Sentences with phrase «drain water add»

If is oil cooler it's easy to change and after you need to clean your water cooling system, after couple good washes (means 10 +, drain water add new one clean the reservoiar) you change thermostat and water pomp.

Not exact matches

Drain and place in a medium size heavy pot; add 2 cups water and season with salt.

Then I drain the water from the raisins, mix them in with the rice and liberally add your super food sprinkle on top, With a little advance preparation this dish can be made in less than five minutes.

Meanwhile, add the spinach, corriander and lime to the rice — having already drained any excess water.

Yes, cashews should be soaked in 3 cups of water and should be drained before adding to the dressing.

Drain the farro and add to the pan with the chicken, broth and 250 ml (9 fl oz / 1 cup) of water.

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

Rinse and drain cashews and add to blender along with dates, vanilla extract, lemon juice, pinch of salt, and water.

When they were ready I drained the water off, added a little butter and salt, and mashed everything together.

Add 1 cup starchy cooking water to the salami and broccoli rabe, drain spaghetti then toss with rapini and salami.

While cauliflower is roasting, add soaked and drained cashews into a high powered blender or food processor with 1/2 cup water, dill, garlic powder, onion powder, salt and pepper.

Drain and rinse the beans and set aside, then add the water to a medium saucepan.

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 melAdd 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 melAdd 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 melAdd 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 meladd 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

Next, make your cheesecake filling by adding the water, maple syrup or honey, coconut oil, lemon juice, scraped vanilla beans and drained cashews to a high - powered blender.

Directions: Wash lemons, then blanch them in boiling water for 5 minutes / Drain / Cut each lemon into about 8 wedges, removing seeds, ends and extra pith / Toss lemons with salt in bowl / Pack lemons tightly in jar and cover with extra lemon juice / Seal jar and let lemons stand at room temperature for 5 days / Shake gently once a day / Add oil to the jar and refrigerate (if covered in juice, lemons should keep for up to one year)

NOTE: you can also make a «dry» version, by draining all the water, and adding the beans and sauce.

If you don't have time for that, cover them with boiling water and let them sit for 30 minutes before draining and adding to a blender with 1/2 cup of water and pureeing until you have a smooth cream.

Once they're soft drain the water and add the figs to a food processor and process until a smooth puree forms, scraping down the sides of the bowl if necessary.

Drain your cashews and blend all of the ingredients in a high - powered blender, adding the water in a bit at a time until you reach a smooth, creamy consistency.

Drain the shallots, shaking off any excess water, and add to the processor.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

Drain and cover generously with more cold water and boil gently for 1 - 2 hours untill tender, adding salt halfway through cooking.

Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just 1/3 cup of water.

Boil them in water for 10 minutes, drain, and add cold water.

I also drained the mango salad and added it to the pan that I fried the shrimp in and added water, cornstarch and a dash of Victoria's Citrus Ginger spice, salt and pepper.

Drain the Jackfruit and add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 5 minutes.

In a blender, add the drained cashews, water and lemon juice; blend on high until smooth.

Add the ham bone, drained beans, and enough water to cover by 2 inches.

Soak the spinach in the pasta water (it should still be boiling) for a few seconds then drain them and add them to the pan.

Drain the beans and add them to the pot along with the lamb, salsa, and 6 cups of water.

Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.

We've made it super easy to add the veggies from the sea with our Emerald Cove Instant Pacific Sea Vegetable Salad mix... just soak in warm water for 10 minutes and drain!

Meanwhile get water to boil in a pot and once boiling add the rest of the sweetpotatoes and boil until tender, drain.

Just make sure to defrost the spinach first and drain the extra water before you add it to the cheese mixture.

Drain the cashews to get rid of any excess water after soaking and then add all of the cheesecake filling ingredients to a high speed blender.

I can't seem to find how much water is added once drained!

When I drained the water from the ginger (before I added honey) I kept the ginger infused water and froze into ice cubes.

Drain and put soaked cashews in the immersion blender and blend until creamy, adding agave nectar for taste and water for texture.

Drain the pasta and add it to the sauce with the reserved cooking water.

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.

- boil potatos, drain and set a side - heat butter, garlic and milk - add potatos and mash - add broth, water, green onions, peas, and meat stir well - simmer 15 minutes (or until heated through to your liking)- crumble a bit of bacon on each surving

Add the diced Water Chestnuts and drained Spinach (make sure it is very dry!)

Add well - rinsed and drained split peas, vegetable broth, and water into a saucepan.

I always drain the cans of beans, so I added extra water.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Drain, place in a saucepan covered with several inches of water, and add a bay leaf if you like.

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

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.

Drain excess fat from ground beef, then add the black beans, corn, taco seasoning and water.

1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter