Store loosely
covered in cool dry place for up to 2 months.
Not exact matches
Directions, final step:
Place egg whites
in a very clean,
dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle
in the sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold
in 1/4 of the egg whites into thoroughly
cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed /
Place in a bowl,
cover and refrigerate for several hours before serving, or can be made a day ahead.
1) Wash & dice bell peppers, eggplant and onion 2)
Place rinsed
dried quinoa and water
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in a small pot, and bring to a boil 3) Once water starts boiling,
cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with
cover still on) 5) Fluff quinoa with a fork and let it
cool 6)
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add
in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in green peppers and stir for 2 minutes 8) Add
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature
1) Rinse
dried quinoa until water is clear 2)
Place rinsed quinoa and water
in a pot and bring to a boil 3) Once water starts boiling,
cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with
cover still on) 5) Fluff quinoa with a fork and allow it to
cool 6) Break and beat the eggs, and make an omelette
in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions
in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add
in diced sausages and stir for about one minute 10) Add
in cooked quinoa and mix together 11) Add
in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions
The can of powdered baby formula should be kept
covered and stored
in a
cool dry place.
The remaining powdered infant formula should be tightly
covered, stored
in a
cool,
dry place and used within a month after opening.
Rinse the
dried mango,
place it
in a bowl and
cover it with the concentrated pear juice and the
cooled boiled water (if it is not
covered completely, add more water).
Place a warm, moist compress on your abdomen, cover it with a dry towel, and leave it in place until the compress c
Place a warm, moist compress on your abdomen,
cover it with a
dry towel, and leave it
in place until the compress c
place until the compress
cools.
Cover opened can with lid and store
in cool,
dry place; use within one month of opening.
Cover with the coffee filter and wrap with a rubber band for 48 hours
in a
cool,
dry place.
Store barley
in a tightly
covered glass container
in a
cool,
dry place.
Strain,
cover, and store
in the refrigerator or a
cool,
dry place.