4 pears & 39;conference& 39; please use pears good for poaching that are available in your areaPrepare the syrup. Boil 5 minsAdd the pears.Cover and Simmer for 20-30 mins. They are done when tender but not falling apart.Cut the base so as the pear stands in the plate.Then drain them and may be pat them dry so as the chocolate sauce adhere to their surface.
Tools neededUsing 1 mt square for the base , fold in half , then fold in half againMeasure down 1.5 inches from point for neck openingMeasure down 16.5 inches from point for outer ringDraw 4 more rings on this 33 inch circle spacing 3 inches apartCut outer and neck ringsCut a slit between the two ringsSew a row or two around the neck opening to prevent it stretching .
Gather all the ingredientsStart with the 14 oz of butter and flourAdd the cubed and softened butter and flour to a stand mixer. Mix until almost glossy.Place on one side of a folded piece of parchment paperFold the other side on top and form into a 1/4 inch thick blockCombine the yeast, sugar and while milk in a small bowl.
Drizzle onion with olive oil.Drizzle bell peppers with olive oil.Repeat with zucchini, season with salt and pepper.Repeat with the yellow squash.And the eggplant that has been salted to remove water.Place all the veggies into the 4.10 combi that has been preheated to 450F (232C).Roast at 400F (204C) for 20 min with the browning level set to 4.
Chewy, crispy, fluffy… the “best” chocolate chip cookie texture is about as subjective as it gets. We teamed up with OXO to decide once and for all what a perfect chocolate chip cookie recipe needs.OXO& 39;s latest campaign is all about testing their products on real people with different preferences and skillsets to build truly useful tools that will make everyday life easier.
Gather your supplies.Tape cardstock of your choice around a paper towel roll.Add another decorative strip of cardstock to one end to cover the rest of the paper towel roll.Nail four holes into the top of a bottle cap.String two long pieces of thread through the four holes so that they cross in the middle, and leave a long strand coming out of each hole.
For this easy diy all you need is a pack of Rhinestone stickers (from Michaels) and a wooden board of whatever size you like (also from Michaels)Closeup because wow these rhinestones are all joined to each other, so you will need a blade or an exacto knife to cut out the desired shapes and sizes. Be careful!
These are the ingredient you will be using to make French toast.You can use any kind of bread for this. I used white bread.Your first step is to crack both of your eggs into a bowl. Don& 39;t mix them together yet.Your next step is to pour the 1/4 cup of milk into the bowl with the eggs.Start to mix them together.
Create a line drawing using a black sharpie marker.Tape the drawing down to a wood or masonite board.Cut a piece of unbleached muslin large enough to cover the drawing, leaving a 2 inch border around the drawing.Tape the muslin over the drawing, pulling the fabric tightly as you tape it down.Paint over all of the lines using a small bristle brush and blue gel glue.
Place oven racks on 2&4.Preheat oven to 350℉.With a wooden spoon, mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside.Using an electric mixer on medium speed, add butter and brown sugar in a large bowl.Beat until well combined, as shown above.In the large bowl, add molasses, egg, and vanilla.
10 StepsIngredientsEmbed1First, preheat your oven to 350F(180C)2ingredients3Shrimp clean. Add lemon juice, salt and black pepper.4All stir well.5Cut potatoes in slices.6Add olive oil, garlic and spices.7Mix well and leave for 5-10 minutes8Shrimp spread out on half of baking. Cover with grated butter.
First rinse and drained curry leaves, julienned ginger and minced garlic.Scale and gut the fish. Then wash and drain well. Make 2 slits on both sides of fish.Season with salt and fish curry powder. Then set aside.Fry the curry leaves till golden brown in a wok of hot oil.Gently put the seasoned fish into the hot oil and fry for about 5 minutes till it is very crispy and golden brown.