Sentences with phrase «water over juice»

Not exact matches

Sitting in a steepled building with stained glass remembrances of Jesus» life while munching a bit of bread and sipping a bit of juice somehow does not help us catch a glimpse of Jesus nearly so easily as munching some potato chips and sipping from a bottle of water alongside a group of people who live in the streets, as the coastal breezes waft the ever - present stench of urine from the nearby walls and bushes over our little group.

Fill a large bowl with water, and break the fruit into 8 pieces, holding it under water (that way you won't get pom juice all over yourself).

In a large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic and 14 cups water and bring to a boil over medium - high heat.

Prepare the citrus compote first — add the citrus juices, ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer for 5 minutes.

Combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium / high heat.

2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped Pour 1 cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cups.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

Pour 1/2 the lemon juice over the top and add enough water to cover the dolmathes halfway.

6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium - high heat, stirring, until the sugar dissolves.

Combine 1 cup of sugar, 1 tbsp of lemon juice, 1 tbsp of orange juice, and 3/4 cup of water in a skillet over medium heat until the sugar dissolves.

6 cups water 1/2 cup sugar, slightly over 4 star anise 1 cinnamon stick palm full of whole cloves juice of one lime, if organic, a strip of the zest would be nice 2 bosc pears, peeled

In a small pan over medium heat, whisk together maple syrup, mustard, tahini, lemon juice and water, if using.

In a medium pot or saucier, bring the juice and water, sugar, honey, orange liqueur, cinnamon, and cloves to a boil over high heat.

Back to the sauce, whisk the yolks with the lemon juice and then place your bowl over the simmering water.

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Add cherries, lemon juice and water, stirring over medium heat until mixture thickens.

Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup water, 1 tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.

Place rhubarb and berries in large saucepan and place coconut sugar, orange juice and zest, ginger, vanilla and water over the top.

To make the batter, mix all the dry ingredients together, pour over the lemon juice and add the water slowly till you get a paste like consistency.

I whisked Matcha Japanese green tea powder into grapeseed oil, freshly squeezed orange juice, honey, sea salt and water for a lovely salad dressing served over mixed greens, orange slices and goat cheese.

Squeeze lemon juice over onion slices and let sit while you boil some water.

The Ameri - Can ™ Mule is Red Robin's unique take on a trendy Moscow mule cocktail, made with Tito's ® handmade vodka, Stirrings ® ginger liqueur, simple syrup and fresh lime juice over soda water, stirred in a collectable copper - colored can.

Place the egg yolks, lemon juice, water, and sugar in a small pan and heat over very low heat, while stirring constantly.

Combine pineapple, sugar, lime juice, and water in a small saucepan over medium heat.

In a bowl that will sit nicely over the water, place the eggs, lemon juice, and sugar.

Chili paste is super easy: rehydrate a handful of your favorite dried chilies — I prefer smoky chilis, like guajillos and anchos and New Mexicos, over hot chilis — and blend»em up in the blender with a bit of the chili water or tomato juice.

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

Place mangoes, sugar, water and lemon juice in a saucepan and cook over low - medium heat until fruits are tender, about 10 to 12 minutes.

Add eggs yolks, eggs and lemon juice to sugar / zest mixture and place the bowl over the pot with simmering water.

Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it begins to thicken.

- To make the syrup: heat the blueberries, water, grapefruit juice and sugar over medium heat.

Combine 1/4 cup sugar, water, honey, cinnamon stick, lemon juice and lemon zest in a small saucepan over medium - high heat and bring to a boil.

Defrost a can of frozen orange juice, add water, sugar and herbs and voila - you have a basic orange sauce that gets caramelized when baked in the oven over whatever protein you choose.

Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes.

Add couscous, lemon juice, vinegar, tomato puree, oregano, smoked paprika and garlic to a bowl, and pour boiling water over them.

Then add the apples, lemon juice and water, and cook over medium heat, stirring frequently.

1 cup rolled oats 1 cup filtered water 2 tablespoons lemon juice, cider vinegar, or whey * Combine all ingredients Soak over night * Add one cup of addition water and bring to a boil * Reduce heat and cover, Let simmer for several minutes, Enjoy!

Combine frozen blueberries, lemon juice, vanilla extract, water and xylitol in a small pan over medium heat.

It's a blend of freshly squeezed lemon juice, raw honey and water that's poured over a glass of blueberry ice cubes.

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

To make the filling: Combine peaches, water, sugar, cornstarch, and lemon juice in a Dutch oven over medium - high heat and bring just to a boil, stirring constantly.

Heat in a small pot over medium, whisking constantly and adding warm water or pan juices 1 Tbsp.

In a small pot over medium saucepan, mix the coconut sugar, water, and lemon juice and bring to a boil.

The process is really simple - pour freshly boiled water over a couple slices of lemon, a few thin slices of ginger, a bit of lemon juice, a pinch of ground turmeric and some good quality honey.

Pour boiling water and lemon juice over grain mix.

11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional

Pour over the lime juice and top up with water.