Sentences with phrase «cup boiling water until»

In a small bowl, soak chile in 1/2 cup boiling water until softened, 5 to 10 minutes.

Not exact matches

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Then gradually stir in 2 cups water, and bring this to a boil, cooking until thick, shiny and translucent.

In a small sauce pot over medium high heat, boil the 1 1/2 cups sugar and the water, until syrup reaches about 240F degrees.

Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

If you don't have time for that, cover them with boiling water and let them sit for 30 minutes before draining and adding to a blender with 1/2 cup of water and pureeing until you have a smooth cream.

Boil about four cups water, and boil the lentils for 20 minutes until cooBoil about four cups water, and boil the lentils for 20 minutes until cooboil the lentils for 20 minutes until cooked.

Bring 6 cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).

Heat 1 cup of water in a small pot until boiling.

Cook quinoa - put 1 cup dry quinoa in a pot with 2 cups of water - bring to a boil, reduce to low heat and cook covered until they quinoa has absorbed the water and puffed up, about 20 minutes

Boil the sugar, 2 cups water, and the salt until the sugar dissolves and you have two cups of syrup.

Add chicken along with any paste in bowl, potatoes, and 2 cups water, and bring to a boil; reduce heat to medium - low, and cook, covered and stirring occasionally, until chicken is cooked through, about 25 minutes.

Bring 3/4 up water to a boil, pour in 1/2 cup dry quinoa, reduce to a simmer until fluffy — about 12 minutes.

Combine 3/4 cup quinoa with 1 1/4 cups water, bring to a boil, and reduce to a simmer for 10 - 12 minutes or until water is evaporated.

Rinse rice until water runs clear, cover with 1.5 - 2 cups lightly salted water and boil for 12 - 15 minutes, until the water has absorbed and the rice is tender - top up with water if needed.

Instead, heat about 1/3 cup water, chicken or veg stock in a small sauce pan (medium to medium high heat) and once you see some small bubbles,, whisk in cornstarch, flour, or arrowroot until dissolved (don't let it come to a full boil).

Bring 6 cups of water to a boil in a large saucepan, add the yellow split peas, and cook for 20 -30 minutes, or until tender.

Boil rice in 4 cups of water over medium - high heat until al dente, about 7 minutes.

Place over medium heat and bring to a boil, then reduce the heat and simmer for 1 1/2 hours, or until beans are tender, adding additional water if necessary (I usually have to add 1 - 2 more cups of water after about an hour).

In a medium - sized saucepan, boil diced kumura and carrot in five cups water with the ginger until tender.

Place red gelatin in a medium - size bowl and add 1 cup boiling water, stirring at least 2 minutes until gelatin is completely dissolved.

bring the rice and water — about 3 cups — to boil, reduce heat, cover and simmer until the water absorbed, 2.

While that is refrigerating, stir remaining 3/4 cup boiling water into lemon gelatin in medium bowl until completely dissolved.

Boil 1 cup fresh blueberries with 1/4 water and 1/4 sugar until the sugar dissolves and thickens.

While sweet potatoes cook, add 3/4 cups lentils to sauce pan with 1 1/2 cups water, cover with lid and bring to boil, then simmer until cooked through.

Add 1/4 cup boiling water and stir until gelatin is dissolved.

Cover with 4 cups of water, bring to the boil and simmer for 25 - 30 minutes, until the rice is cooked and all the water is absorbed.

Add coconut milk and 2 cups of water or stock and bring to a boil, then reduce to a simmer until the sweet potatoes are soft and the lentils are cooked through.

2/3 of a cup of quinoa — rinse & place in a pot with double the amount of water, bring to a boil and simmer until the water has cooked off

4 chiltepíns (or more, to taste), crushed 8 to 10 cloves garlic, chopped 1/2 onion, chopped (optional) 1 tablespoon vegetable oil or butter 2 cups boiling water 1 thin flour tortilla, heated on a griddle until crisp

Add the remaining ingredients along with 1 cup of water, bring to a boil, reduce the heat, and simmer until the beans are done.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.

Cover with second cup of boiling water and let stand until cool.

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

I would add a little more water (maybe 1/4 cup) and bring it to a boil, then add the dates and boil until they are soft.

Place drained beans in a large pot with 6 cups (1.5 L) water, after boiling for 5 minutes, reduce heat and simmer until beans are tender, about 30 minutes.

Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18 — 20 minutes.

Combine 2 cups boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes or until the mushrooms are soft.

Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves.

I used bread crumbs and instead of egg I got a hand full of flax seed and about a cup and a half of water and boiled them until it had a jelly conistensy.

Combine 6 cups of water and piloncillo in a pot large enough to hold the pumpkin and bring to a boil, stirring until piloncillo dissolves.

Step 3: While waiting for the water to boil: Place cashews and 2 cups of water into blender and puree until smooth.

Combine rinsed uncooked 1/2 cup of quinoa with 1 cup of water in a small pot and cook on high heat until water starts to boil.

Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed.

Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils).

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Bring the water to a boil, then cover and steam the 1 1/2 cups of sweet potatoes for about 10 minutes, or until fork - tender.

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

In a measuring cup, microwave 1 cup water for 2 minutes, or heat until boiling.

Add in 1/4 cup boiling water and whisk vigorously until dissolved and frothy.