Sentences with phrase «well after heat»

Heat in 30 second intervals, stirring well after each heating, until completely melted.

Not exact matches

Almost three years ago Netflix challenged number crunchers worldwide to develop a better movie recommendation engine, and after a dead heat, the victors were announced yesterday.

The Snapware Airtight earned the best plastic Tupperware distinction from Cook's Illustrated because it passed a submersion test after dishwashing, stacks easily, and is designed for quick heating or cooling.

After months of frantic lobbying, diplomatic arm - twisting, and heated debates within his own administration, Trump made good on his tariff threat at the White House, surrounded by steelworkers.

A spacetime with a well defined classical thermodynamic appears after inflation heats the universe (and its own energy disappears)-- particles, temperatures and pressures.

After a long and heated debate, the council decided that the evidence from the Bible and tradition lent itself much better to the belief that Jesus was God rather than a lesser being.

The desert weather in the winter although might not have snow it becomes so much colder than at yours since it is being open to the cold dry or humid winds that could break the bones of any human or animal if not well covered with wool and protected by some thing from direct blows... heat is there during sunrise and sunset but after that it is too much to bear.

After those ten minutes the oats are soft enough to eat, so all you need to do is heat them up and add your toppings, which only takes three minutes — it's like the best, healthiest instant porridge!Serves 2

Something magical must have happened in the blending / heating process, because I felt SO good after drinking it!

I'm one that will totally heat up dessert to go with my coffee after the kids are in bed, but this one is SO GOOD ice cold - it makes a perfect dessert for the warmer months coming up - I can't wait!

Modeled after the famous Hawaiian treat, this homemade version is creamy, icy, and super sweet; it's the best refreshing treat to cool you off during the heat of summer.

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

This also leaves the really - good - for - you extra virgin olive oil, as well as omega - 3 rich flax and walnut, for drizzling on dishes after they're off the heat.

- The cauliflower will be tender after toasting, some nutty crunch would be good, and the oven is already heated (to roast the cauliflower)- toasted hazelnuts.

After heating up a can of soup for lunch, I really wanted something good and comforting for supper that I made with my own two hands.

So my third attempt I ditched the cast iron dutch oven and used an All - Clad and turned the heat down then off just after 300 and its pretty good!

So after allowing them to soak and re-hydrate I cooked them in UNSALTED water on low heat for only about 15 minutes and they were good to go.

The skillet holds the heat well, so it keeps the dip warm after it comes out of the oven.

After several trial and error attempts to obtain the perfect amount of heat, the final result turned out to be better than I ever expected it to be.

Smaller individual - sized pizzas are a good after - school snack for kids still living at home — older children can even heat their own pizzas.

The best part about making a big batch of soup is that it is so nice to be able to heat some up after a long day out and call it a night!

Other than that, I found the marinade / sauce more than sufficiently thick without a roux after a short amount of cooking - I didn't need as long as indicated but maybe that's because I used a cast iron pan and it retained the heat from the oven better than some other oven proof pans.

Don't overbake — cast iron retains heat exceptionally well and will continue baking the cake for a bit after coming out of the oven.

Turn the heat to medium and carefully add cream to the sugar, in small batches to avoid having hot caramel splattering on you; stirring well after each addition.

After 25 minutes, give it a good stir with the spatula then remove from heat if you prefer caramel sauce that's thick but pourable from the fridge.

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

Melt in the microwave with 30 - second bursts of high heat, stirring well after each interval.

Pectin is a common stabilizer used to avoid sedimentation and whey separation as well as to improve the viscosity and the mouth feel of the product after heating.

They give the best smoky flavor and heat — you don't feel it immediately, it rather swells and lingers at the back of your throat, after you swallow the first spoonful.

After several minutes, once the ingredients are mixed together well, remove from heat and mix in the sunflower seed or almond butter and vanilla.

You'll get the hang of it Mike, your pan might have been to hot if it smelled like an omelette — low to medium heat for a good 2 minutes on the first side and only about 20 - 30 seconds after you flip should do it!

Give it a good stir after reducing heat to avoid sticking.

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.

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 meltHeat 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 meltheat, 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).

Heat at medium power (50 % or level 5) for 2 - 2 1/2 minutes, stirring well after 1 minute initially then at 30 second intervals until smooth and chips are completely melted.

Heat at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 second intervals until melted and smooth.

Heat at medium power (50 % or level 5) for 1 1/2 minutes, stirring well after the first minute until no more melting occurs and mixture is smooth.

Heat the broken chocolate, butter and water in a large microwave - safe bowl at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after 2 minutes, then at 30 second intervals until smooth and all of the chocolate is melted.

Microwave instructions: Heat 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.

Heat at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 - second intervals until mixture is smooth.

Heat one cup of chips and water in small microwave safe bowl at medium power (50 % or level 5) for 1 - 2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth.

(In order not to burn the throats of your guests, you'd better check on the heat of the peppers after forty - five minutes or an hour.

Microwave instructions: Heat chips and butter in 1 quart 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.

Remove from the heat and whisk in the sugars, cocoa and vanilla, followed by the eggs, one at a time, whisking well after each addition.

Heat at medium power (50 % or level 5) for 2 minutes, stirring well after 1 minute until smooth.

Microwave instructions: Heat semisweet 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.

The buttery base and spicy heat gives it the best after - taste of the trifecta.

The important thing is to let it simmer for 1 - 2 minutes after adding it to the sauce, the slurry won't work as well if you add it in and remove it from heat immediately.

After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn't one - up T.G.I.