Sentences with phrase «place in a large bowl for»

Not exact matches

Cover with a large upturned bowl (or greased clingfilm) and leave to rise in a warm place for 30 to 45 minutes.

Place egg whites in a large bowl and let stand for 30 minutes.

After cooking, drain the water and let the tortellini cool on the counter for about 10 minutes before placing them in a large ziplock bag or bowl.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Place the beans in a large bowl, cover with boiling water, and soak for 4 hours.

Form the dough into a smooth ball, place in a large bowl sprayed with oil, cover, and set in a warm place to rise for an hour or until doubled.

For this reason, on days when I am planning to cook quinoa, I like to place it in a large bowl and cover it with water for 2 - 3 houFor this reason, on days when I am planning to cook quinoa, I like to place it in a large bowl and cover it with water for 2 - 3 houfor 2 - 3 hours.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Place butter in a large microwave - safe bowl and microwave for 1 minute on high.

Place your dough ball in a large bowl that has been lightly coated with oil, cover with a damp cloth, and allow it to rise for 2 hours (or until it doubles in size).

Place all ingredients for frosting in a large bowl.

;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.

For the cake, place butter, sugar, salt, and lemon zest in a large mixing bowl and cream until light and fluffy.

Put the dough in a lightly floured large bowl, cover and let rise in a warm place for about an hour until the dough doubles in volume.

Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.

Separate the rings and place in a large bowl with almond milk and apple cider vinegar for an hour or overnight (optional).

Alternatively, place the milk in a large microwave - safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2 - to 3 - minute intervals, until it reaches 180 ° or boils.

In a large bowl place chocolate chips and microwave on high for 1 minute.

For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion.

Place the dough in a large bowl, cover with cling film and leave in a warm place to prove for 1 hour until well risen, spongy and nearly doubled in Place the dough in a large bowl, cover with cling film and leave in a warm place to prove for 1 hour until well risen, spongy and nearly doubled in place to prove for 1 hour until well risen, spongy and nearly doubled in size.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturin air - tight containers at room temperature.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Place 3/4 Cup + 2 Tbsp of the almond butter, reserving the rest for later, along with the honey in a large microwave - safe bowl and microwave until the almond butter is smooth and melted, about 1 - 2 mins.

Place all in a large mixing bowl, add 2 tbsp of the dressing and massage for a couple of minutes until soft.

On the meantime, place the broccoli in a large bowl and microwave on high for 4 - 5 minutes.

Peel and slice potatoes into 1/4» slices and place in a large bowl and cover with cool water and let sit for 30 minutes.

Once charred and cooked through, place the eggplant in a large bowl and cover with a plastic wrap for 15 minutes.

In a large bowl or the bowl for your stand mixer, place the yeast, brown sugar, hot water and melted butter.

Meanwhile, for salad, place lettuce, tomato, snow peas, carrot, and onion in large bowl; toss.

Place the chicken in a large bowl or container, cover with the buttermilk and refrigerate for 12 hours.

In a large bowl place cream cheese and pour browned butter over top and beat on high speed for about 1 minute until mixture is light and fluffy.

* Make ahead option: You can place the cooked pasta in a large bowl, cover it with plastic wrap and leave it out at room temperature for up to 8 hours before proceeding with the recipe.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl.

Once you've completed steps 5 and 6 for each jar of grains, place your jars in a large bowl at a slant with the meshed lid toward the bottom of the bowl.

Fluff with a for and place in a large bowl and let it cool COMPLETELY (I usually make the quinoa a day ahead of time & refrigerate).

Place chocolate chips in a large bowl and microwave on half power (such as 5 out of 10) for 1-1/2 minutes, or until mostly melted.

For the filling, place the chocolate and sugar in a large bowl.

In a large bowl place in all the ingredients except for the chopped cashewIn a large bowl place in all the ingredients except for the chopped cashewin all the ingredients except for the chopped cashews.

Measure 1 cup (packed) riced potatoes and place in a large bowl (save the remainder for another use).

Remove the ends from each asparagus stalk and peel lengthwise into long strips, and then do the same for the parsnip, placing the shavings in a large shallow bowl.

Add the onion, garlic, and another 1/4 teaspoon sea salt and sauté for about 5 - 6 minutes, until the onion is translucent Remove from heat and place in a large bowl.

Place all the ingredients for the vanilla bean ricotta in a large bowl.

Scoop out the white layer of cream that has risen to the top and place it in a large mixing bowl (discard the water or save for later use in smoothies, etc.).

Place in a bowl large enough for marinating and set aside.

Shred the Napa cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and place in a large bowl) Chop the cilantro — NOTE: Use only the leaves and the tender stems near the leaves (save the thick stems for juicing).

For the lemon cake, place the granulated sugar and lemon zest in a large mixing bowl.

In the meantime, place a medium - large glass mixing bowl in the freezer for your coconut whipped creaIn the meantime, place a medium - large glass mixing bowl in the freezer for your coconut whipped creain the freezer for your coconut whipped cream.

After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft - free place for about 2 hours, or until doubled in size.

Place peeled and diced sweet potatoes in a large bowl and cover with cold water and set aside for at least 15 minutes.