Sentences with phrase «cooked in a pan of water»

Artichokes can be cooked in a pan of water, you may also add herbs and spices to add flavor.

Not exact matches

I'll bet that you don't think that «God» transforms the eggs in your pan from raw to cooked, or that «God» causes water to come out of your shower each day.

Start by cooking your rice in a pan of boiling water.

Start by cooking the rice, simply place the rice in a sauce pan with the boiling water a pinch of salt.

While the squash cooks make the quinoa, simply place it in a pan of boiling water (you need double the amount of water to quinoa)-- this should take about fifteen minutes to cook.

While the apple cooks, make the porridge by placing the oats in a saucepan with 200 ml of water and brown rice milk, place the pan on a hob and cook for 4 minutes, stirring continuously.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolIn a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolin cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Slice the mushrooms, add to the pan and cook until most of the water has evaporated, then squeeze in the lemon juice, add the kale and allow to wilt.

Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.

** you can tell that a pan is hot enough to cook in by flicking a few drops of water onto the hot pan.

The mushrooms look delicious, but why cook them in water instead of an oil - coated pan?

In a heavy bottomed pan, boil about 2 liters of water with some salt, and when it starts boiling put in the pasta and once it is cooked, strain and keep asidIn a heavy bottomed pan, boil about 2 liters of water with some salt, and when it starts boiling put in the pasta and once it is cooked, strain and keep asidin the pasta and once it is cooked, strain and keep aside.

Remove from the heat and immediately place the bottom of the pan in the bowl of cold water to stop the cooking process.

If you don't want to roast the corn and shrimp in the oven, you can grill them on a BBQ or grill pan, or cook them in a pot of boiling water.

If they are still a bit hard add another splash of water and keep cooking the noodles in the pan.

It also suggested cooking the cake itself in a double boiler — insert cake pan into pan of hot water, in the oven and cook for 2 & 3/4 hrs on low.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Just cook in a non-stick pan with a splash of water if it starts to stick.

In a pan cook the beans of lightly salted boiling water until just tender and a bit crunchy (4 - 6 minutes).

You could do that, store it in the refrigerator uncooked and cook it the next day, or you could cook it completely and then reheat it in the oven with a pan of water below it to add some moisture.

Bring a medium pan of water to a boil, then cook the greens in the boiling water until soft (about 4 minutes).

Place them in a large pan with boiling water with an pinch of salt and cook them for about 25 minutes until soft.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and secook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and seCook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and secook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

While the base bakes make the jam filling: in a sauce pan place the chopped apples and pear with a splash of water, cook it gently for 5 minutes.

Cook the gnocchetti separately in boiling water for about 3 minutes (or according to instructions in case of storebought gnocchetti), drain and toss in the frying pan with the sauce.

Place the mixture in the greased top of a double boiler and cook over boiling water; or use a can with a tight fitting cover and place the can in a pan of boiling water about 2/3 from the top of the can.

Place on the grill over indirect heat and cook for 1 hours, or in a smoker on the grill with pan of water between the coals and the wrapped chicken to keep the chicken juicy.

Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with butter and brown flour; it must be jointed, and the ribs cut across before it is cooked, or it can not be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.

Meanwhile cook the pasta in a large pan of water, drain and add to the tomato sauce.

Combine the sugar and 1 1/2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Cook carrots in a pan of simmering water for 20 minutes or until just tender.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.

Heat the butter in a pan and add the mushrooms and 1/4 cup of water, cover and cook for 5 to 8 minutes on medium hot heat.

Just like in a rice pilaf dish, if you lightly pan fry the quinoa in a bit of olive oil before adding the broth or water, the cooked quinoa ends up a bit more fluffy and flavorful.

Cut the potatoes into chunks and cook in a large sauce pan of boiling water with the whole garlic cloves for 10 - 15 minutes or until tender.

Whilst the jackfruit is cooking, put the rice in a pan with the coconut milk and a cup of water.

In another dish combine the remaining soy sauce, sugar, vinegar, water, ginger and seasonings.In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until browIn another dish combine the remaining soy sauce, sugar, vinegar, water, ginger and seasonings.In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until browIn a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until browin a small amount of water or cooking spray until brown.

Package of Cooking Dates 1 / 2 Cup Coconut Sugar 1 Tablespoon Water 1 Teaspoon Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and coconutWater 1 Teaspoon Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and coconutwater and coconut sugar and coconut oil.

I only had a very small amount of water left in the pan after I cooked the potatoes and carrots but I did use a slotted spoon to scoop them out so I didn't blend the cooking water into the sauce.

Place the egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.

In the same pan, add the spinach and let it cook for about a minute or two, just to defrost and / or soften and remove some of the water.

Place the spinach in a small pan over a medium heat along with 1 teaspoon of water, then cover and cook for 3 minutes or until wilted.

Another option is to cook the raw okara by combining a half - cup water per cup of okara on the stovetop in a pan, and cooking over medium heat, stirring, until it's about the consistency of thick cream of wheat.

While the soup pot ingredients are cooking, heat 1 tablespoon of water in a frying pan over medium - high heat.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Cook until water has evaporated (I usually remove the top when there's only about 1 cm of water left in the pan).

4) 12 minutes before the vegetables are cooked, put the spaghetti in a pan of boiling water and simmer until cooked and then drain.

Cook your quinoa by bringing 3 cups of water to boil in a medium sized sauce pan.