Sentences with phrase «after used for cooking»

So the color and consistency of the block will slowly change after used for cooking.

Not exact matches

Is it supposed to go on top after cooking or save it for another use?

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

It still came out firm after baking for 20 minutes, but very soft after cooking again with the toppings (I used tomato sauce and mozzarella.

The wine is wonderful used in Asian cooking after having the infusion of ginger for a long time.

It was quite a big accomplishment considering it was only a week ago that he tried smoking something on his grill for the first time — a whole chicken that I tasted right after it finished cooking and then used the leftovers in salads for lunch the entire week.

This time I used the food processor after cooking the asparagus and onion, then after adding the milk I ran the immersion blender through the soup for good measure.

I used my oven (but you can also cook on a stovetop) and flipped the crab cakes after 15 minutes, baking for a total 22 minutes.

Cooks up quickly for a week night meal due to flattened chicken breasts or use the freezer cooking instructions and cook up a big batch to stash in your freezer after a fun day at the beach.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whUse your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whuse this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

If using a slow cooker, cook on high until very tender, about 2 hours for boneless or 3 hours for bone - in, flipping after 1 hour.

I just want to say, after a (short) while I / we stopped noticing the coconut flavor... I only use the unrefined type, and use it for all cooking with oil, and no - one complains.

Soon after (and after a great deal of research), I started finding uses for it in cooking, baking, and body lotion for my wife and myself as well.

The cook time is just right, make sure you use the natural release for the 10 minutes after.

It's not that I'm not a fan of the slow cooker (I have three of them, after all), but at Casa SoupAddict, it's a tool with a specific use... and that use is not always best for soups.

What puzzled me though is that you cook the lentis for so long — no matter what kind I use, they're always very much done after 10 - 15 minutes, and the sweet potatoes need less cooking time, too.

Yep, I use the mushrooms themselves in the marinade mixture and the reserved mushroom water (after mushrooms are soaked for 30 minutes) in the cooking liquid for the dutch oven.

A tip for anyone interested: I used an ice cream scoop to scoop out the mix (after overnight refrigeration) onto a cookie sheet with parchment paper and cooking spray and then used wax paper to smoosh them into patties!

The soup looks exactly like what I want to make but I had a question, after I read the recipe in this post I opened Vegetarian Cooking for Everyone (my most used cookbook) and I saw that she recommends to make the soup pretty thin, I prefer soups thick and I think the soup pictured in this post also looks on the thick side.

If the gingerbread is not cooked enough, place back in oven for 2 - 3 minutes, and after taking them from the oven, once again use the round ended object to indent again.

asafoetida: a spice used in India and the Middle East for cooking or as a condiment to be sprinkled over food after it has been cooked.

I haven't used or cooked with couscous for ages but I think after seeing this amazing recipe it is about time again.

chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large celery stalks * 2 lbs.

I used to cook with canned coconut milk but occasionally ended - up wasting whatever was leftover after it sat in my fridge for weeks.

It probably also helped that I used a sweet Vidalia onion, and it was nearly caramelized after cooking for ten minutes.

After done cooking, I always portion my soup out into individual serving size containers to refrigerate and freeze for daily use over the next couple weeks.

My slow cooker has «low», «warm» and «high» settings but after reading the owners manual, i discovered the «warm» setting isn't actually suppose to be used for more than 4 hours.

