Sentences with phrase «about an inch of water in»

Place the cubed pumpkin into a steamer basket or a rice cooker with about an inch of water in the bottom.

Put about an inch of water in the bottom of a large pot and boil.

If you've never baked a spaghetti squash before, it's simple... you just cut in half, take out the seeds, and lie the cut sides down in a big baking dish, and then put about an inch of water in the bottom of the pan.

Not exact matches

The typical desk contains about 25,000 germs per square inch, making it the highest concentration of germs in an office; however, the leading hotspot of workplace germs is closely followed by break room faucet handles, microwave handles, refrigerator door handles, water fountain buttons, and vending machine buttons.

* For the stovetop make a double boiler by bringing about an inch of water to a low simmer in a small saucepan then placing a bowl that sits on top without touching the water.

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 coolIn 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 coolin 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.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Place squash pieces in a glass container with 1/2 inch of water, face down, and microwave until tender - about 6 - 8 minutes.

Our experiments with the average amount of liquid (about 2 cups) left us with about two inches of excess water that was goopy and viscous, in part due to starch being released by amaranth as it cooks.

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.

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.

Place the apples in a small saucepan with about an inch of water.

For the chocolate: Put about 1 inch of water in a medium saucepan and bring to a gentle boil.

Put baking sheet with the baking dish or ramekins in the oven, then pour very hot tap water into the baking sheet to about 1/4 inch up the sides of the baking dish or ramekins.

Carefully pour hot water in the baking dish, allowing it to come about an inch up the sides of the ramekins.

Place the bottom rack of a 9 - or 10 - inch bamboo steamer in a wok and pour in enough water to come to about an inch below the steamer.

To soften the tortillas, pour the oil in a pan to a depth of about a 1 / 4 - inch and heat until hot enough so that a drop of water in the oil will sputter.

Put in a saucepan and cover with water about 1 inch of water.

Soak the chickpeas: In a large mixing bowl, cover rinsed chickpeas with about an inch of cold water.

Prepare a double boiler: heat about 2 inches of water in a medium saucepan over low heat.

Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.

* To make strawberry syrup, place hulled frozen or fresh strawberries in a medium - size, heavy bottom saucepan with 1 / 8 - inch of water, about 1 tablespoon granulated sugar per 1/2 pound of strawberries (or more to taste) and a pinch of kosher salt.

In a large cast iron skillet or frying pan, add a small amount of water, about 1/4 inch high.

* To roast the beets, cut off the tops and scrub the roots under water, put them in a covered dish with about 1 / 4 - inch of water in a 375 °F oven, and cook until easily penetrated with a knife or fork.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

1 A good way to bake medium - sized squashes like spaghetti squash or acorn is to cut them in half lengthwise, place the cut side up in a baking dish with about 1/2 inch of water at the bottom, and cover each half tightly with foil.

Bring about 2 inches of water to a boil in the sauce pot.

Then we place the spring form pan in a roasting pan, and pour about 1/2 to 1 inch of boiling water into the bottom of the roasting pan.

You can also steam the edamame for about ten minutes in an inch of water.

Place the spaghetti squash whole in the slow cooker with about 1 - 2 inches of water.

In a large stockpot with tight - fitting lid, add beans and cover fresh water, with the water level about an inch above the level of the beans.

Put them in a covered dish with about 1 / 4 - inch of water and place in a 375 °F oven.

1/2 of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

Add a small amount of water, about 1/2 inch in depth from the bottom of the pan.

Place in a sauce pan, add about 1/2 inch of water, and bring to a boil.

Soak the raw cashews in a bowl of water about an inch over the top of the nuts.

Use imperial measurements Method How to make Bacon and Broccoli Rice Bowl Cover the eggs with about 1 inch of water in a small saucepan.

Add just enough water to keep the bottom of the pan moist, about 1/2 inch in depth.

Step 1: Core apple and leave peel on Step 2: Place a wee bit of butter (if baby is ready for or has had dairy) on the inside of the cored apple (sprinkle a bit of cinnamon in the apple if your desire and if baby is ready for or has had cinnamon) Step 3: Place in a pan with just enough water to slightly cover apples — about an inch of water Step 4: Bake in a 400 - degree oven for 30 minutes or until tender; be sure to check on the water level.

In a medium saucepan, add about 1 inch of water.

Place the sliced carrots in a cooking pot (with a lid) and cover with about 1 inch of water with a pinch of salt.

Add about 1 inch of water in the baking dish and then place it in the oven.

1 large bunch or head of kale (about 12 ounces with stems removed) 4 carrots 2 watermelon radishes (about 2 inch diameter) 1/4 cup pumpkin seeds 1/4 cup red wine vinegar 1/4 cup water 1/4 cup chickpea miso (we use and love South River) The Dressing In a blender combine pumpkin seeds, vinegar, water and miso and blend until smooth, scraping down the sides as necessary.

Put about 2 inches of water in the bottom of a metal double boiler.

Place whole head (green leaves removed) in about 2 inches of water in large pot.

In a large pot, add the lentils and aromatics of choice, and cover by about two inches with water.

Cut potatoes and place in stock pot (can leave skin on or peel depending on your personal preference) and cover with cold water making sure you have about 3 inches water over top of potatoes.

Put the ramekins in a roasting pan that's covered with about an inch of hot water and bake for approximately 20 minutes or until the top has a nice caramelized crust.