Sentences with phrase «for deep heat»

Pretty sad for them that deep heat in the ocean is most likely to come out at the end of the Holocene, when we really need it.

These waves have the potential to penetrate 1.5 to 2 inches or more into the body allowing for deep heat and raise your core body temperature from deep inside.

Arthur Lachenbruch has shown that millions of years of surface erosion would destroy the correlation unless radioactivity decreased exponentially with depth.121 If so, too much time would be required for the deeper heat generated to reach the surface.

Not exact matches

Amid the strife of the Culture Wars and the heated partisan divides between Red and Blue states, one thing seems to bring together a great many Americans across both sides of the nation's secular / sacred divide: a deep, abiding sense of amusement and incredulity — if not outright contempt — for purveyors and supporters of the so - called «Prosperity Gospel».

Incidentally, the quality of mind and character of this journal's senior editor, Reinhold Niebuhr, that makes the deepest imprint on younger followers is the contempt he shares with John Milton for «a fugitive and cloistered virtue, unexercised and unbreathed, that never sallies out and sees her adversary, but slinks out of the race where that immortal garland is to be run for, not without dust and heat.»

In a deep saucepan over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.

Keep the chicken into the refrigerator at least for 2 hours.Now heat the white oil in a deep bottomed vessel and fry the chicken pieces carefully.

Heat Retaining and Perfect For Deep Dish or Thin Crust Pizza

After the initial browning, most other recipes called for braising the chicken over low heat and I wanted to avoid deep frying so I added those steps.

Bring to a boil, stirring, then lower the heat if needed to a strong simmer (the mixture should continue to bubble) and continue to stir and cook for 5 - 10 minutes until the mixture becomes thick, syrupy, and deep golden brown.

Bake in the bottom third of the 425 ˚F oven for 15 minutes, then reduce the heat to 350 ˚F and bake for 40 minutes longer, or until the pastry is deep golden and the filling is bubbling.

Heat grill to high, brush cantaloupe slices with oil, and grill for about 2 minutes on each side, turning after deep, dark grill marks appear.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

For the tomato sauce: Heat the olive oil in a large deep skillet with 2 - inch - high sides over medium - high hHeat the olive oil in a large deep skillet with 2 - inch - high sides over medium - high heatheat.

Boil asparagus for 3 minutes over high heat in a large, deep sauté pan filled with enough boiling water to cover asparagus.

Heat the oil in a deep frying pan, then fry the onion, pepper and garlic for 8 - 10 mins until softened.

Heat the oil to 180C / 350F, then deep - fry the doughnuts for 1-1/2 to 2 minutes, until well browned.

Heat the oil in a preheated wok until it is smoking, then deep - fry the prawns in hot oil for 1 minute.

Heat oil for deep frying.

Heat olive oil in a large deep skillet over medium - high heat and stir - fry garlic and mushrooms for 1 - 2 minuHeat olive oil in a large deep skillet over medium - high heat and stir - fry garlic and mushrooms for 1 - 2 minuheat and stir - fry garlic and mushrooms for 1 - 2 minutes.

Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

Because it is very stable at high heat, it is considered one of the best oils for baking, sautéing and deep fat frying.

Its deep shape is ideal for stir frying, with a sturdy handle for moving between cooktops and oven, and its copper, aluminum and magnetized stainless steel base delivers optimum heat control and performance on all cooktops, including induction.

Heat the olive oil in a paella pan (a large deep frying pan will do too) over medium heat, add the garlic and sauté for around 1 minute until golHeat the olive oil in a paella pan (a large deep frying pan will do too) over medium heat, add the garlic and sauté for around 1 minute until golheat, add the garlic and sauté for around 1 minute until golden.

Caramelize the onions on medium - low heat for about 20 - 25 minutes, stirring frequently, until they reach a deep golden - brown.

With the perfect amount of deep vanilla, icy herb, and zesty lemon juice, you'll be ready for the heat and sunshine in no time.

For the vegetable mixture, heat the olive oil in a large deep skillet or Dutch oven.

Allow to bubble, then reduce heat and simmer gently for 10 - 15 minutes, whisking occasionally, until the sauce is a deep red and thick enough to coat the back of a spoon.

Put into the deep heated oil 4 or five ribs at a time, (don't over crowd the pan) and fry for about 6 - 7 minutes.

Heat the butter, sugar, cinnamon and Calvados in a deep frying pan, add the apples and gently cook them for about 5 minutes.

For the fried catfish: Fill a large wide pot or large deep cast - iron skillet with about 3/4 inch of vegetable oil and heat to 350 degrees F over medium - high heat.

Heat the oven to 400 degrees F. Roast the hazelnuts for 5 to 6 minutes until deep golden brown.

In a deep fry pan or large sauce pan, toast the millet over medium heat, stirring occasionally for about 10 minutes.

Mince the garlic and sauté it with butter in a deep saucepan over medium heat for 1 - 2 minutes, or just until it's soft and melted, do not let it brown.

Once all chicken pieces are coated, deep fry them in vegetable oil for 5 to 7 minutes on medium heat until they turn beautiful golden brown and cooked through.

Increase heat to medium - high, and cook for 1 minute or until mixture darkens to a deep amber.

Bake at 425 for 15 minutes, then lower heat to 375 and bake for 35 - 45 minutes, covering crust if necessary, until the crust is deep golden brown and the juices are bubbling and thick.

The earthy flavor of smoked jalapenos (aka chipotle) is complemented by pungent garlic and aged red peppers in a traditional vinegar base for a deep, bold taste and fiery, medium - hot heat.

For the fritters, pour about 2 inches of oil into a deep frying pan and heat over medium heat to between 350 - 375 °F, or until a piece of bread dropped in the oil browns in 30 seconds.

Cook for 12 to 15 minutes over high heat or until they develop a deep - mahogany color.

Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.

Add water and the soy sauce and bring to a boil, then reduce heat to medium - low and simmer for about an hour or more until flavor develops and broth has a rich deep color.

Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.

For extra-crispy tots, fill a large, deep - sided skillet with 1» vegetable oil and heat over medium to 350 °F.

Heat the oil in a deep pot and fry the balls for a few minutes on each side, or until golden brown.

Deep green and mild in heat, DOÑA MARÍA ® Mole Verde is known for its robust blend of authentic chiles and delicious spices — including ground pumpkin seeds and a variety of dried peppers.

Step 2 - Heat half of the oil and butter in a 12 - inch heavy skillet (2 inches deep) over moderate heat until and add bacon, sage and rosemary and cook for 2 minuHeat half of the oil and butter in a 12 - inch heavy skillet (2 inches deep) over moderate heat until and add bacon, sage and rosemary and cook for 2 minuheat until and add bacon, sage and rosemary and cook for 2 minutes.

Serve on a deep bowl place the shredded chicken 2 to 3 ladles of the chilli broth place a good handful of the fried tortilla strips, and garnish with the cream, crumble cheese, avocados, and some of the chile de arbol fresh or toasted with a little oil for more heat.

Heat oil in a deep saucepan over medium heat for 1 minHeat oil in a deep saucepan over medium heat for 1 minheat for 1 minute.

Heat a non-stick skillet and add enough oil for deep frying.