Since the surface is a few tenths of a degree cooler than the water below, when a wave breaks, the warmer water beneath (orange and red)
mixes with the cooler water above (blue and violet).
Not exact matches
1) Sift the flour into a
mixing bowl 2) Add the salt to the flour,
mixing together 3) Add the olive oil,
mixing as you add to ensure the flour envelopes the oil 4) Add warm
water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a
cool, flat surface 6) Flatten the dough
with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to
cool for 5 minutes before serving
Pour the boiling
water together
with the jell - o
mix in a large bowl, and let
cool at room temperature.
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.
Mix the coffee
with 2 tbsp boiling
water, then set aside to
cool.
Rinse your pasta under
cool water, then
mix with your dressing & add to the mason jar.
Cool off
with this refreshing Mexican agua fresca («fresh
water» in Spanish)-- a
mix of cucumber, basil, lime, sugar, and
water.
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 (option
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 (option
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 (option
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)
Directions: While Emmer Farro is cooking combine and
mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressi
mix ingredients for the dressing in a large bowl / Cook farro in 7 C of
water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but
with a little bite / Drain thoroughly and pour immediately into bowl
with citrus dressing /
Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressi
Mix and let
cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along
with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.
Whatever thickener you use, you can
mix it into a little HOT coconut milk or
water separately from the larger batch to make sure it is fully dissolved, and then let it
cool and blend it back into the larger batch, like you do
with the innoculant.
Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan
with a 1/2 — 1 C
water / Roast at 350º until fork tender — usually 30 to 40 minutes / When
cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or
water / Stir to
mix / Simmer slowly
with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly
cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of
water, 1/4 cup of extra virgin Spanish olive oil and season everything
with sea salt and freshly cracked black pepper, using a handheld
mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
1 package (2 1/4 teaspoons) dry yeast 1 cup warm
water 3 to 4 tablespoons agave or maple syrup 3 tablespoons vegan butter, melted and
cooled 1 teaspoon salt egg replacer for 1 egg (I use ener - g egg replacer; you could also use 1 tablespoon flax
mixed with 3 tablespoons
water) 2 cups unbleached bread flour 1 cup whole wheat flour nonstick spray
And most basic dough has always been vegan: all purpose flour
with pinch of salt
mixed with slowly poured in freshly boiled
water, use spoon for
mixing before it
cools enough to use hands.
This process starts
with full control of the milling process and using only the heart of durum wheat to produce premium semolina, then
mixing it
with cool natural
waters from De Cecco's own mountain spring, drawing the semolina dough through bronze dies and drying the pasta very slowly at a low temperature.
With mixer running, drizzle hot sugar mixture down side of bowl into egg whites; add rose
water, increase speed to high, and beat until mixture has
cooled slightly and tripled in volume, 5 — 7 minutes.
1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and
water in a small pot, and bring to a boil 3) Once
water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (
with cover still on) 5) Fluff quinoa
with a fork and let it
cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10)
Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature
Eggs: Since this recipe calls for 2 whole eggs, it's at the upper limit for what I am comfortable suggesting a «chia egg,» which is just a tablespoon of ground chia seeds
mixed with 1 tablespoon of
cool water until it gels.
1) Rinse dried quinoa until
water is clear 2) Place rinsed quinoa and
water in a pot and bring to a boil 3) Once
water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (
with cover still on) 5) Fluff quinoa
with a fork and allow it to
cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions in a wok
with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and
mix together 11) Add in cut omelette pieces and
mix well, and add salt & pepper to taste 12) Serve hot and garnish
with chopped spring onions
Like powdered infant formula, concentrated liquid formula must be
mixed with sterile or boiled - then -
cooled water.
They insist that every mother in every country make formula feeding as inconvenient as possible,
mixing up powder formula
with boiling
water and allowing it to then
cool... to kill the ever - present, lurking - around - every - corner — cronobacter.
And you can carry a Thermos
with warm
water in it for warming bottles, and obviously, a
cooler or insulated bag for keeping
mixed bottles and snacks
cool will make sense to have.
To ease it, blot the areas
with a teaspoon of baking soda
mixed into a cup of
cool water.
If sterilized
water is preferred for
mixing, boil the
water and let it sit for at least 30 minutes to
cool, but no more than four hours, before
mixing it
with infant formula.
Once the
water cools to room temperature,
mix it
with your formula according to package directions.
Boil
water in a BPA - free container, allow it to
cool to lukewarm, then
mix with powdered infant formula.
