Covered with water added cinnamon stick and garlic cloves and simmered for 20 min and then drained.
Place used coffee grounds -LCB- I saved mine from a pot of coffee earlier in the day -RCB- gently on top of the eggshells,
cover all with water adding one tablespoon of vinegar to pot.
Not exact matches
Add the cavolo nero and beans and
cover with stock or
water.
Cover the beans
with plenty of
water,
add garlic, bay leaves and kombu, if using, and bring to a boil,
covered.
Add water and apple cider vinegar,
cover with a lid and let cook for about 20 minutes or until the veggies are tender.
Add broccoli and
cover with water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the broccoli is tender.
5 Steps To The Perfect Hard Boiled Eggs
Cover your eggs
with water &
add 1 - 2 teaspoons of baking soda This is the secret that no one knows about!
Add the diced sweet potatoes to a large pot and
cover with water.
Add all other ingredients and top
with enough
water to just
cover the meat.
Add 1 1/2 cups of
water and
cover with foil.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C
water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off,
cover with a lid and let sit for another 5 minutes / Taste,
add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
Directions: Put turkey leg or thigh in pressure cooker /
Cover with broth and
water /
Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot
with the broth, discarding bones and skin.
Directions: Wash lemons, then blanch them in boiling
water for 5 minutes / Drain / Cut each lemon into about 8 wedges, removing seeds, ends and extra pith / Toss lemons
with salt in bowl / Pack lemons tightly in jar and
cover with extra lemon juice / Seal jar and let lemons stand at room temperature for 5 days / Shake gently once a day /
Add oil to the jar and refrigerate (if
covered in juice, lemons should keep for up to one year)
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds /
Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add 2 C of rice and cook together for 1 minute /
Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add wine and cook until it nearly disappears, another minute or so / Season lightly now
with salt & pepper, and adjust when risotto is nearly finished /
Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just
covers the rice / Allow rice to simmer, uncovered,
with occasional stirring until broth has «disappeared» into the rice, then
add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add more liquid until rice is barely
covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning,
add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish
with fresh herbs like cilantro, dill or parsley, a slice of lemon.
If you don't have time for that,
cover them
with boiling
water and let them sit for 30 minutes before draining and
adding to a blender
with 1/2 cup of
water and pureeing until you have a smooth cream.
Add the squash and turnips to a large pot,
cover with the
water, and bring to a gentle boil.
Bring
water to a boil,
add rice,
cover with a tight fitting lid, reduce heat to low, simmer for 30 minutes (Do NOT disturb), remove from heat, let sit for 10 minutes.
Drain and
cover generously
with more cold
water and boil gently for 1 - 2 hours untill tender,
adding salt halfway through cooking.
Directions: In one pot I
cover the potatoes and onions
with water, and
add the chicken bouillon and salt.
Cover with plenty of
water again,
add 1 teaspoon bicarbonate of soda, bring to a boil and cook,
covered, until the chickpeas are really really soft, it will take more than one hour, depending on size and age of the chickpeas.
1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm
water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl,
covering it
with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6)
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
Add the onion, garlic, thyme and bay leaf and
cover by 2 inches
with cold
water and place over high heat.
To serve: Thaw and bake
covered with foil in a greased dish at 350 °F until heated through,
adding hot
water or stock if needed to keep rice moist.
Instead I cut up the cauliflower into bite size pieces,
added some
water to the bowl,
covered it
with plastic wrap, and microwaved on the fresh vegetable setting until very tender.
Add chicken along
with any paste in bowl, potatoes, and 2 cups
water, and bring to a boil; reduce heat to medium - low, and cook,
covered and stirring occasionally, until chicken is cooked through, about 25 minutes.
added a little
water to bottom, then simmered on stove for hours in a
covered pan... then basting
with juices from bottom of the pan periodically and
adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix
with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!
Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off,
with a bowl of
water in the oven to
add moisture, is a good option).
Add the almonds to a large bowl and
cover completely
with boiling
water.
Stir,
cover with cold
water,
add the rosemary, bay leaves and salt and cook for about 15 minutes, checking occasionally to see if the lentils are soft.
Cover the peas with more lettuce leaves, add one or two tablespoons of water, and cover the
Cover the peas
with more lettuce leaves,
add one or two tablespoons of
water, and
cover the
cover the pan.
Soak the filling:
Add the chopped walnuts and raisins to a bowl and
cover with 1/2 cup of
water.
Heat a heavy - bottomed pot to medium low heat
add oil, onion, garlic and rice, cook for 2 minutes,
add salt to taste, blend
water with cilantro,
add to the rice, when start boiling, lower the heat and
cover with the lit, and cook for 20 minutes.
I do slice very thin,
add a small amt of
water and practically
cover with all honey.
So for the potstickers — they are cooked in a skillet
with some oil (
covered) and then you after they brown, you can
add some
water and
cover again to steam them.
Add the diced butternut squash and sweet potato to a large pot and fill
with water,
covering by about 2 inches.
I
added a tablespoon of cumin, two bay leaves, and a bottle of beer to the lime juice and orange juice, then
covered with water.
Cover the roast
with the sliced onions and
add the
water to the bottom of the slow cooker.
To make chickpeas in the slow cooker,
add about 2 cups of dried and rinsed beans to the slow cooker
with enough
water to
cover them about 4 inches high.
Cover with water in a medium saucepan,
add a pinch of salt, and bring to boil.
definitely do NOT
add water to
cover the meat, you'll just end up
with pork soup.
Put the turkey giblets (heart and gizzard) in a small saucepan,
cover with water and
add a little salt.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender
add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering
water,
cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs
with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Drain, place in a saucepan
covered with several inches of
water, and
add a bay leaf if you like.
In a saucepan
add carrots and
cover with water.
Add a teaspoon of salt and
cover with water.
Put cut - side down in glass baking dish (I use a 9 ″ x13 ″),
add 1/2 inch or so of
water cover with plastic wrap and microwave for 12 - 14 minutes.
Line a roasting pan
with foil and toss the beets
with enough oil to lightly coat them, sprinkle salt and pepper,
add a good splash of
water and
cover with more foil.
Add the lentils to a medium sized pot and
cover with plenty of fresh
water (at least 2 inches above the lentils).
Once the venison is cooked through
add in the rest of the ingredients - making sure to
cover the meat and rice
with the
water and chicken stock -
adding more if necessary.
What I do is get a large pack of chicken breasts and
add it to a crockpot
covered with water or chicken stock the night before..