Sentences with phrase «time or place until»

Not exact matches

The issue has always been whether or not they are being created at the same time or in the same place so it's all about surviving until the 2.4 jobs materialize.»

Chad If god made everything, and knows what is going to happen until the end of time, then at the time he created everything, he knew what was going to happen, so he made it happen by creating everything in the first place... therefore free will is not existing, or god did not create everything... you can't have it both ways

I applaud what he is doing and hope that he brings others to God throught the torture and bloody human sacrifice of his son (himself, actually) where he died (well, for a few hours anyway) for us all (at least so the story goes) so that we may live with him in heaven (a great place for which no evidence or photographs exist) until the end of time.

Putting the time - machine into reverse, we may find our first stopping place at the great upheaval of the sixteenth century which changed mediaeval Europe into the Europe that we know — or did know until the great wars once again moved the old landmarks.

Place one baking sheet at a time into the center of the preheated oven and bake, rotating once during baking, for about 8 to 10 minutes, or until a pie regains its shape when you press it gently in the center.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Just wrap the individually cut bars in plastic wrap or place them in a small container and freeze until it is lunch packing time

Put a lid on the roasting pan and place in the oven for about an hour and a half or until internal temperature has reached 175 - 180F (cooking time depends on the size of your chicken - 1 1/2 hours would be for a 3 lb.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

To rewarm, simple place in a toaster, 1/2 waffle at a time to toast (I needed two rounds of normal «bread» toasting, about 5 minutes)-- or toast in a 350 degree oven until browned and warm through.

Place in oven and cook for 40 minutes or until wings are cooked through and skin is somewhat browned, rotating baking sheets half way through cooking time.

Place about 5 chilled dough balls each on 2 lined baking sheets (or just use one baking sheet — but you'll need to put half the dough balls someplace else to sit until it's time to bake them).

Let the second sides cook for 20 - 30 seconds before removing and placing on a plate lined with paper towels to absorb the excess moisture, or if you're making a big batch for guests and you want to keep the pancakes warm ahead of time, in a warm oven until they arrive and you are ready to serve.

You may need to place the pan in the fridge or freezer for a short amount of time until they're firm enough to pull out and slice without changing shape too much.

Preheat oil and cook pork for about 3 - 4 minutes per side on medium - high, trying to turn until it's no longer pink and looks almost crunchy on the ends, you can also place it on the grill or bake in the oven — just to remind you, cooking in the oven or on the grill might increase cooking time.

Place whole basil leaves, garlic, cheese, nuts, and about 2 tablespoons oil in the bowl of a food processor, and pulse 2 to 3 times or until a rough paste forms.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsor after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or sPlace key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsor two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or splace one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsOr, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or splace ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsor salsa.

-- Cut tomato in half and place in a blender or a food processor and pulse a few times until desired consistency.

Heat coconut oil in deep fryer or large pot to 375 degrees F. Place egg rolls in hot oil, a few at a time, and fry 2 - 3 minutes per side or until golden brown.

Once your twists have risen for the second time, brush the tops with egg wash and place in the oven to bake for 15 - 17 minutes or until golden.

If using a toaster, place the sweet potato slices in the toaster and toast several times, or until cooked through.

Place back in oven for another 5 - 10 minutes or until salmon is cooked through (cooking time depends on the thickness of your salmon).

Place peas and broth in blender or food processor and puree until smooth (the peas and broth will fill your blender almost to the top, so you can blend them half the amount at a time, if you prefer — you'll need to do this, too, if you are adding extra broth to make a thinner soup).

The tart can be served immediately or covered and placed in the refrigerator until serving time.

Place the pot back on flame, cover and cook on low heat for 20 minutes or until the chicken is cooked through, stirring from time to time.

Place plantains in food processor; pulse 4 times or until plantains are finely chopped and resemble rice.

Refrigerate bars until chocolate has hardened (about 30 minutes - 1 hour) or place in the freezer to make the cooling time faster.

One at a time, place the pork chops in a large freezer bag, or between 2 pieces of wax paper, and gently pound with a meat pounder, avoiding the bones, until about 1/4 - inch thick.

Place almonds in food processor; pulse about 15 times or until coarsely chopped.

Place one or two at a time on the baking stone of baking sheet and bake until puffed and coked through, about 3 minutes.

Place chicken in the pan skin - side - down, a few pieces at a time and cook for 4 - 5 minutes or until golden brown.

Place bowl on burner over medium - high heat, and whisk 1 to 2 minutes, or until foam has fluffed to 11/2 times original size and reaches 100 °F on instant - read thermometer.

Freeze a few hours or overnight and then place cubes (one tray at a time) in a blender along with the additional 2 or 3 cups of milk and blend until desired consistency!

Wash sweet potatoes and prick with a fork a couple of times, place on a baking dish lined with foil or parchment paper and cook on 400 degrees F for 45 minutes to 1 hour or until tender in the middle.

Allow to cool before serving, or cover and place in refrigerator until serving time.

Place them on a lined baking tray and bake in the oven for roughly 25 minutes or until they are golden brown, flipping halfway through the baking time.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Place into preheated oven and bake for 10 - 18 minutes, or until browned (exact time varies on oven) ** Stir every 5 minutes to ensure even baking.

Serve right away or place in the fridge until time to serve.

Place flour, cornstarch, brown sugar, and flaxseed meal in a food processor; pulse 2 times or until blended.

Place all dressing ingredients in high - powered blender or food processor and process until very smooth, taking the time to scrape down the sides of your container as needed.

Place the frittata under the broiler or salamander for a quick 1 - 2 minutes until slightly golden brown, watch at all times to avoid burning, and you'll have the so desirable crusty top.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cPlace fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cplace the sprig of fresh rosemary in the jar, and cover.

Enjoy immediately or place in an airtight container and store in the refrigerator until serving time.

Pour contents into a 8 x 12 ″, or similarly sized, pan / Carefully place in a secure, level spot in the freezer / Freeze for 1 — 2 hours / Remove from freezer and scrape, smash and stir mixture with a fork, breaking into small icey bits / Return to the freezer and repeat this process three more times, every 30 minutes / Granita should be done at this point, coarse bits of ice, about like a snow cone / Place granita in container, cover and freeze until ready toplace in a secure, level spot in the freezer / Freeze for 1 — 2 hours / Remove from freezer and scrape, smash and stir mixture with a fork, breaking into small icey bits / Return to the freezer and repeat this process three more times, every 30 minutes / Granita should be done at this point, coarse bits of ice, about like a snow cone / Place granita in container, cover and freeze until ready toPlace granita in container, cover and freeze until ready to use.

Place in oven, and bake 35 - 45 minutes, or until seeds are browned, stirring 2 - 3 times throughout.

If dough doesn't stick together add 1/2 tablespoon water (or melted coconut oil) at a time until dough comes together or place dough in the fridge for 30 minutes prior to forming dough balls so it's easier to handle.

When the oil is hot and bubbly, place about 2 or 3 nests at a time and fry the noodles until crispy and golden.

Once the buns are finished rising the second time, place them on the centre rack in the oven and bake for 30 - 35 minutes, or until golden.

Place the dough on a floured surface and knead 10 times or until the mixture forms a ball.