Sentences with phrase «into warmed bowls»

Pour the hot soup into warmed bowls and garnish with dried mint, cumin seeds, red chilli pepper slices and sour cream or yogurt.

Ladle the soup into warmed bowls and garnish with cheese shavings.

For each serving, ladle meatballs with some of the sauce into a warmed bowl.

Place the milk into a warm bowl and microwave in 30 second increments until it is steaming, about 1 1/2 minutes.

All winter long I wanted to dig into my warm bowl of comforting porridge in the morning, but now it's time for something different.

Digging into a warm bowl of savory broth filled with oodles of noodles is very comforting — it's no surprise that noodle soup is such a classic comfort food.

Serve immediately into warm bowls, sprinkle fresh dill, a little drizzle of olive oil, salt, and fresh cracked pepper.

Ladle into warm bowls and serve.

And since pumpkin is everyone's obsession this time of year, we figured, why not stir some into a warming bowl of goodness?

And since there is perhaps no better feeling than tucking into a warm bowl of goodness while the weather turns gloomy, cold, and rainy outside, this butternut squash and turkey chili recipe is going to be your new favorite meal to make on special autumn days — whether you're watching a football game, cozying up to a movie, or having a big day at the pumpkin patch or apple orchard.

Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

7 To serve, ladle into warm bowls.

Not exact matches

To prepare the flax egg, in a small bowl whisk 1 tablespoon of ground flax seeds into 3 tablespoons warm water.

It's been so beautifully sunny and warm in England recently, which meant that it was time to really get into summer cooking — beautiful salads, cold wild rice and quinoa dishes, grilled summer veggies with delicious dips, mountains of guacamole with crudités, so many fruit smoothies, raw desserts and bowls of fresh berries.

If you're using masa harina, pour it into a bowl and add 2 cups warm water.

Place the still warm brussels sprouts into a bowl and add the miso - date ghee, mixing thoroughly.

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 serving

Form the dough into a smooth ball, place in a large bowl sprayed with oil, cover, and set in a warm place to rise for an hour or until doubled.

Remove crock from slow cooker, if possible, and remove to a wire rack to cool for 20 minutes before scooping into bowls and serving warm.

As early mornings grow darker and the inevitable first frost arrives, I find myself easing into these cooler days with warm bowls of cozy oatmeal for breakfast.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Season with salt and pepper, divide into serving bowls, garnish with toasted pine nuts and serve warm.

After you are done cooking the quinoa, place it into a large bowl (while it is still warm) and stir all of the ingredients other than the coconut into it.

I remember sitting there watching him pound bread stick after bread stick, as he dipped each bite into a bowl of warm alfredo sauce.

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)

Each fall, as soon as the Santa Anna winds subside here in Los Angeles and brisk weather arrives, I think about my autumns in New England and want to cuddle up with a warm bowl of fruit crisp, with vanilla ice cream melting into the tangy filling.

After that pour the prunes and their cooking liquid into a bowl and stir in the Armagnac while they're still warm.

If you're craving sunny days and a warm breeze as much as I am, I hope this bowl sends a ray of sunshine beaming into your kitchen.

Put your un-raised bread into the warmed oven with an oiled piece of parchment on top and a bowl of water in the oven with it, then let it rise according to directions.

Add 1 cup of the warm water into a mixing bowl with the yeast and agave.

I like how it warms cushions on the couch in the morning, streams into my breakfast bowl at the kitchen counter not long after that, and then beckons me to the office through our west - facing window later in the afternoon.

Place the bowl in large pot of simmering water and heat the sugary egg whites, occasionally stirring with a whisk, until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.

Pour into a heatproof jar or bowl and let cool until only slightly warm (should still be pourable).

Directions: Soften a piece of matzo with warm water, until it begins to bend; break into 2 - inch pieces and place in a large bowl.

Spoon the warm pudding into small bowls and serve immediately with a generous dollop of whipped cream.

Stir the yeast and sugar into the warm water, then combine this in a bowl with the other ingredients.2.

Transfer dough to a large greased bowl and cover with plastic wrap and place into the warm oven to rise until doubled, about 1 hour.

Our trick for rising was to put the bowl of dough into a large foam cooler that had a pan of warm water on the bottom and covered the cooler to keep the moist warmth in.

At the end of the 3 hours, ladle about 1/2 to 1 cup of the warm milk into about 1/2 cup starter in a bowl and gently whisk together.

A spicy, gingery, warm bowl of soup is just THE best it is awesome that you are also into those strong flavours.

One more note: I transferred the warm mixture into a heavy glass mixing bowl before putting it into the freezer.

Transfer 5 - grain porridge into your serving bowl (s), pour over remaining warm milk.Top with chopped walnuts, sliced banana and / or berries if you wish.

Pour the warm milk into the bowl with the yeast and sugar and whisk to combine.

Put the warm water, warm milk, or whatever the recipe says to use when proofing the yeast into a bowl.

There is just nothing like a big bowl of warm oats on these cooler mornings as move into winter... Can't wait to give this spin a try... Best of luck at your book signing!

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Heat just until warm (do not bring to a boil) then off the heat and pour the mixture into a large mixing bowl.

Into warm pasta bowls, ladle about two cups of the hot lentil soup.

Keep soup warm, and serve a couple of ladles into each bowl, add a handful of the raw zucchini noodles on top.

Pour 1 3/4 cups very warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.