Sentences with phrase «pour into a heat»

Once brown, take off heat and pour into a heat - proof bowl to let cool until ready to use.

Add the vanilla and almond extracts, pour into a heat safe bowl, and cover with plastic wrap so that it touches the surface of the pudding.

Only five ingredients and all you have to do is throw them into a blender and then pour into a heated skillet.

Pour into a heat - proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming.

Pour into a heat safe storage container and store in the refrigerator until ready to use.

Allow caramel sauce to cool for 5 minutes and then pour into a heat proof storage container until ready to use.

Technique: Whisk eggs with milk, as you would scrambled eggs, and pour into heat - friendly bowl.

Recipe Serves 1 Ingredients 1 cup coconut milk 2 tsp maca powder 1 tsp tahini sesame paste 1 tsp vanilla To sweeten add 1 tsp rice malt syrup to taste (optional) Method Place all ingredients in a small saucepan over medium heat and stir, whisking until combined and just warm then pour into a heat proof blender and blend for a few seconds until frothy.

If it does get hot enough to bubble then remove it from the heat and pour it into a heat - proof bowl immediately.

Pour it into a heat proof bowl, add sugar and vanilla.

Remove saucepan from heat, and pour into a heat proof bowl.

Let the water cool slightly, then pour into heat - resistant glass bowl.

Tip the batter into a jug, then quickly pour into the heated tin.

Pour into a heat safe pitcher.

Not exact matches

Pour the milk into a medium saucepan and warm over medium high heat until pleasantly warm but not boiling.

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.

Pour the oil into a frying pan to a depth of an inch and a half and heat to 375 °.

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

Turn your heat off and stir in half your mozzarella, then pour your dip into a medium sized, oven safe dish (I used a 7x7 dish).

Turn off heat and pour batter into it.

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

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 into a small saucepan and heat on a medium heat until the milk is just below simmering point (do not allow to boil), and then remove the pan from the heat.

Pour olive oil into a heavy based pan and bring to frying heat.

Once heated through, pour into serving mugs.

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

Remove from heat, taste and adjust seasoning if needed, then pour into a shallow baking dish (big enough to hold the fish fillet)

Remove from the heat, pour into a jar once it has cooled, and place (covered with a tight lid) in the fridge for at least 1 hour before using.

Remove the sauce pan from the heat and pour the browned butter into a bowl to cool for 10 minutes.

Pour the riced cauliflower into a dry skillet and warm for 3 minutes over medium - low heat (this makes the cauliflower easier to digest).

Pour the remaining teaspoon of oil into a skillet and bring over medium heat.

After blending, pour the contents into a medium saucepan and whisk in the agar powder and sugar, heating over medium - high.

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

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.

Remove the butter from the heat and pour it into a heatproof bowl.

Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat.

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 oil into a cast iron or stainless steel skillet and warm over medium - high heat until shimmery.

Remove from heat and pour into the baking dish.

Remove from heat and pour into a blender canister or another bowl if you have an immersion blender.

Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat.

Pour the water into a saucepan and bring it to a boil over high heat.

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

Pour the cream back into the saucepan and cook over medium - low heat, whisking constantly, for about 5 minutes until cream thickens.

In a small saucepan, heat the almond milk until just barely simmering, stir in the vanilla extract, and then pour into a blender or use a milk frother to froth.

The key to the dish's dramatic puff comes from oven spring — the jolt of steam and heat the batter gets when it's poured into the sizzling - hot pan and then goes straight into a cranked - up oven.

Pour a third of the batter into the heated waffle iron and close.

Remove from the heat and pour into the reserved cream sitting in the water bath.

Pour puddles of batter into the pan, about 1 tbsp worth, and cook over a medium - low heat.