Sentences with phrase «from bowls of water»

Drain the artichokes from the bowl of water, and season them with a sprinkle of salt and some freshly ground pepper.

Swish around the buckwheat in the water until the water gets dirty, lift the colander from the bowl of water to drain and repeat with clean water until the water is fairly clear.

Not exact matches

The solution: Poo - Pourri, whose proprietary formula creates a protective barrier across the surface of the toilet - bowl water, halting foul odors from coming into contact with the air.

In - kind donations of pet supplies included items such as food and water bowls, kitty litter, pet beds, collars and leashes, all trucked into neighborhoods hit particularly hard by Harvey and Irma, with help from animal welfare agency Rescue Bank.

And the last book of the Bible prophetically pointed to the gradual depletion of religion, that is false religion, by its members at Revelation 16, which says: «And the sixth one (of seven angels) poured out his bowl (symbolizing God's anger) upon the great river Euphrates, and its water was dried up, that the way might be prepared for the kings from the rising of the sun.»

Water was brought from the Pool of Siloam to fill a golden bowl in the courtyard of the Temple for libations.

Looking at the almost empty bowl of water from the Spring of Siloam in the court of the Temple and pointing first at it and then at himself, he said, «If you will but believe in me, out of your own heart will flow rivers of living water» (7:38, AP).

Wenski has anted up key lime pies and stone crabs, a box of cigars handmade in Miami - Dade County, and a fish bowl containing Fort Lauderdale sand, water from the Atlantic Ocean, and shells from the beach if the favored Heat lose.

«Wenski has anted up key lime pies and stone crabs, a box of cigars handmade in Miami - Dade County, and a fish bowl containing Fort Lauderdale sand, water from the Atlantic Ocean, and shells from the beach»

If taken out from the fridge, place them in a bowl of water to bring to normal room temperature to enrich their flavor

Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball.

Take a small bowl and fill it with some of the hot water from the pot with the jars.

Add 1tbsp of water from the bowl the fruit was soaking in then pulse until fairly small pieces.

Once it reaches this temperature remove from the heat, place a cover on the saucepan and place into a bowl of cold water.

Our oldest cat Spike refuses to drink water from any bowl that our puppy, Malia, has taken a swig out of.

If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.)

Preheat the oven to 325 degrees F. Fill a large bowl with water and squeeze juice from one half of a lemon in the bowl and cut the other half into slices.

For appetizers I made a tray filled with bowls full of marinated Kalamata olives, dried goji and mixed berries, roasted peanuts from Malaysia, King Island Camembert, water crackers, dolmades and Barossa Fine Foods ham.

Then cut the artichokes in half lengthwise, clean out the centers and place halves into the bowl of lemon water to prevent them from turning brown.

To keep the apples from turning brown, dip them in a bowl of lightly salted water.

To make the coconut whipped cream, scoop out the solidified coconut cream from the top of the can (leaving the water behind) and place in a bowl.

Remove from the heat and immediately place the bottom of the pan in the bowl of cold water to stop the cooking process.

When there is only a couple pieces of chocolate left to melt then remove the bowl from simmering water and add the reserved 5 % of dark chocolate callets and stir it in to melt.

Remove eggs from the saucepan, and place them in a large bowl of ice water.

Melt the chocolate in a bowl over a pan of gentle simmering water, do not allow the base of the bowl to touch the water, stir occasionally then remove from the heat.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Remove from the pan and place in a bowl of cold water to cool.

The secret to making these curly fries, or any fries, crispy is immersing them in a big bowl of water for anywhere from 10 - 30 minutes beforehand.

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.

Remove the leaves from the boiling water and immediately submerge in the bowl of cold water to stop the cooking process.

After about 5 - 10 minutes, you can pour off the water from the squeezed potatoes and in the bottom of the bowl there will be a thick layer of gunk.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Do this by placing the bowl over a pan of barely simmering water for a few seconds, stirring it, then removing it from the heat, and checking the temperature.

Add the water drained from the can of chickpeas into a large bowl and use an electric hand - held or stand mixer to whisk for approximately 5 minutes until it's more than doubled in size, white and foamy.

Meanwhile, combine the arrowroot powder with 3 teaspoons of the remaining coconut water from one of the cans in a small bowl and stir to combine.

Assembly Remove the shells from the water with a slotted spoon or a pair of tongs, checking for lingering water, and transfer them to a medium bowl.

Once cooked, remove from the pot and place in a bowl of cold water to cool.

Gently melt the cacao butter and coconut butter together over a double boiler (glass bowl over a pot of boiling water), remove from heat and add the vanilla powder, coconut nectar and stevia, if using.

A trick for getting pomegranate seeds out is to fill a large bowl about halfway full of water, cut off the ends of the pomegranate and halve it, then submerge each half under water and pull the pomegranate apart with your hands / separate the seeds from the pulp.

Pull it out of the water, being careful not to drag any grit from the bottom of the bowl with it.

Remove frozen popsicles from molds by running warm water outside the molds or placing them in a bowl of warm water for a couple of minutes.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

I found it helpful to use the wrapper from the stick of butter, which I had already dropped into the bowl I would melt it in over the water on the stove, being concerned concerned about making it too hot in the microwave for the recipe, to smear a large pinch of butter without making a mess of my fingers or wasting a paper towel and butter that would be absorbed (probably used between 1/2 and 3/4 tbsp, but I did not measure).

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

Place 4 ounces unsweetened chocolate and 5 ounces bittersweet chocolate and butter in a heatproof bowl over the saucepan without the water touching from the bottom of the bowl.

Using a small mesh sieve or slotted spoon, retrieve the peas from the boiling water and transfer to the bowl of a food processor (reserve the pot of boiling water).

Put everything but the water in the food processor — adding 1 tablespoon of water at a time, keep adding the water until the dough pulls from the side of your food processor bowl.

Wet the tips of your fingers (you may wish to have a bowl of cool water nearby for this purpose) and press / spread the quinoa into a thin layer — working towards the edges of the sheet, leaving about an inch of sheet remaining on the edge farthest from you.

Carefully remove the bowl from the simmering pot of water and turn off the heat.

Soak the quinoa in a bowl of cold water for at least 15 minutes, then rinse under cold water for another 3 - 4 minutes to remove any bitterness from the natural coating.