Bonds funds can fluctuate in value, but they are nowhere near as volatile as equities, so they're like
adding cool water to a hot bath to make it more comfortable.
When the patient is ready for surgery to permanently close the injury, doctors can remove the seal by
adding cool water.
Or do
you add the cool water as well as if you're actually making jello
No electricity to run pumps to
add cooling water to the melting down reactors.
Not exact matches
But for others — a traditional Manhattan, say — the key is to
cool the drink without
adding water.
Just thaw the shrimp under
cool running
water, then
add it to the Shrimp Creole to cook.
1) Sift the flour into a mixing bowl 2)
Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the salt to the flour, mixing together 3)
Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the olive oil, mixing as you
add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
add to ensure the flour envelopes the oil 4)
Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add warm
water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a
cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to
cool for 5 minutes before serving
Allow this solution to
cool, then
add 3 cups of
water to the pot.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly
add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice
water in order to stop cooking immediately / Stir and allow to
cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.
Add the tea bags and allow the tea to steep until the
water has completely
cooled to room temperature.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C
water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste,
add more sugar, cook a little longer if needed / Let
cool / Sauce thickens as it
cools.
I put some jars of hot
water in a
cooler, then
add jars of incubating yogurt and leave them overnight.
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.
Pierre likes it almost cold, so I ran it through cold tap
water after step 2, before
adding the sauce to
cool it down.
When the cupcakes are totally
cool, make the frosting: scrape all of the coconut cream out of the can and into a cold bowl (do not
add the little bit of coconut
water or juice in the can — just the thick, white cream).
I made this recipe yesterday, and I saved both the concentrated ginger
water after boiling, and saved the honey ginger syrup to use for teas and
cool ginger drinks I just
added some to my
water bottle with some lemon crystals, it's very yummy!
Transfer the
cooled water and sugar mixture into a pitcher or a quart measuring cup then
add the coconut milk and the rose
water.
Thawing the meat is simple — I either
add the wrapped and sealed meat to
cool water in the sink, or thaw in the fridge if I have extra time.
Make, bake and
cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the
water and
add 1 1/2 teaspoons orange peel along with egg whites.
I've found
adding a bit of olive oil to the boiling
water helped prevent sticking along with transferring the pasta directly to a large bowl of
cool water when done.
If you
add lukewarm
water instead of
cool or cold
water it should all stay liquidy.
Drain, let
cool slightly and
add the cauliflower to a blender, food processor (or use an [url: 2] immersion blender [/ url]-RRB- along with the garlic, 1 cup
water, milk and puree until smooth.
I made these with home - cooked chickpeas; if using canned, you may need to
add less chickpea flour to account for drier beans.If starting with dried chickpeas, soak 3/4 cup dried beans in
cool water for 8 - 12 hours.
When the
water reaches a light boil,
add the florets of cauliflower and cook for 3 - 4 minutes; drain the cauliflower and allow them to
cool slightly for 2 to 3 minutes.
Infusing a chocolate cake with a hint of Earl Grey
adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling
water 100g unsalted butter, melted and
cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and
cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.
Directions: Bring a large pot of
water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling
water for 30 seconds / Remove from pot, let
cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and
add the onions and garlic.
When done, I scoop out some and place on a quarter size sheet pan and
add a little
water to
cool them down some.
Add the mixture to 1 gallon of cold
water and
cool completely.
The company has also
added water coolers, switched to healthier snacks in its vending machines, created a walking path outside of its facility for employee use, and publishes healthy tips in the company's newsletter.
«This year we got $ 6,000 for more gym equipment and we've been
adding water coolers and putting healthier options in our vending machines.
Continue whisking until the mixture has
cooled slightly, about 1 minute, and
add the gelatin and
water mixture and the vanilla.
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then
cooled slightly (if you have time to soak your walnuts in
water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean
water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and
add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
To clean your Le Crueset, put the
cooled pan into the sink, fill sink and pot with hot soapy
water and
add a few tablespoons of baking soda, soak for 30 minutes or so, use a green scratchy and gently scrub clean.
Remove from heat,
add the remaining quart of
water and
cool to 40 degrees F.
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.
He just put sugar in a pan and heated it slowly till it melted (I used his «cheat» tip of
adding a couple TBS
water) and reached the desired color, then stirred in an equal amount of salted peanuts and poured it out on an ungreased cookie sheet to
cool.
Turn off heat and allow mix to
cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky /
Add a little more
water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.
Next, in a medium ramekin or in a glass measuring cup,
add the 1/2 cup of
cool water.
Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to
cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky /
Add a little more
water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.
While the veggies are
cooling, bring a pot of
water to a boil and
add orzo.
Place lentils in a sieve and run
cool water to rinse and then
add to pot.
Rinse your pasta under
cool water, then mix with your dressing &
add to the mason jar.
When the quinoa is done, drain any excess
water and let it
cool a bit, then
add to the mixture too.
Substituted Honeyville Almond Meal (have used Trader Joe's in the past successfully too), a simple syrup because I was out of honey (Cook equal parts
water to organic cane sugar,
added vanilla for flavor, then
cool to use in this recipe),
added additional 1/2 tsp baking powder just for fun, Decaf instant coffee, and Enjoy Life chocolate chunks.
Switch to the dough hook attachment and knead until resistance is felt,
adding additional flour or
cool water as needed.
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 (option
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 (option
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)
Once butternut squash has
cooled a bit,
add to a blender or food processor with chickpeas, tahini, hemp seeds, lemon juice,
water, dash of salt and pepper
Rinse under
cool water to stop from cooking, drain, and
add to your serving bowl.
If your blender has made the smoothie too warm, you can either
cool it down in the fridge or freezer, or
add some ice cubes or frozen fruit to it (You may need to
add more
water as this will thicken it further).
Directions: Bring about 3 cups salted
water to boil in medium saucepan /
Add freekeh, turn down to a simmer and cook for 20 - 25 minutes, until al dente / Drain and spread out on a baking sheet to
cool.