Sentences with phrase «leave water bowls»

You couldn't leave water bowls out.

Water often drips out of their mouth as they leave a water bowl.

Leave the water bowl where your dog can get to it easily.

They are not drinking because the meat has juices so you need to do that less and only leave the water bowl out.

If you decide to leave a water bowl in the lizard's cage, be sure to clean it well every few days to prevent bacterial and fungal growth.

Not exact matches

If I left it to soak in a bowl with orange juice, then blended it all with frozen bananas (no extra milk / water), and topped with shredded coconut and strawberries, do you think it could work?

The recipe I saw online and I followed is: put half a cup of dates in a bowl with half a cup of water and leave it covered in the fridge for 24h stirring it whenever you remember.

Cook the spinach by steaming it until it and then place in a colander over a bowl and leave to drain of water.

If you don't have a spinner, place the leaves in a large bowl and cover them with water.

When thoroughly chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the cream or liquid layer at the top) either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).

It helps the workflow to set out a container for the discarded leaves / ends and a big bowl of lemon water for the cut artichokes.

Tip # 2: You will need to store the tahini in a BPA - free air - tight container in the refrigerator, and it may become hard (due to the coconut oil), but just leave it out on your counter top at room temperature before using, or put it in a bowl of warm water to soften it up.

Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Remove lid, gently scoop thick cream into a bowl leaving all coconut water in the can.

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.

To make the coconut whipped cream, scoop out the hardened cream (leaving the water behind) from the coconut milk can and place in bowl.

Leave frozen fruits out in the fridge to thaw or put them in a Ziploc bag and thaw in a bowl of water before blending.

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.

When you are ready to make the cream, open the tin, scrape the coconut cream straight into a bowl, leaving the water at the bottom.

What you do: Wash kale by submerging leaves in a bowl of cold water.

Once they turn bright green, remove leaves with a slotted spoon and add to a bowl of ice water to halt the cooking process.

Notes: * To sprout the aduki beans, drain all the water and leave them in the bowl.

Bathe them briefly in a bowl of very cold water (no ice, which will bruise the leaves), then wrap in a damp towel and refrigerate.

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

Pour couscous into the bowl, pour boiling water, cover the bowl and leave for 5 minutes.

I do this by putting the rubbed chick peas in a large bowl, cover with water, swirl and poor only the water with the loose skins through a strainer into another bowl leaving the chickpeas behind.

On a bamboo mat with a layer of cling wrap on top: press rice in an even layer with no visible holes, leaving a bit of room at the bottom (as pictured), keep a bowl of cold water next to you so you can wet your hands if they get sticky.

Wet your index finger in a small bowl of water and moisten the top left corner.

Cover your beans with plenty of water and leave room in the bowl, since the beans will grow quite a bit as they take on the water.

Once your sauce tastes just right, carefully add the shrimp, taking care to drain any briny water left in the bowl.

Remove brussels sprout leaves and immediately throw them into a bowl of ice water.

Drain the cranberries of excess water and place into a large mixing bowl with the cooked quinoa, macadamias and rosemary leaves.

Once it's nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso and stir it once.

To make hung yogurt, tie the plain yogurt in a muslin cloth and hang it over a bowl or kitchen sink for 2 to 3 hours so that all the water drips out and you are only left with the thick yogurt.

The traditional way is to leave some dough on the sides of the wooden mixing bowl, let it dry, and just add the water and flour in the bowl to wake up the starter when needed.

At least a day ahead, mix together the teff flour and the water in a bowl, cover loosely with a cloth and leave to sit at room temperature to gently ferment for 1 - 3 days (the slightly sour flavor will be stronger the longer it is left).

Pour the hot water into a bowl and stir in the green tea bags, chopped shiso leaves, and honey.

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.

I use the hose of the faucet to clean in between the leaves then I submerge the wedge in bowl of ice water and let it soak for a bit.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Place the dates in a bowl, cover with warm water, then leave to soak for around 10 minutes, or until softened.

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)

I also leave the bowl of hot water in the oven along with the dough.

In a medium bowl combine the soy sauce, vinegar, water, garlic, bay leaves, shallots, peppercorn, and chili powder make the Adobo mixture.

Rinse all the leaves and soak them for 10 minutes in a bowl of water with a few splashes of vinegar.

Or you can soak them in a bowl covered in warm water for one hour and leave them out on the counter if you forget to soak them overnight in the fridge.

In a small bowl mix the chia seeds and 12 tbsp water and leave to set for 10/15 minutes until a gel forms.

To soak the cashews place them in a bowl, cover with filtered water and leave to stand for 4 hours.

Place the cashews in a bowl, cover with filtered water and leave to soak for 2 - 4 hours.