To cool a bottle down quickly, place it in a bowl
of ice water for a few minutes.
Leave them in the bowl
of ice water for a few minutes until fully cold.
Immediately dip the bottom of the saucepan in a large bowl
of ice water for a few seconds to stop the cooking.
Transfer to a bowl
of ice water for 1 minute.
c Place one hand in the water bath at 45 °C and the other in the bowl
of iced water for 2 minutes.
Not exact matches
Purchases
of «Trump labeled merchandise» came to $ 563,000, «including $ 470,000
for Trump
Ice bottled
water served to our customers.»
Among the most imaginative deals was a package that gave him a bonus despite the fact that his casino empire was losing tens
of millions
of dollars a year, and an agreement to that had the casinos spend hundreds
of thousands
of dollars a year on Trump
Ice bottled
water for the mini-bars.
During the 13 years Trump spent as chairman, the company lost a total
of $ 1.1 billion and declared bankruptcy twice — all while Trump essentially paid himself roughly $ 82 million and also had the company pay hundreds
of thousands
of dollars to buy Trump
Ice bottled
water for their mini-bars.
One possible strategy
for making Mars habitable over the long term is to «terraform» it — manipulate its environment so, in the simplest terms, the planet warms up,
ice turns into
water, and plants can be introduced, which will convert the atmospheric carbon dioxide into oxygen, with the goal
of creating a stable and breathable atmosphere.
For example, the ALS Association raised over $ 100 million dollars simply by asking people to dump a bucket of ice water on themselves and to «challenge» their friends to do likewise, all for a social cau
For example, the ALS Association raised over $ 100 million dollars simply by asking people to dump a bucket
of ice water on themselves and to «challenge» their friends to do likewise, all
for a social cau
for a social cause.
But,
of course, by the end
of the final week
of the games, I became the calloused Olympic viewer, watching with a bowl
of ice cream on my lap as a Chinese diver jumped three stories into the
water, rotating three and a half times on his way down, only to be critiqued by me —
ice cream lap girl —
for making too big
of a splash.
In a borrowed «76 AMC Hornet, holding a fast - food chicken sandwich in one hand and balancing a cup
of ice water in the other, I drive eight miles north from this Oregon university town to an abandoned air force base which now houses a modest, little - known alcohol treatment Center
for American Indians.
Waqfs were established to furnish trousseaux
for orphan girls,
for paying the debts
of imprisoned or bankrupt businessmen,
for clothing
for the aged, to help pay village and neighborhood taxes, to help the army and the navy, to found trade guilds, to give land
for public markets, to build lighthouses, to help orphans and widows and the destitute, to care
for the needs
of poor school children and to give them picnics, to pay
for the funerals
of the poor, to provide holiday gifts
for poor families, to build seaside cottages
for holidays
for the people, to distribute
ice - cold
water during the summer, to create public playing fields, to distribute rice to birds, and to give food and
water to animals.
Let them rest
for 15 minutes in plenty
of ice cold
water with a little salt.
I settled
for a glass
of ice water instead.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup
of foam / Stir in salt and a strip
of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment
of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in
ice water in order to stop cooking immediately / Stir and allow to cool
for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel,
for several hours.
ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces
of very ripe stone fruit,
of your choice, sliced thinly 1 egg beaten with 1 teaspoon
water 3 tablespoons
of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla
ice cream or sour cream,
for serving
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.
The next morning I had buttermilk date
ice cream with orange blossom
water and one
of my failed pie crusts
for breakfast (failure is good
for something, at least) with chopped pecans on top.
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup
ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
For a cold choccie milk, add 1 Tbsp
of hot
water to the raw cacao powder and sweetener first to dissolve, then add 1c
of cold milk and a couple
of ice cubes (or try this Chocolate Milk recipe).
Scrape the bottom and edges
of the food processor, add another 4 tbsp
of ice cold
water and pulse
for another 2 minutes.
You can also pre-make & freeze the mixture into
ice cubes to add to some
water or
iced tea
for an extra boost
of flavor in the future.
This means that I boil the broccoli
for one or two minutes and then plunge it into a big bowl full
of ice water.
Half a lemon, half a teaspoon
of honey in hot
water and then drop in one ginger
ice cube in a mug makes
for a yummy healthy hot drink.
Just boil them in salted
water for a bout five to six minutes until they're done how you like, then shock them in a bath
of ice water.
