Imagine powder mixing in here, and I pour a tiny
bit of water into it to make it just a little easier to get into the rabbit's mouth, just a little bit.
Let
a bit of water into the bowel.
Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little
bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).
Not exact matches
Does the idea
of biting into a juicy hamburger make your mouth
water?
Nothing I did for the rest
of the trip was nearly as difficult — not hooking up or draining the waste tanks, not fixing a bad connection on the
water hose, not even pulling
into a crowded gas station (the thing about having a really big car towing a really big, shiny trailer is that people tend to see you, and maybe take pity, and certainly get out
of your way)-- and nothing left me with such a giddy glow in the aftermath, even after I learned I'd pulled in a little
bit catawampus, and our trailer listed slightly to the left.
In the Catholic faith, Communion wine is made by pouring a
bit of water and a
bit of olive oil
into a cup
of wine.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups
water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
i cut mine
into little
bits and place in a bowl with a tablespoon
of water, cover in glad wrap and pop in the microwave for 5 minutes.
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple, cut
into 1/4 inch dice (place in a
bit of lemon
water if not using immediately) 3/4 cup zucchini, cut
into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a
bit of freshly ground black pepper
To test it without a thermometer: use a teaspoon to drop a little
bit into to a glass
of cold
water and it should create a firm chewy ball.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups
of liquid to a light simmer — this can be plain
water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped
into bite - sized pieces in advance, or while rice is cooking / Add pieces
of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
Pour a few tablespoons
of the hot
water into a small bowl and whisk in the miso (to thin it out a
bit — this step is to avoid clumping).
For the salad: 2 pounds chicken, cooked and diced
into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons
of water
2 cups potatoes (peeled and chopped
into small - ish
bite - size pieces OR another head
of cauliflower + cooking
water)
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped
into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups
water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
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 brown)
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).
(use on wet skin) A
bit of warm
water helps to massage
into stretch marks and cellulite more gently.
I then pour a small amount
of boiling
water into another, slightly larger bowl, let it cool a
bit, then put the smaller bowl
of chocolate
into the larger bowl.
My only comment is that in the Dominican Republic, the cake is topped with an uncooked boiled frosting... egg whites are beaten up with cream
of tartar, sugar fed
into it slowly and then a
bit of boiled
water sets up all up
into a fluffy, wonderful, creamy frosting.
Blend the blueberries and
water separately, add it on top
of the cream once it has hardened a
bit, and lightly swirl it
into the cream.
Soak just a few
of them in a
bit of water overnight and they turn
into this naturally sugary dream that's also high in fiber, potassium and believe it or not, they're lower in sugar than most all other dried fruits such as dates and raisins (though I like those too).
If you wish to use a dry ingredient as a marinade, you can just add a little
bit of water to your mix so it can absorb
into the tofu.
3 gallons
of water 3 cups table salt 5 peaches — sliced
into bite size chunks 2 cans
of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left over in the fridge) 18 cloves
of garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup
Throw all
of the ingredients
into your blender and mix it, adding a
bit of water (about 1/4 cup) until it comes out smooth.
I have been buying Mamma Chia for the past few weeks now, and then the other day I stumbled across your article, whilst trying to figure out a way to bulk order the drinks to save some money, and after a
bit of research
into some other recipes to make it taste more like Mamma Chia (3 tbl spoon chia seeds + 1 cup
of water + 1
of your favorite juice) and a short trip to Whole foods, I'm now enjoying my own Chia juices from home at a much better price!
Drain and cool under running cold
water, then squeeze
water out
of greens and chop them
into bite sized pieces.
Pour the
water and olive oil
into the baking dish, drizzling a
bit of oil on top
of the peppers and tomatoes.
Ingredients half a cup quinoa, rinsed under running
water filtered
water and a pinch
of whole sea salt (to cook the quinoa) 1 medium zucchini, trimmed, peeled and sliced half a head
of Romanesco broccoli, washed, broken
into bite - sized florets and cooked in salted boiling
water for 3 - 5 minutes (they should stay crunchy) a large -LSB-...]
It was originally too thin, then I added a slight
bit more corstarch and
water and turned the stove down as said: however, it immeadiatly turned
into one giant, unpleasant, sticky gloop with the odor
of the vinegar.
Chicken thigh fillets cut
into thin strips — marinate in chicken stock, tiny
bit of lemon juice, tiny
bit of sesame oil, and a mixture
of corn starch plus a tiny
bit of water (just enough to make
into a paste).
I cut a strip
of dough bring it to edge
of the board and quickly flick small
bits of the strip
into the boiling
water.
I simplified the steps a
bit by turning the lemongrass, ginger, garlic, chilli, coriander seeds
into a paste in my food processor with a few tablespoons
of water.
Pour the soaking
water through a fine - mesh strainer (or disposable coffee filter)
into a clean bowl to remove unwanted
bits that may have settled at the bottom
of the bowl.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches
of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut
into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups
water juice
of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken
into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups
of your fav veggies chopped
into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp
of olive oil (I used 1 tbsp olive oil + 1 tbsp
of water) 1 large clove
of garlic, minced 1 tsp
of cumin a sprinkle
of coarse sea salt & pepper the juice
of half a lime
Brush the corners
of each square with a
bit of water, then fold each corner
into the centre and press down gently.
You steep grated ginger in a
bit of sugared
water, and then strain it
into a lime & grapefruit juice blend.
Cut the asparagus
into bite sized pieces and drop them
into a large saucepan
of simmering
water to blanch.
After throwing them back
into the food processor I sprinkled a little
bit of water on them, and that seemed to help.
I added a
bit of hot
water into the finished jar and let it steam and warm it up.
Wash and chop the potatoes
into large chunks, place in the bottom
of a large pot, and fill it 3/4 the way with
water, adding a
bit of salt, if desired.
Sparkling
water and a
bit of Limoncino are like the cherry on top as they transform this drink
into a very sophisticated one.
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold
water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut
into 8 wedges 1 kg unpadded weight
of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut
into bite sized chunks — not too small or the fish will fall apart when cooking Juice
of 1/2 lemon Black pepper Fennel fronds to garnish
You can really make any variation - this year I made this recipe but istead
of orange extract I added a generous helping
of ground ginger, added a tiny
bit of water to make the mix even more fudgey, rolled them
into balls and then dusted in extra cacao.
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 (optional)
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut
into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a
bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them
into manageable lengths)
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C
of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little
bite / Drain thoroughly and pour immediately
into bowl with citrus dressing / Mix and let cool a
bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed
of coarsely chopped kale that has been lightly dressed in a little more
of the citrus dressing.
Allow the oil to heat up until it sizzles when you flick a
bit of cool
water into the pan.
If you like, you can create an ice bath by placing ice cubes and a
bit of cold
water in a large bowl, placing a slightly smaller bowl inside, and pouring the ice cream
into the smaller bowl.