Sentences with phrase «side of a large bowl»

Lean the box against the side of a large bowl to allow the tofu to drain in the refrigerator for 1 - 2 hours.

Not exact matches

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

I don't have one, so I placed an oven - safe bowl at the bottom of a large pot (bowl was right - side - up) and set a vegetable steamer on top of that.

Turn off the mixer and scrape down the sides of the bowl with a large rubber spatula as necessary.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Beat two 8 - ounce packages of Cabot Cream Cheese in a large bowl until creamy, adding in sugar, Cabot Plain Greek Yogurt, tapioca and eggs, and vanilla, beating and scraping sides of bowl in between the addition of each ingredient, as detailed in instructions below.

Serve it simmering in large, heavy bowls with an ample supply of soda crackers and a side of beans, but not much else except, maybe, hot, black coffee or quart - sized glasses of iced tea or a few frosty bottles of your favorite beer.

In another large bowl, cream together the butter and the 1 cup sugar until the mixture is fluffy and light, and continue to beat for a total of 5 minutes, scraping down the sides of the bowl.

Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium - high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

To assemble the salad, place in a large bowl 2 to 3 cups of lettuce / greens per individual serving (amount depending on whether it's a side or an entree).

Using an electric mixer, beat brown sugar, butter, vanilla, and salt in a large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes.

Using an electric mixer on medium - high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1 — 2 minutes.

Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula or wooden spoon.

If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.

Serve potatoes on a large platter with a generous bowl of California Avocado Aioli on the side.

Get a large bowl of water, submerge your pomegranate in water, cut side down and pull apart the 4 sections.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Farro Salad: I did this as a side for Thanksgiving - combine farro, lots of toasted seeds, and plenty or arugula in a large bowl and toss with a generous amount of the ginger carrot dressing.

Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl.

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes.

Using the large side of a box grater, grate the carrots into the bowl and sprinkle with salt and pepper.

Serve in large soup bowls topped with additional grated parmesan cheese and fresh chopped parsley for garnish and a side of crusty Italian bread or Rosemary Foccacia bread for mopping up the soup.

Remove the bowl from the mixer and sprinkle all of the flour and poppy seeds over the top of the whipped egg whites, and gently fold them in with a large rubber spatula until the batter is well blended.Spoon the batter into the angel food cake mold (or into 6 small individual angel food cake molds - which comes in 1 unit) and place in the oven immediately and bake for 15 to 20 minutes, until the cake is set and just starting to pull away from the sides of the mold.

Mix the yeast and flour together and then gradually add the cup of water with oil & salt stirring with a large fork until it starts to come together, knead lightly picking up all of the flour from the sides of the bowl while kneading.

In a large mixing bowl or the bowl of a standing mixer, beat butter, brown sugar and granulated sugar until creamy, scraping down the sides as needed.

Serve on a large family style platter or everyone build their own with bowls of a grain, greens and sauce on the side.

Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3 — 4 minutes.

In a large mixing bowl, combine the sugar and butter, scraping down the sides of the bowl.

Order a couple of side dishes (side of vegetable, a side of a large meatball, a side of a bowl of pasta) that add up as the main dish.

In a large bowl combine chicken, penne pasta, mozzarella cheese, Parmesan cheese, and sauce (reserve about a cup of the sauce and set to side).

If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.

Swirl it around to coat the bottom and sides of the skillet, then pour the melted ghee into a large bowl.

The cat feeding dish should be large enough and shallow enough to ensure that the cat's whiskers do not touch the side of the bowl when feeding.

Larger cat breeds like the Maine Coon, Ragdoll and Norwegian Forest cat would prefer a larger bowl that accommodates their head size and prevents their whiskers from touching the sides of theLarger cat breeds like the Maine Coon, Ragdoll and Norwegian Forest cat would prefer a larger bowl that accommodates their head size and prevents their whiskers from touching the sides of thelarger bowl that accommodates their head size and prevents their whiskers from touching the sides of the bowl.

* Weatherproof the roof * Install a solid, non slip floor * Enclose most sides * Use the strongest metal grids for the open sides * Insect proof all open sides, roof and walls where any bugs can enter * Preferably the size of the enclosure should be big enough for you to stand inside * The access door should open inwards * The access door should start at your knee height (bottom of wall should be solid - guards against buns accidentally getting out & predators seeing buns from ground level) * Ensure there is no access from under the floor of the enclosure (stops foxes scaring bunnies from underneath) * Use strong locking device on door that can not be knocked open * Provide safe house inside the enclosure so buns can run inside and can not be accessed easily if a dog / fox or person breaks in * Provide clean towels to snuggle in * Provide large litter tray filled with oaten hay * Provide large ceramic water bowl (sometimes two) * A blind or cover over the open section at night will ensure that your buns will feel safe & predators will not be able to see in & scare your bunnies when you are not around Whatever you provide for your bunnies living outside, ensure it is the safest and most secure from predators, insects & extreme weather.

Strain the purée into a large bowl, pushing the purée through the sieve, wiping off the under side of the sieve with a rubber spatula.

Try something a little different: sprinkle (just a bit) of the sauce over a bowl of split strawberries and peaches together and serve as a main course side dish, on a large lettuce leaf or spinach leaves.

Try something a little different: «sprinkle» (just a bit) of the marinade over a bowl of split strawberries and peaches together — add a bit of extra cracked black pepper to the fruit, and serve as a main course side dish, on a large lettuce leaf or spinach leaves.