Sentences with phrase «slightly as it cools»

Cook, stirring enough to keep from boiling over, for 5 - 10 minutes, until reduced to your preference (syrup will thicken slightly as it cools).

They'll continue baking slightly as they cool on the cookie sheet.

Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack with a wide metal spatula (cookies will flatten slightly as they cool).

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

The cake will deflate slightly as it cools.

Remove from heat and set aside; it will thicken slightly as it cools.

Keep in mind that it will thicken slightly as it cools.

The caramel will thicken slightly as it cools, but not as much as it would with cream.

Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools).

The mixture will thicken slightly as it cools (once removed from the heat), but if you feel yours is too thin, cook it for a bit longer.

The curd will thicken slightly as it cools.

The mixture will settle slightly as it cools, so I also re-top the containers after about 2 minutes as they start to harden.

Not exact matches

I added Mozzarella cheese as the base, then sprinkled grated Parmesan over the top after it cooled down slightly.

Ladle into individual bowls and allow to cool slightly before adding toppings, so as to leave cultures in creme fraiche intact.

The slightly sweet cinnamon smell that filled the air while it was baking was almost as much torture as letting it cool slightly cool before slicing the first piece from the freshly baked loaf.

They will harden as they cool and slightly under - baking them will keep them chewy and moist.

Let cool slightly as to not melt the panna cotta when served with it.

Leave the sweet potatoes to cool slightly whilst you do this as this dish is best served warm rather than piping hot.

After salmon and asparagus have been removed from the grill and cooled slightly, pour lemon - dill sauce over salmon as well as over asparagus if desired, and garnish with fresh lemon and dill sprigs.

for the chocolate Italian meringue buttercream: 3 egg whites pinch salt, to taste 150 grams (3/4 cup) sugar 25 grams (1 1/2 tablespoons) water 340 grams (1 1/2 cups, 24 tablespoons, 3 sticks) butter 170 grams (1 cup) dark chocolate chips or chunks, melted and cooled slightly 20 grams (1/4 cup) cocoa powder, as needed

Do you have any thoughts on one of the earlier comments posted where they suggested adding the room temperature cream first to sort of temper the sugar and then adding the butter after the sauce cools slightly so as not to burn the butter?

These sour cream and onion chips taste just as I remember the Lays tasting: slightly tangy with a hint of cool creaminess.

As we ease into slightly cooler days with lingering summer evenings, the farmers» markets hold onto tomatoes like little gems among the apples and squash....

Prebake pizza crust as directed on package (or recipe, if homemade) and remove from oven to cool slightly.

The middles of the cookies might look slightly underdone when you remove them from the oven but they'll continue to cook as they cool on the baking sheet.

The crumbs should still be slightly most to the touch at that point; they will harden and dry as they cool.

Bake torte until puffed around the edge and halfway to the center but the center is slightly soft, about 40 - 45 minutes (Do not over bake as the edges will crack while cooling).

Set aside to cool slightly (the compote will thicken further as it cools).

They'll continue to cook a little more as they cool, so it's ok to take them out just (very) slightly underdone.

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)

I made them exactly as written, despite the warnings, and made sure to fully cook the caramel and allowing the batter to cool slightly, thinking both might fix the issue.

It will thicken slightly as it cooks and cools.

Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool).

Directions: In a small pan combine sugar with water, bring to a boil and stir until sugar is dissolved, cool slightly / Place tofu, melted chocolate, sugar water and vanilla in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolate.

It will still be slightly sticky but will become crisp as it cools.

Then we let the peaches cool at room temperature for the mix to slightly thicken as it sits.

I'm all cool with snow and slightly chilly temperatures up to Christmas since I think I could be classified as an elf for how much I love that time of year, BUT once the best day of the year is over and gone, dreary January takes over.

Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment - lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25 * cooler oven) as the muffin recipe, with 8 per cookie sheet.

Let the soup cool slightly, and then blend until smooth (I used my NutriBullet, as always) and return to the pot.

It is just 2 cups of cooked quinoa (slightly cooled), mixed with 3 egg yolks and 1 cup of chopped pecans (or other nut as you prefer, or even dates for a bit is sweetness) and then stir in 200g of melted dark chocolate (I like 70 %, but you can use any %, the darker the less sweet the cake is).

As the glaze cools, it will become slightly thicker.

Allow to cool slightly before topping with lettuce, tomatoes, sour cream and other toppings as desired.

Assemble the salad by mixing the by now slightly cooled buckwheat with the chopped tomatoes, the cucumber, the lemon segments and the herbs as well as the dressing.

Turn slices over and bake an additional 6 to 8 minutes (cookies will be slightly soft in center but will harden as they cool).

When the syrup reaches your desired consistency, allow it to cool slightly, then drizzle some over the cake as above.

As the melted chocolate cools this will become slightly more difficult because the mixture will thicken.

Cook until al dente and set the pot aside for a few minutes; the sauce will thicken as it cools slightly.

The topping was still slightly soft to the touch, but it firms up more as it cools.

If your cheesecake is a bit over done use a spatula or knife to loosen it from the pan while it is cooling other wise cracks form as it slightly shrinks.

The crumbs should be slightly moist to the touch; they will dry and harden as they cool.