Sentences with phrase «adding cooking water»

Purée the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.

In a high - speed food processor or blender, grind the chickpeas until smooth, adding cooking water one tablespoon at a time, if it's dry.

Puree the beans in a food processor (or use a potato masher) adding the cooking water as needed until you have a smooth paste.

Add some cooking water little by little to obtain the desired consistency.

Lastly add the cooking water one tablespoon at a time and pulse to mix in between each addition.

Add the cooking water to thin out the sauce if it is too thick.

Add the cooking water, broth, and greens to the skillet and toss to combine.

Place the leaves in a cooking pot, but don't add any cooking water — the spinach will cook adequately in the water left clinging to the leaves from the washing process.

Add the cooking water to thin out the sauce if it is too thick.

Not exact matches

To cook the buckwheat simply add it to a saucepan with double the amount of boiling water, then allow it to simmer and absorb all the water, which should take about ten minutes.

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.

If you pre boil the lentils in water for 15 minutes and then add the coconut milk and the rest of the ingredients it'll be cooked within an hour so you don't have to wait 2 to 3 hours.

While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth — adding in a little water if needed.

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

Add enough water to cover, add the chayote and simmer until cookAdd enough water to cover, add the chayote and simmer until cookadd the chayote and simmer until cooked.

It is usually reconstituted in water, but some cooks add it directly to the chili pot.

First, never cook the beans in salted water, because they will be tough — only add salt after the beans are cooked.

Cook your noodles in boiling water for 8 - 10 minutes, adding your mange tout in the last minute or two.

Add 1 quart water and cook (covered) at bubbling simmer 1 1/2 to 2 hours.

Add the water and continue cooking until the chili has thickened slightly, about 1 hour.

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.

Slow cookers lose hardly any moisture so don't add extra water — it'll be swimming by the end of the cooking.

Yes, you can definitely skip that step and just add the green leek parts to the pot with the beans and use that cooking water as the broth in this dish.

Once the rice has cooked for half an hour add the carrots into the rice pan, allow them to cook for 5 - 7 minutes before adding the remaining vegetables and miso paste — you may also need to add a little more water.

Mine was solid within about 10 minutes of mixing it all together... I panicked and added more water but it's still solid so I'm cooking it at the moment and seeing how it does.

While the vegetables cook make the pesto; simply add all of the required ingredients to a food processor and blend until smooth, adding as much water as to your taste.

Place the cooked carrots and garlic in a blender with the lentils and the fried herbs, then add the coconut milk and water and blend until smooth and creamy.

You may need to add more water to the pan as it cooks, so keep an eye on it.

Start by cooking the quinoa with boiling water, add a sprinkling of salt in the beginning as this will be absorbed as it cooks to make it more flavoursome.

Just thaw the shrimp under cool running water, then add it to the Shrimp Creole to cook.

I then add the quinoa and cook according to package directions using chicken broth instead of water.)

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.

Add a little extra water and / or almond milk to thin the porridge out as it's cooking, if needed.

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 wAdd spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wadd the reserved cooking water with wine to keep pasta wet.

Once the water starts to cook add all the mentioned spices.

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

Add 1 to 1-1/2 cups water depending on the consistency of the dal and pressure cook over low flame for 3 - 4 whistles.

Cover pot and allow to cook on low for about ten minutes, stirring occasionally and added water as needed.

Just before spaghetti is done, about 3 minutes, add broccoli to pasta water with pasta while it finishes its cooking.

Afterwards add young green jackfruit and cook covered until water is absorbed and jackfruit is tender.

I followed the recipe exactly but 12 oz of gluten free gnocchi (Caesars brand) kudos to reviewer «Sarah» who says to sauté the extra chard stems in garlic n olive oil then add some water and cover to cook.

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

Add the eggplant, half of the tomatoes, and 1/2 cup of water and cook for 10 minutes, stirring frequently.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

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

Add the rest of the yogurt (beaten with a pinch of white flour and water to avoid curdling) and cook on medium flame for few minutes.

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

Add the water, cover, and cook until the rice is tender and all of the liquid is absorbed, 10 to 12 minutes.