Sentences with phrase «placing them in a bowl at»

Once home, ripen your pears by placing them in a bowl at room temperature.

Not exact matches

On a lazy day, I like to place a large bowl twenty feet from my back porch, take a seat in my porch rocking chair and pitch a deck of playing cards one at a time to see how many will spin just right and go into the bowl.

At the very least they offer a bowl of soup, opportunity for delousing, and a warm place to sleep in winter.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Chocolate cream: in a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.

I miss seeing him posted up at Alchemy watching me slave away behind the counter while he edited photos and ate endless bowls of tuna kraut, but I know he's in a better place traveling the world and blessing other fair ladies with his treats.

Cover the bowl with plastic wrap and place it in the fridge for at least 45 minutes.

Place bowl in the fridge for at least 30 minutes to let the flavors combine.

Place the chopped chocolate and butter in a small heat - safe bowl and melt in the microwave in 30 - second bursts at 70 % power or over a double boiler, stirring until melted and smooth.

Place in a bowl, cover with boiling water and let stand for at least half an hour.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

I've tried to make my own acai bowl at home, especially since I used to make them in high school when I worked at a smoothie place... I'm like a pro.

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best.

Microwave this mixture for 2 - 3 minutes, then place the bowl in the freezer so that it will gel and thicken to jam consistency, for at least about 30 minutes.

Place the dough in an oiled bowl, cover with plastic foil and leave at room temperature until doubled in volume.

Cover the bowl loosely with a kitchen towel and let rise until double in size, about 2 hours in a draft - free place at room temperature.

Once kneaded, the dough is placed in a lightly greased bowl, covered with a clean kitchen towel, and left to rise at room temperature for one hour, or until it doubles in size.

For the glaze place powdered sugar and cream cheese in a bowl and beat with a mixer at medium speed until well blended.

Mix all the ingredients together in a bowl or jar and place in the fridge overnight or for at least 1 hour.

Cover the jar or bowl loosely with a lid or cling wrap and allow the fermentation to take place in 24 to 48 hrs at room temperature.

Place in a covered bowl and dehydrate at 105 degrees F about 8 - 10 hours.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

If you aren't familiar, a flax egg is a simple substitute for a regular egg — simply place 1 tbsp of ground flaxseeds and 3 tbsp of water in a small bowl, and put it in the fridge for at least 15 minutes.

I set a colander inside a bowl and place in my sink and carefully pour in a little at a time using a fork to smash the vegetables to release any extra liquid

Alternatively you can place the artichoke mixture in a oven safe bowl and bake at 350 for about 35 minutes, until mixture is bubbly and begins to brown on top.

Pour the sugar, yeast, and salt in three different places at the edge where the flour meets the bowl.

Place your bowl and whisk / beaters in the refrigerator for at least 10 minutes before making whipped cream.

In a bowl of a mixer with a paddle attachment place butter, sugar, salt, vanilla and orange zest and blend at high speed until the mixture is creamy, airy and soft.

Place red gelatin in a medium - size bowl and add 1 cup boiling water, stirring at least 2 minutes until gelatin is completely dissolved.

Peanut butter cream: in a mixer bowl with a whipping attachment place mascarpone, powdered sugar and peanut butter, and whip at medium speed until the mascarpone softens slightly.

At the same time, place the hog casing in a bowl of cool water and let soak for 30 minutes.

Roll each wedge into a fairly smooth ball, place them in the bowl, cover and let rest at room temperature for about 30 minutes.

Cover bowl with plastic wrap and place in freezer for at least 4 hours.

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 temperaturAt 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 temperaturat room temperature.

I like to peel, core and cut up about 2 - 3 pears at a time, place in a bowl and sprinkle about half of the flour mixture on it and then toss to coat.

Place a handful of the sweet treats into glass bowls or champagne glasses at each guest table or wrap them in delicate organza bags to hand out as favors.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Cover the bowl, place in the refrigerator and chill at least 30 minutes, preferably longer.

Either way, it tastes good to me that way, even better than the in - restaurant queso (and a far sight less expensive, at least up here in DC where you'll shell out $ 60 for a tiny bowl in some places!)

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or sPlace key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or splace one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or splace ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

Place in a bowl and allow to sit at room temperature for an hour or two.

Place sugar and buttery spread in a large bowl; beat with a mixer at medium speed until blended.

Transfer chocolate to a new bowl (you don't want to put the hot bowl in the refrigerator) then place in refrigerator to chill for at least one hour (maybe two).

Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a mixer at low speed 1 to 2 minutes; increase speed to medium, and beat until well blended.

When done, place in a large bowl covered at room temperature until rest of ingredients are done.

To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth.

Place egg whites and cream of tartar in a medium bowl; beat with a mixer at medium speed until soft peaks form.

Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy.

Both were placed in Plastic bowls and covered with saran wrap... but I put them inside my oven (turned off) but with the light on... The Plain dough was practically liquid, i couldn't salvage it at all.