Sentences with phrase «leave covered until»

Remove from heat, and leave covered until you're ready to serve.

Remove from the heat, add the spinach and basil and leave covered until wilted.

Not exact matches

Mix Kale with the Avocado, lime, and cilantro until every leaf is covered in Avocado.

At first, as children before puberty, they were not ashamed — until the reality of their condition became manifest and they were ashamed and naked — even attempting to cover up with fig leaves.

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

Heat 100 ml of water until boiled and pour it on the dried plums, cover them with a lid and leave them for 5 to 10 minutes in order to swell.

Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don't leave the grill at this point because flare - ups may occur; if they do, move the chicken away from the flame).

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Proof, covered, at room temperature for about 2 hours, or until a finger pressed into the dough leaves an indentation that recovers very slowly.

Cover and leave crabcakes in the breadcrumb pan until it's time to sauté.

These biscuits couldn't be any easier and if you wait to cover the leftover bisuits until they have completely cooled off, they save really well (the melted butter dries and doesn't leave them soggy).

Add lentils, broth, water, bay leaves and lemon zest, bring to boil, cover, reduce heat to simmer and cook 45 minutes to 1 hour or until lentils easily mash between your fingers.

Cover (leaving lid open a crack if necessary) and simmer on the lowest heat for about 2 1/2 — 3 hours, stirring occasionally, until the meat is very tender.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers.

Cover with a plastic wrap and leave to ferment until doubled in volume, about 3 hours.

Cover with a clean tea towel and leave in a draught free place to prove until doubled in size.

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)

I covered the top with foil so it wouldn't get any more brown and left it in for what seemed like forever, until it finally reached 210.

Cover with clingfilm and leave to rise for 1 - 2 hours, or until doubled in size.

Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight — except on very warm nights — and it turns out thick and silky in the following morning; refrigerate for a creamier texture) Serves 4

Place the dough in an oiled bowl, cover with plastic foil and leave at room temperature until doubled in volume.

If using a mixer leave the dough ball in the bowl, if kneading by hand form the dough into a ball and place back into the bowl then cover with a tea towel and leave to rise for 30 minutes or until the dough has double in size.

Put the dough into the bowl, cover bowl with cling film and leave to rest until it has double in size, around 1 to 1 1/2 hours.

Cover with plastic wrap and leave at room temperature until doubled in volume.

Cover the jar or bowl loosely with a lid or cling wrap and leave the culture to ferment until it triples in bulk, 4 - 12 hrs at room temperature.

Cover with a clean, damp cloth and leave to rise until doubled in size (about 1 hour).

Once kneaded, the dough is placed in a lightly greased bowl, covered with a clean kitchen towel, and left to rise at room temperature for one hour, or until it doubles in size.

Cover and leave to rise for another 2 - 3 hours, until doubled in size.

Proof, covered and at room temperature, for 2 — 3 hours, until the indentation left by a fingertip springs back slowly.

Spoon about 1/3 of the frosting onto the center of the cake - half and spread with a knife or spatula until you cover the top of it evenly, leaving about 1/2?

Cover loosely with oiled plastic wrap, and let rise at cool room temperature until it has almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.

Add chard leaves and saute until reduced, about 2 minutes, covering the pan if necessary to let them steam.

Only one thing I'd do different - my chocolate covered espresso beans were rather large, and next time I think I'll leave them out until the cookies are dropped onto the pan, and press a single bean into each cookie.

Place in a greased loaf pan 9 «x 5», cover with cling film and leave to rise until doubled in size, about 2 hours.

I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and nut butter frostings until the end.

Place the dough in a large bowl, cover with cling film and leave in a warm place to prove for 1 hour until well risen, spongy and nearly doubled in size.

Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly.

Place in a lightly oiled bowl and cover with plastic wrap and a large clean kitchen towel, leave in a warm draft - free place until doubled in bulk, approximately 2 hours.

Cover the pan with a lid and let the rabe and sausage simmer for about 7 - 10 minutes, stirring occasionally and until the rabe leaves are wilted.

Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again.

Pack it really tight to leave out all air, keep packing until the jar is full of veggies and the veggies are covered in juice (important).

Leave the cover slightly open until a light smoke develops (about 10 minutes or so) then slide the cover completely closed and smoke the chops for 30 minutes while preheating the oven to 400 degrees F. Serve with garlic mashed potatoes and sautéed green beans.

All you have to do is shred whatever vegetables / fruits you want to ferment, salt them with either salt or salty brine until they are covered with water, weigh them down, and leave them be for a few weeks while they magically transform.

Cover and refrigerate until well chilled (best to leave chill overnight).

Brush the tops of the rolls with the melted butter, cover loosely and leave to rise until doubled, 30 - 40 minutes.

Leave covered, stirring frequently, for about 10 mn or until translucent.

Cover with greased cling wrap and left to rise until nearly doubled in size.

Add the onions, garlic, mint, basil, bay leaf, and salt, cover, and cook for about 5 minutes, stirring occasionally, until the onion begins to soften.

Leaving heat at med - high, bring mixture to boil stirring occasionally, then reduce heat to med - low and cover for 20 minutes, or until noodles are soft.