Sentences with phrase «with heat of the fire»

Not exact matches

Problems with one of the 2013 models led BRP, in February of this year, to issue recall notices for 5,165 units due to excessive heat and a potential fire hazard when rolling at low speeds in high heat.

For instance, London was engulfed in a miasma of toxic fumes from coal - fired home heating in the 1870s, and nobody could come up with a solution.

When a military aircraft has been targeted with a heat - seeking missile, one of the evasion tactics is to fire a decoy flare.

Coupled with veterans» unique appreciation of the value of life, the ability to think quickly on their feet and survive in the heat of fire makes veterans especially well - suited for entrepreneurship.

We must reckon with the likelihood of even worse storms, heat waves, fires, and droughts as the Earth warms — because scientists expect even this «new normal» to get worse.

Seems there's no end to the trillions of Dollars, Euros and Yen they're finding these days and, with so much above - ground paper in circulation, it boggles the mind that it's still worth more than lighting on fire to heat your home with.

When we are hot with hate, love seeps in like water and extinguishes the fire; When we have a wall of anger, love undermines the wall and restores us; When we are cold with hopelessness, love can bring heat to awaken our spirit; When we are sick and dying, love calms and soothes, and helps our passing.

And, as in all «good southern religion,» there is heat and fire, with the blinding light of Jesus pointing us heavenward.

A world on fire with the love of God is a world redeemed; a world lifted up on the heat of that love into the arms of God.

Pipe - Dreamer's Philosophied Revelations (Updated with regularity) The «Way» I see this world's End is when the sun, our star goes Super-Nova and it expands and does envelope this earth with waves upon waves of heat, fire and brimestone!

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 aHeat 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 aheat, 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

The fiaschetta are dry - cured in rooms heated with a natural log fire for 40 - 50 days.The spiciness of this salami is a perfect balance for delicate, close textured Umbrian bread.

A good punch of heat with sharp and bright Serranos thinly sliced, that tickle your tong with out setting it on fire.

I love the fact that it doesn't heat up my house, and the flavors of whatever I'm grilling taste so much better with that smokey, fire - roasted goodness!

These fire - roasted beauties offer quality with a zesty new twist: diced organic green chilies add just the right amount of heat.

Add your favorite hot sauce for a bit of heat, or clone a Taco Bell hot sauce, such as the Taco Bell Fire Border Sauce with the clone recipe here.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill.

Others set the pot on a ring of stones encircling the fire, so the ingredients will steam - boil more quickly with the addition of external heat.

The heat comes on strong, piercing the tongue with jabs of fire and releasing drops of sweat down the neck.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Made with all - natural ingredients including juicy ripe pineapple, honey, citrus juices, plenty of habaneros and just the right touch of zippy ginger and zesty garlic, its bright, tropical flavor will satisfy both the fire - eater and the foodie who appreciates gourmet heat.

Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat

To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat

After 5 minutes of cooking add the sliced mushrooms to the sauce pan, season everything with sea salt and freshly cracked black pepper and mix everything together, cook for about 2 minutes, then add a 1/2 teaspoon of smoked paprika, mix it with the rest of the ingredients and then add 1 cup of water into the sauce pan, season with a little more sea salt and turn up the fire to a high heat

Once the oil get's hot, add the minced garlic and the minced cayenne pepper to the pan, mix, and after 15 seconds add 1 cup of tomato puree, 1/2 teaspoon of smoked paprika, a pinch of white sugar, season with sea salt and freshly cracked black pepper, mix everything together, and lower the fire to a LOW heat

Now it's time to add the broth, you want to add about 2 cups of vegetable broth into the pan, but you want to add it in portions, so start by adding 1/2 cup and stir it in with the rice, once the broth has evaporated into the rice, add about a 1/4 cup of broth and continue to stir, and repeat this process until you are down to your last 1/4 cup of broth, then lower the fire to a LOW heat, add the last 1/4 cup of broth and stir

Finely mince 2 cloves of garlic and add them to the pan, mix with the oil and then add 1 cup of tomato puree, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried parsley, 1/2 teaspoon of sea salt, a pinch of white sugar and some freshly cracked black pepper, mix everthing together and lower the fire to a LOW heat

Fire - roasted tomatoes combined with roasted jalapeño peppers, onions and cilantro create a bold, flavorful salsa with just the right amount of heat.

