Usted buscó: freed from water, dried up (Inglés - Tagalo)

dried up
bumubuka

drown from water
nalunod sa tubig

to be freed from the hand of the spanish
kung paano nila sinakripisyo ang buhay para nakalagay tayo sa mga kamay ng espanyol

provide children with safe places away from water
bawasan ang pagkakalantad sa mga panganib sa tubig sa pamamagitan ng madiskarteng paggamit ng mga hadlang

so i can't mix oil and water because oil is different from water so i can't mix oil and water anymore
kaya hindi pwede i pang halo ang langis at tubig dahil ang langis ay kakaiba sa tubig kaya hindi pwede i pang halo ang langis at tubig

and it came to pass, when king jeroboam heard the saying of the man of god, which had cried against the altar in bethel, that he put forth his hand from the altar, saying, lay hold on him. and his hand, which he put forth against him, dried up, so that he could not pull it in again to him.
at nangyari, nang marinig ng hari ang sabi ng lalake ng dios, na kaniyang isinigaw laban sa dambana sa beth-el, na iniunat ni jeroboam ang kaniyang kamay mula sa dambana, na sinasabi, hulihin siya. at ang kaniyang kamay na kaniyang iniunat laban sa kaniya ay natuyo, na anopa't hindi niya napanauli sa dati.

curing is an age old process of preserving meat for later use. with just a few ingredients —salt, nitrites, and time —the meat transforms: from water packed and pliable to dry and stiff. over time, the flavor develops, too. leeched of excess water, dry cured meat takes on an intense umami flavor that is equal parts mouthwatering and soul slaking. learn how to dry and wet cure your own meat for a fraction of the cost you'd ordinarily pay in a restaurant or fine foods purveyor, payingattention
curing is an age-old process of preserving meat for later use. with just a few ingredients —salt, nitrites, and time —the meat transforms: from water-packed and pliable to dry and stiff. over time, the flavor develops, too. leeched of excess water, dry-cured meat takes on an intense umami flavor that is equal parts mouthwatering and soul-slaking. learn how to dry-and wet-cure your own meat for a fraction of the cost you'd ordinarily pay in a restaurant or fine foods purveyor, payingattention to proper safety standards to avoid tainted meat.