Sentences with phrase «until after my bowl»

I didn't realize until after my bowl was gone that I'd forgotten to add the red onion, thanks to being distracted by a toddler who was getting into mischief, but it was still good.

Not exact matches

If you're going microwave combine the condensed milk, butter, salt, and chocolate in a large bowl and warm up in 30 second bursts, stirring after each 30 seconds, just until the chocolate's melted and the mixture is smooth, stir in the peppermint extract.

If making by hand; after you add the liquid ingredients to the dry ingredients, mix by hand in the bowl for a few moments until well combined and coming together.

Place coffee in fridge to cool - Once cooled, in the bowl of an electric mixer, beat together the margarine and coffee until light and fluffy - With the mixer on medium - low, add the sugar in 3 additions, beating well after each - Add the vanilla and beat until uniform and well - combined - Frost cupcakes and top with dark chocolate shavings

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

I'd check the bowl to watch it rise almost continuously until finally, after long last, she would put the loaves in the oven.

Add eggs, one at a time, beating just until incorporated and scraping down the sides of the mixer bowl after each addition.

After you're done rolling the mixture into balls, place back in the bowl and refrigerate until fully firm.

Continue alternating adding dry and wet ingredients, scraping down the sides of the bowl as needed, and beating until incorporated after each addition.

After I cool them down some in cold water, I return them to the steamer bowl, put the lid on, and while holding the lid on tightly, shake them vigorously for a minute or two, until the shells are cracked all over.

Add eggs one at a time, beating on low speed after each addition until incorporated and scraping sides and bottom of bowl.

On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.

Meanwhile, melt the chocolate chips and shortening in a small bowl in the microwave in 30 - second intervals, stirring after each until melted and smooth.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

After five minutes, carefully remove the bowl, off the oven, add the vanilla extract and sea salt, then stir the mixture until smooth and glossy.

Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken.

Add the remaining flour through the feed tube, pulsing after each addition, until the dough begins to form and is carried around the bowl by the force of the blade.

After pouring the rice into the bowl fill with pure water until it covers the rice, plus about 1 inch.

In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.

Place all ingredients, except lemon zest, in small microwave safe bowl, whisk together, and heat for 2 to 3 minutes in 1 - minute increments, whisking after each, until thickened to a sauce consistency.

Beat until smooth, scraping the bowl after each addition.

After about 5 minutes add 1 cup of spelt flour to the bowl, 3/4 cup all - purpose flour, 1/4 teaspoon of white sugar, 1 teaspoon of sea salt, 1 teaspoon of dried rosemary, 1/2 teaspoon of dried parsley, and 1 tablespoon of extra virgin Spanish olive oil, and mix everything together for about 3 minutes or until well mixed

Microwave cheese in a microwave - safe bowl at HIGH until melted, about 1 minute, stirring after 30 seconds.

Increase mixer speed to medium and add in the wet ingredients in 3 parts, mixing until incorporated and scraping down the bowls after each addition.

In a microwave - safe bowl, microwave the chocolate for 30 seconds, stir well, then continue microwaving for 15 seconds, stirring super well after each time, until fully melted.

In a small microwaveable bowl, mix the 1 cup dark chocolate chips and coconut oil and microwave at 30 - second intervals, stirring after each, until melted.

Microwave chocolate squares and butter in a large microwave - safe bowl at HIGH 1 1/2 minutes, stirring after 1 minute and then every 30 seconds or until melted.

Beat in eggs one at a time until well incorporated, wiping down the bowl and beater after each addition.

If after 5 minutes dough is very sticky and it seems more flour is needed, add more flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticking to the bottom is okay.

After letting cool for a minute or two, combine the chocolate / shortening with the sugar and eggs in a medium bowl, and mix with a spatula or whisk until combined.

In thirds, alternating with two equal additions of the milk mixture, add the flour mixture, scraping down the bowl and beating until smooth after each addition.

After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft - free place for about 2 hours, or until doubled in size.

After you've cooked the filling add it to a bowl and add the spring onions and sesame oil and mix until everything's well combined.

After the ten minutes, fetch the bowl from the fridge and add in the unsweetened almond milk, apple cider vinegar, and 3 tablespoons cane sugar or erythritol and stir until combined, making sure not to overwork the dough.

Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl.

Pour mole into a bowl after each batch and continue until all ingredients have been used.

After about 4 minutes I started adding the bananas to the bowl and mashing them with a fork until I the bananas were broken up, doesn't matter if there are small chucks left.

But don't worry — the effects won't kick in until after you've cleaned your bowl.

Heat chocolate chunks in a small bowl in the microwave at 10 - second intervals, mixing well after about 3 intervals, and then mix in the water until you get a thick chocolate liquid

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

Add the water to a small bowl and gently stir in the yeast; add a tiny pinch of sugar and set aside until foamy (about 10 - 15 minutes)(if it doesn't look like a more contained version of this after 10 - 15 minutes, you need to start over because your water was either too hot that it killed the yeast, or so cool that it couldn't properly activate it).

To a large, microwave safe bowl, add the butter along with 2 ounces of the chocolate, and microwave for 30 second intervals, stirring after each interval, until the chocolate is smooth and melted.

In a bowl, add all of your dry ingredients and then pour your wet ingredients on top, mixing until all of your ingredients are combined (you can need the cookie dough with your hands if desired - if it doesn't seem to be coming together after a while, add a few drops of water or milk).

I have been gluten free for only 9 days but already have not had a single episode with my stomach until today after eating a bowl of gluten free oats.

Once your bowls or baskets are prepped, set them aside until after the final shaping of your boule.

Microwave instructions: Heat butter and 2/3 cup vanilla milk chips in small microproof bowl at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth.

Microwave instructions: Heat semisweet chips and butter in small microproof bowl at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth.

If the dough is not pulling away from the sides of the bowl after the flour has been incorporated, add the remaining 1/4 cup of flour, as needed in 1 tablespoon increments, until the dough starts pulling away from the sides of the bowl.

Heat chocolate, butter and water in the top of a double boiler over low heat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted).