Sentences with phrase «small cooler with»

Take a small cooler with bottled water, snacks, and food.

I always have a small cooler with ice and drinks so I'm not stopping and spending all my money on drinks the whole trip.

Logo Brands delivers a top contender (just like your favorite team) for the best small cooler with wheels.

A small cooler with ice packs Breast milk remains fresh at room temperature for only five hours, so you'll need to store pumped milk in a refrigerator or cooler.

Not exact matches

TIP: As an extra tip, to prevent your cooling and heating systems from constantly competing with one another and increasing your energy bill, keep a small temperature gap between your optimal air conditioning and heating temperatures.

His titles include Creating Cool PowerPoint 97 Presentations with Emily Weadock (IDG, 1997), Bulletproofing Windows 98 with Gerald R. Routledge (McGraw - Hill, 1998), Small Business Networking For Dummies (IDG, 1998), and Windows 2000 Registry For Dummies (IDG 1999).

The post is filled with technical details for those looking for a deeper dive into the science, but for the layperson this is probably the most interesting bit: Using a cool gadget that floods a room with a specific color of light, Westland's research group «found a small effect of colored light on heart rate and blood pressure: Red light does seem to raise heart rate, while blue light lowers it.»

As wonderful as that small niche is, our goal is to share it with a lot more people in a very cool and much broader way.

Reality... Sorry to fail you It turned to have been a small internal bleeding in the personality sector of my brain that had left me unconscious for more than three days in hospital... but thanks to mercy of God and prayers of my family I was able to recover with out any damages what so ever... Any way only today I managed to get an internet line to communicate herewith tonight from Amman, Jordan... It is a pleasant weather here cool and rainy wet...!

They are much smaller, dimmer and cooler than stars like our Sun, and for a long time scientists searching for life on other worlds paid little attention to them; the general feeling was that they gave out so little heat and light, compared with the Sun, that they were unlikely to host habitable planets.

When I first started my blog almost three years ago kale was not cool and everyone around me thought I was mad with my healthy eating, my audience was so much smaller but what mattered was that my readers could see that I cared about what I was writing about.

Let veggies cool slightly and add to blender along with all other ingredients except olive oil and paprika (process in batches if you have a small blender).

Let cool on racks for 10 minutes before loosening the sides with a small spatula, and invert onto greased wire racks.

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

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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.

Remove from oven and cool before cutting into small bits with kitchen scissors.

A: Macarons made using Italian meringue do have smaller feet than those made with French meringue, certainly less «ruffly», and they do shrink on cooling.

I heat my milk (1/2 gal) sometimes with added cream in a large heavy saucepan to low boil, cool for 20 to 30 mins and add the yogurt starter (purchased plain full fat) that I have premixed with a small amount of milk.

While the strawberries cool, cut small squares of foil, large enough to cover the tops of the cup with a little slit in the middle for the stick.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

You can eat this cookie with a fork, warm, just from the oven, or you can let it cool a bit and cut it into small pieces.

When the puffs are cool, use a pastry bag with a small tip to poke a hole into each cream puff and fill them with Vanilla Pastry Cream (see recipe below).

Put the quartered potatoes in a small pot and cover them with cool water.

This recipe yields 6 small donuts, perfect for sharing with your bae (that's what the cool kids are saying, yeah?).

In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool.

Now all the recipes I found instructed pouring the polenta mixture (there are many recipes out there for polenta, just find one you like) out onto a working surface, allowing it to cool (30 minutes) and cutting out a shape with a small cookie cutter, layering the pieces in a pan, with sauce in between and baking for 10 minutes.

I recommend allowing the soup to cool for a few minutes, then blending small batches while holding the lid down with a large pot holder or towel in hand).

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).

* mash the bananas up with a fork, be cool if they're not 100 % mashed and you have some small chunks in there, then measure it out just to make sure it's the right amount.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

After 10 minutes, I slide the pot across the hob to a cooler spot and replace it with a smaller saucepan.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.

She used a boxed brownie mix from Trader Joe's, along with a prepared chocolate moose that Trader Joe's sells and I am pissed I didn't know this earlier — mixed with Cool Whip and chopped heath bars... I had a small bowl and it was delicious!

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

1 Second skinning technique: use a pressure cooker to cook your chickpeas and at the end of the cookingtime do not let the pot cool with the lid on but release the steam immediately by tilting the small lid (DO NOT open the big lid!

When cool, place the jelly in a plastic or pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jelly.

Cover the bottom of baked pie shell with a small amount of the cooled filling.

Drain, cool with cold water, and chop into small pieces.

Our red wines, along with our Chardonnay, are aged for an extended period of time in a combination of small French and American oak barrels, adding softness and complexity to the wines, while our white wines are fermented slowly at cool temperatures, helping the wines to retain the fresh fruit flavors of the grape.

I made this with a can of crushed pineapple (same size can) juice and all... it was delish... Mixed a small container of cool whip 1/2 c, of sliced almond and 1/2 cup coconut and put a scoop on top to serve... it was very yummy.

While the cake is cooling, combine remaining mango purée and strawberry purée with the powdered sugar in a small saucepan.

Once the cupcakes have been baked and cooled, a hole is made in the center of each cupcake and filled with a small dollop of lemon curd.

All I needed was a heavy bottomed pot, a thermometer, 2 quart sized jars with lids, a small cooler, a strainer, a bowl and a dishtowel.

Once cool enough to handle, squeeze roasted garlic pulp into a small bowl and mash with a fork.

Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

Very good — even with the yellow curry powder, it still had a different flavor than most Indian - style yellow curries, and I really liked it on the bed of noodles (I cooked the noodles, cooled, cut into smaller pieces, tossed with sesame oil, and spread out on a platter before heaping the curry mixture over them).

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