Sentences with phrase «turn boils water»

And that's just what local National Weather Service employees did to try the old turning boiling water into a cloud trick.

Not exact matches

Bring the sugar water to a rolling boil, then turn to low and add the orange halves.

Put the sprouted grains in the pain and just cover it with water, bring to a boil and then immediately cover it and turn it off and let sit till water is absorb.

Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes.

one way to get dough to rise faster is to boil a bunch of water in a large pot, turn off the heat, put a rack or mesh over the top of the pot and your dough in a bowl on top of that rack.

Bring the water to a boil, then add the quinoa and turn to low heat and cover.

Give a quick stir before turning the water to a low boil and putting the lid on.

Bring to a slow boil, then turn the heat down and simmer gently for 15 minutes, or until the water is absorbed.

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.

The quick way is to boil the cup of cashews in two cups of water, then as soon as the water reaches a rolling boil, turn off the heat, cover and let rest for a good hour.

When it slows to a halt, make sure the water does not boil too hard, but you may want to turn the heat up and down bit to keep it only just off the boil.

(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.

Add the shrimp, bring the water back to a boil, and cook until they turn bright orange and are done, about 2 minutes.

Put all the olive oil, vinegar, water, salt and pepper into a pot and head up to boil once it start boiling turn it off and pour over your salad and mix well.

* Place water and sugar in a saucepan, bring to the boil, turn down heat to low and continue to simmer for 2 - 3 minutes.

Cover generously with water and bring to a boil, and once boiling turn down the heat to a simmer.

I do turn down the heat so that the water is at a low boil, and with the pot covered, I've never had it run dry.

When the water returns to a boil, turn down the heat to simmer and cover.

On the stovetop, bring the water to a boil and add the rice and other ingredients, bring back to a boil, then turn down to simmer, cover and cook for 40 - 45 minutes to taste.

Pre-soak beans in 4 quarts of water for 8 hours; or bring beans to a boil in 4 quarts of water, turn off heat and let sit uncovered for 1 hour.

Bring the rice, water, salt and pepper (to taste) to a boil, immediately turn it down to a simmer, cover and don't touch it for 15 minutes.

I use US purple skinned white fleshed sweet potatoes and use a pipe bag get them into boiling water... I cut them up after and they turn out great

Bring the lentils and water to a full boil, then turn down the heat to medium - low and cover partially.

When the milk / water mixture is boiling, turn the heat to low and slowly pour in the wet cornmeal.

Bring to a boil, turn the heat down and simmer for another 20 minutes with the lid partway on, until potatoes are tender, adding more water if needed.

In a large stock pot, add the water and sausages, and bring to a boil over medium - high heat, turning regularly to ensure even cooking.

My Tinkyada directions say to bring the water back to a boil once you have put the pasta into it and let boil for 2 minutes then turn off, loosely cover and let sit for 15 to 20 minuted depending on the type of pasta.

One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

Pour the beans in the boiling water and turn off the heat.

But if you don't «shock» those vegetables at that point by spooning them out of the boiling water and plunging them into ice water (or at least rinsing under cold running water) to stop the cooking process, the carryover heat will continue to cook them to the point that they turn army - green and flabby.

As soon as it boils you turn it off, dump them into a colander and swirl them around with your hands while cold water runs.

Bring it to a gentle boil, turn it down to a simmer and cover and cook for 12 minutes until most of the water has been absorbed.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

Once the water has boiled, turn off the heat and allow it to sit, covered, until you are ready to use it.

Bring a pot of water to a boil, turn off the heat, and add the chipotles.

I don't remember ever adding 1 1/2 c of water... i made this last night and it turned out like a pancake (used boiling water instead of warm water for the yeast - my mistake) and so I'm remaking it now but the dough is very soupy - not at all like i remember it being like.

Bring large pot of water to a boil, add pinch of salt, place potatoes in water (no need to peel but you can) and turn heat down to med or med low and low - boil until potatoes are easily pierced with a knife, 10 - 30 minutes depending on size.

Bring to a boil, turn down heat and cook slowly until onions and beans are tender, adding water to desired consistency.

Blanch in boiling water until they turn bright green, but are still crisp, about 2 - 3 minutes.

drunken chicken is my easy go to meat (i don't cook meat much cuz i think vegetables are easier), i bring the water to a strong boil, then put the whole chicken in there and lower the heat to medium, i let it simmer for 20 min, then turn off the heat while keeping the lid on and let the chicken sit in there for half an hour.

Boiling the soaked beans in water for at least 10 minutes and then turning it down to simmer will reduce the toxin to a very low safe level.

To make the blue noodle I took some purple cabbage and boiled it in some water for about 10 minutes, turned off the heat and added the rice noodles to get soft and absorb the colour from the water.

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.

Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes.

To make the pink and green noodles I brought a pot of water (with the corn) to a boiled the corn for about 5 minutes, now I turned the heat off and added the broccoli and noodles until the noodles get soft.

Soak the black - eyed peas overnight (or quick soak them by bringing the peas and water to a boil in a medium saucepan, simmer for 2 minutes, turn off the heat and let the peas soak for 1 hour, then drain and continue to step 2).

Bring the liquid to a boil, turn it down to a simmer, cover and cook for 40 - 50 minutes until the grains are plump and soft, adding water to the pot if it gets dry before the grains are cooked.

Pour the boiling water over it and turn on the heat to high.

Turn the burner on and bring water to a boil.

The sugar slowly melted and it began to boil, but instead of turning a deep amber color, it stayed white and eventually the water evaporated and the mixture crystallized.