Sentences with phrase «rinsed with water for»

Not exact matches

Reporters also discovered that getting the machines ready for that cleaning is «an 11 - step process that involves combining a sanitizing mix with warm water, removing and rinsing seven parts, brushing clean two fixed parts for 60 seconds, and wiping down the machine with a sanitized towel, according to the manufacturer's operating manual online.»

Late at night, splashing my face and neck, through sounds of water running I hear cruel cuts like pencil points fine sharpened snapping against a smooth white page.Quick rinsing, covered now and tense, all stiff, peering alarmed from broken privacy, I for a moment harden, with nor one clue, against....

Chocolate was then handed round, together with water for washing the hands and rinsing the mouth.

First rinse the peas with warm water, letting them defrost for a minute.

Leave the pads on your eyes for 20 minutes (or longer), then remove and gently rinse eyes with lukewarm water.

Boil for 10 minutes, then drain and rinse gently with cold water.

When oil pulling was put to the test for teeth whitening, halitosis, and dental enamel erosion, the results were no better than rinsing with water — or worse.

1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

Rinse stalks and chop into small chunks, put in a saucepan and sprinkle with a little water; cook with the lid on for three or four minutes.

Leave on for at least five minutes and rinse with hot water.

Rinse rice until water runs clear, cover with 1.5 - 2 cups lightly salted water and boil for 12 - 15 minutes, until the water has absorbed and the rice is tender - top up with water if needed.

Hi Jennifer, I usually run the pot under hot water right away to see what I can rinse off, and then I'll put a little dish liquid in there, fill it with hot, soapy water and let it soak for an hour or two.

To sanitize the jar, soaked in 3⁄4 cup of bleach per gallon of water for at least five minutes, then rinse it with clean water.

You need to rinse your body very thoroughly though, since the ground coffee will stick to your body like the devil, but since the coffee will be flushed out of the tub / shower with PLENTY of water (for above mentioned reason), I haven't been able to see any adverse effects on the plumbing yet.

Basically what you do is jut put them in cold water with some salt and let them sit in there for at least 30 minutes and rinse the water once at least too.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

Cover the onions with warm water and lemon juice for 30 minutes, then drain and rinse thoroughly.

Cover onions with warm water and lemon juice for 30 minutes, drain and rinse thoroughly.

Fresh peaches were washed with tap water, sterilized with a sodium solution, rinsed with sterilized water and then air - dried before being placed into the containers for testing.

* 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

Rinse with cold water and check for tenderness.

Cosmo Cranberry Sauce Rinse cranberries, add them in small stockpot fill half with water, bring to a boil, stirring constantly, while adding above ingredients, except for sliced limes.

Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]

1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.

Once the cashews are finished soaking, rinse them very well and place them in your blender together with four cups of filtered water, then blend for one minute until you get a smooth milk.

Boil the pasta in heavily salted water for six minutes, then drain and rinse with cool water.

Matcha latte with homemade cashew mylk (simply soak 1 cup cashews overnight in water, then rinse and blend with 5 cups water, find recipe for latte here) has become my morning ritual, along with meditation.

For daily use, you can rinse with water and set on a hot burner to cook until dry.

Rinse with cold running water for 2 — 3 minutes, moving the seeds around with your hand to ensure that the seeds are well rinsed and any residue is removed.

Steam chopped Bok Choy for 1 to 2 minutes, then shock in an ice bath, or just dump in a colander and rinse with cold water and drain.

Drain and rinse for 1 - 2 minutes with cold water to stop the cooking process.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

With this in mind, simply rinse your beans before adding them into a large pot of water, bringing it to the boil then simmering for 1 - 2 hours.

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

For the black rice: Add the black rice to a bowl and rinse with cold water by stirring to release any broken pieces; repeat until the water is clear and clean.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika

Slice the mango very thinly and sprinkle with 1 teaspoon salt and 1 teaspoon sugar, leave to marinate for 20 minutes and rinse in cold water before serving.

Rinse your lentils and then add them with the vegetable bouillon cubes, water and tomato and cook for 10 minutes.

Prepare hojas (corn husks): Soak corn husks in water for hour before using, rinse well with running water.

Drain and rinse the kamut with cold water to cool the grains for the salad.

I'd recommend to rinse it though as the slimy soak water is not very good for your digestion However, if you are fine with that then who am I to stop you LOL!

If you take 425 grams (15oz) of raw buckwheat groats (they definitely need to be raw / unroasted, otherwise it won't ferment), soak them in water for 6 - 8 hours, then rinse and drain well and blend with 300 grams (10oz) water you'll have perfect consistency (it's quite thick).

If using leaves preserved in brine, soak them in hot water for 30 minutes, then drain, rinse thoroughly, and pat dry with paper towels.

Cover with plastic wrap, or a lid, and let stand at room temperature for 18 hours (water changed halfway through: drain, quick rinse, another 2 cups or 470 ml water, soak for remaining time) to soften the nuts.

Did you measure 425 grams of dry raw (unroasted) buckwheat, soaked it for 6 - 8 hours, then rinsed and drained well, blended it with 300 grams of water and fermented covered in 35 - 40C oven for 7 hours?

I soaked groats 7 hrs, rinsed and drained, blender with 10oz water, into a glass bowl covered with plastic wrap, fermented for 8 hrs with lots of tiny bubbles, folded additional ingredients with plastic spoon, loaf pan with parchment paper, baked for 1 hr at 350.

Tip: blanch almond: Boil a pot of water, dump in the almonds, wait for the water to boil again, let them boil for about a minute, pour off the water, and rinse with cold water, and drain.