put everything listed above in your large pot, then cover with purified water leaving about a two inch margin at the top of the pan.

Let cool in pan on a wire rack, then cover and refrigerate until firm, at least 1 hour.

Allow bars to cool completely in pan at room temperature for about 2 hours and then place covered in refrigerator for at least 30 minutes before serving so they're not too soft.

Pour the batter into the cake pan and bake for 50 - 60 minutes, or until a toothpick inserted in the center comes out clean (cover with foil at the end if the top is browning too fast).

Cover the pan and place in the fridge for at least one hour (or overnight).

At times, Hyundai's display at the SEMA Show felt like an ode to Stance Nation — a soverign land that rings with the sound of chassis scraping earth, where all the roads are covered in the detritus of cracked oil panAt times, Hyundai's display at the SEMA Show felt like an ode to Stance Nation — a soverign land that rings with the sound of chassis scraping earth, where all the roads are covered in the detritus of cracked oil panat the SEMA Show felt like an ode to Stance Nation — a soverign land that rings with the sound of chassis scraping earth, where all the roads are covered in the detritus of cracked oil pans.

Long Haul Bow Tie Vehicle: 2003 Chevy Silverado 2500HD 4X4 Owner: Shaughn «Shoggin» Reid Location: Drove 8,600 miles from Los Angeles to Pitman, New Jersey Chassis: Stock hydroformed GM frame rails Engine: LB7 Duramax turbo diesel, AFE air filter, Optima batteries, Edge Hot Juice programmer, So Cal Diesel tuning Drivetrain: Allison transmission, ATS torque convertor, ATS transmission pan, Amsoil transmission oil, polished aluminum rear driveshaft, 14 - bolt rear differential, Oasis cover, Amsoil gear oil Suspension: Front RCD 6 - inch lift, RCD lower control arm drop brackets and steering knuckles, fabricated chromoly upper control arms with uniballs and dual shock mounts, fabricated shock hoops, custom sway bar links, Deaver leaf springs in the rear, 5,000 - pound air bags, long shackles, Bilstien 7100 reservoir shocks, dual ProComp Explorer ES9000 shocks Steering: PSC power steering pump, 0.75 in.

Press the stuffing gently and loosely into a pound cake loaf pan, cover loosely with tinfoil; poke a tiny hole in the foil to let steam escape, and bake at 350 F for about thirty minutes, longer if you want the stuffing more crispy.