Sentences with phrase «add salt and water»

Add the salt and the water and cook, stirring frequently, until the asparagus is tender - crisp.

Add carrots and rice, mix well, cook for another 3 minutes, add salt and water (taste the water and adjust the salt)

It's made by chopping beetroots, adding some salt and water and leaving it to ferment a few days until it's ready for bottling.

Not exact matches

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

Drain and place in a medium size heavy pot; add 2 cups water and season with salt.

In a large stockpot bring 2 quarts of water to a boil and add salt.

Add the roasted parsnips, apples, potatoes, broth or water, coriander, and the remaining salt and pepper.

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

Now add water, bouillon, salt and pepper.

Add flour, salt and olive oil to the bowl together with 1 1/4 cups cups of water.

Once you put the rice in the pot with the boiling water add the salt, a drizzling of apple cider vinegar and a sprinkling of dried herbs to add some flavour.

I added some agave and salt to it, that's all... Should I add some water to it?

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

Next, add the carrot pulp, tomato puree, oregano, salt and water and blend again until a sticky mixture forms.

Add a sprinkling of salt and lemon juice to the water as it boils so that the quinoa absorbs the flavours.

Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes.

Add the dill, 1/4 teaspoon of the salt, and a couple tablespoons of water.

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servadd to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Take chana sattu in a bowl and add fried onion, green chilies, roasted cumin powder, salt, 2 tsp oil, lemon juice and 1/2 cup water and mix well.

Add 1 3/4 water and 1/2 tsp salt to the toasted quinoa and bring to a boil.

It's the strength of the salt solution that keeps «bad» bacteria like E. Coli from growing, so if you have a bigger jar with more water and don't add more salt, you might end up getting sick.

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

While wine is reducing add some salt and some olive oil to a pot of water and bring to a boil for the pasta then add the pasta.

Rinse and drain cashews and add to blender along with dates, vanilla extract, lemon juice, pinch of salt, and water.

Soup was very bland so I added celery salt and rosemary with a splash of paprika Also omitted the water

Take brown chickpeas sattu in a bowl and add fried onion, green chilies, roasted cumin powder, salt, oil, lemon juice and water and mix well.

When the pasta water is boiling, salt the water, add the pasta, and cook per package instructions.

Add the 6 cups of water and salt to a 3 quart pan and bring to a boil.

I then added all to a rice cooker with the water and salt.

When they were ready I drained the water off, added a little butter and salt, and mashed everything together.

Add the mushrooms, and salt, and cook, stirring a few times along the way, until the mushrooms take on color and release their water.

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

Add in the rest of the water, the salt, the dried dill and about 1 1/2 cups of flour.

Add the salt, coconut milk, water and beans.

Sprinkle the peppercorns and salt over it, then add water to just barely cover.

Add the onions, celery, carrot, garlic, broth, water, beans, tomatoes, tomato sauce, and salt to the slow cooker and stir to combine everything.

I did change a few things - used half vegetable broth and half water, added more kale and dill and salt to taste.

While cauliflower is roasting, add soaked and drained cashews into a high powered blender or food processor with 1/2 cup water, dill, garlic powder, onion powder, salt and pepper.

Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper.

1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Remember is you adjust the consistency by adding water you'll most likely also have to add some salt and pepper.

Tofu Prep: In a large bowl add about 3 cups of warm water and 2 tbsp Salt (I used sea salt); SSalt (I used sea salt); Ssalt); Stir.

To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is meladd 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Add the tomatoes, vegetables stock, 1/2 cup of water, bay leaf and salt.

Heat a large pot of water to boiling, add 2 teaspoons salt, and cook the pasta for 5 minutes.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.