Sentences with phrase «salt and water together»

Not exact matches

muslimism, absurdity of a muslim secular, ignorant self centered, who reveled truth of flow of fresh and salt water flowing together in seas, but never mixing with each other, hundreds of years before muslim s, non believers could see it with their own eyes, None other than truth absolute, GOD, foundation of existence and consti tuion of USA, designer and creator of world HIMSELF.

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

The elements of sodium chloride (salt), potasium hypochlorite (pool chlorine) and water are all good, useful elements, but mixed together with a certain heat in a certain mixture they become a destructive explosive.

Add flour, salt and olive oil to the bowl together with 1 1/4 cups cups of water.

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

In the bowl of your slow cooker mix together cream of chicken soup, water, two packets of chicken gravy mix, onion flakes, garlic powder, salt and pepper.

When they were ready I drained the water off, added a little butter and salt, and mashed everything together.

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.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

The pickling brine is made by boiling together apple cider vinegar, water, honey, salt, bay leaves, mustard seeds, fennel seeds and lightly crushed cardamom pods.

Make the crust: whisk flour, salt, sugar, baking powder, and olive oil together, then slowly pour in the cold water and knead until dough comes together.

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.

Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil.

DON» T FORGET: When making pasta, always add salt and oil to the boiling water before adding the pasta so it doesn't stick together or to the pan.

In a mixing bowl, whisk together the chickpea flour, water, salt and pepper, removing all clumps and forming a thin batter.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl.

For a quick caesar dressing, blend together 1/4 cup tahini, 1/4 cup water, 2 tbsp lemon juice, squirt of dijon, 2 tbsp nooch, 2 garlic cloves, salt, and tons of pepper.

In a small bowl, whisk together then olive oil, water, balsamic vinegar, mustard, salt and pepper.

Whisk together chick - pea flour and water until smooth, then whisk in salt and 2 tablespoons of oil.

salt 60 gr melted butter 70 ml water For the Butter block: mix together the soft butter and the flour and form into a ball, in between two sheets of plastic or parchment paper, roll into a disk 3/4 inch thick.

Whisk together the water or stock, pomegranate molasses, tomato paste, salt, and spice mix in a medium bowl.

Whisk the flour and salt together in a large bowl, cut the butter into 1 / 2 - inch cubes, and add the apple cider vinegar to the ice water.

Whisk together tahini, water, remaining 4 tablespoons lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each salt and pepper in a medium bowl.

In a food processor pulse together the vegetable pulp, water, raw pepitas, ground flaxseed, chia seeds, nutritional yeast, sea salt and pepper.

Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat.

Stir the beer, water and salt together until the salt dissolves.

In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of water.

Into a bowl, whisk the water, milk, flour, garlic, paprika, cumin, salt, and pepper together.

I've tried some of those creative additions (sour cream, vodka), but mostly, I've stuck with a traditional crust recipe — butter is cut into flour, salt, and a smidge of sugar, then water is added until it just comes together.

The masa dough comes together instantly with a little water and salt.

For a large bowl of cashew cream blend together a cup of soaked cashews, a cup of water, juice of a lime, a clove of garlic and some salt and pepper in a blender until completely smooth.

3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)

For the crust 3/4 cup rice flour 1/3 cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) Cold water, 4 tablespoons In a large bowl, mix together the flour, xanthan gum, salt and sugar.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

To brine the chicken thighs, mix together 4 cups of water and 1/4 cup kosher salt and let the chicken brine in the water for 30 - 45 minutes.

In a Vitamix or other blender, blend together garlic, 1/4 cup pine nuts, egg yolks, olive oil, water, lemon juice, sea salt, and black pepper.

Whisk the water, egg yolks, mustard and salt together.

In a separate bowl, whisk together flour, cocoa, baking soda and salt; add alternately with water to the butter mixture.

Now, let's make a cashew milk by blending cashews, honey, water, coconut oil, cardamom, ginger and salt together.

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough.

* To make pickled carrots, whisk together 1 cup water, 1/2 cup apple cider vinegar, 3 teaspoons salt and 2 teaspoons sugar until salt and sugar are dissolved.

Meanwhile, stir together the remaining salt, rice wine vinegar, and water in a small bowl.

Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water, pinch of sea salt, 1 teaspoon freshly grated ginger and 1 teaspoon ground or fresh turmeric for a salad dressing.

vegetable oil 1/3 cup water 4 egg whites 1 cup fresh cream, whipped Method Sift together the flour, baking powder, salt, and matcha.

Mix together flour, water, yeast, oil (if using), maple syrup, salt and pepper in a large bowl.

Make the pancakes: Whisk together the flour, egg, water and salt.

Throw pasta, water, olive oil, onion, garlic and salt, red pepper flakes and basil all together and boil like crazy until the water evaporates and the pasta is cooked al dente.

Mix the water, yeast, salt and flour together in a 6 - Quart Food - Storage Container with Lid using a Danish Dough Whisk, spoon or stand mixer with the paddle attachment.