Sentences with phrase «slightly larger bowls»

So I usually divide it into slightly larger bowls because if I'm making this, I want as much as possible to get into my mouth.

I then pour a small amount of boiling water into another, slightly larger bowl, let it cool a bit, then put the smaller bowl of chocolate into the larger bowl.

If this happens, and you need to remelt the chocolate, simply put chocolate bowl back into the slightly larger bowl containing the warm water.

If you don't want to warm the entire pouch, you can warm a smaller portion by pouring the desired amount into a bowl, then placing that bowl into a slightly larger bowl of warm water.

Place a small heavy bowl in the middle of a slightly larger bowl.

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

Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.

Transfer the ground cashew mixture into a large bowl and mix well with the prepared chia seed mixture until a slightly sticky dough forms.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.

In a large mixing bowl, whisk the eggs with the sugar, vanilla, and salt until slightly thickened, about 1 minute.

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.

Transfer to a large bowl, and beat with a mixer at low speed until slightly cooled, about 1 minute.

Then, take a bowl that is slightly larger, and layer some ice in the bottom of it.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

Place the cabbage in a large mixing bowl, every time you complete cutting one of the 8 pieces, I would recommend sprinkling on some of the salt and mixing it around slightly.

Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps).

Slightly process cashews, macadamia nuts, and slivered almonds in a food processor, and then transfer to a large mixing bowl.

Once the apples are done, transfer them back to a large bowl and let them cool slightly before adding the cornstarch mixture.

Cool slightly, then transfer to a large bowl.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Take a pie pan, or something slightly larger than the spring roll skins like a large shallow bowl or pan, and fill it 1/2 way up with very hot tap water.

Let cool slightly, then scoop the flesh into a large bowl and return to the skins to the baking sheet.

Beat the egg slightly in a large bowl.

Remove to a large bowl and mash slightly with a potato masher or fork.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Once squash and rice has cooked, transfer both to large bowl with other ingredients and stir so that spinach wilts slightly from the heat of the squash and rice.

Transfer into a large bowl and let cool slightly.

Add the other 1/2 cup of oats and just pulse slightly so they break apart a little but keep some texture.Add to a large bowl, along with puffed quinoa / rice, protein powder (I used chocolate sunwarrior), cinnamon, vanilla pod / extract.

Allow to cool slightly and transfer to a large bowl.

Grab a separate large bowl and cream together the Earth Balance * and granulated sugar with a hand mixer for about a minute or until a slightly fluffy texture is achieved.

Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).

Transfer to a large bowl and let cool slightly about 5 minutes.

Cut the avocados in half, and scoop out the flesh; place in a large bowl and add the lime juice, pressed garlic, cumin, and salt, then mash with a fork slightly, making sure there are still big chunks left.

In a large bowl, stir with a whisk: 2 cups all - purpose flour optional: 2 teaspoons baking powder (for very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8 teaspoon paprika, fine quality 1/8 teaspoon dried mustard powder, fine ground 1/8 teaspoon white pepper 1/2 teaspoon salt optional: 1/2 teaspoon fresh super-fine lemon zest if using a micro zester, otherwise, super-fine chopping is required — or it will taste too lemony

In a large bowl, whip the egg yolks and sugar until pale yellow in color and slightly thicken.

Let cool slightly, then add the sweet potatoes to a large mixing bowl with the dried cranberries, pecans, green onions, and fresh sage.

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)

Transfer to a large bowl and allow to cool slightly.

Brush a large bowl with olive olive and add the dough ball into the bowl, rolling it a little around the bowl, making sure the ball is slightly oiled.

Place cooked quinoa in a large mixing bowl; cool slightly.

Transfer to a large mixing bowl; cool slightly.

Brown the onion, peppers, and garlic in olive oil in a large pot over medium heat until wilted and slightly browned, then move to a bowl.

In a large bowl, beat eggs slightly.

If you like, you can create an ice bath by placing ice cubes and a bit of cold water in a large bowl, placing a slightly smaller bowl inside, and pouring the ice cream into the smaller bowl.

Transfer to a large bowl and let cool slightly.

Let bread cool slightly, then transfer to very large bowl.

Transfer pork and ham hock to a large bowl, let cool slightly, then shred into bite - size pieces discarding skin, bones, and excess fat; cover to keep warm.

In a large bowl use an electric mixer to whisk together the sugars and eggs until slightly thickened and pale.

Pour into a large mixing bowl and cool slightly.

Let cool slightly, then transfer to a large bowl and whisk in cream.