Not exact matches
Though, came out a bit dry and I had to
add more
liquids so lentils can fully
cooked (I used almond milk as I had no more coconut milk).
You may need to
cook them for a little longer or
add more
liquid.
Add the shiitake / crimini, a drizzle of tamari, and black pepper, and
cook for another 5 - 7 minutes, until most of the
liquid, released by the mushrooms, evaporates.
Add the remaining ingredients and
cook over medium heat, uncovered, until all the
liquid has evaporated, about 10 minutes.
Once it has boiled,
add the mussels so they
cook in the
liquid.
Add chicken stock and lemon juice to skillet;
cook until
liquid has evaporated.
If salsa is too thick
add some of the
cooking liquid to thin out.
Add the water, cover, and
cook until the rice is tender and all of the
liquid is absorbed, 10 to 12 minutes.
Add liquid from slow
cooker to pulled pork for desired moistness.
Add water or
cooking liquid as needed to facilitate blending.
Add more
cooking liquid as needed, until sauce reaches desired consistency.
No need to boil water and
cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then
add liquid to the pan and let the potato pillows absorb it.
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 wine and continue sautéing until most of its
liquid has
cooked off.
Add a ladle or two of the
cooking liquid, whisk well, and pour the mixture into the big pot, (Do not boil, or the egg and cream will curdle).
You use considerably less
liquid,
cooking time is much faster, vitamins and minerals aren't leached away in the
cooking and there's the
added benefit of killing microorganisms in the very high water temperature.
Place into the pressure
cooker, top with onions and peppers, pour tomato sauce and water over everything and
add the olives along with some of the brine (
liquid from the jar).
Add cooked pasta, 3/4 cup Parmesan cheese, and 1/2 cup pasta
cooking liquid to the cream sauce and stir to coat.
You then
add dried spices and salt and
cook for a minute or 2 (like a roux) and then
add your veg / meat / fish / paneer / beans etc. and
cook for a few mins and then the
liquid - tomatoes, water, coconut milk, tamarind water etc..
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.
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1
liquid: grain ratio, as more water makes for soggy quinoa; (4)
cook in vegetable stock instead of water and
add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.
Add the eggs, whisking them (or stirring vigorously with a heat - proof spatula if using a non-stick) for a few seconds, so that as the «curd» forms the
liquid on top will move to the bottom to
cook.
(If the sauce looks too thick,
add a little pasta
cooking liquid to adjust it.)
Toss,
adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce.
After setting the
cooked kale aside, I
added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos &
liquid smoke.
Add the cooked spinach to a sieve, using a wooden spoon, push down on the spinach to remove all the excess liquid, once well drained, add the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set as
Add the
cooked spinach to a sieve, using a wooden spoon, push down on the spinach to remove all the excess
liquid, once well drained,
add the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set as
add the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set aside
The basics behind lobster bisque is that you need to
cook the aromatics, like onion, shallot, and garlic first, then
add a little flour to thicken,
add some
liquid, and then blend it all together.
Add white wine vinegar;
cook and stir until
liquid is evaporated.
Add sliced mushrooms and
cook for 5 minutes, until they are browned and
liquid has evaporated.
Apart from the
added chemicals problem, the «wet» scallops have a washed out, soapy taste, and may release all of that absorbed
liquid, while you
cook them, resulting in smaller, tougher scallops that can not develop a perfectly seared, crispy crust.
Add the mushrooms and
cook until they're lightly to medium brown and have released a lot of their mushroom
liquids, maybe 12 — 15 minutes.
Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and
cook, uncovered, for about 2 hours, or until
liquid has reduced by roughly half.
Next,
add the salt, and continue to
cook for about 5 - 10 more minutes, stirring frequently now, until all the
liquid is absorbed and the oats are thick and porridge - y.
I whisk the eggs prior to
adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked
liquid falls to the bottom and has a chance to
cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.
Place the flour in a small mixing bowl and
add 1/4 cup of the
cooking liquid, stirring to form a thick paste.
Chop the mushrooms, and
add them to the skillet;
cook, stirring, for a minute or two, then
add the strained
liquid.
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.
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.
Mix
liquids and butter,
add potatoes and onions, and
cook until done.
Add the zucchini, salt and water, turn down the heat and keep
cooking until the onions are soft 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 chicken is
cooked through,
add coconut milk in and stir it around until the
liquid is boiled and finish.
Sometimes, general baking rules like those you'd find out of Ruhlman's Ratio just don't apply to gluten free
cooking — one often needs to alter amount of
liquid to dry ingredients,
add more eggs, etc..
Half way through the
cooking, check to make sure you have enough
liquid in the pot,
add a little water if necessary.
Add reserved dragon fruit, white wine, vinegar, and sriracha and
cook for several minutes over medium high until fruit breaking down and
liquid reduced.
If you are finding your old recipes are
cooking too fast go ahead and
add more
liquid or
cook for a shorter amount of time.
Mash potatoes with olive oil, then slowly
add 1 cup
cooking liquid, or enough to give potatoes a moist, fluffy consistency.
Add pasta and toss to coat,
adding more pasta
cooking liquid as needed, until sauce blankets noodles completely.
Let it
cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot /
Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble aw
Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and
add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble aw
add to onion,
cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper,
add the squash and the vermouth / Stir and let the liquid bubble aw
add the squash and the vermouth / Stir and let the
liquid bubble away.
Simple
add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of
liquid (water, bourbon) and
cook over medium heat until combined.