Sentences with phrase «then cover»

Add about 2 teaspoons of dulce de leche then cover with a small spoonful of blueberry - coconut salsa.

Then cover the balls with shredded coconut.

Then cover and keep frozen until ready to use.

Press dough into a loaf pan (or any size pan, really) then cover with plastic and freeze until ready to eat.

Cool to room temperature then cover and refrigerate until cold.

Then cover and allow to rise.

To chill, let cool completely, then cover with plastic wrap, and refrigera...

Because this dough is on the sticky side, place it in the middle of a large piece of parchment paper, then cover it with a second piece of parchment paper.

Then cover and freeze until solid.

Then cover in panko, pressing to adhere to the pork.

I folllow this excactly only I use a loaf pan and the time an $ temperature from the regular Banana Bread on this site: 325 for 45 minutes abd then cover with foil for another 20 - 25 minutes.

Bring to a simmer, then cover and simmer gently for 25 to 30 minutes, or until the potato and carrots are tender.

Tap to release any air bubbles, then cover and freeze until set — about 4 - 6 hours.

Check for doneness, and then cover again and cook 2 more minutes.

The tikel gomen is very easy — simply fry the onions and carrots in some oil, add the potatoes, cabbage and spices then cover and let them cook to tenderness.

Spread that with softened butter, and then cover the whole thing with frozen raspberries that have been tossed with lemon zest, sugar, salt, and a touch of cornstarch.

Bring to a boil again, then cover and reduce to a simmer.

Layer on mushrooms if desired, then cover with 1/2 cup sauce.

Gently add meatballs and kale, then cover and cook for 5 more minutes or until orzo is tender and meatballs are cooked through.

To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture.

Then cover and let rise in a warm place until it doubles in size.

Transfer the lentils to a large saucepan then cover with a copious amount of water, which should cover the lentils by at least 3 - 4 inches.

If you aren't familiar with what cold - pack canning is, it is when you put raw fruit in the jar and then cover it in hot syrup.

Cover the ingredients with the vegetable stock then cover the pan and leave to simmer until the lentils have softened which normally takes 12 - 15 minutes.

Cover shells with half of the meat sauce and then cover dish with foil and bake for 30 - 35 minutes.

Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt.

Then cover and set in the refrigerator for 30 minutes — 1 hour to allow the flavors to meld and the texture to become more firm.

Cool completely, then cover sauce and chill.

Place the ball of dough into a lightly oiled bowl (I use olive oil), then cover with plastic wrap and let rest on the counter for 30 minutes.

This can be made up to 3 days ahead - chill until cold, then cover tightly and keep cold.

Bring to a rapid simmer, then cover and simmer gently for 5 to 7 minutes.

Boil for 1 minute, then cover, remove from heat, and let set for 1 hour.

Top with a handful of sprouts or lettuce, then cover with another piece of bread, or serve open face.

Add the chopped bananas and drizzle the almond butter and then cover with the rest of the chocolate.

Stir to separate any clumps, then cover, and set aside for 5 - 10 minutes.

Stir well, then cover.

I do not understand why the directions to roll out, place in pie pan, add parchment paper and pie weights or beans, and bake then remove weights, then bake some more, then cover the edges then bake some more.

Form the chocolate mixture into 1 - by -2-inch rectangles with your hands and then cover them liberally with chopped pistachios.

Sprinkle each egg with a pinch of salt and pepper, then cover the skillet with a lid and allow the eggs to cook for 7 to 10 minutes, until the eggs are just set.

Top with about 3 slices of the avocado, then cover with bun top.

Shape into balls with a little extra flour then cover with a cloth and leave for 15 - 20 minutes.

If you have enough dough hanging over the edge, you can flute it and then cover edges with aluminum foil.

The good news is that you can even boil the pasta ahead of time, toss it with some olive oil, then cover it and keep it at room temperature for hours (or even a day, when the weather isn't steamy).

Press mixture into the prepared pan then cover with plastic and freeze until ready to use.

Then cover and chill in the refrigerator for at least 4 hours, or preferably overnight.

Then cover and simmer it for 5 to 10 minutes or until the vegetables are fully cooked.

Then cover the wok and let it simmer for 10 minutes or until the rajma is completely cooked and slightly mashed when pressed with the back of your wooden spoon.

Lay out 2/3 of the cream and level it off, then cover cream with the second meringue layer.

Coat each fish fillet in egg white and then cover both sides with spice mixture.

Bring to a simmer, then cover and simmer gently for 15 minutes, or until the vegetables are tender.