Sentences with phrase «into large»

Pour cream into a large bowl, and place a strainer over the bowl.

Turn out the mixture into a large bowl and sprinkle 3 Tbsp.

2 pounds mixed fresh fish fillets such as snapper, cod, sea bass, swordfish, tile fish, and halibut, cut into large pieces

Pour puree into a large, heavy bottomed stainless steel pot with one cup of sugar, lemon zest and lemon juice.

Gather the dough and form it into a large ball.

When the potatoes are cool enough to handle, carefully scoop the flesh out into a large mixing bowl, taking care to keep the skins whole and intact.

Using a standard size grater, grate the cold butter into the large bowl of dry ingredients, stopping occasionally to flour the butter to keep it separated.

Turn the blender off and pour the mixture into a large ziplock bag, add the chicken to the bag and toss together.

Pour the sugar into a large saucepan.

In a high power blender, blend the berries, protein, and almond milk until smooth, and pour into a large bowl.

Pour the melted candy melts on top of the parchment paper and use an offset spatula to spread into a large rectangle.

Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.

Directions To make pasta, pour the flour and 1/2 teaspoon salt into a large bowl and stir together with a fork.

Add the egg and pulse just until the dough begins to gather into large clumps.

Use a rolling pin to stretch the dough into a large rectangle.

While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.

Sift your flour and baking powder into a large bowl.

Combine blueberry syrup into a large pitcher with fresh lemon juice, and water.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

Pour the mixture through the fine - mesh sieve into the large mixing bowl.

I have found the easiest way to make this is by poaching a whole chicken or putting 2 - 3 packages of chickens legs and / or thighs into a large stockpot filled with water and simmering for a couple hours.

Or pour / spoon the batter into a large ziplock bag, cut off the bottom corner of the ziplock bag, then pipe the batter into the doughnut pan.

To make the coating, simply place all the above ingredients into a large ziplock freezer bag.

Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together.

Press dough together into a large ball.

To make baby macarons, use a # 9 plain nozzle fitted into a large piping bag.

Sift the cake flour, hazelnut meal, cocoa powder, baking powder, soda and salt into a large mixing bowl.

Then place the veggie sliced into a large bowl and pour the oil and salt over the top.

Step 1: Pour all the ingredients (minus the soda water) into a large pot and combine and store in the fridge for 15 mins.

Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.

Strain the popcorn milk through a fine sieve into a large measuring cup, and add more milk until you have 3 cups total.

Once cooled, scrape the squash out into a large bowl.

Pour the mixture into a large mixing bowl and add almond flour, coconut flour, baking soda, and salt, and stir until a thick, sticky dough forms.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

Pour milk and salt into a large pot.

Pour ground hazelnut meal, quick oats, oat flour, sorghum flour, sweet rice flour, flax meal, zest, cardamon and salt into a large mixing bowl.

When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl.

Place the oats, pecans, seeds and coconut into a large food processor and pulse a couple times to mix everything together.

To bake the cookies, preheat the oven to 325 F. Cut the remaining 4 ounces of chocolate into large «chips.»

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

Transfer the pecan mixture into a large bowl and mix with the rest of the crust ingredients.

Cut the butter into large chunks.

Place them both into a large skillet pan and drizzle them with olive oil and a sprinkle of salt and pepper.

Wash the green parts thoroughly and place into a large soup pot together with leftover cauliflower core and stems, cover with water.

The old stables have been transformed into a large dining room that can hold up to 30 people.

Once it is really solid, remove it from the freezer and break it up into large chunks.

Transfer into large ziplock bags once hard and keep frozen until ready to use, within one month.

into a large salad bowl, pour on the dressing and stir well.

To serve, pour the bisque into a large soup tureen or ladle into individual bowls, and garnish with the onions and peppered croutons.

Combine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens.