Sentences with phrase «then leaving for hours»

Don't introduce your German Shepherd to the crate by locking them in there and then leaving for hours.

To reap optimal benefits try to walk for a good hour while wearing the gel pack then leave it for another hour while sitting down or tending to other chores.

Not exact matches

They worked a few hours after that, then left for good.

Yeah, I know a lot of people who were drowning in their own sp it and blood, that were then delivered a fatal stab wound, left hanging in the hot middle eastern sun for a few more hours, then treated with caustic herbs that are now walking around today...

And then his body was left in the street, uncovered, uncared for, for hours.

Because so often in one - hour counselling sessions, a therapist can only get so far before it's time to finish, and a woman who has been brought close to the root of her emotional pain then has to leave the room and go back to her everyday life: it is deeply unsettling and can draw the process out for years.

One sunny afternoon, I sat undetected in the car for an hour and watched them leave the nest — each one squawking nervously for about ten minutes before taking a giant poop and then flying away.

Then leave the dough undisturbed for another 2 hours.

Leave the rest of the mask on for about an hour, then wash off with warm water and pat dry.

Once it's nicely rubbed in you then leave the mask on for about an hour, the mask is pretty much clear by this time as the oats have all been rubbed off so it's primarily banana and honey, which together are incredibly soothing.

It is then covered and left to marinate for a few hours, ideally overnight.

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

I added an extra teaspoon of psyllium and 2 of buckwheat flour, I left it for 2 hours before baking and then cooked it for 2 hours.

Drizzle the icing over the chunks, sprinkle the bee pollen on top and place back in the freezer for about three hours / you can leave them to freeze overnight, then serve and enjoy!

Looks delicious, just wondering about the sweet potato: if you steam them first and then let them simmer for an hour, is there anything left of them?

There's far too much written about sourdough that makes it sound mysterious and hard to master, I think you've done a great job of demystifying it:) I feed my starter as and when I remember; I don't throw any away; I feed it sufficient to create the amount I need when I make a loaf; I pretty much chuck my loaves together, fold the dough regularly for a few hours, then leave it to prove before baking.

Once the brine has come to a boil, pour it over the carrots, then leave for one hour or so to reach room temperature.

Leave parchment on for 5 minutes, then remove and set cake on cooling rack to cool completely, at least 3 hours, before cutting.

In the winter months, we leave it out in a cool spot for a few hours, then refrigerate it for about 24 to 36 hours before wiping or rinsing off the salt mix and slicing the salmon thinly.

Then I shaped, left for an hour and into the oven they went... I didn't egg glaze them — they went into the oven naked, but I still got a great colour on them after 15 mins.

Pour this liquid over the carrots and leave for about 1 hour to reach room temperature, then stash in the refrigerator for about 1 hour before eating.

My kitchen is HOT right now so I only left the oven on for 2 hours, then turned it off and kept the door closed for the final hour.

It is also OK to serve them right away or leave them at room temperature for a few hours and then serve.

Then stick it in the fridge and leave it alone for at least a few hours — even an entire day is fine.»

I found that putting all the bread flat as possible during the soaking period helped a lot, and tilting the pan at different angles over the course of a few hours helps distribute the custard better... and I leave it soak overnight, then pull it out for half an hour or so in the morning to let it soak up some more and get rid of the fridge chill.

Two small deviations: 1) I used a pork shoulder, left it whole, and put it into the slow cooker for 6 hours on low then shredded it for serving.

This made an excellent brunch for one — that meal you have when you forget to eat breakfast and then it's nearly time to leave the house for a four - hour walking tour and you need something substantial but light (since it's 35 ˚C outside) in your tummy.

The rub is rubbed in and the meat is then wrapped up and left to sit in the rub for several hours or overnight.

If you're nervous about it though, then I would just leave it in the refrigerator for a full hour and skip the freezer.

Mix all the ingredients together well then leave the salsa out on the counter for half an hour or so.

If you cook this in the crock pot your best bet would be to leave the lid off for the last hour with it on high, or if you want it to go faster then take the excess liquid out, boil it down in another pot on the stove and put it back in with the chicken for serving.

I cook my chickpeas and then leave them in the pot for a few hours, which makes aquafaba gain more strength as it sits around — often that is enough to make it quite thick and jelly - like.

Turn the oven off, open the door for 1 minute, then shut the door and leave in the oven for 1 more hour.

The cake itself is light and airy, but then you add the evaporated milk, condensed milk and half and half and let is sit for a couple of hours (better if left overnight) to let the flavors develop and the cake absorb all the liquid goodness.

Cover with plastic wrap and leave to ferment at the room temperature for 2 hours, then put the bowl into the fridge overnight.

The dough is then left to work at room temperature for about 8 hours.

Then both bowls should be left to cool for roughly an hour.

Stirred until incorporated, then formed into a ball and left in my cold kitchen to firm up for half an hour.

I left on the counter about 4 hours and then decided to refrigerate overnight for serving the next night.

Should I frost the cake and then leave it in the fridge for several hours to make it really set?

I let it cool down well in the pan (about 2 - 3 hours), then I take it out and leave it on a wire rack for several hours.

I am sure my mother made many things but the things that stick in my mind are rabbit stew (we had to take a half hour bus ride then a ten minute train ride to buy the rabbit), pilaff (my father learned to eat it in Singapore and Sumatra during the war), lamb chops and roasts (we bought a side of lamb a week for the family of 5) with vegetables and «Eggs a la Mummy» — fritters made with left over vegetables and very popular on Sunday nights.

Pour the mix in a mold or baking paper, then add some crushed pistachios and leave it in the fridge for around 1 hour to solidify.

if i remember to soak the rice for half an our (or more, sometimes i» l soak it and leave for errands, then come back after an hour or two), all i have to do is wait for the water to boil, and then turn off the heat, and the rice will cook perfectly.

Then stick it in the fridge and leave it alone for at least a few hours, up to a whole day»), should I / we / the - people - who - love - bread cover the dough once it's in the pan before putting it into the refrigerator?

Then stick it in the fridge and leave it alone for at least a few hours, up to a whole day.

I leave it there for an hour or so, then I drain the water from the tofu) 2.

Then press into a pan and leave to refrigerate for a few hours until set.

Then with a little more flour roll the balls slightly flat and leave to rise covered on baking trays lined with non-stick paper for about 1 1/2 hours until doubled in size.

Leave the mayonnaise at room temperature for 1 hour then refrigerate for up to 1 week.