You can easily wear it atop hooded fleece pullover
for extra warming.
There's not much better than a cold winter evening snuggled under a warm blanket clutching a mug of good coffee or hot chocolate, add some marshmallows or a big cookie
for an extra warming treat.
This unisex fleece hat has an interlock band
for an extra warm fit and little teddy bear ears at the top for extra cuteness.
You can even finish off a cozy turtleneck and cords with a fun, printed poncho
for an extra warm look.
Not exact matches
Uniqlo's Heattech line has been a big hit with people
for whom an
extra sweater just isn't enough, while Columbia Sportswear has developed reflective heat tech to keep winter clothing
warm.
This blend of oats, almonds and flax makes each pancake brilliantly thick with a perfectly
warm, squishy middle — just like good american pancakes, while the addition of ripe banana to the batter also makes them deliciously sweet so you just need a drop of pure maple syrup
for extra deliciousness!
For example at home Ella and Matthew eat lots of bowls of porridge with almond butter,
warming veggie stews with lots of spices served over brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with
extra chocolate sauce!
I just squidge the mixture into a square baking tin
for extra speediness and slice into squares when
warm.
I use my Froothie Optimum 9400 blender which is especially wonderful here, as, not only does it break down the harder ingredients into a smooth and creamy drink, but blending on high
for a few minutes produces friction heat so the elixir is
warm, frothy and ready to drink with no
extra heating.
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of
extra virgin Spanish olive, 3 tablespoons of luke
warm water and mix everything together until you form a dough, knead it inside of the bowl
for about 30 seconds and then form it into a ball
Hi, I am in the middle of making this dish and I was wondering if I can cook it longer, I didn't realize how early it was when I started it but would it be okay after cooking it on low
for 4 hours if I change the setting to
warm and keep it in
for a few
extra hours or do you think it will be overcooked?
Brush garlic oil over dough, bake as per recipe instructions, brush another layer of oil over top of the baked dough and serve with
extra oil or
warm marinara / pizza sauce
for dipping.
(If they're still around after a few days,
warm them up before eating them
for extra deliciousness.)
Made these today with a few changes: — left out stevia — used 5 dates soaked in some
warm water (they were small ones tho)-- subbed flax seed
for one of the eggs — added vanilla, cinnamon, allspice — added a bit of
extra walnut — added raisins to 3 of them
Beverly — Your kitchen might just be
extra warm — I always put them back in the freezer
for a minute here or there if they're softening too quickly.
I might
warm it through covered (so it doesn't dry out but you can always add a little water if it seems like it could) and then blast it under the broiler
for a minute
for extra crispy bits.
1 cup almonds 1/2 cup macadamia nuts +
extra for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes + 2 tablespoons
warm water, if needed + coconut oil
for greasing
salt and pepper 1/4 cup
extra virgin olive oil
warm water chives
for garnish (opt)
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough
for 10 cups of sliced potatoes), cooking spray, two cups of
warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking
for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot
Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
Active Dry Yeast 1/2 cup
warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3 cup all purpose flour +
extra for dusting surface Canola Oil (3» of oil in your pan)
Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) /
For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still
warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little
extra corn, cilantro and / or salsa.
Transfer to a cooling rack and allow to cool
for a bit before serving (but they're
extra awesome when still a tad
warm).
I didn't want to wait to bake it so i just added
extra yeast that I let sit in
warm water and sugar
for a bit.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus
extra for dusting 3 1/2 cups (490g) all purpose flour, plus
extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml)
warm water milk,
for brushing crushed coarse salt or sea salt,
for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
Leave your cake to cool
for 15 - 20 minutes in the tin before turning it out onto a wire rack and gently remove the parchment paper, if you want to add the
extra syrup then do it now while the cake is still
warm so it can soak all the way through.
Just baked left to cool
for 10 mins but they were still gooie in the middle (half baked) although still a bit
warm, i cooked them
for an
extra 10 mins dispite this they taste amazing i suspect it could be the oats i used i will defenlty try this recipe again with different oats i did nt have any liquid left over either the oats very quickly absorbed it all when mixing
Gave 4 stars because: 1) It took me 45 - 50 minutes to make, and I had pre-spiralized squash and pre-cut cabbage; and 2)
for my tastes, it needed salt and
extra lime on top of individual serving; and 3) by the time I put everything together it was luke
warm.
You could also
warm the almond milk in the microwave, then blend in the spices using a frother
for a smooth, creamy cup with
extra frothiness (I just ordered this new frother on amazon!).
Because I cook my rice just before I make this salad, the rice is still
warm so I mix in the optional tablespoon of butter
for an
extra helping of good fats.
