Sentences with phrase «container you use with»

Not exact matches

A photo lightbox is a tent - like container with several light bulbs aimed at its interior that photography professionals often use to create well - illuminated images of objects.

In addition, even if you're using a soap that does come with a container, you may find that it doesn't lather so well on the face, in which case you should probably invest in a bowl.

Buffalo was experimenting on a small scale with «tipper totes» — large, rat - proof garbage containers designed for easy loading by trucks — but only in one of the city's most affluent neighborhoods and with no plan for wider use.

Maybe you are bad at organization and have a friend with a knack for using rubbermaid containers in beautiful ways.

I'm thinking of getting a Magimix but I like using my processor almost everyday mostly for very small amounts and it works pretty quickly with a small container.

I just bought some Miso for soup, then have that big container to use up somehow, so I found your soup with my new Evernote food app.

In a small container with a tight fitting lid, combine all the spices and use in whatever you need it in.

Quickly transfer the maple butter to a container with a tight - fitting lid or use it to top these Maple Butter Blondies.

Transfer to a freezer safe container (I use a metal loaf pan lined with parchment paper) and freeze for 1 - 2 hours, until the ice cream begins to harden.

Then after you use what you need in a recipe (and / or drink with your meal) take the remaining wine and pour it into an ice cube tray, paper cup, or any container and freeze it.

I just do 1/4 c. flour with 1/4 c. water (more or less) and mix it on the stove for a couple minutes, transfer it to a container and put it in the fridge to harden until I use it.

Comes with a bag and a dipper container that I'll use for necessary dips, hummus or plain yogurt.

On the left are my roasted tomatoes from 2010 in what appears to be a very photogenic Tupperware container... Back then I used an ancient point - and - shoot camera which I bought in 2004 and used for so long that eventually every cell phone was being manufactured with a better camera than what I was working with.

In the meantime, you can use the watery liquid at the top of the yogurt container or yogurt itself with a little extra water.

Scoop the mixture into desired candy molds or a standard loaf pan lined with parchment paper, then stick whichever container you use into the freezer to allow the fudge to set.

The timing of this recipe couldn't have been more opportune as I had half a rotisserie chicken in my fridge begging to be used, I had one chipotle chili with adobo sauce in a small container in the freezer from a previous recipe, and I had some leftover milk from my son's last visit (he loves milk with his chocolate - anything).

First, chopped in the food processor, with olive oil, put into containers and topped with olive oil to create a barrier and freeze.I use this mostly on pasta.

Transfer cereal mixture to a 2 - gallon ziploc bag or a very large tupperware - type container with a sealable - lid (I used a large salad bowl).

If you don't have canning jars with proper sealing lids (ie you are using recycled containers, etc.), melt some paraffin wax and pour a layer onto the top of each jar to seal.

In experiment 1, participants randomized to view the nutrition label with per container or dual column were more likely to correctly identify energy content than those using per serving information (P < 0 · 01).

As you say, you really need the immersion blender because it's so easy to get the mixture emulsified (the Cuisinart even comes with a container that you can use for this).

Always buy flax seeds whole, grind them yourself with a coffee grinder if you're using them ground and store them in an airtight container in your freezer where they will keep for about a year.

I made mine in an empty push up deodorant container with a twist up base, easy to use!

Because when you travel with a child, you loose your lap and the use of both your hands AND you more than likely have tiny hands in your container too, battling your fork.

We used to always get like 3 tin containers of cookies from the ladies that worked in my parents office and I would always gorge on the sugar cookies and the cookies with the herhey's kiss in the middle.

When I received the bag, I immediately transferred the majority of the chia seeds to an airtight thick plastic container with a screw - on lid.I noticed from the get - go that the seeds seemed to stick to the scoop I was using, almost like there was static electricity?

A couple weeks ago I made a red velvet cake for a potluck and was left with a half used container of buttermilk that I vowed would not go to waste.

I have exactly the same problem with both units, which only get used once or twice a week at the most, debating whether to buy a new container or just scrap it and get a more expensive blender

I have been using these sturdy and reusable glass containers with BPA - free lids to store my prepped meals so they stay fresh in the fridge during the week.

And then I also keep a container with a blend that I like to use as well.

I always get asked what containers I use whenever I meal prep so I'm sharing with you the following containers I love and use often.

Before I learned to pack salad in mason jars or to make salads with wilt - free greens, I used to pack up all my salad components in little individual containers.

The only problems I ran across with using the 5 quart container is that I'm short.

Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110 °F and 115 °F for 5 to 10 hours, depending on the desired flavor and consistency — longer incubation periods produces thicker, more tart yogurt.

Alternatively, you might use a covered container, set in a conventional oven (preferably with the light on), a microwave, a cooler (place jars of hot water inside to help maintain a warm environment), or a slow cooker (preheat the slow cooker but turn it off to incubate).

My freezer is overflowing with 1 quart containers which will all be used for future creations.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Used for food products filling brine and vinegar solutions into various sized containers with varying solids contents.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

Same great benefits, no texture issues and you can use it with standard squeeze gel containers.

A couple of things you can do: Wash your hands Start with very clean glass containers Rinse the fruit well before use Use cold fresh (filtered) water Keep the jar in a cool place away from direct liuse Use cold fresh (filtered) water Keep the jar in a cool place away from direct liUse cold fresh (filtered) water Keep the jar in a cool place away from direct light

Rubio's works to be a friend to the ocean year - round with a majority of its seafood being sourced from sustainable fisheries, recycling plastic and glass bottles in restaurants whenever possible, and using eco-friendly plates and to - go containers.

Use your fingers to press / squeeze out the pulp into the container of the blender / processor with the veggies.

Let's start with a small comparison; a standard shipping container holds around 12,000 — 13,000 bottles of wine, while flexitanks, that are commonly used for importing wine in bulk can carry around 32,000 bottles.

Hot sauce would have to be bottled in a water bath using sterilized containers with metal tops, not corks.

With very little fanfare, McDonald's Corporation announced that it was taking steps to eliminate the use of polystyrene drink containers from its entire system by the end of 2018.

I started with a small store - bought container of the best organic yogurt I could find, and fairly recently used a half - cup container of organic kefir.

When storing whole grains from bulk bins, use containers with tight - fitting lids and keep in a cool, dry location.

2) Cut or slice the fruit you'll be using the night before and store in an airtight container in your refrigerator 3) If serving the kabobs with the Greek yogurt as a dip, you can spoon the yogurt into a small dish ahead of time, then cover and refrigerate until ready to serve.