When the cake gets cold, poke the top with a fork or skewer, pour honey and orange
juice mixture evenly.
Not exact matches
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling
mixture over the tart shell, spreading it out
evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the
juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle
evenly over potatoes, or use a pastry brush and brush each potato with the
mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with
juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
Add orange
juice mixture and stir until oats are
evenly coated.
Stir together the jam, lemon
juice, and salt and then spread the
mixture evenly over the bottom crust.
Stir in the entire peach
mixture,
juice and all, until just combined and peaches are
evenly distributed.
Season fish
evenly with lime
juice and seasoning
mixture.
Pour the date
juice concentrate over the
mixture and mix well so that the
juice is spread across the oats
evenly and sticky chunks start to form.
In a medium mixing bowl, toss the apples and lemon
juice, then add the tapioca
mixture and toss until apples are
evenly coated.
Pour the lemon
juice mixture into the egg
mixture, whisking while you pour, until
evenly combined.
Enough
juices should have been released to let the vanilla bean
evenly distribute throughout the
mixture.
Toss the cabbage / carrot
mixture to
evenly distribute salt, as you toss squeeze the cabbage gently to release the cabbage
juice (this will create a brine).
Stir in egg, orange zest and orange
juice just until
mixture is
evenly moist.
Dividing
evenly, spoon 1/2 cup softened
juice - concentrate
mixture into 8 (3 - ounce) pop molds.
Sprinkle with the lime
juice and epazote, then gently stir the
mixture to distribute everything
evenly.
Whisk together the olive oil and lemon
juice and drizzle the
mixture evenly over the salmon.