Sentences with phrase «ramekin until»

In the morning, I nuke the Tbsp of butter in a ramekin until melted, add a bag of dry mix and an egg and stir.

Cover and refrigerate the ramekins until the mousse is chilled, preferably overnight.

Not exact matches

Pour boiling water into baking tray until halfway up sides of ramekins.

Fill roasting pan with hot water until about halfway up the ramekins.

Fill the dish with water until halfway up the sides of the ramekins.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Then, cover the ramekins and chill until cold, at least 3 hours.

Divide the cream mixture among 4 ramekins and chill, uncovered, until set.

Pour the batter into the prepared ramekin, gently shaking back and forth until the top is smooth.

Use greased muffin cups or ramekins instead of a cake pan, and bake for about 9 minutes at 450 degrees F, or until the edges are set but there is a jiggly spot in the center.

Spoon mixture into the ramekins and bake for 10 - 12 minutes, until golden on top.

Once pastry has completely thawed, take one of your ramekins, turn over and cut out rounds of pastry by pressing down until it cuts through.

Pour the pasta (with the sauce on it) until small oven proof dishes such as french onion soup bowls (what I used), large ramekins, or even just a medium sized baking dish.

Bake until pudding is just set in the center, 60 to 75 minutes for the baking dish or 35 to 45 minutes for ramekins.

top each ramekin with about 1 tbsp shredded parmesan cheese and place in the oven for 20 - 25 min or until cheese begins to brown and bubble on top.

In a small bowl or ramekin, stir together 1/2 cup of cold water with the corn starch; whisk until a smooth, thicker texture forms.

stir until mixed in and then spoon out dip into 4 small oven - safe ramekins.

Place 6 ramekins on a jelly - roll pan; broil 2 minutes or until cheese melts and begins to brown.

Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken - liver mousse for about 1 1/2 hours, until an instant - read thermometer inserted in the mousse registers 155 °.

Cover the ramekin with foil and place on a toaster oven baking sheet and bake for 20 - 25 minutes until water is absorbed and rice is tender.

Scoop into a large coffee cup or small ramekin and microwave on HIGH (100 percent power) for 90 seconds, or until cooked through.

Remove plastic wrap and bake the ramekins for 18 - 20 minutes, until slightly browned.

Put these in a larger ovenproof pan and carefully pour boiling water inside the larger pan until it comes nearly halfway up the sides of the ramekins / dish.

In individual bowls / ramekins mix the ingredients together for the chocolate sauce and peanut butter sauce, until silky smooth

Divide the mixture evenly between the prepared ramekins and bake for 10 - 12 minutes, or until they are puffy and the line of separation from the cap looks set.

Continue pouring until you see the egg mixture come to the lip of the ramekin, or until you run out.

1) Divide the ingredients, from bottom to top, into 4 ramekins or jars in the following order: Granola Greek yoghurt (or soy yoghurt) Blueberry jam Banana slices Baobab powder Honey (or maple syrup) Greek yoghurt (or soy yoghurt Fresh raspberries (or other berries) 2) Refrigerate until ready to eat.

Place the ramekins on a baking sheet and bake for about 25 - 30 minutes or until the streusel has browned and the blueberry filling starts to bubble.

Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18 — 20 minutes.

Place the ramekin on a rimmed baking sheet (for easier transport) and place it under the broiler until it begins to boil, about 1 minute (keep an eye on it as it could take less time).

For the ramekins, bake for 25 minutes, or until golden brown on top.

To make the rustic recipe here more elegant, Marco Canora suggests processing the cooked livers until very smooth, spreading the pâté in ramekins and topping it with a layer of chicken fat.

Divide the mixture between five 8 - ounce ramekins, smoothing the tops with an offset spatula, then refrigerate until chilled and set, 2 hours.

I made this in eight -4 x4x1 inch ramekins... the only problem that occurred was when cooking the cranberries until most of the liquid was absorbed... it just kept making more liquid..

(As if you where gently whisking) Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the heavy cream (keep stirring) place them back into the heat, for about 6 - 8 seconds, and transfer them into a warm ramekin or ceramic dish.

Poured over chocolate and whisked until smooth, the mixture is scaled into ramekins and baked in a hot water bath until set, then traditionally

In a small ramekin, mix the yogurt and tapatio hot sauce together until it's well blended and put to the side.

Just before serving, preheat the oven to 400 degrees F. Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes.

Whisk all ingredients together in a large measuring cup and pour filling into ramekins (or custard cups or microwave - safe mugs) until 1/2 full.

4 - ounce Porcelain Ramekins — This one might not seem as obvious, but 4 - oz ramekins are PERFECT for your healthy meal prep process — they can hold chopped herbs, toasted nuts or any other garnish until the meal iRamekins — This one might not seem as obvious, but 4 - oz ramekins are PERFECT for your healthy meal prep process — they can hold chopped herbs, toasted nuts or any other garnish until the meal iramekins are PERFECT for your healthy meal prep process — they can hold chopped herbs, toasted nuts or any other garnish until the meal is ready.

Top each ramekin with a puff pastry round and bake until golden brown and puffed, about 15 - 20 minutes.

Note: For individual baked crustless tarts, divide mixture among 4 ramekins coated lightly with non-stick spray and bake in the center of oven for 15 to 20 minutes or until set, but still glossy.

Pour hot water up into the cookie sheet until halfway up the sides of the ramekins.

Divide your mix amongst your ramekins / baking dishes and bake for 20 - 30 minutes or until cooked through and a skewer inserted removes clean (cooking times will vary depending on your oven / altitude).

Spoon the batter into the ramekins and bake for 8 - 9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly.

Follow the method above, then place in ramekins or a large casserole dish, top off with a little extra sauce, optionally sprinkle with a crispy crumb topping of your choice, and bake for 15 minutes until golden brown.

Place each ramekin upside down in the skillet and tap on the bottom until the bun comes out.

Making the pudding is simply a matter of blending all the ingredients together in a blender until it is smooth and creamy, then pouring the pudding into ramekins or pudding cups and putting them in the fridge to chill and set.

Divide custard evenly among ramekins and chill until set, at least 3 hours.

Spray cooking spray in a ramekin or mug, place brownie mixture in mug and microwave for about 1 1/2 minutes (or until done) total in 30 second increments so that the mixture doesn't overflow