Sentences with phrase «cooked cabbage in»

Also, just want to make sure you put the 1.5 hr cooked cabbage in with the uncooked rice and cook some more... right??

Not exact matches

Launched in 1939 by the Latrobe Brewing Co., Rolling Rock has a unique flavour: dimethyl sulphide, a compound that lends aromas of cooked cabbage to beer.

In the last hour or two of cooking, add the turnips and the cabbage.

After removing some leaves, leave them to drain and cool down in a large colander and continue cooking the rest of the cabbage until you are able to remove all the leaves.

This modern twist on the traditional recipe offers a new way to serve this classic slow cooker meal and offer everyone in the family an opportunity to customize their slow cooker corned beef + cabbage.

Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit.

This ultra-Irish dish varies from one county to the next, with some cooks using cabbage in place of kale, others using leeks or onions for extra flavor.

Rice Noodles are cooked in a savory broth and tossed with stir fried cabbage, carrots, onions and carrots with a dash of fish sauce and sesame oil.

I had not eaten galumpkis in many years, but was inspired to cook up a batch recently when I bought a large head of cabbage at the farmer's market along with some grass - fed organic ground beef.

Posted by Jovina Coughlin in Bread, cabbage, Cheese, farinata, Fish, Healthy Italian Cooking, Italian Cuisine, Olives, Pasta, potatoes Tags: CinqueTerre, Corniglia, ItalianRiviera, LaSpezia, Manarola, Monterosso al Mare, Riomaggiore, Vernazza

Like many Crock - Pot recipes, this cabbage soup lets you throw all of the ingredients in while you run errands, watch a movie, etc. while the soup is cooking.

I tried a cabbage gratin with juniper berries that Deborah Madison presented in VEgetarian Cooking for Everyone... it was the same way, very lightly coated with minimal cheese, but amazing!

I suppose cabbage as a cooked dish is pretty common in the Netherlands?

And also made some filled w / only cabbage and (cooked) ground beef then dipped in bbq sauce to eat.

Melt butter in a large pan and sauté the onions, jalapenos, cabbage, corn, spinach and tomatoes on high heat for a couple of minutes, till the vegetables are cooked, but remain crunchy.

My favorite stew right now is one made with diced pork shoulder cooked in coconut oil, with lots of fresh ginger, cabbage, leek, and parsley.

Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).

When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti.

Yes, I wanted the photos to look more like traditional spaghetti, but I usually cook the cabbage directly in the sauce.

Once sweet potato is cooked through, prepare your Buddha Bowl by placing your rice in the bottom of a bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.

Standing at this fork in the road — do I treat them like cabbage and make slaw or cook them like Brussels sprouts?

To me, it's closer to a risotto, a risotto that starts with an entire head of Savoy cabbage, shredded and cooked very gently in plenty of olive oil, until it gives up the fight and goes sweet and tender and limp as a rag.

Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage.

Start with cooked bacon in the bottom of the skillet and pour the cabbage and egg over it and stick the whole thing in the oven (170 C) When the egg sets put sliced cheese over the top and when it bubbles the okonomiyaki is ready.

On that day each year, I serve up a feast of «Once - a-Year» mashed potatoes (so called because they are so rich and creamy you should only eat them once a year), slow - cooked corned beef, corn, cabbage, and soda bread; and then I usually throw in something new year to year to mix things up.

I grew up in the 50's and 60's and about the only fresh green thing we had in the winter was iceberg lettuce (well, except for brussel sprouts and cabbage; we won't go there because my mother was in the «cook it until it disintegrates» school of culinary practice).

3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..

Cook until the cabbage begins to soften slightly, about 2 more minutes, then stir in the lime zest and juice, mint and cilantro Slice the beef thinly against the grain.

Shaved, raw Brussels sprouts are similar to the cabbage in coleslaw rather than like cooked Brussels sprouts.

In this sheet - pan dinner, bok choy, cabbage and shiitakes are roasted on one side, while tender flaky salmon cooks opposite.

Slice a cabbage into thin ribbons and cook it down in a simple pot of sauteed potatoes, onions, beans, garlic and flavorful broth.

Stir in cabbage into pot and cook until cabbage is slightly translucent.

In celebration of making wontons for the first time, we finally cooked our own veggie broth as well, and this soup came out just wonderfully — the gentle broth complimented the spicy salty wontons, and the sweet new crop cabbage added a nice crunch.

Another great thing about Blue Apron's Whole 30 box to me was it introduced me to certain foods I might not have sought out to buy at the store to cook myself - for instance I've never made shrimp at home before or roasted cabbage - yet both were SO good and something I plan to make again in the future!

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

You basically just cut up a cabbage and throw it in a pan with butter and broth and cook it, covered, until tender.

Cover and cook, stirring occasionally, for 1 hr until the cabbage is really tender (or put in a slow cooker and cook on High for 4 hrs).

I toss all of the ingredients together (peanut butter, hoisin, honey, tamari, and rice vinegar) in a small bowl, and then pour it over cooked ground pork, chopped carrots, onion, garlic, and plenty of chopped cabbage.

The tikel gomen is very easy — simply fry the onions and carrots in some oil, add the potatoes, cabbage and spices then cover and let them cook to tenderness.

I've sprinkled it on my two remaining cabbages (the other 12 seedlings got cooked in the greenhouse....

Stir in shredded cabbage and cook over medium heat until cabbage is wilted slightly, about 5 minutes.

Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.

Fold in the cooked onion and cabbage (or greens), then season to taste with salt and pepper.

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

Let that cook while you chop your carrots, cucumbers, cabbage, and avocado into small thin strips (like in the photo above).

The cabbage is no longer raw, but it has been cooked for a very short period of time in order to keep its nutritional properties.

Stir in kidney beans and cabbage; cook another 20 minutes or until heated thoroughly and cabbage is tender.

I made them in the rice cooker rather than the crock - pot because I wanted a small serving (plus the crock was occupied with the aforementioned cabbage thang).

En easy tasty recipe for basic corned beef and cabbage prepared conveniently prepared in a slow cooker.

While the thinly sliced cabbage steaks are cooking in the oven, get the sauce ready.