I love everything about this quinoa and pretty curious about
the added cooking wine.
I also like to
add some cooking wine to the bottom of the dish, but that's optional.
Add cooking wine, cream and vegetable stock and bring to the boil with the lid on.
Add cooking wine, flat (rice) noodles, tablespoon of sesame oil, soy sauce, hoisin, kalbi, salt, pepper and beef.
Not exact matches
Add a glug of
wine to the saucepan and
cook for a few minutes.
Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta w
Add spaghetti to the skillet, tossing in the
wine with tongs until
wine is absorbed,
add the reserved cooking water with wine to keep pasta w
add the reserved
cooking water with
wine to keep pasta wet.
There is a little sugar
added at the end of the
cooking to balance the red
wine vinegar and tomatoes.
Cook the mushrooms until they sweat, add some red wine and cook it d
Cook the mushrooms until they sweat,
add some red
wine and
cook it d
cook it down.
In response to someone who suggested
adding cooking sherry instead of the
wine....
Add the
wine, raise the heat to medium - high, and
cook for 30 seconds or until the
wine has fully evaporated.
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 seas
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 seas
add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
Add the red
wine vinegar and red
wine and
cook, uncovered, on High for another 2 - 3 hours until sticky.
Add some stock from what ever veg you are
cooking and a splash of white
wine.
Add the
wine and continue sautéing until most of its liquid has
cooked off.
If using a rice
cooker,
add the onions, stock, white
wine and farro,
cooking on the «Brown Rice» setting until completely
cooked.
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 le
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 le
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 le
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 le
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.
Let them
cook for a minute or two and then
add the white
wine.
Add the
wine and
cook until half the
wine has evaporated.
Pour in
wine about 1 - 1.5 ounces at a time, allowing it to
cook into the onions a bit before
adding more.
Cook for 8 to 10 minutes, then
add the
wine and stir.
In a big pan,
add and mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp
cooking wine, 1 tsp sesame oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
Add wine and
cook for about 1 minute.
Add white
wine vinegar;
cook and stir until liquid is evaporated.
Add marinara, spinach,
wine, tomato puree, hot sauce, Bays, 1 stock cube and seasoning and
cook for 20 - 30 minutes on medium / low.
Add the
wine and
cook for another couple minutes until reduced by half.
Remove the cover,
add the red
wine, and
cook until the
wine is reduced and the sauce is your preferred consistency.
While whisking,
add remaining 1 cup
wine, scraping up brown bits, and
cook until reduced by half, about 2 minutes.
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5)
Add garlic and chopped livers, frying livers until browned all over and
cooked throughout 6)
Add in white
wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8)
Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Cook for 3 minutes then
add wine and tomato paste.
Add in your bone broth and white
wine and
cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.
Add the onions and
wine and
cook for 2 to 3 minutes, or until most of liquid has evaporated.
When the beans have cooled slightly,
add the sofrito, bacon pieces, cumin, sazon complete, vinegar,
cooking wine, baking soda and bay leaves.
Stir the
wine into the rice, and then
add a 4 to 6 - ounce ladle of stock and
cook, stirring, until it is absorbed.
Add red
wine and continue to
cook until
wine is slightly absorbed.
Add reserved dragon fruit, white
wine, vinegar, and sriracha and
cook for several minutes over medium high until fruit breaking down and liquid reduced.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't
cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red
wine vinegar,
add 1/2 cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie
The fond on the bottom of the pot from
cooking the chicken can magically
add a ton of flavor when you deglaze the pan with a touch of white
wine.
Add the white
wine and water, stir them well and
cook without cover about 25 minutes until its liquid is reduced to a third.
Add the
wine and thyme to the pan and
cook until the
wine reduces and absorbs into the rice, about 2 minutes.
Method: Heat a large pot with a «good glug» of olive oil
Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the garlic and red onion
Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry,
add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add a splash of
wine and continue to
cook When the onions are translucent,
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors
Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the tomato sauce and
cook for about 15 minutes
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
Add wine, and
cook, stirring occasionally, until cabbage begins to wilt and turns a dark pink color, 8 to 10 minutes.
This led to my
cooking off the liquid too quickly and too thoroughly; we
added extra bumps of
wine and water, but... it just didn't have that lovely gravy we see in your photos, Deb.
When the rice starts to look translucent,
add the white
wine and
cook, stirring constantly, until the
wine is fully absorbed.
Add the red
wine, if using, and
cook until almost completely reduced.
Add the red
wine vinegar and soy sauce and continue to
cook until the collards are soft and tender.
After
cooking the onions and carrots, but before
adding the
wine, I stir - fried the flour into the veggies.
Add soy sauce and Shaoxiang
wine and then stir fry, stirring regularly until rice is heated up and
cooked through.
Add the Chardonnay and
cook — stirring constantly — until nearly all of the
wine evaporates.
Add wine,
cook 1 minute, stirring constantly.
Add wine, increase heat to high, and
cook scraping up any browned bits until the
wine has almost completely evaporated, 1 to 3 minutes.