Sentences with phrase «of oil coolers»

even TF dragsters as well as Funny Car, TA dragsters and TA Funny Cars... use an extensive array of oil coolers in order to moderate engine temps as well as extend the life of the motors..

Other improvements included the addition of an oil cooler, power steering and a tachometer to the standard features list, a larger radiator and more efficient exhaust system.

It seemed reasonable to suppose that in front of the oil cooler a high pressure would be developed, and so if a new intake duct was fed from this location to the engine's airbox, some ram air effect would occur.

Not exact matches

To the dismay of proponents in Canada, the Obama administration has lately been sounding cool to Keystone XL — even cooler than it did to TransCanada Corp.'s border - hopping oil pipeline just before it got mothballed a year ago.

One of the coolest ways of making money is to invest in oil stocks that are doing pretty great in the stock market.

In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of olive or walnut oil, Dijon mustard, lemon juice, honey and salt / pepper.

It's a bold proclamation to make — that Quebec and Ontario's failure to generate great revenue (despite being Canada's two most populous provinces) is the fault of a cooling worldwide market for Albertan oil, but here we are.

Here's a cool slideshow about one community's efforts to try to stop the spread of the oil spill in their area.

Once cooled; add the fennel to the deep bottom dish, along with the juice of one lemon, drained raisins, a drizzling of olive oil, the cooked quinoa and a sprinkling of salt — give the whole lot a big mix to ensure all of the delicious flavours coat everything.

One of its next tasks is to replace cooling conveyors that now require oiling.

While the potatoes are cooling, I saute the onions and peppers with some salt and when they're nice and soft, I park them in a bowl and then cube and cook the potatoes in a small amount of oil.

Let the soup cool before dividing into bowls and garnishing with a few pistachios, a dollop of plain yogurt, and a drizzle of olive oil.

1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these

Sprinkle about 20 - 40 drops of peppermint essential oil on top, depending on how strong you'd like the peppermint aroma (and cooling effect) to be.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

While brownies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer.

I offer this kale salad discovered at a macrobiotic bed and breakfast brunch at the beach in south Jersey years ago: same greens preparation as Heidi's, quickly steam kale until bright green, cool and toss with whisked olive oil, salad spices, dash of mustard, good vinegar and enjoy cold.

When I use cooled coffee the coconut oil falls to the bottom of my glass in an unappetizing fluffy lump.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

- set up your work station before you start - you need a deep pot for the oil, a candy thermometer, utensil (s) to bring the dough in and out of the hot oil, and a place to put the hot donuts (a plate covered in paper towels, and a cooling rack).

When the pasta is cool, fry it in a bit of oil until light brown and crispy.

Place a cooling rack on top of a baking sheet and spray lightly with cooking oil / spray.

It was actually kind of cool (and gross at the same time) pulling the cover off in the morning to see all the oil that it absorbed.

Add torn fresh basil, cooled croutons, enough olive oil to heavily coat, a tablespoon or so of balsamic vinegar, salt and pepper.

Waiting for them to cool, but concerned about the amount of oil coming out of these.

Remove to a plate and repeat with the rest of the butter, 1 tablespoon of oil, and the rest of the mushrooms, and remove them to a plate to cool for a few minutes.

While the beets are cooling, heat a Dutch oven over medium - high heat and add 2 tablespoons of olive oil.

My KitchenAid keeps it cool enough where the coconut oil only softens instead of melts.

(Serves 3) Ingredients 150g maize couscous 1 tbsp garlic oil 1/2 pepper 2 tomatoes Green tips of 4 spring onions 120g tinned chickpeas, drained weight 2tbsp dried cranberries 1tsp Fodify Moroccan Spice Mix 1tbsp balsamic vinegar Salt and pepper Method Make up maize couscous as instructed on the packet and leave to cool Add the garlic oil to the couscous and mix thoroughly Finely chop the pepper, tomatoes and spring onion tips.

I've found adding a bit of olive oil to the boiling water helped prevent sticking along with transferring the pasta directly to a large bowl of cool water when done.

Plus, one must figure out how to dispose of the oil correctly once it has cooled down.

If you use cocoa butter instead of coconut oil it sets well when cooled and doesn't melt.

I had the same problem of my coconut oil either being melted completely in the summer or hard as a rock in the cool months and needing to be scrapped out with finger nails....

I keep one unopened jar of coconut oil in a dry cool place that isn't moved all the time, stays solid.

While the dough is cooling, pour 2 inches of frying oil in a heavy - bottom stockpot with high sides and heat the oil over medium heat until the temperature of the oil reaches 350 °F.

To cool them heat up a grill or sauté pan and brush one side of the patties with oil.

I even made truffled French fries, adding a sprinkling of truffle oil as they cooled and topping with shaved truffle bits and sea salt.

With or without oil, I want all the potato dishes in the world I imagine you'd visit me and we would eat potatoes together until we are full and can't move anymore at all, then you'd take out of the freezer one of your super cool popsicles and we decide, who cares, we will just eat until we are full / die!

4 cups cooked quinoa, cooled veggies of your choice (I used broccoli, cherry tomatoes, scallions and red peppers this time around) 3/4 cup sunflower seeds 1/4 cup low sodium soy sauce 1/4 cup extra virgin olive oil juice of 1 to 1 1/2 lemon (s) salt and pepper to taste

Combine olive oil, lemon juice, tahini, spices and salt until smooth and pour over the cooled beets, toss and serve alongside fresh greens with a drizzle of plain yogurt or a few chunks of goat cheese.

If you are letting them cool all the way and they are still sticking then I am not sure what to do though would suggest experimenting with a light dusting of almond flour over the grapeseed oil.

Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garlic.

After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

Makes a bit of a mess though... Also rinse off in luke warm or cool water as not to melt off all the coconut oil to give it time to soak in later.

Just be sure to salt them up right after you bring them out of the oil, if you wait til they're cool, the salt will not have anything to stick too!

If you decide on chocolate topping melt 20g of dark chocolate with a ts of coconut oil and spread on the cooled down cake.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

If you make the dish well in advance of serving, spoon it into an oiled heat - proof serving dish, cool, cover, and refrigerate until about an hour and a half before serving time.