Sentences with phrase «mixture into heated»

Place a packed teaspoon of mixture into heated pan and spread with back of spoon making a small disc.

Being careful, pour the red pepper mixture into a heat - safe food process or blender.

Pour the mixture into a heat resistance container and steam over medium heat for 25 mins with stirring in every 5 mins.

Pour mixture into heat safe bowl and add chunks of cold butter.

Pour the mixture into a heat - safe blender and add the vanilla extract, if using.

Not exact matches

The resulting mixture is heated, then cooled, combined with yeast and pumped into one of four 18 - foot - high steel fermenters.

Pour the mixture into the saucepan and return to the heat.

Combine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens.

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

Heat the oil for frying, and dip the meat pieces into the egg mixture, then into the flour mix.

Pour the cornflour mixture into the pot and continue to cook over a medium heat, stirring constantly, until the mixture has thickened slightly.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

While the pasta is cooking, heat the olive oil in a medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes over low heat until the flour is incorporated into the oil.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

Over medium high heat, saute spring vegetables and onion about 5 minutes or until the vegetables are almost tender and the onion softens; pour sauteed mixture into prepared pie plate.

Pour the milk / yolk mixture back into the saucepan with the rest of the milk, and return the saucepan to the heat.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Whisk the mixture constantly (this is to prevent it from turning into scrambled eggs, not to beat it into a meringue) and heat it until the mixture is hot to the touch and the sugar has dissolved completely (about 130 ˚F / 54 °C).

Return the mixture back into the pot and cook over medium - low heat, while stirring, until mixture thickens slightly and reached 82c degrees.

Heat the oil in a large frying pan and dollop tablespoonfuls of the mixture into rough rounds in the pan.

Place a large skillet over medium heat and pour rolled oat mixture into the pan.

Whisk the tempered egg mixture back into the sauce pot and remove from the heat, allowing to cool completely before churning.

Immediately return to burner and turn heat down to low while blending and dissolving the sugar / corn syrup mixture into the butter.

Remove the pasta from the heat and pour the egg / cheese mixture into the pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce.

Whisk together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer over medium - high heat.

Pour the egg mixture into the skillet and cook over low heat.

As the mixture heats up the marshmallow will start to melt into it, keep whisking to make sure it full incorporates.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Put the hot sauce, butter, Worcestershire sauce and a little salt into a small pot and heat till the mixture comes to a simmer.

Over medium heat, drizzle just a little of the slurry into the juice / broth mixture, stirring well, and bring to a simmer to thicken the glaze into a gravy.

Remove from heat and pour into flour mixture.

Return the mixture into the pot and cook while constantly whisking on a medium - high heat until you get a thick pastry cream.

Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil.

Pour back egg - milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

Cook this mixture over a gentle heat until it thickens into a curry sauce consistency, then turn off the heat and stir in the spring onions.

Remove from heat and add the croissant pieces to the chocolate mixture, pushing them into the liquid to make sure they are fully covered and let soak for at least 25 minutes.

Remove from the heat and fold into the cheese mixture.

Once the bubbles have covered the surface of the mixture remove from heat and pour into the oat mixture.

-- 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...)

Spray the heated waffle iron with your chosen cooking spray and poor on half the batter, spreading the mixture into each corner.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Remove the pan from heat and gradually sprinkle cornmeal into the mixture, stirring constantly with a wire whisk.

Off the heat, whisk the bloomed gelatin into the hot milk mixture.

Place back over heat and gradually stir the oat mixture into the liquids until everything is well mixed.

After about 4 minutes, remove the sauce pan from the heat, add the raspberry mixture to a sieve with a bowl underneath, and with a wooden spoon push down on the raspberries to release all the liquids into a bowl, set the raspberry liquid aside and discard the paste

Remove the pot from heat and place 1 cup of the vegetable mixture, 1 cup of the hominy, and 1 cup of the chicken broth into the bowl of a food processor.

Heat your oven to 375F and form the chickpea mixture into 12 golf - ball sized falafels.

Remove from heat and gradually pour the scalding half - and - half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the egg yolks don't curdle.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Remove the cream mixturefrom the heat and whisk in the gelatine until dissolved.Drain the raisins and cranberries and stir into the cream mixture (discard the soaking liquid)