Sentences with phrase «in a dry place for»

Combine ingredients and store the mixture in a dry place for up to 4 weeks.

Not exact matches

You were seeking «God» in the wrong place for all those 50 years, just as a geologists who drills where there is no oil, turning up a «dry hole».

Luke, placing the story in an earlier context, says that this «bad woman» washed Jesus» feet with her tears, dried them with her hair, kissed them and anointed them with perfume; but it is probably the same story, for though it is said to have happened long before Judas» betrayal and in a slightly different manner, it did happen in the home of a publican named Simon.

It is hardly ever a cut and dried situation, because by the time someone is reaching out for help, there are usually layers and layers of things and the first thing that has to be done is that a safe place needs to be created so a person is secure in the fact that they are not being attacked, and one in which they can bask in the Father's love for however long it takes for them to know that they are loved.

Most importantly the United States became our 3rd most important export market (by both value and volume) in 2016 (up from 4th and 5th place respectively) and today the US is our most important export market for dry white wines.

Store in an airtight container in a cool, dark, dry place for up to 4 months.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

Place the squares on a baking dish drizzled with olive oil, dried herbs, a teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.

When your hour is up, chop your pecans up into small pieces and place them in a dry frying pan and gently heat them up over a low heat for 5 to 7 minutes, turning them every few minutes.

more salt in place of the miso and dried rosemary for the sage.)

Cover the bowl with plastic wrap and allow to rise in a warm, dry place for 1 1/2 to 2 hours, or until dough has tripled in volume and is bubbly.

Day 7: Drain the peels (reserve the orange - infused syrup for use in cocktails and for mixing with seltzer) and leave on a wire rack in a cool, dry place until they're no longer sticky (this will take about 1 week).

Sweetened, shredded coconut will stay fresh for about a month in an airtight container stored in a cool, dry place or the refrigerator.

The salted caramel chocolate chip cookie bars keep well in a cool dry place (or even in the fridge, just allow them to come to room temperature before serving) for about 3 to 4 days.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiFor the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookifor about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookieIn a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiein saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiein the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookifor an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookifor 8 - 10 minutes, depending on how chewy you like your sugar cookies!

The cookies keep well in a closed container in a dry and cool place for about a week (umm, yeah, good luck with that).

Keep in cool dry place, best if let to sit for 1 day before eating.

For that I simply placed some dried aronia berries in a small coffee grinder and pulverised them.

Let frosted cookies sit at room temperature for several hours until dry, or place them on a sheet pan in one layer and put them in a 150F oven for 10 - 15 minutes, until the frosting is hard to the touch.

The truffles keep well in the fridge or in a cool dry place for about a week an a half.

Store oatmeal in an airtight container in a cool, dry, and dark place where they will keep for approximately two months.

To cook lima beans, place them in a pot and add three cups of fresh water or broth for each cup of dried beans.

Toast some unsweetened coconut on the stovetop - just place coconut in a dry pan on high heat for a couple of minutes - you'll be able to smell / see it brown and know it's done!

There are lots of tips on the web for substituting liquid sweeteners in place of dry sugar in baking, but the resource I used was this one.

Place each piadina in a dry pan (no extra fats needed) and cook for 2 minutes on either side, or until you see little brown bubbles forming, as it caramelises on the bottom.

for the wraps, finely slice some halloumi and fry in a hot dry frying pan until golden, smear some garlic sauce over the tortilla, place on a handful of fresh spinach followed by the golden halloumi and roll up like a burrito (ends folded in), cut in half and serve.

How to Store: Keep in a cool, dry place (pantry not fridge) for up to 2 weeks.

Place the coriander and cumin seeds in a dry frying pan and heat for 2 - 3 minutes, shaking the pan constantly.

If you do not have a dehydrator, simply store in a warm, dark, dry place for 8 - 10 hours.

Step 6: Place ornaments in the oven and bake at 250F for two to three hours, or until completely dry.

Warm the tortillas by placing them, one at a time, in a small, dry (no oil) pan over medium heat for 30 seconds on each side.

Reserve any loose florets and place them in a bowl with olives, sun - dried tomatoes, parsley, lemon juice, 1 T of olive oil, and s & p. Set aside for later.

Store in a dry place, and use in place of regular breadcrumbs for a boost in flavor.

It is rich in a lot of nuts and dried fruit and well kept in a closed container in a cool place for quite a long time.

Place ornaments in the oven and bake for two to three hours, or until completely dry.

If you're looking for a more pure approach, you can do as some other readers have suggested... purchase raw cashews (find them in the bulk foods section of your local grocery store / whole foods), soak the cashews for 4 - 6 hours in water, then place them in either a counter-top dehydrator or your oven @ 200 - 250 F until they're dry.

Then you take the dried coconut and place it in a coffee / seed grinder (in batches) and whiz it around for about 30 seconds.

After simmering for 20 minutes place a ladle of sauce in the food processor with 3 sun dried tomatoes packed in oil then return to the pot and use the immersion blender.

Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.

Place the pan de higo in a container with a weighted plate on top to compress it, and let stand in a cool dry place for several days to dry itPlace the pan de higo in a container with a weighted plate on top to compress it, and let stand in a cool dry place for several days to dry itplace for several days to dry it out.

The gluten free crackers keep well in a closed container in a cool dry place for 3 - 4 days.

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.

Hint: You can ask the little ones for help washing the greens, spinning them dry and sprinkling the seasoning before you place chips in the oven.

It can be stored in a cool, dry place for up to a year.

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Spread the batter into the prepared cake pan and place in the heated oven and bake for 40 minutes, or until a piece of dry spaghetti inserted in the middle comes out clean.

SAF Red Instant Yeast can be used in any recipe in place of active dry yeast and it eliminates the need for proofing or dissolving.

If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days).

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturin air - tight containers at room temperature.

Place the bread cubes on a cookie sheet and dry them out in the oven at 200 degrees for about 15 - 20 minutes, or until they are dry like bread crumbs.