Sentences with phrase «inch water in»

Not exact matches

Pros: Features a 4 - inch memory foam base, bolsters for extra support, non-skid bottom, water - and tear - resistant cover, removable cover is machine washable, comes in four sizes

Features a 4 - inch memory foam base, bolsters for extra support, non-skid bottom, water - and tear - resistant cover, removable cover is machine washable, comes in four sizes

To test the company's waterproof claim, we placed tissue paper inside the zip - pouch, put the zip - pouch inside the Kona Pouch, and then submerged the whole thing in eight inches of water for five minutes.

The typical desk contains about 25,000 germs per square inch, making it the highest concentration of germs in an office; however, the leading hotspot of workplace germs is closely followed by break room faucet handles, microwave handles, refrigerator door handles, water fountain buttons, and vending machine buttons.

Kapnick noted that even individual rain storms can be overwhelming, like storm that drenched Baton Rouge last year with 31.39 inches of rain and three times the volume of water of Hurricane Katrina throughout Louisiana in 2005.

So after carefully removing his clothing as from a porcelain doll, I picked him up and placed him in two inches of warm water.

People have drowned in 6 inches of water because they were believing for drowning!

Core the apples, cut them in 1/2 inch / 1 cm dices and add to a large sauce pan on medium heat together with the water.

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

Put the beans in fresh clean water and cover them with at least 2 inches of water.

* For the stovetop make a double boiler by bringing about an inch of water to a low simmer in a small saucepan then placing a bowl that sits on top without touching the water.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

Bring an inch of water to a simmer in a large saucepan.

Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch.

Put the eggs in a large saucepan and cover with approximately one inch of water.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolIn a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolin cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

In 3 - quart saucepan over high heat, in 1 inch boiling water, heat broccoli to boilinIn 3 - quart saucepan over high heat, in 1 inch boiling water, heat broccoli to boilinin 1 inch boiling water, heat broccoli to boiling.

Place the orzo in a pot and cover with at least 2 inches of water.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Soak kombu for 10 minutes in 1 cup of water, remove from water and chop into one - inch squares.

Cut the leaves into 2 - inch squares and then rinse well under cool water (in a colander).

Place potatoes in a large pot and cover with cold water by 1 - inch.

Bring 1 inch of water to a boil in a wide skillet.

To assemble the dish, put 1/2 inch of water in a saucepan and bring to a simmer over medium heat.

Place squash pieces in a glass container with 1/2 inch of water, face down, and microwave until tender - about 6 - 8 minutes.

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt

In a large deep pot, at least 12 inches wide, stir together water, sugar, and corn syrup.

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

In the meantime, start boiling a few inches of water in a large pot that your steamer basket can sit over snuglIn the meantime, start boiling a few inches of water in a large pot that your steamer basket can sit over snuglin a large pot that your steamer basket can sit over snugly.

Our experiments with the average amount of liquid (about 2 cups) left us with about two inches of excess water that was goopy and viscous, in part due to starch being released by amaranth as it cooks.

Place potatoes in a large saucepan; fill with water to 1 inch above potatoes.

3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water

Place in a blender with enough fresh cold water to cover them by 1 inch.

salt 60 gr melted butter 70 ml water For the Butter block: mix together the soft butter and the flour and form into a ball, in between two sheets of plastic or parchment paper, roll into a disk 3/4 inch thick.

Bring 2 inches of water to a boil in large saucepan.

In the top of a double boiler filled with 2 inches of simmering water, combine the egg yolks, confectioners» sugar, lemon juice and zest.

(Or you can use a heat - safe bowl over a pot of boiling water, like I did — you only need an inch or two of water in the bottom pot.)

To make white potatoes: Combine potatoes and salt in large pot with water to cover by 3 inches.

Put the potatoes in a big pot with enough water to cover by 1 - inch.

Place filled dish in a larger baking dish; add hot water to larger dish to a depth of 1 inch.

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon salt 6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1 / 2 - inch pieces 3 1/2 tablespoons (50 ml) chilled water

* To cook acorn squash quickly: Cut in half and place halves cut - side down in a 9 - inch square microwave - safe glass dish with 1/4 cup of water.

Whisk the flour and salt together in a large bowl, cut the butter into 1 / 2 - inch cubes, and add the apple cider vinegar to the ice water.

Place the springform pan with the cheesecake crust in a large roasting pan and pour 1/2 to 1 inch of boiling water into the roasting pan.

I take canning jars, place them in boiling water, take them out, place a funnel over the jar, ladle the hot apple butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.