Sentences with phrase «in a separate pan until»

Meanwhile, heat the milk in a separate pan until just about to boil.

Meanwhile, heat the almond milk in a separate pan until just about to boil.

Not exact matches

«We certainly are not going to put any more capital investments into the U.S. until we see how the election pans out,» Rennehan, chief executive of Oakville, Ontario - based Freshco, which builds and maintains retail spaces for clients such as Apple and Nike, told the Globe in a separate article published this month.

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 completeIn 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 completeIn 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 completein 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

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the paIn a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pain 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Remove from the heat and in a separate non-stick frying pan, toast the desiccated coconut until golden.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved.

Roast in the oven until the skins have started to char & separate from the inner flesh and the peppers have started to collapse, about 25 - 30 minutes (you may need to rotate pans halfway to ensure even roasting).

In a separate pan, quickly steam the broccoli and pepper slices until they are cooked, but still crunchy and bright

Cook chorizo over medium heat in a separate frying pan, breaking up with the back of a spoon until cooked through, about 10 minutes.

Heat the coconut oil in a separate medium sauté pan, and add the turmeric, ginger, and cumin seeds, stirring until the seeds just begin to pop.

While barley cooks, add onions and poblano pepper to separate pan and sauté in coconut cooking spray until translucent.

Ingredients: 3/4 cup sugar, plus more for pan 1 1/2 pounds fresh whole - milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dusting

While you're waiting, heat up the other teaspoon coconut oil in a separate pan and add in the chopped banana with a pinch of cinnamon and sautee for a minute until soft and «caramelly.»

In a separate pan, saute onions in 1 tablespoon olive oil until they're nice and browIn a separate pan, saute onions in 1 tablespoon olive oil until they're nice and browin 1 tablespoon olive oil until they're nice and brown.

In separate sautee pan coated in 1 teaspoon coconut oil, cook peppers and onions until sofIn separate sautee pan coated in 1 teaspoon coconut oil, cook peppers and onions until sofin 1 teaspoon coconut oil, cook peppers and onions until soft.

Meanwhile, in a separate pan, heat oil and stir in chopped garlic, coriander seed, cumin seed and mustard seed until garlic is brown and mustard seeds pop.

Brown chicken on high heat in a separate pan, add chicken to curry mix and simmer until potatoes are tender.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

Reheat caramel: While making ganache, warm remaining caramel sauce in a separate small pan over low heat just until it begins to bubble; remove from heat.

Meanwhile in a separate pan melt butter in a saucepan over medium heat until foaming.

In a separate large sauté pan add JENNIE - O ® Lean Turkey Breakfast Sausage Roll and sauté, breaking up sausage with a spoon and stirring often, until cooked through, about 5 minutes.

Ingredients 1 ounce dried mushrooms * 4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional) Salt2 large garlic cloves, smashed (can leave skins on) 2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1 / 2 cup chopped parsley * If you want to use fresh mushrooms instead, use about 5 - 6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture.

In a separate frying pan, heat the oil until hot, then fry the ginger, garlic, and chile for one or two minutes on medium heat.

In a separate pan, fry the chiles in a little oil, then add the cumin, peppercorns, garlic, onions, tomatoes and green tomatoes until the chiles become sofIn a separate pan, fry the chiles in a little oil, then add the cumin, peppercorns, garlic, onions, tomatoes and green tomatoes until the chiles become sofin a little oil, then add the cumin, peppercorns, garlic, onions, tomatoes and green tomatoes until the chiles become soft.

In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantlIn a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantlin the remaining oil until fragrant, stirring constantly.

In a separate bowl, coat the coconut flakes in the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightlIn a separate bowl, coat the coconut flakes in the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightlin the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightly.

Simultaneously slice the two lemons into halves, remove the seeds and cook face down in a separate frying pan over medium - high heat until golden brown and caramelized.

In a separate pan, sauté the onion in the olive oil until it becomes translucenIn a separate pan, sauté the onion in the olive oil until it becomes translucenin the olive oil until it becomes translucent.

Cook the pearl onions for 5 mins and the peas for 2 mins in separate pans of boiling water until the onions are soft and the peas are just cooked.

In a separate pan, dry roast the cumin and black mustard seed at medium heat until the mustard begins to pop.

Arrange the apple slices in a separate pan and cook over medium flame for 3 - 5 minutes, until slightly softened.

In a separate pan, melt the butter and gently sweat the shallots for 10 minutes, stirring often until very soft, but not coloured.