Sentences with phrase «used removing the water»

And since 80 percent of your blow - drying time is used removing the water from your hair, this simple step will cut your drying time in half and get you out the door quicker.»

Not exact matches

It will also remove protective treatments used in the manufacturing process to repel water, and therefore, it will boost the cloths» absorbency.

And when you're not using your Mr. Coffee Cafe Barista, the system has a self - cleaning cycle, while the milk and water reservoirs can be removed for easy rinsing and drying and for refilling prior to the next round of beverage brewing.

Distilling water is the oldest and most common method used to remove salt.

I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken / high temp for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays mix 17 ice cubes (1 cup) too 1 or 2 cups water depending on strength you want the best stock on earth

Yet even when you say that water removes dirt from the flesh but not stain from the soul, the verse that you cite has Peter explicitly state that in the use of baptism we are being delivered by water.

A robot BP was using under the water in the Gulf of Mexico accidentally bumped a vent, causing BP to have to remove the containment cap that was siphoning off some of the oil gushing from the ocean floor.

Then wet a face cloth with warm water and use that to remove the oil from your skin.

Once the butternut squash is completely soft, remove the lemongrass stalks, then give the whole thing a good blitz using a hand blender until smooth — adding a splash of water if you want a thinner sauce.

Hungry men to feed lol — I used an extra large cauliflower and maybe didn't remove all of the water.

Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed.

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Remove some water, but reserve to use later, if needed.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Molly notes that because you use whole lemons here, you're going to want to wash them first in warm soapy water to remove any waxy reside.

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

Remove all of the thick cream and discard or save the water for later use.

For those who are particularly sensitive to dairy milk, rinse the grains in non-dairy milk or water prior to using again in coconut or other nut milks to remove any traces of lactose or casein.

Using tongs, remove the flat lid from the water and place on the jar.

Using a slotted spoon, remove the bagels from the water and add the next batch.

Right after removing the bagels from the water, use a pastry brush or (carefully) your fingers to brush some of the oil / milk / seed mixture onto the top.

Use a slotted spoon to remove it from the pot and plunge it into the ice water for 15 - 30 seconds, or until they can be handled.

When done, use tongs to remove noodles from water and lay noodles flat on a clean dishtowel on the counter.

Turn the heat off, cover and let sit for 4 minutes before using a slotted spoon to remove the eggs from the water.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chUsing a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chusing / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with cRemove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with cremove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Using a scissors, snip dried chillies to pieces, remove seeds and soak in hot boiling water until soften.

Using a slotted spoon, remove hard boiled eggs and place in a large bowl of ice water.

1 large bunch of fresh spinach, lightly steamed, drained, and remove any excess water using a towel to wring up the spinach.

If you're using herbs to flavor the water, put several sprigs of each into the water, bring it to a boil, remove from the heat and let herbs steep for 10 minutes or so.

All you need to do is blend your soaked figs (or you can use raisins or dates if you like), a touch of water, and some ground, defatted peanut powder which is just whole peanuts that have had the oil removed.

Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water.

I removed approx 3/4 cup of the mix (I made 2 containers of frosting to cover the extra cupcakes that I baked) and I used 2 eggs (instead of 3) and about 2/3 cup water and just less than 1/4 cup oil.

Use a slotted spoon to remove the wilted spinach and parsley to a bowl of ice water.

One at a time, remove each individual popsicle mold and use the stick to immerse it in the hot water for a few seconds to loosen up the popsicle from the mold.

If you don't have time to pickle the onion, you can use fresh red onion (we like to rinse it under cool water beforehand to remove the bite!).

Remove the pot from the heat and slowly stir in the baking soda - water mixture — it's going to foam up if using goats milk, due to the acidity.

Remove from water and use a fork to drizzle the white chocolate all over cookies.

(You can also use a steamer rack in the regular pot, then remove the rack, change the water and then boil the noodles.

Using a slotted spoon, remove the peaches from the boiling water and place in an ice water bath to stop the cooking process.

Just remember that if you are using fresh or canned green chiles, it is necessary to remove all of the liquid, or the excess liquid will interfere with the water measurement.

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

All three are a good option for making dolmades (that's the traditional name for stuffed grape leaves), just make sure to rinse the canned or jarred version under warm water to remove some of their salt brine before using.

9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of fresh basil, chopped freshly grated parmesan cheese (optional)

With a spatula or spoon, remove only the cream from the top and discard the coconut water or use in another recipe.

Gently melt the cacao butter and coconut butter together over a double boiler (glass bowl over a pot of boiling water), remove from heat and add the vanilla powder, coconut nectar and stevia, if using.

Remove chicken from the water and shred using two forks.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

Using a slotted spoon, remove the eggs and lay on a tea towel or paper towel to remove any excess water.

Combine baking soda with enough water to make a paste Apply it to oven surfaces, and let it sit for 15 mins Now take a scouring pad and scrub the inside of the oven remove deposits and then wipe dry It's a good idea to use gloves and glasses if you have them

Cover and steam, using just enough water to keep the bottom of the pan moist, stirring often, until done but still firm, then remove to a plate or bowl until needed.