Start with some blue skies,
add the warm waters of the Caribbean, throw in some nearby adventure, and include the right balance of privacy and accessibility, and you have the perfect spot.
Not exact matches
The next step is to
add a one to one solution
of warm water to white vinegar.
If you're doing it in a cup or bowl, you may want to
add just a few drops
of warm water to it first.
If you've never used a traditional wet shave cream, there are also a few tips on how to lather shaving cream that can also help you get better results, such as
adding a few drops
of warm water to help achieve a richer lather.
If the mixture appears too dry,
add a few spoonfuls
of warm water, mix again and check if it sticks together and it isn't crumbly.
Tofu Prep: In a large bowl
add about 3 cups
of warm water and 2 tbsp Salt (I used sea salt); Stir.
Directions: Heavily salt a large pot
of water and bring to a boil
Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly
Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add sour cream to cheese mix with a wisk and keep
warm — be careful to not let it burn to the pan Drain macaroni and return to pot
Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add cheese sauce to macaroni and mix well Gradually
add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
add 3/4
of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
2 ″ (or so) nob
of fresh ginger, scrubbed, but unpeeled, chopped Pour 1 cup
of boiling
water over it, let it steep 10 minutes
Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cu
Add 1/4 c. raw honey while
water is still
warm Let cool to room temp, and
add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cu
add 1 lemon or lime juiced (I like to
add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cu
add in the grated peel too) 1/4 c. raw apple cider vinegar
Add enough water to make 4 cu
Add enough
water to make 4 cups.
Fold in COOKED PASTA, CHILI PEPPER FLAKES, SALT, and PEPPER;
add a few splashes
of WATER (if not moist enough); continue heating until
warmed through (3 - 5 min)
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also
add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
add 1/2 teaspoon
of sea salt and the minced spinach mixture,
add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke
warm water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
Add about 120 ml / 1/2 cup
of warm (that's important)
water and 1 1/2 tbsp
of oil.
I take about 3/4 cup
warm water and
add it to a bowl, drop in about 2 teaspoons yeast and a pinch
of sugar let it activate for about 10 minutes.
Add warm water over the top and whisk for a couple
of seconds Set aside for 15 - 20 minutes until the yeast rises and become bubbly and frothy.
Adding a tablespoon or two
of apple cider vinegar to a glass
of warm lemon
water is said to be a great detoxification elixir and cold remedy.
1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in
warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6)
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes
of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
In the bowl
of a stand mixer fitted with the dough hook attachment,
add the
warm water and yeast.
Panic not if this happens to you, just
add 2 tablespoons
of boiling
water to the bottle and give it a gentle swirl or stand the bottle in
warm water for a minute or two.
add the dry ingredients to the batter very slowly, alternating 1/4 -1 / 2 c flour mixture, followed by a few tbsp
of warm water.
Ingredients 5 cups
of Bluebird Einka ® Flour 1 3/4 cups
warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl
add honey to
warm water, stir until honey liquidates.
Place your corn purée and your squash purée back into the soup pot, stir until blended, and
add 2 cups
of water,
Warm until heated through.
Add 1 cup
of the
warm water into a mixing bowl with the yeast and agave.
In the bowl
of an electric stand mixer fitted with the dough hook,
add warm water, yeast and maple syrup.
Cover with oiled wax paper and let rise in a
warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off, with a bowl
of water in the oven to
add moisture, is a good option).
Made these today with a few changes: — left out stevia — used 5 dates soaked in some
warm water (they were small ones tho)-- subbed flax seed for one
of the eggs —
added vanilla, cinnamon, allspice —
added a bit
of extra walnut —
added raisins to 3
of them
Combine the corn syrup, the other measure
of COLD
water (100 ml) and the sugar in a heavy bottom sauce pot and get it
warmed to at least 150 °F
add the bloomed agar and bring to a boil.
If you decide to leave the color out, just
add an additional 1 tablespoon
of warm water to the recipe.
Stir together the icing ingredients (
adding a tablespoon
of water or two if necessary to make spreadable) and spread evenly over bars while they are still
warm.
I usually don't follow much
of a ratio: I pour flour (s) in a big bowl,
add whatever liquid I have around (non dairy milk,
water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP
warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me,
adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
If the glaze begins to harden,
warm it slightly before use to melt and
add 2 -3 tablespoons
of water to dissolve it.
If it's too thick for a piping bag or to squeeze out
of a plastic bag with the corner cut off,
add a couple
of tablespoons
of warm water, mixing well between each addition.
Fill container halfway with
warm water,
add a drop
of dish soap then run on pre-programmed wash setting for regular cleaning.
When I make a big batch during Winter, I
warm it slightly over a
water bath to soften it, then
add up to 50 % liquid oil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination
of different oils — whatever you've got on hand.
Combine biscuit mix with salt, garlic powder and parsley, and
add about 1 cup
of warm water (you don't want it too wet or too dry, so you may need to adjust with a little more mix or a little more
water).
Add the rest
of the
warm water, oil, and salt.
Add sugar and dry yeast in a cup, and add a bit of warm (to touch) wat
Add sugar and dry yeast in a cup, and
add a bit of warm (to touch) wat
add a bit
of warm (to touch)
water.
Take a bowl and
add the
warm water and sugar and
add the pack
of yeast.
If the mixture is too dry,
add a few tablespoons
of warm water, mix and
add more until it sticks together and isn't crumbly, but it's not runny.
(You can
add it directly to the flour mixture just by making a well in the middle,
add sugar and yeast and a splash
of warm water then wait about 3 - 4 minutes before mixing it and
adding more
water.)
The roasted carrots are actually fairly moist and combined with the tahini, lemon juice, vinegar, and the
warm water I find that there's plenty
of liquid in this recipe — but you can always
add additional
water (or oil) as desired to adjust the texture.
Add remaining 1/2 cup + 2 tablespoons milk alternative,
warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides
of bowl as needed.
To avoid having to mix the seeds and them sinking,
warm a cup
of water then
add the seeds and mix, put it in the refrigerator for the next day you will see the seeds have hydrated and have that wonderful gel surrounding them and will remain suspended in your drink.
I personally don't even heat up the coconut oil; I
add the 3 ingredients together and stir constantly, if I get lumps
of hardened coconut oil I put it over a saucepan with
warm water to get the double broiler effect.
I don't remember ever
adding 1 1/2 c
of water... i made this last night and it turned out like a pancake (used boiling
water instead
of warm water for the yeast - my mistake) and so I'm remaking it now but the dough is very soupy - not at all like i remember it being like.
Keeping it
warm will prevent it from separating, but if it does,
add a couple drops
of water and whisk again to bring it back together.
Directions In the bowl
of a standing mixer, fitted with a paddle attachment,
add the
warm water and yeast.
Active dry yeast works just as well as instant yeast, but requires being activated in a little bit
of warm water before being
added to the rest
of the ingredients.
Well, i have read thru the comments on this a couple
of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope
adding a bit less
water and more yeast will help — also, i have regular yeast — a whole jar full — and
added it to the flour before
adding it to
warm water — so I hope by
adding warm water to not cold yeast will help.
If your dough seems a bit on the dry side (usually based on the type
of flour you use)
add 1 Tbsp
warm water to soften.
Christina, i don't have psyllium husks either, so i was googling around for substitutions, and apparently you can use an equal amount
of ground flax or chia seeds, but you will also need to increase the amount
of warm water you
add.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml)
warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat,
add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.