Not exact matches
And the people of Israel went into the midst of the sea
on dry ground, the waters being a wall to them
on their right hand and
on their
left.
1 pound
ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon
ground allspice 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground nutmeg 1/4 teaspoon
ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may
leave skin
on) 2 tablespoons
dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
Stuffing: 1/2 cup chopped
dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon
dried oregano 1/2 teaspoon
dried thyme
leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and
ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin -
on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
ingredients STUFFED TURKEY: 1 turkey breast half (skin -
on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary
leaves (finely chopped) 2 tablespoons sage
leaves (finely chopped) 2 cups
dry white wine (divided) Kosher salt and freshly
ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly
ground pepper (to taste)
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin -
on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon
ground black pepper 6
dried bay
leaves
After the best tea
leaves are picked, they are
dried out and
ground manually to a fine powder
on a stone mill to protect the nutrients in the
leaves.
Leave it
on your face for 20 minutes, rinse and then pat your skin
dry Enzo Matcha Tea and Apple Cider Vinegar Recipe Ingredients: • 2 cups original flaxseed milk • 1 cup apple cider • 2 teaspoons matcha powder • Pinch
ground cinnamon • 2 slices Granny Smith apple, for garnish Method: Combine flaxseed milk and cider in a medium saucepan and bring to a boil.
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (
leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces
on a bias) Flaky sea salt (to taste) Coarsely
ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup
dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly
ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
Filling ingredients: 6 Tbsp unsalted butter 1 large onion, diced (about 1 1/4 cups) 3 carrots, thinly sliced
on the diagonal 3 celery stalks, thinly sliced
on the diagonal 1/2 cup all - purpose flour 1 1/2 cups milk 1 teaspoon chopped fresh thyme
leaves 1/4 cup
dry sherry 3/4 cup green peas, frozen or fresh 2 Tbsp minced fresh parsley 2 teaspoons salt 1/2 teaspoon freshly
ground black pepper
1 lb
dried white beans pre-soaked over night, or two cans of white beans, rinsed and drained 2 tablespoons of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons
ground cumin 2 teaspoon paprika 2 bay
leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach
leaves Salt and pepper to taste 4 - 6 cups of water, depending
on how thick you want the soup, if using
dry beans you will need more water as
dry beans will absorb the liquid
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn
on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly
ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp
dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil
leaves, cut in a chiffonade
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick
on the diagonal 8 cups turkey stock 1 bay
leaf 1 tablespoon fresh thyme or 2 teaspoons
dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly
ground black pepper 4 cups Swiss chard
leaves, shredded 2 cups cooked turkey meat, in large chunks
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick
on the diagonal 8 cups turkey stock (see below) 1 bay
leaf 1 tablespoon fresh thyme or 2 teaspoons
dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly
ground black pepper 4 cups thickly shredded Swiss chard
leaves 2 cups cooked turkey meat, in large chunks
Hole in Mars - This «skylight,» about 115 feet across, formed
on the volcano Pavonis Mons when underground lava flows
dried up,
leaving the
ground unsupported.
If grown
on dry ground, it produces an elephant - ear
leaf; if grown in a pond, it puts up
leaves like lily pads; and if grown in deeper water, it grows up with slender
leaves like eelgrass.
Steve: So if it's spinning, let's say the rock is spinning clockwise, you would expect it
on dry ground, if you had something spinning clockwise
on dry ground, it would break in what direction, to the
left?
Some kadimakara became trapped
on the
ground, then died as the canopy opened,
leaving their bones in the
dry salt basins.
Method — Get a large bowl and add the
dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and
leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the
ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please
on the big day
Pots will
dry out at a slower pace if you dig holes and place them in the
ground, rather than
leaving them standing
on paving or decking.
Ever since that day I LOVE the look of
dried leaves blowing and swirling
on the
ground!