Sentences with phrase «pouring over the back»

Some women enjoy warm water poured over their back or tummy.

(OPTIONAL: Top with Bacardi 151 rum (pour over back of spoon) and light on fire.)

I recently discovered your blog (over the weekend) and have been pouring over back entries.

Not exact matches

The cycle of the Beloved is God gives, causes us to receive, helps us give it back, then pours out His goodness and His love on us all over again.

Pour the brownie batter over the cookie layer and back according to the brownie mix directions.

Give the saucepan a quick rinse (only to remove any petals that may remain) then pour the milk back in and set over medium - low heat.

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

Pour the cheese sauce over the kale and tip the baking pan back and forth to make sure all the kale is covered in cheese.

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

Score the pig's skin all along the back, then pour any remaining marinade over the pig.

Once the pasta is cooked and drained, place it back in the pot it was cooked in and pour the cheese sauce over it.

Next time, I'd cut back a bit on ketsup, but this sauce is fantastic to pour over precooked (in my oven) meatballs.

Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids.

Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.

I've only just popped bananas back into my baking repoitoire after they went up to $ 16 / kg here in Australia with the QLD floods some months ago, thankfully they're back down to $ 2.98 / kg and so I've stocked up ready to have some black bananas to use soon, the glaze sounds amazing, my man would love that lemon kick, although I must admit I did enjoy the caramel icing I just poured all over my most recent banana cake... can't wait to try this gluten free!

Pour back egg - milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

Pour back into saucepan and keep warm over low heat while you prepare the rest of the recipe.

Pour the caramel sauce over the brownies, using the back of a spoon to very gently spread or smooth it out as necessary.

Pour the contents of the frying pan - oil and spices - over the dal and then put the lid back on for a few minutes to trap the aromas.

Next, pour the caramel over top of the vanilla soft serve and smooth it out using an offset spatula or the back of a spoon.

Pour the berry liquid back into the saucepan over medium heat.

Warm the blackberry juice back up to boiling and pour over the chocolate, allowing it to set for 5 minutes before stirring until smooth.

Pour the ganache over the brownies in the baking dish, and place back in the freezer for 30 minutes.

Pour over oats and stir together with a spatula.Spread back onto a baking sheet and bake an additional 30 minutes, or until golden.

You can also pour it back into the pot and cook over low for 5 to 10 minutes to develop more flavours.

Pour the batter over the pears and bake in the middle of the oven for 40 - 45 minutes or until the cake bounces back when lightly touched and a skewer inserted in the center of the cake comes out with just a few moist crumbs.

I let each layer chill for 30 minutes, during which time I whisk 1/3 cup sour cream into the other half of each clear layer's color, then pour the next layer over the back of a large serving spoon, so it doesn't disturb the first layer.

Pour the filling over and pop back in the oven!

Pour the milk - egg mixture back into the saucepan and cook over medium - low heat, stirring with a heatproof rubber spatula, until the mixture is a thick and pudding - like consistency, 2 to 4 minutes.

When preparing the dish, remember to arrange the sliced potatoes in a slightly overlapping pattern — basically, once you prepare the cheese and porter sauce, you're going to pour everything over the potatoes, and then pop the entire mixture back into the oven to bake for another 45 minutes.

Once it is all incorporated, pour it back into the saucepan and heat over a medium heat.

Line an 8x8 glass baking dish with parchment paper and pour Oreo mixture over the parchment and press down with the back of a cup or flat bowl, covering the entire bottom of the dish.

Pour over dough, spreading evenly with the back of a spoon.

Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up.

Pour the very hot almond mixture evenly over the top of the apples and immediately put it back in the oven for another 25 minutes.

When all of the milk has been added, pour the mixture back into the pan and cook over medium high heat until it starts to thicken and reaches a temperature of 170 degrees F on an instant read thermometer.

What I like about this recipe is, after it's cooked you are supposed to take most, but not all of the sauce including the raisins and olives and put it in the blender and then pour it back over the top of the roast.

Allow to reduce by 1/2, then pour back over the pears.

Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.

Carefully pour the blueberry mixture over the back of a spoon onto the pineapple mixture in the glasses.

Working quickly pour the sugar mixture over the popcorn making sure all popcorn is coated, then return the popcorn back onto the heated lined baking pan.

Place noodles back in the pot; pour curry sauce over noodles and gently stir to combine; cover and set aside.

Pour cream - egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes.

Pour the melted chocolate over the top of the cake and gently spread with a back of a spoon, letting the chocolate drizzle over the sides a little.

Pour your sauce over the veggies and put the cover it back up for another 5 - 10 minutes, or until everything looks cooked through.

Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick.

Place shredded chicken back in Crockpot and pour sauce mixture over chicken.

As soon as this sauce has warmed back up, pour over the chicken in the skillet turn up to med high and and stir occasionally for another minute to mix it all in good.

Pour the chickpea batter over the vegetables and gently shake the pan back and forth to distribute the mixture evenly.

Pour the mixture back into the saucepan and, while constantly whisking, cook over medium heat until the ice cream base is formed and coats the back of a spoon, 5 to 8 minutes.