Here are my super-simple
directions for cooking rice in the Instant Pot (video included)!
In
the direction for cooking chicken, you mention cooking it in «Buffalo sauce,» but then in the second paragraph you refer to «the dressing.»
I used Yotam Ottolenghi's
directions for cooking the chickpeas, and it did indeed speed - up the process.
Directions for cooking chicken: Preheat BBQ to medium high / (If broiling, preheat broiler and cook on wire rack set in baking pan or on cookie sheet.)
The directions for cooking the cod are flawless.
Basic cooked grits:
The directions for cooking grits are almost identical to those for polenta, using a bit less water.
Follow
the directions for cooking the pasta according to its package.
«Consumers should use safe food - handling practices when preparing such products, including following package
directions for cooking at proper temperatures; washing hands, surfaces, and utensils after contact with these types of products; avoiding cross contamination; and refrigerating products properly.»
Not exact matches
His move from fine dining to scrappy upstart is emblematic of the
direction many
cooks are going today — ditching their pricey tasting menus and oh - so - serious kitchens
for a chilled - out, affordable, and approachable style of dining.
I followed the
directions to a T and
cooked them
for 7 min.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups
cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (
directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
At any rate, I took down her
directions and have been
cooking my beef roasts this way now
for years, with a few small adaptations along the way,... also, another Italian trait, at least in my family.
With both stove top and slow
cooker methods included in the
directions... my preference is
for the crock pot.
Be sure to write on the bag the
cooking directions (Bake at 375
for 40 minutes).
Cook pasta as per
directions on the package in sea salted water, about 1 tablespoon
for a large pot.
For anyone interested in improving their well - being, Afro - Vegan's groundbreaking recipes offer innovative, plant - based global cuisine that is fresh, healthy, and forges a new
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cooking.
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 cools.
Ingredients &
directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely chopped
cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.
Directions: Put turkey leg or thigh in pressure
cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and
cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and s
cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium /
Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and s
Cook for 30 minutes from the time the
cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.
Then I simply
cooked the quinoa per the package
directions - bring the pot with liquid and quinoa to a boil, cover it and let simmer
for about 15 minutes.
For better
directions on how to
cook quinoa, click HERE.
Not sure why they did work
for me as I am a competent
cook and followed
directions.
I will
cook for you every night as long as you give me all your books with
directions, and you talk to me the entire time I'm
cooking.
You can use the
directions on the back of the bag
for soaking and
cooking.
Add the vegetarian sausage, and
cook for 5 minutes, stirring frequently (double - check your package
directions for optimal
cooking technique).
Hi Elizabeth, the potatoes are
cooked in the microwave, then the stuffed potatoes are
cooked under the broiler
for 30 seconds to melt the cheese (see step 4 of the
directions), which is why they're placed on a the baking sheet.
Stir in butter and serve over
cooked rice (see
directions for making a single serving of rice in notes).
Let me know how it turns out and how you make it, then I can add slow
cooker directions to the recipe
for other people, too!
(
For brown rice, adjust the
cooking time according to package
directions.)
To Prepare: When ready to
cook, thaw completely in the refrigerator
for at least 24 hours and then
cook according to
directions (step 6).
That's not much
for directions; let me look in the
cooking journal and see if I kept amounts listed when I
cooked it.
Add the pasta to the boiling water and
cook the pasta according to the box
directions for al dente pasta (if your box doesn't specify al dente,
cook it
for 1 to 2 minutes shorter than the time called
for — it shouldn't be
cooked the whole way through).
Directions for confit: While beans are
cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil
for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together
for another 10 minutes / Good stuff.
When I'm
cooking mushroom bolognese
for weeknight dinner... I
cook past as pasta (mostly fettuccine or spaghetti) as per package
directions.
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.
I've started making some short
cooking videos to go along with some of my recipes because I think it's easier
for people to see how something is actually made rather than just reading the
directions.
I have had trouble with the Quinoa
cooking up in the time the box says (props to Nicole and her post since many rice and quinoa box
directions don't seem to work
for me.)
1/2 cup short grain brown rice,
cooked according to package
directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise,
for serving sweet sauce or teriyaki sauce,
for serving
I've been wanting to make linseed crackers and a carrot dip
for quite some time now... Ever since I had something similar at a restaurant I have been wanting to experiment on my own little twist — and your colorful pictures are giving me the last little push to the right
direction I'll
cook it tonight when the girls come over
for dinner... Thanks so much
for sharing!
Allow to
cook for the time indicated on the package
directions.
Follow the
directions as listed above
for cooking your crepe.
Boil the noodles according to package
directions Meanwhile, sauté the tofu with marinade
for 10 - 15 minutes per side When the noodles are
cooked, immediately pour the dressing over, mix well and add the shredded cabbage.
just follow the
cooking directions for the blueberry filling and reduce the
cooking time by about 1 or two minutes.
Directions: Peel and slice apples (yellow transparents tend to
cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425
for 15 minutes and then turn heat down to 350
for another 40 - 45 minutes until golden brown.
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 se
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 se
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 se
cook and toss
for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check
for seasoning and serve.
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake
for 15 minutes, then turn with a spatula and
cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.
Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º
for 30 minutes / Remove cover and continue to
cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
Directions: Tortillas can be
cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) /
For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.
How to quinoa: 1 cup quinoa kale cherry tomatoes, halved frozen edamame lime
Cook 1 cup of quinoa in rice
cooker according to
directions, use veggie broth instead of water
for more flavor.
Which works perfect
for us since we have a small family, I make the recipe according to
directions,
cook half and freeze the other half.