Sentences with phrase «heat the place set»

Sparks from a wood fire in a steel drum that was being used to heat the place set off the blaze.

Not exact matches

Heat and light, being modes of motion, «phosphorescence» and «incandescence» are phenomena to which consciousness has been likened by the production - theory: «As one sees a metallic rod, placed in a glowing furnace, gradually heat itself, and — as the undulations of the caloric grow more and more frequent — pass successively from the shades of bright red to dark red (sic), to white, and develope, as its temperature rises, heat and light, — so the living sensitive cells, in presence of the incitations that solicit them, exalt themselves progressively as to their most interior sensibility, enter into a phase of erethism, and at a certain number of vibrations, set free (dégagent) pain as a physiological expression of this same sensibility superheated to a red - white.&raHeat and light, being modes of motion, «phosphorescence» and «incandescence» are phenomena to which consciousness has been likened by the production - theory: «As one sees a metallic rod, placed in a glowing furnace, gradually heat itself, and — as the undulations of the caloric grow more and more frequent — pass successively from the shades of bright red to dark red (sic), to white, and develope, as its temperature rises, heat and light, — so the living sensitive cells, in presence of the incitations that solicit them, exalt themselves progressively as to their most interior sensibility, enter into a phase of erethism, and at a certain number of vibrations, set free (dégagent) pain as a physiological expression of this same sensibility superheated to a red - white.&raheat itself, and — as the undulations of the caloric grow more and more frequent — pass successively from the shades of bright red to dark red (sic), to white, and develope, as its temperature rises, heat and light, — so the living sensitive cells, in presence of the incitations that solicit them, exalt themselves progressively as to their most interior sensibility, enter into a phase of erethism, and at a certain number of vibrations, set free (dégagent) pain as a physiological expression of this same sensibility superheated to a red - white.&raheat and light, — so the living sensitive cells, in presence of the incitations that solicit them, exalt themselves progressively as to their most interior sensibility, enter into a phase of erethism, and at a certain number of vibrations, set free (dégagent) pain as a physiological expression of this same sensibility superheated to a red - white.»

Using a grill: Set up a charcoal grill for indirect heating and place the salt block on the cooler side of the grill.

Place 2 cups of strawberries, sugar, and 1/4 cup water in a saucepan set over medium heat.

Remove from the heat and place over an icebath (I simply set the bowl in the sink which was filled with cold water).

Remove the veggies from the pan and set aside, place the skillet back on the heat an reduce the stock until thickened and glaze consistency, then add the root vegetables back in, tossing around to evenly coat.

Place the milk, rose petals, and crushed cardamom pods into the saucepan and set over medium heat.

Butter one side of the bread, place a couple slices of cheese on the other side and set it butter side down in a frying pan over medium heat.

To toast pecans, place nuts in a dry skillet set over medium heat.

While the crust is baking, place the butter in a medium saucepan over medium heat, melt and cook, swirling often until it foams up and turns brown, remove from heat and set aside to cool.

Fold in half and place into the dry frying pan set over a high heat.

Let it heat up for a couple of minutes, then remove the salmon fillets from the marinade and place on a broiler pan and set the fillets so they are directly under the broiler.

Place the paste ingredients in a small pot and set over a medium 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.

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.

Place sausage on an oiled grill rack, set 4» to 5» over medium - low heat.

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.

Place the olive oil into a large 6 - quart Dutch oven and set over medium heat.

For the persimmon salad, place oil and pine nuts in a pot and cook over medium heat until pine nuts are well caramelised, set aside to cool.

When ready to serve, remove the Sprouts from the ice water and place into a medium size saute pan set to medium heat.

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.

When filled, place the cover on the slow cooker and turn it to the lowest heat setting.

Toast the tortillas by placing them directly on a burner (gas or electric) set at medium heat.

Place sugar in a medium - large, heavy bottomed pot and set on stove over medium - low heat.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Place the remaining butter into a nonstick pan set over medium - low heat.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Directions Place chocolate in a heat - proof bowl, set aside.

Place over high heat and bring to a strong simmer; as soon as liquid comes to a simmer, remove the pan from the heat and set aside for 15 minutes.

Place the saucepan on a burner set to medium - high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer.

Set a large cast - iron griddle on the grill to heat or place a pizza pan in the oven and preheat to 500 °F.

If its melting too quickly, place it back into the freezer to set, and heat the left over chocolate sauce over low - medium heat.

Once it's done, turn the heat off and set aside to cool momentarily before placing in a lidded bowl.

Place the olive oil in a large stock pot and set it over medium heat on the stove.

Add the sugar and water to the sauce pan, place burner on the highest heat setting and let it come to a boil.

Place the cherries and maple syrup into a small saucepan and set over medium heat.

Place pan back on the heat and cook until the batter is set and you can see the underside is golden brown (3 - 4 minutes).

Place it into a small saucepan with vegetable broth or water, set over high heat and bring the liquid to a boil.

Place the butter in a skillet set over medium - low to medium heat.

Place the chocolate chips, coffee powder, and cinnamon into a medium saucepan set over low heat.

Position the oven rack to its lowest setting and pre-heat oven to 325 ° F. Prepare a double boiler by adding 2 ″ of water to a pot set over medium heat and placing a bowl that fits snugly on top of it.

Place quinoa and broth in a medium saucepan and bring to a boil over medium - high heat; cover, reduce heat to medium - low and simmer until quinoa is tender and liquid has been absorbed, about 15 to 20 minutes; set aside to cool.

To cook the BEET: place it in a pot with water covering a few inches over its surface; boil over high heat until fork - tender (about 10 minutes); remove beet from water with tongs; run it under cold water to remove skin (carefully using fingers to help skin fall off); set aside to cool.

Sprinkle SALT and PAPRIKA over flattened CHICKEN BREAST pieces; place in the same heated skillet; sear both sides leaving it slightly opaque in the middle (about 1 - 2 minutes each side); remove; cut into bite - sized pieces; set aside (note: please observe safe - handling for raw poultry during and after completing this step)

To gently melt the coconut oil and raw cacao butter, place them in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the base, first gently melt the coconut oil by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off (see note below).

If you're using store bought chocolate, melt by placing in a heat proof bowl set over a pan of boiling water.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

To gently melt the coconut oil, place in a heat proof bowl set over a pan of steaming water with the heat turned off (you could use the same pan of water as the chocolate, just switch bowls the bowls over as needed).

To make the filling, place the butter into a saucepan and heat until the butter melts and starts to foam, remove from the heat and set aside.