Sentences with phrase «let the mixture cool until»

Let the mixture cool until warm but not hot.

Let the mixture cool until warm, then remove the orange zest.

When melted, remove the jar from the pan and let the mixture cool until room temperature and slightly opaque.

Not exact matches

The mixture will be hot when you are forming balls so don't let younger kids help with shaping until it has cooled slightly or have them use a greased ice cream scoop to shape the balls.

Let sit for a few seconds, until they're cool enough to touch, then (while they're still warm) roll them in the cinnamon sugar mixture to completely coat.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Let the mixture cool in the fridge until set, about 30 minutes.

Let the muffins cool in the pan for 2 - 5 minutes until you are able to easily handle them to coat in the sugar mixture.

With the top cap removed, combine raspberry peach mixture in a blender until smooth, about 1 minute; let cool completely before straining through a cheesecloth or fine sieve.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before servilet it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serviLet stand 15 minutes before serving.

So for the second, I let the mixture sit until it it got very thick (cool) & then mixed & spread it over the pan, then immediately placed into the freezer until set.

Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve.

I bake the shell «blind» or empty, until set, let it cool, then fill with quiche mixture, cover the edge with foil and it's wonderful.

Let the Courgettes cool, then combine with the rest of the prepared ingredients until you have a nice sticky mixture.

Let the mixture cool, then transfer to a spice grinder and pulse until the spices are coarsely ground.

Add chocolate and let stand until chocolate melts and mixture cools slightly, about 15 minutes.

Let cool until the mixture is lukewarm.

Continue to stir over ice bath until cool — I just let the mixture reach room temperature then refrigerated it, covered.

In separate bowl, combine cocoa and chocolate; pour hot coffee over cocoa mixture and whisk until smooth; let cool slightly.

Remove from heat and let sit until the mixture has cooled and the spices have settled to the bottom of the pan.

Let stand without stirring until mixture cools to 160 °F, about 20 minutes.

Let mixture cool slightly, add in eggs and whisk until well blended.

Heat cocoa butter with turmeric until just melted (if the mixture turns translucent, let it cool a bit until opaque but still runny — that way it won't melt into the bars and will sit prettily on top instead).

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)

Blend the mixture until smooth, then let cool completely.

Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.

Prepare the cooked mixture as above and let it cool until you can handle it without burning yourself.

Bake the granola mixture for 20 minutes, then let it cool on the counter before chilling it in the refrigerator for at least half an hour until it is firm (this is necessary so that the mixture doesn't break when you slice it).

Let the mixture sit in the refrigerator until it has cooled, about fifteen minutes.

Let the mixture cool slightly before pureeing in a blender until smooth.

Meanwhile sprinkle gelatin on remaining 1 cup cool stock; let stand 1 minute, add to strained stock mixture; then heat, stirring until gelatin just dissolves.

Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes.

Heat the mixture and stir occasionally until it is all combined and then take off the heat and let cool to room temperature.

Let the mixture cool and then pour in a glass or metal bowl, cover and refrigerate for 3 - 4 hours or until chilled through.

Toast cayenne and ground cumin in a small skillet over medium heat until spices are very dark and smoky and mixture looks like ground coffee, about 3 minutes; let cool (turn on your kitchen fan or open a window first; this is a smoky situation).

Cover it with plastic wrap and let it cool for 3 to 4 hours, until the mixture reaches a soft frosting consistency (70 ° to 75 °F / 21 ° to 24 °C).

Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and purée until smooth.

Let sit in a cool dark place, shaking jar daily, until mixture is a deep purple color, about 1 month.

Preheat Oven to 175 degrees celsius Chop and then fry onions in olive oil until caramelised Blend eggs and almond milk until light and fluffy in a blender Place all ingredients together season and divide mixture into a six cup muffin pan Bake for 20 minutes Remove from muffin pan and let cool

Remove from heat and let cool until the mixture has reached 110 degrees Fahrenheit.

Spray a shallow 9 - inch pie dish and set aside - Crumble tofu in a large bowl with your hands until it looks like feta cheese - Stir in nutritional yeast, mustard, onion and garlic powder, turmeric, plus salt and pepper until well combined - Mix in veggies - Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight - Bake for 20 - 25 minutes until the top is firm and slightly brown - Let frittata cool for 5 minutes on the counter before serving - Place a dish over top and quickly, but gentle, flip frittata out Blueberry Spelt Pancakes (from Engine 2 Diet) Who doesn't love pancakes?

Heat the mixture and stir occasionally until it is all combined and then take off the heat and let cool to room temperature.

Let cool until the mixture is room temperature.