Barber serves it
warm as a garnish
for fish, but this works as a salad, too — bulk it up with some
extra greens like arugula.
A Moroccan ragout with poached eggs... Ingredients 1/4 cup
extra virgin olive oil 1 large onion, small dice 4 large garlic cloves, peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1 teaspoon Spanish sweet smoked paprika 1 teaspoon kosher salt 2 fifteen - ounce cans fire - roasted tomatoes 8
extra-large eggs 1/2 cup roughly chopped cilantro, stems included 2 tablespoons harissa (optional)
Warm crusty bread,
for serving
This very recipe is my «go to» healing
warm drink
for days when I feel I need an
extra boost of warmth and to detox!
Ingredients 1 package yeast 1 teaspoon sugar 1 1/2 cups
warm water (at the right temp, if you run water on your wrist, you shouldn't be able to feel it) 3 tablespoons olive oil, plus
extra for greasing the pan and brushing the top 4 1/2 cups flour 1 tablespoon salt
1 cup
warm water 3/4 teaspoon instant yeast 3 tablespoons
extra virgin olive oil, plus more
for bowl and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus more
for dusting 2 teaspoons coarse salt, plus more
for sprinkling 2 teaspoons honey 1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus more
for sprinkling 1 large egg, lightly beaten Freshly ground pepper 3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)
Stir in sauce (you may have
extra) and sauté
for an additional five minutes, or until sauce is
warmed and pasta is creamy.
3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons
extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2 + cup
warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan,
for garnish (opt) fried shallots,
for garnish (optional)
Pin It Ingredients:
For the pizza dough (2 pizzas): 250 g flour plus extra for dusting 1 tsp dried yeast 1 tsp sea salt pinch of caster sugar 150 ml (a bit more than a half of cup) of warm... Continue Readin
For the pizza dough (2 pizzas): 250 g flour plus
extra for dusting 1 tsp dried yeast 1 tsp sea salt pinch of caster sugar 150 ml (a bit more than a half of cup) of warm... Continue Readin
for dusting 1 tsp dried yeast 1 tsp sea salt pinch of caster sugar 150 ml (a bit more than a half of cup) of
warm... Continue Reading →
To keep them together and make sure they don't cry le if
warm - I dipped in 85 % melted chocolate and sprinkled some
extra coffee on top
for a double kick.
(Since I used frozen peas, leaving the lid down
for a few
extra minutes was enough to thaw and
warm them up).
Serve
warm or at room temperature, passing around
extra sesame seeds
for topping individual servings, if desired.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil
for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
for frying
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp
warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus
extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil
for drizzlingSqueeze lemon juice (optional)
for drizzlingSqueeze lemon juice (optional) 01.
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of
extra virgin Spanish olive oil, 1/3 cup of luke
warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl
for a couple of minutes and form the dough into a ball
We added an
extra banana in lieu of applesauce and baked in a 8 × 8 square pan to reduce cook times and
for easier pan removal (came out fine while
warm).
A few changes I made: subbed agave
for the maple syrup (didn't have enough of the good stuff) Also added 2 tbsp hemp hearts 1/4 c dried cranberries 1/4 c raisins 1/2 c toasted pecan pieces some cinnamon Also added the choc chips while it was
warm so they clumped in nicely, then added some
extra at the end (love the chocolate!)
1 cup water (
warm to hot) mixed with 1 tablespoon oil (I use the oil from a jar of sun dried tomatoes
for extra flavour) and1 tablespoon salt dissolved.
Warm the tortillas until soft and pliable in a cast - iron pan; brush with a touch of garlic oil
for extra flavor.
CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO 1/2 cup butter (melted, plus
extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons
extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red bell pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (
warmed) Kosher salt and freshly ground black pepper (to taste)
1/2 cup of raw cashew pieces (soaked in
warm water
for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell pepper, seeded and chopped 1 jalapeno, seeded or keep
for extra heat 1 teaspoon of a hot sauce 2 tbl nutritional yeast 1 teaspoon of turmeric powder 1/2 teaspoon of smoked paprika 1 pinch of salt
Since we can't eat straight tofu cubes (well I suppose we CAN and I DID, but I thought I'd give you a full recipe), I threw that tofu in
warm corn tortillas slathered with my curried red lentil hummus, and then added a bright and fresh coconut citrus slaw
for some
extra crunch.
For the flatbreads, add 1 cup of spelt flour to a bowl, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of sea salt, 1/4 teaspoon of white sugar, 1 tablespoon of
extra virgin Spanish olive oil, 1/3 cup of luke
warm water and mix everything together until you form a dough