I offer the following suggestions: - I substituted half cup
of espresso
for a half cup
of the boiling
water - I used whole chocolate chips, unchopped - I didn't prebake the crusts
for the second batch and they seemed fine - You only really need half
of the
icing recipe
Use it as a dip
for strawberries, dollop some on top
of cake or cupcakes, serve with your favourite dairy free
ice cream (mine is Tommy & James» chocolate flavoured Nice Cream)... or do what I did yesterday afternoon and just eat it by the giant, mouth -
watering spoonful.
There's over 80 amazingly brilliant vegan
ice cream recipes
for ice cream, pops,
ice cream sandwiches,
ice cream cake, smoothies etc. ~ creamy, rich, decadent with so many flavours and interesting combinations
of ingredients... YET we settled
for a simple Coconut
Water Cooler recipe... but that's exactly why I loved this book so much — it has a pure, natural and even simple way to eat healthier
ice cream treats.
Sukrin Melis dissolves more easily than regular Sukrin, and is suitable
for: Cakes and desserts that are not baked (
for example, cheesecake) Baked goods Cream cheese
icing, buttercream Glace
icing, made with
water, milk, lemon juice or egg white * Iced tea and other cold drinks Smoothies Decorating and dusting Made
of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process.
This requires no such nerve - wracking processes; it is literally as easy as boiling
water for the first hour or so, and then you'll keep an eye on it and stir it regularly until it is just a slip
of its original volume, intense magnification
of the original taste, and oh so gooey on a crepe (filled with fresh banana and mango, here), on
ice cream or on a spoon.
In a small pot
of salted boiling
water, blanch the asparagus
for 2 minutes; transfer to the
ice bath to cool.
Gently lower the eggs into one and allow to simmer
for 11 minutes, then remove the eggs and submerge into a bowl
of ice water to cool.
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.
Bring a medium pot
of water to boil, add the asparagus and parboil
for 2 minutes and immediately toss them in the
ice bath to halt the cooking process.
1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back
of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in
water for 4 hours 1 cup purified
water, plus more
for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6
ice - cubes, more if needed
I just boiled the asparagus
for 2 minutes and transferred to a bowl
of ice water, then drained into a colander.
I made some edible flower
ice cubes (
water + fresh mint + cornflowers)
for the
iced tea pictured, which is fun
for presentation but a bit
of a mess in practice.
Boil
for about 30 seconds, drain, and immediately transfer to a bowl
of ice water.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats *
icing sugar or cocoa powder,
for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering
water, stirring until creamy and smooth.
Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest
of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter
for preparing the molds Glaze: 1 cup (140g)
icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon
water Brush the indentations
of a madeleine mold with melted butter.
Because
of the flash - freezing, they stay seperate, and are wonderful used in cocktails and just
water for dinner, almost acting as lemon
ice cubes.
I'm in the process
of making this at the moment,
ice cooked the port
for 8 hours in the slow cooker and the sauce has thickened at all it's still like
water.
I've added a couple
of scoops to some
water with
ice and blended it
for a nice, malted milk shake.
Tagged aduna baobab powder, algae omega 3, baobab, bear, bounce, brown rice protein, carleys
of cornwall, chi coconut
water, chia bia, clif, clif bar, cocofina, coconut milk, coconut milk
ice cream, coconut
water, dr bronners, food
for life, ginger muscle rub, green people, happy kitchen, kara, kensington, koko, lovechock, nakd, natural and organic products expo, natural balance foods, natural hero, nordic naturals, nut mylk, olympia, om bar, pulsin, raw chocolate, raw nut butter, raw seed butter, raw vegan, rawlicious, seed and bean, shot blocks, soap nuts, solgar, sprouted grain bread, sunwarrior, the raw choc company, trek, viridian, whole foods market, zen zen
If adding everything at once is a bit too much
for your blender to handle, start with oranges and use chilled
water instead
of ice, to get things moving.
Blanch
for 30 seconds and use a slotted spoon to remove the beans and place into the bowl
of ice water.
Milk Chocolate
Ice Cream with Reese Whoppers (Adapted
Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called
for 8 ounces
of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch
of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called
for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan
of simmering
water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering
water).
These make a fantastic appetiser or you can serve as a light meal
for two people — it's perfect
for hot days with an
ice - cold beer or tall glass
of water!
In return: in exploring vegan and «raw» options
for ice cream, I discovered one
of my all time favourites: cashew nut butter,
water and medjool dates - blitzed and churned.