Sentences with phrase «salt water heated»

Not exact matches

Auntie and I get along just fine — my family goes over to her place in the summer to use her and her wife's heated salt water pool.

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.

Mix the oats, nut milk, 1/2 a cup of water and a pinch of salt in a saucepan and start to warm it over a medium heat.

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes.

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 a large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic and 14 cups water and bring to a boil over medium - high heat.

In a saucepan, combine the cream, water, butter, and salt and warm over medium - low heat.

Bring the water, butter, sugar and salt to a boil in a large sauce pan over medium high heat.

Bring water, butter, and salt or sugar to a boil in a heavy - duty saucepan over high heat.

Heat a large pot of water to boiling, add 2 teaspoons salt, and cook the pasta for 5 minutes.

In a heat - proof bowl put egg whites, salt and sugar and place on top of the water pot (it is important to make sure the water does not touch the bottom of the bowl).

In a large pot, heat 4 quarts of water, the butter, and the kosher salt.

Place sugar, water, and salt in a small pot over medium heat.

Begin heating a large pot of salted water on high.

The chopped choy sum are heated up in a dry wok, stir to release any water, add chopped chillies and a pinch of salt, and stir till the wok is no longer moist.

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.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

Remove from the heat and immediately add the sugar, cocoa powder, 2 teaspoons water, vanilla extract and salt.

In the meantime bring a pot of water to a rolling boil, add a generous splash of olive oil and salt to the water then turn down the heat, pour in the cous cous, and cook for approx. 15 minutes.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

Add the sugar, corn syrup, water and salt to a saucepan over medium heat.

In a large pot of boiling salted water, cook the spaghetti over high heat until al dente, stirring occasionally to prevent it from sticking, about 8 minutes.

Fold in COOKED PASTA, CHILI PEPPER FLAKES, SALT, and PEPPER; add a few splashes of WATER (if not moist enough); continue heating until warmed through (3 - 5 min)

When they're soft and the water has evaporated remove from heat and salt to taste.

Reduce the heat to medium - high, add the water and orange peel and season with salt and pepper.

Boil some salted water and blanch the green beans, after 5 minutes remove from heat, drain and place into iced water.

For the grits I used, I combined the grits, broth, water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and butter to a pan over medium - high heat.

Fill the skillet 2 / 3rds of the way with salted water and bring to a boil over high heat.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat.

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

(Or, if you don't have that much time, you can instead use a quick - soak method: put the beans, lots of cold water, and a generous pinch of salt in a pot, bring it to a boil, turn off the heat, cover the pot, and let stand for 1 hour.

In a medium saucepan over medium - high heat, combine the water, butter, brown sugar, vanilla extract, salt and 1/4 teaspoon cinnamon.

In a large pot, bring 6 to 8 cups of salted water to a boil over high heat.

Bring a medium stockpot of salted water to a boil over high heat.

Bring a small saucepan of salted water to a boil over high heat.

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

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

Heat a heavy - bottomed pot to medium low heat add oil, onion, garlic and rice, cook for 2 minutes, add salt to taste, blend water with cilantro, add to the rice, when start boiling, lower the heat and cover with the lit, and cook for 20 minuHeat a heavy - bottomed pot to medium low heat add oil, onion, garlic and rice, cook for 2 minutes, add salt to taste, blend water with cilantro, add to the rice, when start boiling, lower the heat and cover with the lit, and cook for 20 minuheat add oil, onion, garlic and rice, cook for 2 minutes, add salt to taste, blend water with cilantro, add to the rice, when start boiling, lower the heat and cover with the lit, and cook for 20 minuheat and cover with the lit, and cook for 20 minutes.

For the dough, mix water, butter, salt, and sugar in a medium saucepan and bring to a simmer on medium - high / high heat.

Bring a large pot of salted water to a boil over high heat and cook pasta until al dente, just tender.

In a medium pot, heat the butter, water, salt and sugar over a medium heat until the butter has melted and the water is boiling.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking tHeat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking theat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

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

In covered 10 - inch skillet, heat about 1 inch water and 1 teaspoon salt to boiling over high heat.

For pâte à choux: In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium - high heat.

Heat vinegar, water, ketchup, sugar, salt and soya sauce in saucepan.

To pickle avocados, once you've got those perfectly slightly ripe, yet still firm, Fuerte avocados, all you have to do is heat some white vinegar, water, and salt in a saucepan on the stove until the mixture comes to a boil.