Sentences with phrase «before using them in cooking»

Then drain the water, gently pat dry using moisture absorbent cloth before use in cooking.

Flour tortillas are generally not fried in oil before using them in cooking — the exception is the chimichanga, which is essentially a deep - fried burrito.

Rinse the seeds and allow drying before use in cooking.

Not exact matches

We often use dish towels as kitchen tools, enlisting them to squeeze out excess liquid from watery vegetables before cooking or to fill in for potholders, among other tasks.

-- do you cook the chickpeas before using them in the recipe?

It can be eaten raw with a meal, boiled in a pot of soup (taking care that the pepper does not burst and removing it carefully before serving), cooked in rice and peas or used to make seasonings for meat, including jerk.

I love how simple it is to make your own apple sauce, I'm used to doing that from before, in my country (Slovenia) we call it «čežana» and we ofter eat it with cooked brown beans.

Add chorizo in center of pan and using your spatula break it up to smaller pieces and let cook 2 - 3 minutes before mixing with potato mixture.

I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!

You can then pat it dry before cooking, but don't use salt while cooking the zucchini in case it's too much.

The chicken cooks up in your favorite spaghetti sauce (I totally cheated for this one and used some good quality jarred sauce that I picked up on sale) and falls apart tenderly right before you add your cooked spaghetti and broccoli.

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 used chicken instead and cooked it first in some bacon fat before shredding it.

I have never cooked anything in a crock pot before, I always use my dutch oven, after seeing all the great recipes lately, I think I'm going to have to break down and buy one.

Used my practiced eye and hands, as well as my taste buds, to get solid to liquid measurements and aromatics (long time cook) right, then did as suggested, putting finished croquettes onto parchment lined cookie sheets in fridge, before frying.

Using broth was a part of my method well before the Instant Pot, but I knew it would work perfectly in the pressure cooker.

First, you need to use a food processor to blend the ingredients, and second, the patties need to chill in the fridge for a bit before you cook them (that key tip is from America's Test Kitchen via The Frugal Girl).

Use frozen chicken and mix sauce the night before in ice cubes... throw the frozen chicken with the cubes in before leaving for work, and set it to start cooking in 2 or 3 hours.

She would use leftover miso soup or veggies from a stir - fry the night before and combine them with cooked rice that had been simmered in broth to soften it.

I've cooked and baked with the refined coconut oil before with excellent results (I don't at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK!

We use frozen blueberries every time, but we let them thaw a little in the batter before cooking on the cast iron.

If you're a first timer to using coconut milk (which btw, is great for your skin, even when used in cooking, because of the high fat content) give this brand a try before going to any of the others.

You can use bone - in, too, but I would simmer them in the liquid for about 5 minutes before adding the bulgur, to assure they get fully cooked.

I've never tried cooking rice in coconut milk before, though I've used coconut milk in vegetable curries.

Instead of using it in the marinade, I would sprinkle it on right before I do the final cooking step.

Hey Nancy I used a bag of Simply Potatoes, cooked them per directions on the package (even a little more) and then placed them in each well and cooked some more before adding the filling.

I used Dakatine all natural peanut butter, used only 250g insted of 355g of light brown sugar, and chilled the dough in the fridge before scooping into 1 Tbsp balls that I cooked for 20 minutes at 180 °C (356 °F).

Do nt salt eggplant before cooking: - for dishes that require mashing or pureeing the eggplant - for silky, soft texture - if you are quick cooking the eggplant or using high heat (like in this recipe)

I've talked about my love of roasted (and braised) radishes before; they show up in this colorful medley of roasted potatoes and fennel, where I tell the story of how I used to think cooking a radish was silly, but now know better.

While this does have you using your slow cooker for most of the cooking, she has you browning the chicken before it goes in for extra flavor once it comes out.

I have never used them before in cooking and was surprised by how delicious they are and time saving.

Use it to top your favorite meat, but if you're grilling, be sure to apply the sauce late in the cooking process just before taking the meat off the flame, since the sauce has a lot of sugar in it and will quickly burn.

Probably one of the most widely known uses for Chicago - Style Hot Giardiniera is on an Italian Beef Sandwich — a hoagie roll piled high with thin slices of roast beef that have been simmering in its own cooking juices, topped with Hot Giardiniera, then dunked into said juices before being served.

While I'll always think about cooking this way, lately I've been inspired to improve upon my methods and here's what I'm doing instead: I come up with one item I can cook in bulk and three possible meals using the dish before I even begin cooking.

I used Yukon Gold taters instead of reds and I deglazed the pan with a bit of red wine after cooking the sausage, right before adding taters and broth in.

These McCormick ® Garlic Seasoning Blends can be sprinkled on food before it is cooked, used in any recipe that calls for garlic powder, and can be used to season dishes that are on the table.

We use goji berries in our porridge before breakfast, but I haven't really tried cooking with them.

I made them again using 2 tablespoons of the olive oil instead of 3, putting the oven up to 400 degrees instead of 375, cooking them for 40 minutes (20 minutes on each side), and then putting them in the broiler for just a minute or two before adding the cheese and lime zest.

I usually have a stockpile of canned beans (especially chickpeas), but now I have discovered that you don't need to soak beans before cooking, I have bags of cooked black beans in the freezer — so easy to use and no slime!!

I then take the amount of rice I need to make this and use 1/4 Cup pineapple juice and 1/2 cup coconut milk to every COOKED cup of rice — adding it before adding veggies back in!

I've never used konjac noodles before but they look really good and I like the sound of anything that absorbs the flavours they're cooked in.

this will give the chicken time to cook before the cheese melts, also render off the bacon fat by cooking it in some water a few minutes, I use a skillet with an inch of water and boil the fat off, set it aside to cool so I can handle it, the bacon then cooks evenly with the chicken, cooking time is cut by 10 - 15 min so chicken is moist... just my 2cents.

I have used garlic in my cooking as a weapon on my dad before.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturin air - tight containers at room temperature.

I've never cooked or used tahini before (I've only had it already made in things).

Bake for the amount of time specified in the recipe you are using before checking on how things are cooking.

The trick I was given was to soak them in water for 30 minutes befoorehand, and then to dry them completely before baking, this helps to get them crisp too Oh and not to use salt before or during the cooking process, this helps too!

I've never used nettles in cooking before but I've heard they are good.

In India, before OTGs came into normal day to day use, pressure cookers were the ovens for most of the housewives, including my mom.

Can we use sand in place of salt in the cooker base before putting the cake container in cooker for baking?