Filed Under: 30 minutes and under Recipes, American, Pasta, Rice, Noodles, Quinoa, Couscous and other whole grain recipes, Uncategorized Tagged With: after school snack for kids, basic mac and cheese recipe, basic macaroni cheese recipe, basic macroni cheese, best mac n cheese recipe, cafe style macaroni cheese, can we make mac n cheese without baking, cheesy white sauce for pasta, comforting recipes for cold days, detailed recipe for mac n cheese, easy bechamel sauce recipe, easy mac n cheese recipe, home made mac and cheese, home made macaroni cheese, how to make cheese sauce for pasta, how to make macaroni and cheese at home, how to make panera bread style mac and cheese at home, kids favorite mac and cheese, kids friendly mac n cheese, mac and cheese, macaroni cheese recipe, macroni cheese, macroni pasta, panera bread copy cat mac and cheese, panera bread style macaroni and cheese, panera copy cat recipe, pasta and cheese recipe, perfect mac and cheese recipe, restaurant style mac n cheese, simple macaroni cheese recipe, simplyvegetarian777 recipes, Sonal Gupta's blog 777, stove top mac n cheese recipe, what is macaroni, what is rue in cooking, what kind of pasta to be used for macaroni cheese, which cheese to use for mac n cheese

I used unsweetened vanilla almond milk in this recipe, cooked it for about 15 minutes after I added the milk, and it turned out fabulous (on the first try, too).

We cook chicken breasts in this (and some chicken broth and evaporated milk added after) for using in Tex - Mex style burritos.

I thought it was somewhat ironic that after choosing to cook Ethiopian food in an attempt to eat a bit healthier, I found myself using a whole pound of butter for one recipe.

These Nucrel ® film configurations can be used in applications including vacuum lidding for use before and after cooking and high barrier / light tight / modified atmosphere packaging.

After the steak has cooked for 20 minutes, use a pastry brush to coat it with the peach marinade.

Let the cooked pizza rest for 5 minutes after being removed from the oven, then add the rest of the toppings: drizzle lightly with the garlic almond butter sauce (if using), then sprinkle with chopped fresh avocado and herbs.

After making that huge jar of harissa the other week for my turmeric falafels and harissa tahini, I've been cooking up ways to use it creatively.

I made this bread using GF flour that already had the xanthium gum in it and my dough didn't rise after letting it sit for 24 hours and when I cooked it it stayed raw on the inside.

This may be silly, if you're meal prepping for future use, do you freeze them before or after they've been cooked?

Cook covered for 12 - 20 minutes until chicken is cooked through I used thin breasts and mine were good after 15 minutes.

I took the easy route (we all deserve a break after cooking for hours on Thanksgiving, right?!?!) and used Cascadian Farm's frozen organic fire roasted sweet potatoes.

Using the same pan with the same heat, add the diced onions to the pan and mix with the oil, after cooking the onions for about 2 - 3 minutes add the minced garlic, mix and then add 1/2 cup of white wine and the juice of 1 lemon, then add 1/2 teaspoon of dried thyme, 1 tablespoon of fresh parsley, mix everything together and turn up the heat to a medium - high

It's an optional step, but when I was getting ready to use it in lasagna I took an immersion blender and pureed my cherry tomato sauce after cooking it for a smooth finish with body.

Roasting a chicken is easy to do and when you cook this juicy lemon chicken you will absolutely love using the leftover chicken and vegetables in recipes for a few days after.

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

I've just gone paleo, like, two weeks ago (after a brief transitional period of trying low carb and getting sick of recipes using artificial sweeteners and crap wherever I looked), and am still very much in the reading - up - phase, and more or less re-learning to cook without trying to focus on «substituting», but more on using what I've got and what I know will be good for me.

I was wondering if you can suggest a substitution for the egg used in the burger (not the egg placed on top after the burger is cooked).

For instance, red lentils are thinner since they are split after harvest so they cook very quickly; they're actually my favorite lentil since they are a bit sweeter but not what I used here.

Lastly, the oven temperature was turned down to say 400 F or 425 F after 5 minutes of baking, and used judgment on cooking time, rarely as long as 25 minutes, closer to 20 for me.

For example, they might find a recipe that requires capers, but after they cook that recipe, they don't know how else to use the ingredients.

Also for the topping, I made a simple berry sauce using frozen berries and some sugar, strained it after the berries had cooked down, and whipped some cream up.

Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2 T butter on low heat with 1 T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs of fresh thyme, and a sprinkle of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1 T olive oil and remaining 1 T butter to the mix.