Sentences with phrase «dry if you cook»

I forgot to set the timer — and they are really dry if you cook them too long.

It may also be dry if cooked for longer - first time I made them, I baked them for 15 minutes and they lost a lot of the moisture.

Not exact matches

To the twenty - first - century reader, Susan, the eldest sister, can seem unsympathetic if not frankly maddening, as her consistent function throughout this lengthy series is to cook, clean up, and see that her younger siblings, Titty and Roger, keep their feet dry.

If you're making with dried, soaked chickpeas please make sure you cook them before blending!!!

Perhaps you need to cook it for a little longer until it dries out a bit if it is too rubbery

Let this cook on a low heat for about 40 minutes, topping up the water if needed, so that the rice never cooks dry.

I soaked my dried beans, but I'm not sure if I should cook them also?

Wouldn't the result be tastier if the dried beans are cooked without soaking them first?

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

If you have cooked dried beans on hand, you can substitute those.

If they're dried noodles like this then you should cook them fully before using — if they're oven ready then you use them straight from the boIf they're dried noodles like this then you should cook them fully before using — if they're oven ready then you use them straight from the boif they're oven ready then you use them straight from the box.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste

If using dried sprouted lentils, cook those first as per directions on the package.

If you are short on money but long on time, buy dried beans and cook them yourself, as they are more cost effective than canned beans.

It will cook fine — you could add a tiny bit of water if it's super dry and won't stick.

If you fully cook a chicken (or indeed any type of meat), the meat shrinks and dries out so you lose the plump and juicy look of it.

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

Cook's Illustrated reported that beans have better flavor if not soaked, but simply put in dry to cCook's Illustrated reported that beans have better flavor if not soaked, but simply put in dry to cookcook.

You wrote, with regard to chickpeas, «If you use dry chickpeas they will need 40 minutes high pressure cooking unsealed» — did you mean «unsoaked?»

I used ready cooked (canned) chickpeas here, but you could also use dried chickpeas if you wanted.

If you haven't cooked dried beans before, you should definitely give it a try.

You can also use the dried tortellini -LCB- normally found in the pasta aisle -RCB- just remember if you do you'll need to put it into the broth a little earlier as it will take longer to cook than the refrigerated tortellini.

The recipe calls for dried lentils, if tinned is all you have you would need to reduce the cooking time, and reduce the liquid (I would take out all the stock and just use coconut).

This has never happened to me, so I can't say exactly what went wrong, but if you pat the chicken dry before marinating it shouldn't end up cooking in its own juices.

Or if I did this, if I tweaked it this way, or I added this or I cooked this, or I cultured it longer, or to get a dry, hard cheese, «What if I air - dried it, juts like a regular cheese?»

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Spinach releases a lot of water as it cooks, so my father's trick is to drain and dry the spinach leaves as well as you can, using a salad spinner if need be, before cooking them.

If you're having trouble cooking the peas or dried beans, it may be your tap water is very «Hard».

* If you don't have time to soak the quinoa, you will need more broth to cook the quinoa - usually about double the amount of dry quinoa.

Changing the cooking time can change the consistency or dry out the chicken if it is left too long.

Add the noodles into the sauce, simmering until noodles have finished cooking, about 3 additional minutes (add reserved cooking water if sauce becomes overly dry and thick).

Add more water if it becomes dry, or cook a little longer if it's too saucy.

Try a Sunday roast with a difference with this spatchcock recipe — if you take out the backbone, it cooks more evenly and prevents drying out

But if yours turn out really soft when cooked from dried, feel free to go with those instead.

I made these with home - cooked chickpeas; if using canned, you may need to add less chickpea flour to account for drier beans.If starting with dried chickpeas, soak 3/4 cup dried beans in cool water for 8 - 12 hours.

If you only have dry tortellini than cook about 250 g / 8.8 oz according to the packet's instructions, you will have roughly the same amount of cooked tortellini in the end.

My understanding is that beans have RS1 no matter what you do to them and RS3 if you cook, cool, reheat dry.

While the peppers cook, if the pan seems to be drying out, simply add a little more water to the bottom.

I understand that I need to cook the quinoa before as directed on the package but I don't know how much of the dry quinoa to start with... If this recipe calls for 3 cups cooked quinoa do you have an estimate of how many cups uncooked quinoa that would be?

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

(If mushrooms feel too dry grease them with cooking spray.

If you don't have cooked quinoa (or other grains) on hand, I recommend making at least 1 cup dried quinoa and storing the leftovers in the fridge for the next day.

1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)

If you have fairly freshly harvested and recently dried beans, soaking is less needed, but if you're not sure how long those beans have been dried and waiting to be cooked... soaking really is your best beIf you have fairly freshly harvested and recently dried beans, soaking is less needed, but if you're not sure how long those beans have been dried and waiting to be cooked... soaking really is your best beif you're not sure how long those beans have been dried and waiting to be cooked... soaking really is your best bet.

Add the onions, salt, cloves, nutmeg, cinnamon and about 1/4 cup water (you may need more if the pan gets dry), cover and allow to cook until the onions are pretty soft, about 20 minutes.

notes: If you'll be using dried chickpeas instead of canned, make sure you soak and cook them ahead of time for Tuesday's dinner.

Add a small amount of the pasta cooking water if the mixture is too dry, to your desired sauce consistency.

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.