Sentences with phrase «warm mixture on»

Spread the warm mixture on a large cookie sheet and let it cool completely.

In a small saucepan, warm mixture on low - medium heat, stirring frequently to reach desired oatmeal - like consistency.

Not exact matches

While working on a blueberry granola recipe this past Saturday, I noticed that the mixture of ingredients I planned to coat the granola in was wafting this amazingly sweet, rich, and buttery smell as it warmed on the stove.

Let mixture warm, whisking occasionally, just until small bubbles start to form on the edges.

Microwave on high until butter melts and mixture is just warmed to 120 °F to 130 °F, 30 to 45 seconds.

Once milk is warm, whisk in eggs, Continue to whisk eggs until the mixture begins to leave a slight coating on the side of the bowl.

This mixture of peppery extra-virgin olive oil, smoked paprika, garlic, and warming herbs is the perfect little condiment to keep on hand.

Chances are your mixture is on the dry side at this point and you may need to add warm water a few tablespoons at a time until the spread is a rich, creamy consistency.

Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110 °F and 115 °F for 5 to 10 hours, depending on the desired flavor and consistency — longer incubation periods produces thicker, more tart yogurt.

Once the egg mixture is warm to the touch, put it back on the standing mixer.

Warm that gorgeous concoction on the stove for a bit and then fold it in to a hearty mixture of oats, flax, nuts, and seeds.

Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.

Microwave the mixture on low for 2 minutes to warm it up.

Spread ricotta mixture on both halves and put back in oven for another minute or two to warm through.

If both the squashes and rice mixture are still warm, you can serve as is, but if need be, you can arrange in a roasting pan or on a baking sheet, cover with foil, and warm in a 350º F. oven until piping hot, just before serving.

To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto center of each tortilla.

Its long history attests to that fact, for as British food writer Jane Grigson tells us in her lovely book «English Food», as far back as 1660, Robert May in his «The Accomplisht Cook» has a recipe for «Cinnamon Toafts» that calls for putting a mixture of cinnamon, sugar and claret on toast and then warming it over the fire.

Plop or pipe the mixture in blobs onto the plate, and place in the freezer for 10 - 20 minutes (depending on how warm the mixture is).

Reheat in the microwave, or on the stovetop, until warmed through, adding water if the mixture has dried out.

Heat on medium heat until the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes.

You may have to experiment to get the right mixture result depending on your specific ingredients, but its easy to warm up again and add more of something as needed to get the right result.

If your kitchen is too warm, place the mixture in the refrigerator to cool down the butter before moving on.

To keep your pancakes warm whilst cooking and flipping the rest of the mixture, stick them in the oven on low heat.

Add flour mixture and warm milk mixture to eggs and sugar, beating on low just until smooth batter forms.

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)

Form the mixture into patties and cook in the oil for about five minutes on each side, or until the burgers are golden brown, slightly crispy and warmed through.

Turn the heat on low, and serve when the mixture is warm.

Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Place some warm spinach confit mixture on the toast, top with the fried egg, and then a drizzle of the chimichurri sauce.

Spread the butter mixture on top of the bun, dip the bun in the panko and toast on the griddle until toasted and warm.

Place the warm egg white and sugar mixture in the bowl of a stand mixer and beat on high until the whites are stiff and glossy, about 5 — 10 minutes.

With the mixer on low, slowly pour the warmed milk mixture into eggs and sugar, mixing until thoroughly combined.

Top the bottom of each hamburger bun with pickles then scoop the warm lentil mixture on top.

Fill 6 warmed tortillas with 2 tablespoons cheese mixture, roll up and lay evenly on bottom of dish.

Place flour mixture in the bowl of an electric mixer fitted with a dough hook; add the sultanas, peel, warm water and egg; beat, about 10 mins on low speed, until it forms a soft and slightly sticky dough.

Turn the heat on low under the pot of your soaked porridge, and add enough hemp milk (warmed or still cold) to the pot so the mixture is nice and creamy.

With the mixer on low speed, add the warm (not hot) chocolate mixture a little at a time just until combined.

Stir the mixture back into the warm milk on the stove.

While this mixture is simmering, arrange the tortilla chips on a warm platter and cover them with the hot refried beans.

(If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed.

If the mixture starts to set up on you, put back in the oven for 3 - 4 minutes to warm up the mixture.

With the machine on low, pour in a little of the warm cream mixture, and let it get incorporated.

add the cooked mussels back into the bouillon, stir through mixture put lid back on the pot and simmering on a very low heat warm the mussels through.

Place egg yolks, lemon juice, water and pepper in a blender Blend on high speed for about 40 seconds Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water

While whisking / blending on low speed, very slowly add the warmed milk mixture to the egg yolk and honey mixture.

If I run out of the mixture, I simply wet on of wipe washcloths in warm water from the sink and make more when I have time.

Cover mixture and set aside in a warm place (I usually place it on top of my stove, but temperature should be between 67 - 70 F) for 24 hours.

While whisking / blending on low speed, very slowly add the warmed milk mixture to the egg yolk and honey mixture.

Basic instructions for coconut yogurt: Warm 2 cups of coconut milk (full fat) on the stove until it simmers, then add 1 tsp agar agar and whisk until the mixture thickens, cool, add 1/2 tsp of probiotics, 1/2 tbsp raw honey or syrup, and mix well (or blend).