Sentences with phrase «n't let the melting»

The streaks of butter throughout the dough are what will help puff up the pastry and create layers, so don't let it melt before it gets to the oven!

Not exact matches

Let them be like a snail which melts away as it goes, like a stillborn child of a woman, that they may not see the sun.»

Simply place the three ingredients in a sauce pan and heat really gently until the three have melted together, don't let them come to the boil though.

Once the butter is melted and sugar is dissolved, do not let boil.

Just to let you know though, the powders to sort of melt into the balls and that way you don't really get that powdery taste in your mouth, like the cinnamon challenge, lol!

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Let cool slightly as to not melt the panna cotta when served with it.

Then, let the white coating cool until it's not at all warm to the touch, but still melted.

Heat the bowl over barely simmering water and melt the chocolate (do not let the bottom of the bowl touch the water).

Bring the saucepan to low heat, careful not to let the mixture boil, stirring continuously until wine melts back down to a liquid consistency.

Melt them over a saucepan of barely simmering water — do not let the bottom of the bowl touch the water.

To help minimize this problem, be sure to let the melted chocolate cool slightly before dipping, and do not tap or aggressively shake the crème after it is dipped in chocolate.

Don't let it sit out for too long though or the dark chocolate will start melting when you pour the white chocolate over.

Even worse than the time I didn't let a chocolate cake cool and all the icing melted off.

Melt 1 ounce of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl.

Once you have all the sandwiches in the skillet and assembled, turn heat up to medium (not too high, we want the bread to toast and the cheese to melt, if you cook too high then the cheese will not melt before the bread burns), and let cook for 3 - 4 minutes.

Sometimes if you don't let the meringue cool before you add the butter, it melts the butter and it's hard to cine together.

Do not let it boil, and switch it off as soon as everything is melted

When butter is completely melted and the mixture is heated through (bubbles will start to form at the sides of the pan, but don't let it develop into a full boil), remove from heat and pour over the chocolate chips.

I had melted the coconut oil, but I think I let it sit too long before I whisked, so I threw in about half a tablespoon more, worried that the hard bits would stick to the side of the bowl and not make it into the batter.

After it is blended you need to let it Cool, so it doesn't melt your brining bag.

Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.

Mince the garlic and sauté it with butter in a deep saucepan over medium heat for 1 - 2 minutes, or just until it's soft and melted, do not let it brown.

In a saucepan, melt 8 tablespoons of butter over medium - low until it's almost brown, but don't let the butter burn.

I made these today, and must've nibbled too much on the milk chips as they were melting:) so I ran out of «topping» chocolate for the last few, and just couldn't let them go to waste.

How do you apply the coconut oil and not let it look like your face is melting?

Let it cool for several minutes before you proceed, you don't want it to melt your cheese.

If your chocolate has not melted fully, place over a double - boiler and let it melt while stirring continuously.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

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).

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1 — 2 minutes.

In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil).

Microwave at 15 second intervals, stirring between each one, until coconut oil is melted (do not let mixture get too hot).

Hi Vanessa, you coconut oil shouldn't be so hard that it's difficult to work with — I suggest letting it melt a little until it's a more workable consistency.

Be careful not to let the chocolate burn while it is melting.

You want it to be just melted — don't let it bubble or burn.

If you use sprinkles (Let's Do Organic is an even healthier brand, though not as colorful) be sure to let your glaze cool for 10 minutes or so prior to applying sprinkles, otherwise they will melt down into the glaLet's Do Organic is an even healthier brand, though not as colorful) be sure to let your glaze cool for 10 minutes or so prior to applying sprinkles, otherwise they will melt down into the glalet your glaze cool for 10 minutes or so prior to applying sprinkles, otherwise they will melt down into the glaze.

Melt the dark chocolate in a bowl over a pot of hot water (not letting the bowl of chocolate touch the water) or use the microwave.

Turn off the heat and fold in peanuts then pour over the chocolate layer working quickly as not to melt the chocolate and let both layers cool completely.

I used the ingredients as is, but I didn't see how you could grill the sandwiches without the filling falling all over, so I toasted the bread in the oven and then laid the cheese slices on it and let those melt.

Meanwhile, heat chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted (you can also microwave chocolate in a microwave - safe bowl in short bursts until melted, stirring in between bursts).

And then there's the part where you have to let the cupcakes cool COMPLETELY (or speed up the process... I see you my fellow cupcake freeze - ers) so the frosting doesn't melt right off in a tragic drippy blob.

In a double broiler over medium low heat, add bittersweet and unsweetened chocolate and stir until melted (make sure not let it come in contact with any water).

Cook, whisking frequently, until the white chocolate is completely melted and the milk mixture is steaming; do not let mixture come to a boil.

Once the ghee has melted and coated the bottom of the pan, add the garlic slices and let them cook briefly; do not brown.

Place the bowl on top of the pan and let the chocolate melt, making sure the bowl doesn't touch the simmering water.

Melt chocolate and butter in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth (you can also do this in the microwave).

butter in a large heatproof bowl set over a large saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and mixture is smooth.

Add 1/3 cup ice water and stir to melt ice; chill in freezer until very cold, about 10 minutes (do not let it freeze).

And since I didn't have any small jars, I put the cut up tomatoes into a heavy duty plastic gallon re-closable bag inside of a small stainless steel Dutch oven just in case the hot liquid, which I let cool slightly, melted the bag when I poured it over the tomatoes and other ingredients.