Sentences with phrase «rest in about a minute»

After the first couple of songs, I ended up skimming through the rest in about a minute.

Not exact matches

The smartest people I know care passionately about the few things in their life and in their business that really matter - the right things - and don't waste a minute on the rest.

In short, that lots of folks effectively psyche themselves out of feeling more well rested by worrying excessively about 20 minutes of tossing and turning before sleeping, or a perfectly normal level of nighttime wakefulness.

You apply for a job in my community by running a campaign for a paid office that my local tax dollars pay for and you get elected then show up to your first scheduled meeting and decide to spend the first 5 minutes — eating donuts instead of working, speaking to the audience about your personal problems with your wife, telling the audience about an upcoming play your kid will be in, telling the captive audience about the benefits of being gay, speaking to them about God or praying aloud to your God regardless of which God the rest of the audience believes in.

I need to stop a minute before I tell you the rest of the story - not because it is too racy to talk about in chapel (after all it is in the Bible), but because we know it so well.

Yes i know two counsellors i told one of them about this and i want to know why Jesus Christ without any mercy sends that person to hell forever to suffer and never ever forgives them even though they didn't commit any thing like murder and that also forever you can forgive that person went in minutes of that sin with in a snap of a finger then only why that sin why not give him another life in Earth after forgiving and punishing him for the rest of his sin it is said that god and Jesus Is very merciful then why he is giving such a life sentence that is much more worse than eternal nothingness and why doesn't he punish Satun with eternal nothingness because i think most of the sins in Earth are committed because of him only?

From the human side it is not hard to understand, If I take ten minutes every day to think about what has happened to me and about the people I have met, then all this experience, viewed unrespected in the day, finds a place where it can rest, where it is seen for what it is, where it is recognized.

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

The tenderloin pictured in this post was removed from the oven at an internal temperature between 120 and 125 degrees F, and allowed to rest for about 10 minutes before slicing.

Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes uncovered over low heat.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

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.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

To add a little bit more flavor, you could first saute» your onion and garlic in about 1 tablespoon bacon drippings or oil for 5 minutes, then add the rest of the ingredients.

Cover with a clean, damp dishtowel, and let rest in a warm place until dough doubles in size, about 30 to 35 minutes.

Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).

The mixture will start to form a gel - like texture in about 5 minutes, so let it sit in the bowl as you measure the rest of your ingredients.

The dough will rest 2 times, first time for about 20 minutes and then in the fridge from 5 to 6 hours.

Remove from oven and let rest for about 10 minutes in the pan or longer before adding the chocolate ganache on top.

Toss together, let rest for about 20 minutes in the fridge so the lemon can slightly soften the sprouts.

And when you are ready to use it, put the frozen dough in its bag in the fridge and let it thaw overnight or for at least 12 hours, then remove it from the fridge and let it sit out for about 30 minutes, then proceed with the rest of the directions.

Sunday supper came about in mere minutes — and with a quick sear on both sides, I found myself plating the slivers of gorgeous tuna in minutes, resting it on a willing bed of baby arugula and perfectly ripe avocado.

Roll each wedge into a fairly smooth ball, place them in the bowl, cover and let rest at room temperature for about 30 minutes.

Allow dough to rest in the pan for about 20 minutes before putting into oven.

The Skylight Inn in Ayden is a perfect example: during our twenty minutes there, we were the only customers sitting at any of the six tables — the rest, about thirty of them, were to - go customers, African American and white in equal proportion, all ordering the only food entree on the menu: coarsely chopped pork from the whole hog, sprinkled with a sauce of vinegar and red pepper flakes.

I preheated the oven, let the dough rest for about 40 minutes and popped into a 450 oven in a Martha Stewart Creuset look alike.

The rising of the dough takes about 1 hour and after rolling it out and placing in it the pizza stones another 30 minutes to rest.

While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.

I allow about 10 - 15 minutes for the vinegar to soak into the potatoes before adding in the rest of the ingredients.

Let it rest in a warm place (the top of an oven preheated to 200 °F and turned off works well) for about 40 minutes or until the dough has risen a bit.

Cover with a damp towel and let rest in a warm place, about 30 - 45 minutes.

I also made your streusel topping from the apple pie in your cookbook and after about 20 minutes in the oven, the top layer of the cake was fully covered with the streusel and then baked the rest of the way.

Place the zucchini stripes in the cream and leave to marinate for about 20 — 30 minutes or until you prepare the rest of the dish.

Once the dough has rested, mix in 1 1/2 tsp salt and knead the dough on medium - low speed until the dough is smooth and elastic and pulls away from the sides of the bowl, leaving them clean (this took about 15 minutes for me).

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

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)

Toast the seeds in a dry pan for about a minute, then add the rest of the ingredients.

Cover the dough at let rest until doubled in size, about 60 to 90 minutes.

If you are using it together w / the veggies and the recipe all together then mix the Teriyaki sauce ingredients in a mixing bowl and at the very end is when you add the Teriyaki sauce letting it cook for about 3 minutes with the rest of the veggies / chicken in the pan.

Like most recipes, this one tastes better after resting for about 5 minutes, so let the steam clear before you dig on in.

Remove from the oven and rest in the pan for about 15 - 20 minutes before inverting it onto a rack.

If you're an inconsistent slicer like me, some of the chips will be finished after 20 minutes in the oven and the rest will be finished after about 25.

The rest of this simple recipe comes together in about 30 minutes.

Carefully pour cheese mixture over dough crumbs in the tin, arrange strawberries on the cheese, top with the rest of the crumbs and bake in the oven preheated to 180 °C (356 °F) for about 1 hour 10 minutes.

Mix in the rest of the ingredients listed, form into patties (mine were about a half a cup of the mixture each), and cook for 5 to 6 minutes per side in a skillet on the stove that has been lightly drizzled with olive oil and set to medium - low heat.

Now place the dough ball in a bowl and cover it so it wont dry out while we're letting it rest for about 45 minutes or until it has doubled in size.

Place on a plate, continue with the rest of the mixture and then put in the freezer for about 15 minutes to set.

Let rest out of the oven for about 10 minutes before dipping in chocolate.

Increase speed to medium - high and beat batter until light and fluffy, about 1 minute, Reduce speed to medium - low and add in the rest of the milk mixture and beat until just combined, about 30 seconds.

Let dough rest until doubled in size, about 45 - 60 minutes.