Concentrated and powdered infant formulas are typically diluted
with sterile
water for
mixing formula, or safe drinking
water that has been boiled for 5 minutes and then
cooled.
Additionally, ask your pediatrician if you need to boil your neighborhood's tap
water, before
cooling it and
mixing it
with formula.
Essential oil diffusers use ultrasonic technology to «vibrate» essential oils
mixed with water into a fine,
cool mist.
The temperature differences would cause convection currents, so that every now and then protocells in the
water would be exposed to a burst of heat as they passed near the hot rocks, but they would almost instantly
cool down again as the heated
water mixed with the bulk of the cold
water.
Now, scientists know that due to the preferential
mixing of the soon - to - be-removed element
with the liquid metal, the uniform solid alloy is transformed into two phases in a manner that is similar to what is seen in
cooling a hot mixture of oil and
water.
A bleach bath is a bath
with warm or
cool water mixed with a small amount of bleach.
Essentially, the researchers found that deeper warm
water is increasingly
mixing with the
cool layer of
water that traditionally lies atop the eastern part of the Arctic Ocean.
At one time the Arctic Ocean was covered
with substantially more ice and experienced very little
mixing of warm and
cool layers of
water.
People become infected
with Legionella bacteria by inhaling contaminated
water droplets, often from
cooling towers or spas, or contaminated soil such as potting
mix.
By Year 1.1 billion, deep - sea hematite - bearing rock found in the Marble Bar chert formation of northwestern Australia indicates that iron - rich
water gushed from volcanically heated seafloor vents were able to
mix with cooler oxygen - rich seawater (Ohmoto et al, Nature Geoscience, March 15, 2009; PSU press release, and in EurkaAlert; and Sid Perkins, ScienceNews, April 11, 2009).
The research published in Nature Communications found that in the past, when ocean temperatures around Antarctica became more layered -
with a warm layer of
water below a cold surface layer - ice sheets and glaciers melted much faster than when the
cool and warm layers
mixed more easily.
As it streams to the surface and
mixes with the cold bottom
water (at a temperature of 2 degrees C), the vent
water quickly
cools and dumps its load of minerals.
For sunburns, apply ACV and
water (25/75
mix)
with a cotton cloth or washcloth directly to the skin to
cool and relieve pain.
Mix the
water with salt and when
cooled down to the room temperature, pour into the jar.
Mix the coffee
with 2 tbsp boiling
water, then set aside to
cool.
I have been drinking
water with drink
mix packets, eating salads, chicken, pork and made homemade «
cool whip» using heavy cream and Splenda, along
with a splash of vanilla.
However, convenience comes
with an added cost so if budget is tight, simply carry the servings you will need of your protein powder individually sealed in a Ziploc ® bag in your
cooler and
mix them
with water or milk when it is time to consume.
Mix well and apply the mask for 10 — 20 minutes, depending on your skin sensitivity, then rinse
with cool water and moisturize as usual.
The short description — you fill a bowl
with boiled and
cooled water, and
mix in Himalayan sea salt, iodine, and xylitol.
For example when thickening stir - fry sauces, basic white sauces and soups, I can recommend that you try to use tapioca starch or arrowroot starch (
mix it
with a little
cool water or rice milk first before adding it to sauces).
Ingredients: 4 tbsp Table Salt 2 tbsp Olive Oil
Mix table salt and olive oil Apply mixture to face (or wherever needed) Let sit for approximately 10 minutes Rinse
with cool water
Personally, I
mix a teaspoon of ground organic green decaf tea a teaspoon of hibiscus powder and 1 bag of regular organic green tea and boil it keeping a close eye on it so it doesn't overflow, then put it into a glass
with some
cooler water, add a teaspoon of; turmeric, gooseberry powder, barberry powder, berberine extract, black pepper, and a couple of teaspoons of coffee.
3/4 C. Coconut flour 1/4 C. Coconut Oil - melt and
cool 1/4 cup Fresh squeezed lemon juice 1/4 Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm
water,
mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking
with this flower.
-LSB-...] 1 Duncan Hines Supreme Strawberry Cake
Mix Ingredients Listed on Back of Cake Box (egg,
water, oil) 2 (10 oz) boxes of Frozen Strawberries in Syrup 1 cup of cold milk 1 (3.5 oz) box of Vanilla Instant Pudding 1 (8 oz) container of
Cool Whip, thawed 1 pint strawberries (
with tops removed and strawberries cut in half), thawed 1/3 c chopped pecans (totally optional, but you'll be glad you did) Visit the source < Directions here -LSB-...]