Sentences with phrase «sauce cooling in»

I've got my cranberry sauce cooling in the fridge, a pie crust in progress and I'm about to head out to pick up our turkey.

Not exact matches

Cooked for 20 minutes, in an oven I know was at the right temperature and they were just rawish and doughy once cooled so not to be beaten I've reheated and cooked further they still taste like bad cookie dough and the sauce tastes to much like coconut.

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.

Allow to cool while you make the vanilla sauce (or you could make it while the dumplings are in the oven).

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Stir and place sauce in the refrigerator to cool while you prep the whipped cream.

While squash is cooling, Combine in a medium size mixing bowl: tomato sauce, garlic powder, Italian seasonings, and oregano.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it csauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolIn a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolin cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cSauce thickens as it cools.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Field - ripened green tomatoes and tomatillos make LA VICTORIA ® Green Taco Sauce Mild the cooler cousin in the green taco sauce faSauce Mild the cooler cousin in the green taco sauce fasauce family.

As I noted in my post, I think it will work with just erythritol or Swerve but your caramel sauce will likely get gritty as it cools and so will your filling.

That's so cool that you used champagne in the sauce for these — I've never heard of doing that before!

If not, you can do what I did and divide the sauce evenly, serve the first half and then cool and freeze the second half in a freezer zip lock baggie, so you can have a comforting pasta dinner in a jiffy down the road.

When the tenders come out of the oven, let them cool just a sec and then use a fork to toss them in the buffalo sauce.

When you are freezing the butternut squash red enchilada sauce, or even the sauce with the chicken and chopped kale in it, I would recommend making sure it is completely cooled before you place it in your plastic bag or plastic container.

In a large bowl, combine the cooled Béchamel Sauce, curd cheese, crème fraîche, egg yolks, grated cheese, herbs and oats.

These wraps are packed with Bumble Bee ® Chunk White Albacore Tuna that is cooked in an Asian sauce along with crunchy snow peas, fresh carrots and peanuts all wrapped in cool, crisp lettuce!

When they're thoroughly rinsed and cooled, transfer to a mixing bowl and pour in the sauce.

I have not tried coating apples with this sauce; it does set up pretty stiff in the refrigerator, so you might dry dipping the apples in a slightly cooled sauce, and then refrigerating to allow them to set.

Place the pasta in a casserole dish and top with bechamel sauce and Parm cheese, place in oven and bake until bubbly and brown, 20 minutes or, cool and cover then store.

However, the cool cream helps to arrest the cooking of the sauce giving you more control in case you did not stop heating in time.

In step 5 it says to set the sauce aside to cool for 10 to 15 minutes then pour into jars.

Now all the recipes I found instructed pouring the polenta mixture (there are many recipes out there for polenta, just find one you like) out onto a working surface, allowing it to cool (30 minutes) and cutting out a shape with a small cookie cutter, layering the pieces in a pan, with sauce in between and baking for 10 minutes.

Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

I was on a mission to finish up stuff in the fridge and thought it might be cool to attempt to make a sauce for it, haha.

Cool completely, the tops of the cupcakes may cave in slightly (the use of apple sauce makes a slightly moister, denser cupcake that is prone to falling a bit during cooling).

Let cool and garnish the plates and dessert with sauce, save the remainder in the refrigerator and use for pancake syrup.

Allow the ribs to cool at least 15 minutes in the sauce before transferring them to a cutting board to shred.

Prepare warm ingredients: Cook bacon in a large skillet over medium until fully cooked and crispy, boil the eggs for about 10 min, cool, and peel off sheel, marinate the chicken in a casserole dish with BBQ sauce and bake @ 400 for about 40 min.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

Stir lemon juice into the sauce, leave to cool or scoop into a large jar and place in the fridge.

* To prepare red sauce up to 3 days in advance, cool and refrigerate.

Allow vegetables and sauce in cooker to cool slightly (sauce will thicken slightly as it cools).

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

I had a tzatziki (cucumber - yogurt) sauce in the frig which I used as a dipping sauce and the balance cooled off the flavorful samosa.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Let the bars cool in pan completely before topping with chocolate sauce (if using).

When we make a lot, we cool the sauce and freeze small portions in freezer - safe containers for use at a later time.

Your coconut oil pastry sounds great, I've never thought of melting and cooling it down I usually rub it in like butter and you get coconut lumps I be making some pastry this afternoon so I'll be doing you recipe I'm making asparagus au gratin pies in a nice healthy sauce with Japanese panko crumb topping.

Let the sauce cool for a bit, then puree in a blender or food processor until smooth.

• let cool, slightly, then slice and put the brisket back into the pan, reheat in the sauce and serve.

You can eat them still warm from the oven or you can let them cool and reheat them in the sauce later.

Do keep in mind that the sauce will thicken more as it cools downs.

It's the perfect cool, refreshing compliment to the sweet and spicy sauce and, of course, goes great with the cilantro in the fritters.

After that, in a sauce pan add coconut milk (I like to use cashew milk for it's creamy texture), cacoa powder and mix until well blendend then cool.

While the ice cream base is cooling, prepare the raspberry compote by cooking the raspberries in a small sauce pot over low heat for about 15 minutes or until desired consistency and the berries are slightly mashed, I liked to keep them semi intact

If the syrup is thick, you may a few TBSP of boiled and cooled milk to thin it out and then dunk the slices in the sweetened milky sauce:)