Sentences with phrase «let it cool a bit then»

Using a strainer, pour the oil into a clean jar, let it cool a bit then seal the jar.

Let it cool a bit then add to a big salad bowl.

Let cool a bit then add to a big salad bowl.

I used the small Yukon golds - boiled 15 min, let cool a bit then mashed down with any flat surfaced item.

Not exact matches

I let it cool for a bit then threw it in the freezer for 20 minutes to make sure it set since I made it between Thanksgiving dinner and dessert and didn't have too much time.

Let the cookie cool a bit, then serve!

I let the muffins sit in the muffin tin for a few minutes and then I use a butter knife or offset spatula to remove them halfway, as pictured above, and cool a little bit longer.

When the Apple Fritter Monkey Bread is done, take it out of the toaster oven and let it cool for a few minutes, then either pull the warm bites of dough from the bowl to enjoy or turn the monkey bread out onto a plate.

Run a spoon around each tart to loosen, then lift them out and let them cool a bit more on the rack.

Hi Lee, The sauce will thicken as it cools; I would probably let it cool a little bit until it's the consistency of ganache, then top the cheesecake and chill.

I then pour a small amount of boiling water into another, slightly larger bowl, let it cool a bit, then put the smaller bowl of chocolate into the larger bowl.

When it's falling off the bone, I remove the meat and let it cool a bit, then shred it with two forks.

I like to let them cool for a couple of minutes, then pop them out a bit to continue cooling by sliding a butter knife around the edges to help release.

I made this and added peppermint drops to make a mint frosting, put that between two layers of chocolate cake (if you can do chickpeas / garbanzo beans I have a good chocolate cake recipe for you) then I made tour chocolate frosting, let it cool a bit and poured and spread over the cake, into the fridge until the chocolate stiffened and After Eight cake was enjoyed by all.

Simply let it cool a bit after you a finished frying and then strain it through a cheesecloth.

Take out and let cool in the pan for a bit and then transfer onto a wire baking rack to fully cool.

Let sit about five minutes on the stove, covered, then remove lid and allow to cool a bit while you begin preparing your other ingredients.

Let bites cool in dish 15 minutes, then drizzle with glaze.

Let cool a bit and then add the brown sugar and stir till smooth.

Let the sauce cool for a bit, then puree in a blender or food processor until smooth.

Pull it out — careful it's HOT — let it cool a bit, drain or wring most of water out, then put in a ziplock bag and put in freezer.

When the quinoa is done, drain any excess water and let it cool a bit, then add to the mixture too.

Remove from pan and let cool, then chop into bite - sized pieces.

Let it cool a bit, then glaze if desired.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Let meat cool slightly, then shred into bite - sized pieces.

Let it cool a bit, stirring now and then to let the steam oLet it cool a bit, stirring now and then to let the steam olet the steam out.

Let the chicken cool, then chop it into bite - sized pieces.

Bake tart shell at 375 for 30 minutes, then remove the beans and foil / Continue to bake another 15 — 25 minutes or until tart shell is lightly browned / Remove from oven, let cool a bit and proceed with filling and further baking.

Let the cookies sit for 5 minutes and then transfer them to a wire rack to cool completely (while they are cooling and still a bit soft, you can press the indentations down a bit more, if necessary).

Update to above post: it works a bit better to let the muffins cool a bit then sprinkle with chips and pop them into the oven for just a 1/2 a minute.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this poilet sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this poiLet it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this poilet cool / My squash ribbons sort of fell apart at this point.

Let the salmon cool for a bit and then shred into big chunks with a fork.

Bake the muffins for 20 minutes, then let them cool for a bit in the pan before turning them out.

Remove the baking sheets from the oven and let cool slightly (the cookies may flatten a bit), then transfer to a wire rack and let cool completely.

Let carrots cool a bit, season with salt and pepper if needed, then serve over bagel with cream cheese, dill, chives, onion slices and caper.

Irish kale a bit tough at the moment so i steamed it for a wee while and then let cool with the dressing on it.

I let the cookies cool a bit on the baking sheet, then transferred to a cooling rack.

(If blending in a food processor, let the soup cool slightly, then ladle in small amounts and blend a bit at a time.)

After cooking, let them cool for a bit, then drizzle the nut butter and maple syrup.

(Alternatively, you can save a dish by letting the skillet cool a bit and then mixing everything in there.)

Let the soup cool off a bit, then blend (I blend it in the pot using an immersion blender).

Let them rest for a bit till cool on a wire rack and then they are ready to dig in!

Transfer pork and ham hock to a large bowl, let cool slightly, then shred into bite - size pieces discarding skin, bones, and excess fat; cover to keep warm.

I baked them like biscotti — one initial bake, then I let them cool a bit and cut them into bars, and then I baked them again for 15 minutes.

These bars are a bit crumbly, so I suggest letting them cool completely, and then keeping them in the fridge and eating them cold or at room temperature, not warmed.

Let cool slightly, then remove meat from bones and shred into bite - size pieces; discard skin and bones.

I guess one could do that first, let it cool a bit and then add the raw honey.

Let cool, then shred into bite - size pieces.