Sentences with phrase «over the filling until»

Starting with one end, roll each noodle over the filling until it forms a complete roll.

Start on one end and fold the right flap over the filling, then the left flap, continue folding the flaps over the filling until the whole braid is wrapped.

Fold one side of masa over the filling until the two edges of the corn husk meet, and holding onto one side of corn husk, pull the other side toward the middle to press the two edges of masa together.

Gently fold the pasta sheet over the filling until there's about an inch of the pasta on the bottom still exposed, and gently press around each filling dot to remove any air bubbles.

Not exact matches

We have 24 now, and we have hired 6 more directors over the past 8 months, so that we now have 8 of our 9 director roles filled (and our SciTech director will be serving as acting innovation director until that role is filled).

After we came back to the rented condo filled with college students, frozen, we knew the night couldn't end and so we drove to a Village Inn and leaned over a formica table and bitter coffee, talking until dawn.

28 And so, since they did not see fit to acknowledge God or approve of Him or consider Him worth the knowing, God gave them over to a base and condemned mind to do things not proper or decent but loathsome, 29 Until they were filled (permeated and saturated) with every kind of unrighteousness, iniquity, grasping and covetous greed, and malice.

And his master, filled with anger, handed him over to the torturers until he should pay his whole debt.

Pour filling over crust and chill in freezer until set, about 30 minutes.

Filling Heat oil and agave in a small saucepan over low heat, whisking, until liquid.

To prepare the filling, pour the hot water into a small bowl and sprinkle the gelatin over it, stirring vigorously until the gelatin is completely dissolved.

Filling: Beat the cheese crean, with the lemon's juice and normal yogourt, add the eggs one by one and mix well., and finally the sugar.empty over the crust and place at the oven by 30 minutes to medium heat or until look firm.

Filling: Cook first 4 ingredients in a large skillet over medium heat, stirring often until juices release.

Cook over medium heat until the butter is melted and the filling is thoroughly heated.

Slowly pour in the teriyaki sauce mixture over the filling and sauté for another 2 - 3 minutes, until most of the liquid has been absorbed into the filling.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

You'll never go hungry with this plan because we've got filling breakfasts that will hold you over until lunch, and mid afternoon snacks that will make sure you are clear headed all the way until dinner.

Gently break up the topping with your fingers or a spoon until it is well distributed over the top of the filling.

I take canning jars, place them in boiling water, take them out, place a funnel over the jar, ladle the hot apple butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.

Simply heat a piece of charcoal, preferably natural charcoal, directly over a flame until it's bright red and transfer it to small metal tin that you place in the center of a saucepan filled with the puréed eggplant.

With wet hands, smooth the surface of the dough until it fills the pan just over half way.

To make the crème filling, use a double boiler or a heatproof bowl set over simmering water to melt the white chocolate until smooth.

If you have a double boiler that works too, if not, you can create a hot bath to melt your chocolate on the stove top (fill a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until melted).

Fill with 3 - quarts of cold water and cook over high heat until the water temperature reaches 210 F.

Add all the ingredients for the apple filling to a food processor and pulse until the dates and apples are diced into tiny pieces, but taking care not to over process.

FOR THE FILLING In a 3 - quart heavy saucepan over medium heat whisk together sugar, cornstarch, salt and yolks until combined well.

With well - floured hands, gather the ends of the dough together up and over the filling like an accordion, making your way around until the bun is sealed.

Melt butter, chocolate, and espresso powder in large heatproof bowl set over medium saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.

Portion out 1/3 of the filling and pour over prepared crust; place into freezer until hardened.

Once the plain base is set (about 30 minutes to an hour), pour the pumpkin filling over top and freeze again until set.

For the filling, cook egg yolks, butter, cornstarch, half - and - half, and sugar in a small saucepan over medium heat, stirring frequently, until the custard thickens.

This smoothie is so filling that it was all I needed in the middle of my day to tide me over until dinner.

Pour the creamy filling over the chilled crust and bake in preheated oven for 40 minutes or until center is set and the edges are puffed and slightly cracked.

Gently pour the filling over the pecans and bake for approximately 25 - 30 minutes or until filling is set.

My fave is turning it over about 35 minutes through and filling it with a mix of spinach, garlic, ground turkey, spaghetti sauce and mozzarella cheese, then cooking it until the cheese browns.

Pour the filling over the nuts and fruit and bake at 350 F for 22 - 25 minutes or until the top is brown and cracks start to form.

Now, prepare the filling: place the butter in a medium saucepan over medium heat and cook until melted.

Fold other half of tortilla up over the filling and toast, 2 quesadillas at a time, in skillet for a couple of minutes on each side or until golden brown.

Fold the opposite end of the dough over the filling, and pinch together the edges well until there is a good seal.

Pour the pink cream over the plain cashew cream — filling in empty spots until the crust is evenly covered.

To prepare the filling: While the pastry is cooling in the fridge, cook the onions in 2 tbsp olive oil in a stock pot over medium heat for 5 - 7 minutes until soft.

Fold the sheets over the filling and start rolling them away from you until the are all rolled up.

FILLING: Mix dry ingredients, gradually stir in boiling water and cook over direct heat, stirring constantly until mixture thickens.

Sprinkle the grated cheese evenly over the top and cook in the oven for approximately 30 minutes until the filling is set and the crust is lightly browned.

Pour eggs over filling and cook until edges start to set.

To assemble the full tart, place the finely sliced apples into the tart shell and spoon over the apple / elderflower mixture, ensuring it fills all the gaps — bake for a further 20 - 30 minutes until the mixture has started to set and then allow to cool before serving

I made some Creme De Menth brownies... the icing is melted chocolate chips & butter... and I had to pour the warm glaze over the filling & refrigerate it until the chocolate hardens.

(There may be a bit of ganache left over, it is great as a cookie filling or in chocolate cups) Let the tart stand at room temperature until the ganache has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is).

I don't know about you guys, but when Brazilians have friends or family over, they will fill you up with food until you say «I can't eat anymore, please stop it»

To prepare the filling, melt the coconut oil in a large skillet over medium heat and saute the chopped onion and garlic for about 5 minutes, until tender.