Sentences with phrase «cooking liquid into»

Lift fish out onto a plate and strain the cooking liquid into a jug.

Stir 1/4 cup reserved cooking liquid into bean mixture.

To do that, ladle about a cup of the cooking liquid into a small saucepan and bring to the boil.

Strain cooking liquid into same pot.

High pressure also pushes cooking liquid into food, efficiently tenderizing tough cuts of meat and locking in flavor.

When beans are tender, drain cooking liquid into measuring cup.

Pour remaining bean cooking liquid into an airtight container and chill; you may need it for finishing the cassoulet later.

Pour chicken cooking liquid into saucepan with onion mixture (reserve the pot).

Strain the cooking liquid into a measuring cup and reserve for the sauce (you should have about 3.5 cups).

Stir 1/2 cup cooking liquid into 1 cup plain yogurt then return yogurt mixture to skillet.

After that pour the prunes and their cooking liquid into a bowl and stir in the Armagnac while they're still warm.

5 Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet.

Pour the cooking liquids into large saucepan and bring to a boil.

Not exact matches

Since then, Deb El has evolved into a full - service egg company serving industrial, foodservice and retail customers with a complete line of frozen, liquid, hard cooked, pre-coked and dried egg products.

As the cake cooks make the icing, simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about five minutes, until nice and fluffy.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Arrange the mixture in one layer on a baking sheet with sides, and bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce.

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 season.

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).

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).

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 lecook 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 lecook 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 lecook 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 leCook 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.

Ladle about one - third of hot broth into quinoa mixture and cook, stirring occasionally, until grains absorb liquid, about 5 minutes.

Strain liquid from slow cooker through a fine sieve into a bowl.

Stir the cocoa powder and currant jelly into the pot, and cook 5 more minutes, or a little longer, until the liquids in the pot are thick.

To make a thin paste by mixing flour, cornstarch, or arrowroot with an equal amount of cold water and then stirring the paste into a hot liquid and cooking it, stirring constantly, until the liquid has thickened.

Do I need to put water or any other type of liquid into the slow cooker, or will it make its own juices?

I cooked these ahead of time to get more liquid absorbed into them, thus getting a more voluminous breakfast!

My dad used to stir and soak the corn meal into cold water (small amount) then drop the softened blobs into simmering liquid it seemed to cook easily and fairly fast.

And it just happens that I have lots of beans and tomatoes that I am trying to use creatively (read: not in the same cooked beans / tomatoes wherein the tomatoes break down into liquid coating the beans)... I will try your recipe this week.

Then drop the shrimp into the poaching liquid and simmer for several minutes or until just cooked through.

When beans are tender, carefully pour cooking liquid through a sieve into a container.

While that's cooking, scoop 1/2 — 1/3 of the cooked soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then blend until very smooth.

Cut the peeled orange in half and squeeze the juice into the liquids in the slow cooker.

If using cornstarch just mix with a little liquid and then stir into the sauce and cook just a few minutes till thicker.

How to get more flavor into rice or grains: An easy trick is to cook with tomato liquid, vegetable or chicken stock, instead of water.

1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.

Bring it boil, and than cook it on low temp covered for about 15 mins until all the liquid is soaked into the millet.

Pour into the cooking liquid.

Pour into a wok and cook over medium - low heat until most of the liquid has evaporated, ~ 20 minutes.

I soaked them overnight and want to do your hands off method of using the slow cooker, but not sure if I just throw the soaked chickpeas with their liquid into the slow cooker.

Rolled oats cook faster than steel - cut oats, are ideal to use in baking for cookies, muffins, granola bars, and quick breads, can easily be ground into an oat flour, and absorb more liquid than other types of oats.

Remove from the heat and drain any excess liquid into the cooking lentils.

Add pork back into the cooking liquid to absorb the green chile marinade.

Pour liquid into slow cooker.

Pour the beans and their liquid and the tomatoes and their liquid into the slow cooker.

Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly.

One of my go - to versions involves stirring a spoonful of peanut butter into the cooked oats (this thickens them, so you may need more liquid) and letting it melt.

The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins).

Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid.

Place into poaching liquid in one layer and cook for about 8 minutes.