Heat up your pan with a little oil over medium fire, spread a scoopful of batter or 2 table spoonful of batter on the pan.

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

To avoid catching fire, she recommends passing the herbs over a medium heat just until wisps of smoke start appearing, then throwing them in the sink and dousing with water.

Actual cooking times will vary with the thickness of the meat, the heat of your fire, etc..

These are all cooked on a round, dome - shaped, table - top griddle molded of heavy iron with ridges on the surface, fired by a strong heat source (usually charcoal) underneath.

By making your own fresh, chile - infused oils, you can add a kiss of heat to just about anything you cook without overpowering the flavor or sending people running from your table with their mouths on fire.

Bella Vista is one of the highest profile restaurants in Santa Barbara and the only dining venue in the city that features an open - air ocean view, marble terrace with heated floors, romantic fire pits and unobstructed views of the Channel Islands, making it the most desired lunch destinations in Montecito.

These days, with sophisticated gas grills, the process is a lot easier because the heat of the fire remains much more even.

JUNGLE JIM»S WEEKEND OF FIRE BRINGS THE HEAT Once again, the Weekend of Fire promises to be filled with wild and fiery fun that only Jungle Jim's could ignitOF FIRE BRINGS THE HEAT Once again, the Weekend of Fire promises to be filled with wild and fiery fun that only Jungle Jim's could ignitof Fire promises to be filled with wild and fiery fun that only Jungle Jim's could ignite!

LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.

-- crumble the tofu with your hands into a bowl — in a broad heavy pan heat the olive oil and add the onion and garlic and sauté for 2 or 3 minutes — add the bell peppers and corn and saute for a couple of more minutes — add the grated carrots — add the tofu and the herbs — cook for 5 minutes stirring regularly — add the mustard, and salt — pour the cashew cream and saute a couple of minutes — turn off the fire and add the parsley

The food is head - shakingly good: delicate fried rabbit livers on toast points with a fiery pepper jelly; oysters roasted in the heat of a wood fire; fried cauliflower with a chili vinegar sauce; a gumbo of shrimp and deviled eggs.

Location wise, my dream house would be located either in the middle of a forest or the edge of a snowy mountain, with heated wooden floors, a log fire and lots of open space for the kids to run around.

Both facilities offer rooms that have oversized refrigerator, microwaves, coffeemakers, free WIFI, flat screen HD TV's with 300 + channels of satellite, BBQ grills on site, heated pool and hot tub, fire pit, and we are pet friendly.

According to a study carried out between 1990 and 2006, thermal burns caused by heat and fire accounted for nearly 60 % of all child injuries, with most of these accidents relating to kitchen appliances.

Tested for fire, heat & stress resistance, these are built to last many years of use and certainly buckles you can trust your baby with.

Private contractors have been under fire for the quality of the housing they provide, amid evidence of refugees having to live in pest - infested housing with no hot water or heating.

Fighting Fire With Fire They called it Black Saturday: On February 7, 2009, after a decade - long drought and a suffocating heat wave, a firestorm of unimaginable ferocity swept through southern Australia's farms and forests.

I could bolster my Kevlar duds with a few layers of plastic sheeting to seal out liquids and vapors and add an outer coating of reflective aluminum to fend off the intense but short - lived radiant heat of a flash fire.

Triggered in times of heat and drought, abating in periods of wet, fires naturally keep pace with the environmental flux of the future.

The fundamentals of energy production have changed little since higher apes first learned to heat and cook with fire.