Sentences with phrase «about packaged water»

Change the way you think about packaged water and you'll see why Boxed Water is Better.

Not exact matches

I told a story yesterday from Simon Guillebaud's book More Than Conquerors about how a package containing a hot water bottle and a doll that had been posted 5 months previous to answer a specific prayer for both items.

Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off.

Cook pasta as per directions on the package in sea salted water, about 1 tablespoon for a large pot.

Take Tofu out of the package and place in the salted water for about 10 minutes.

Sugar Free Bing Cherry Jam Four Cups of Fresh Bing Cherries: Pitted and Sliced 1/4 Cup Stevia Powder 1/4 Cup Water 2 Pectin Packages for Sugar or Low Sugar Jam 3 1/2 Pint Canning Jars Boil the pitted Cherries, water and Stevia for about 45 minutes at a light Water 2 Pectin Packages for Sugar or Low Sugar Jam 3 1/2 Pint Canning Jars Boil the pitted Cherries, water and Stevia for about 45 minutes at a light water and Stevia for about 45 minutes at a light boil.

Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 1 minute less than the directions on the package.

In a pot of heavily salted water, cook the egg noodles al dente (about 5 minutes, or 2 minutes less than the package directions say).

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

To yield about 4 cups white rice, I use 1.5 cups uncooked rice and 2.5 cups water, but this may vary depending on your rice variety, so be sure to check the package.

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

Meanwhile, put the spaghetti in the boiling water and cook according to the package instructions, about 8 minutes.

About the recipe, do you use fresh coconut water or one of the packaged varieties available today?

Cook the spaghetti al dente according to package directions and drain, reserving about 1/3 cup of the pasta water.

If making a vegan version with silken tofu - replace the mayo with 1/2 a package silken tofu (about 6 ounces), leave out the water and add 2 tablespoons olive oil.

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

Next, cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften.

active dry yeast (about a 1/2 package) 1/2 cup warm water 1 Tbsp.

About 10 minutes before the tofu is done, boil water and cook soba according to directions on package.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

2 cans (10 3/4 ounces each) Campbell's ® Condensed Cream of Mushroom Soup 1/4 cup water 2 tablespoons Worcestershire sauce 8 ounces (about 1 package) sliced white mushrooms (about 3 cups)(I used cremini mushrooms instead.)

Prepare the rice paper wrappers according to package directions, one at a time (usually by submerging in warm water for about 5 seconds until soft and pliable)

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Cook 3/4 cup wheat berries (sometimes called wheat kernels) according to package instructions (note I cooked mine for about 45 minutes as most of the water was absorbed and I liked the chewy texture from cooking it less then recommended).

Tempeh Bacon 1 package tempeh (about 1 pound) 1/4 cup soy sauce 1 teaspoon liquid smoke 2 tablespoons maple syrup 1/4 cup water Canola oil for frying

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

BRING large pot of water to boil; add shells and cook according to package directions or about 10 minutes.

Dough: 1 1/2 cups warm water (about 110 degrees F) 1 (1 / 4 - ounce) packages active dry yeast (2 1/4 tsp) 1 tsp sugar 3 1/2 cups all - purpose flour 1/2 cup semolina flour 1/2 cup canola oil, plus 1 teaspoons to grease bowl 1 tsp salt

1 cup plus 1 tablespoon old - fashioned oats 1/2 cup honey 2 tablespoons butter 1-1/2 teaspoons kosher salt 2 cups boiling water 1 package dry active yeast (about 2-1/4 teaspoons) 1/3 cup warm water 1/4 cup flaxseed meal 3 cups whole wheat flour 1-1/2 cups all - purpose flour plus more for work surface Vegetable oil for greasing 2 teaspoons poppy seeds 2 teaspoons sesame seeds 1 teaspoon garlic flakes 1 teaspoon onion flakes 1 teaspoon coarse salt 1 teaspoon water 1 large egg

Cook the pasta in boiling water for about 1 minute less than the package suggests.

1 cup dried cannellini beans 3 cups vegetable broth (see note above) 4 cups water 2 tablespoons extra-virgin olive oil Pinch salt 1 bay leaf 1/4 to 1/2 teaspoon Aleppo pepper 1/4 cup dry or medium - dry sherry 4 large thinly sliced shallots (about 1 1/2 cups) 1 medium butternut squash, cut into 1/2 inch cubes (about 4 cups) 1 5 - ounce package baby spinach 2 teaspoons sherry vinegar

1/2 cup warm water (about 100 - 110 degrees) 2 tablespoons - maple syrup 1 package Red Star Quick Rise or Active Dry yeast 4 eggs - beaten (about 230g out of the shell) 1 1/3 cup (180g) Otto's Cassava Flour 1 1/3 cup (180g) Arrowroot flour 1 tsp salt (we use Redmond Real Salt) 4 tbsp butter

Cook pasta in salted boiling water according to package directions (usually about 9 - 11 minutes for al dente).

Make the pasta: Cook pasta in salted boiling water according to package directions (usually about 9 - 11 minutes for al dente.)

1 package (about 4 cups) bean sprouts 1 teaspoon red pepper flakes 5 tablespoons Sesame oil 4 tablespoons soy sauce 2 tbsp garlic powder (half for the pasta water) 1 tbsp salt (half for the pasta water)

For the sponge: 1 cup whole wheat flour 2.5 tsp active dry yeast (or 1 package) 1/2 cup plain unsweetened nondairy milk, warmed (about 90 F) 1 cup water, warmed (about 90 F)

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes.

Place instantly two packages each on a skewer (when wooden skewers are used, soak these in water first, for about 30 minutes).

4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..

Boil wild rice with water according to package directions until tender (about 40 minutes).

Silver award winners included: VP+C for the Farmacy Beauty entry, with an origami - like box unfolding to reveal the brand story inside with hand - drawn illustrations on the package helping to tell a holistic story about the brand; Fuji's Fuji ・ M ・ O flexible packaging for its inkjet - gravure hybrid printing machine, which combines full - color inkjet printing and water - based white gravure printing; and GreenBlue for the How2Recycle recycling label for packaging, a universal recycling labeling system designed specifically for consumers.

Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package directions.

Meanwhile, bring a large pot of water to a boil and cook ravioli as directed on package (about five minutes).

In general, about 15 - 16 grains of water hardness can be controlled with detergents and packaged water conditioners.

For example, the Oceans package contains an educational fishing game that teaches children about different sea creatures, contains materials to conduct a salt water science experience, and a beautifully illustrated booklet filled with fun facts about each of the world's oceans.

If you have a front loading washing machine, make sure you set your water levels to the highest settings and use about 1/4 the amount of laundry detergent recommended on the package *

On Friday, NY1's «Inside City Hall» aired a special seven - minute report on the water contamination story in Hoosick Falls (For those of you not in the TV news business, my nightly packages generally run about 2 minutes, so anything over that is considered a luxury).

With the corruption scandals that have roiled the state; the last - minute flurry of legislation this past June and watered - down ethics reform packages, there's not a lot to love about the way our state government is functioning right now.