Sentences with phrase «until sauce cools»

Not exact matches

When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Place the pasta in a casserole dish and top with bechamel sauce and Parm cheese, place in oven and bake until bubbly and brown, 20 minutes or, cool and cover then store.

Hi Lee, The sauce will thicken as it cools; I would probably let it cool a little bit until it's the consistency of ganache, then top the cheesecake and chill.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

Prepare warm ingredients: Cook bacon in a large skillet over medium until fully cooked and crispy, boil the eggs for about 10 min, cool, and peel off sheel, marinate the chicken in a casserole dish with BBQ sauce and bake @ 400 for about 40 min.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.

Toss the cooked and cooled noodles with the cucumber, pineapple, carrots and cilantro and then with the peanut sauce until well mixed.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Let the sauce cool for a bit, then puree in a blender or food processor until smooth.

After that, in a sauce pan add coconut milk (I like to use cashew milk for it's creamy texture), cacoa powder and mix until well blendend then cool.

While the ice cream base is cooling, prepare the raspberry compote by cooking the raspberries in a small sauce pot over low heat for about 15 minutes or until desired consistency and the berries are slightly mashed, I liked to keep them semi intact

A delish recipe from a great chef and friend of «Culley's», Dan Pearson (Egg & Spoon Pop Up Restaurants) INGREDIENTS Shucked Clevedon oysters Culleys Smoked Hickory Sauce Streaky bacon White onion Sea salt METHODGrill bacon until crisp then cool and drain on paper towel.Slice white onion, roll in seasoned flour and shallow fry in oil until crisp.

Remove the bowl from the sauce pan and either transfer to a standing mixer (with whisk attachment) or use a hand held mixer to beat on high speed about 5 minutes, or until the mixture is cool and thick.

Chill the sauce until completely cool.

Allowing the sauce to cool completely then slowly reheating until just warmed through will give the sauce a deep, richer flavor.

In a medium bowl, whisk together cooled cheese sauce, bacon, mayonnaise and milk until evenly blended.

Recipe is as follow: (Serves 1 as a low FODMAP recipe) Ingredients 100g chicken (breast or thigh), diced1 egg, scrambled, diced10 green beans, diced1 / 4 capsicum, cleaned, diced1 tbs peanuts, lightly crashed5g coriander, sliced3g ginger, julienne1 tsp soy sauce (use gluten free soy sauce for a gluten free option) 1 tsp sugar1 tsp sesame oilsalt to tastecooking oil (I use olive oil) Method Over high heat, bring the frying pan to medium - hot temperature; remove the frying pan from heat, toss in peanuts, and shake briefly until aromatic; transfer the peanuts to a plate to cool.

Allow caramel sauce to cool for 5 minutes and then pour into a heat proof storage container until ready to use.

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

Toss the cooled spaghetti with the cooked vegetable medley and peanut sauce until well coated.

The cooled plum sauce can also be stored in a covered jar in the refrigerator (up to 3 days) until needed.

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

Mix continuously until the chocolate is melted and you obtain a dense sauce, then set aside to cool.

Once cooled, mix with the avocado sauce, grape tomatoes, and sundried tomatoes until well coated.

Cool completely, add sauce, toppings, and shredded cheese, and freeze on a baking sheet until frozen solid.

Let curry sauce cool slightly, then transfer to a blender; blend until very smooth.

continue to whisk until all lumps have disappeared and you have a smooth sauce, then remove from heat and set aside to cool down.

While the chocolate sauce is cooling, prepare the whipped topping by beating the heavy / whipping cream using an electric mixer in a large bowl until soft peaks form.

Carefully remove the measuring cup with oven mitts or a kitchen towel, and allow the caramel sauce to cool until you can handle it.

In a medium sauce pan add strawberries, sugar and cornstarch, cook over medium heat until thickened (I left a little juice) approximately 10 minutes, remove to a medium - sized bowl and let cool.