Sentences with phrase «until glaze»

Let the cookies dry until the glaze loses its sheen.

Whisk in the elderflower cordial a little at a time, until a glaze forms.

Cool until glaze is set, about 30 minutes.

Boil until glaze registers 210 to 212 °F on thermometer, 12 to 14 minutes, then stir in vanilla.

Keep whisking until the glaze is free of lumps.

Beat confectioners» sugar, lemon juice, 2 tablespoons butter and lemon zest together in a bowl until glaze is smooth.

Pour the glaze over the roasted brussels sprouts and return to the oven for anther 10 - 15 minutes or until glaze has clung and coated the brussel sprouts.

Place on wire rack and let stand until the glaze is set.

Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.

Once boiling, reduce heat to low and simmer until the glaze is thick and syrupy, about 20 minutes.

Cook, stirring every couple of minutes, until the glaze is reduced by more than half.

Pour glaze over cake, sprinkle with the toasted coconut, and let stand 10 minutes or until glaze is set.

Flip the fish, brush the seared side with your glaze, and transfer to the broiler until the glaze caramelizes.

Stir gently and add in powdered sugar, vanilla extract and a few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick.

Stir in the buttermilk one teaspoon at a time until the glaze reaches a drizzling consistency.

Cook 2 - 3 minutes until glaze is thickened.

Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3 — 4 minutes.

Whisk in half and half by spoonfuls until glaze is spreadable.

Let cookies stand until glaze is set.

Let cake stand at room temperature until glaze is set, 2 — 3 hours.

Transfer to clean parchment - lined baking sheets (you can use a small offset spatula for this, but the glaze is pretty forgiving of any finger marks) and let sit until glaze hardens, about 2 hours.

Stir until glaze is thickened, about 5 minutes (do not allow glaze to set).

To make the glaze, combine the icing sugar with the juice of 1/2 lemon and stir until a glaze forms.

Simmer until the glaze has reduced by half.

While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency.

Set aside a few hours at cool room temperature until glaze is set.

Then, once it was crispy, I coated it with a sweet, smoky and lightly spiced glaze, and put it back in the oven until that glaze caramelized a bit.

Add the remaining milk a bit at a time, stirring until the glaze is smooth and the thickness of honey.

Refrigerate the cake until the glaze is set, 20 to 40 minutes.

Stir in milk, a little at a time, until glaze becomes thin enough to drizzle over the turnovers.

Let cookies stand until glaze and chocolate are firm.

Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute.

Repeat the glazing process every five minutes until the glaze is used up and the tenderloin is cooked through (it should read 145 °F on a meat thermometer), about 20 minutes total.

Dip opposite sides and transfer to plate again, and allow to sit until glaze is completely firm.

While they are cooling, you can make your icing by stirring together the powdered sugar, lemon juice, melted Earth Balance and almond milk until a glaze has formed.

Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.

Gradually add in milk 1 tablespoon at a time until glaze is creamy but not to thick or thin in consistency and runs smoothly off a spoon.

Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3 - 4 minutes.

Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6 - 8 minutes.

Saute until glaze covers shrimp and is thickened, about 5 minutes.

Microwave in 15 - second intervals until glaze is smooth, stirring often.

Continue cooking, brushing occasionally, until the glaze is bubbling and the steak is cooked to desired doneness, about 4 to 6 minutes for medium (an instant thermometer inserted into the middle of the steak should register 145 °).

Add milk 1 Tbsp at a time and blend with fork until the glaze has the consistency of thick syrup.

Layer candied oranges over glaze and let set until glaze has started to dry.

Allow to absorb glaze repeat until all glaze is used up.

Put the glaze in a small bowl, and dip the top of each cake into the glaze repeatedly, until the glaze is used up.

Bring to a rolling boil, and continuously whisk for about 10 minutes until the glaze starts to thicken, caramelize, and turn a dark brown color (be careful to constantly watch and stir, and not let the caramel burn — reducing heat to medium - low if needed).

In a medium - sized bowl, combine the powdered sugar, orange juice, and rum (if using), stirring until the glaze is smooth and drizzling consistency is reached.

To make the glaze: Whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses.

Let the cookies sit at room temperature until the glaze has completely dried.