Sentences with phrase «enough cooking water»

add enough cooking water to moisten, and serve topped with the remaining cheese and basil.

Not exact matches

Add enough water to cover, add the chayote and simmer until cooked.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

I used 1 cup dried quinoa (cooked with 2 cups water) and it made enough for this recipe.

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

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 hours.

There must have been a reason why it didn't work, more likely you didn't squeeze the water from cooked cauliflower well enough.

Fold in COOKED PASTA, CHILI PEPPER FLAKES, SALT, and PEPPER; add a few splashes of WATER (if not moist enough); continue heating until warmed through (3 - 5 min)

Not that I intended to but, during one of my cooking tests, I did not add enough water in the pot while reheating food and, before I knew it, the food was scorched.

Having said that, just make sure you always have enough water in the pot to cook your food.

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

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

I was concerned about it cooking enough so I partially precooked it on the stove (equal parts water and quinoa for 8 - 10 min).

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Half way through the cooking, check to make sure you have enough liquid in the pot, add a little water if necessary.

Directions: Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Slow cooker option: Transfer the seared chicken to the slow cooker, add enough water to cover the chicken, and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress - free.

To make chickpeas in the slow cooker, add about 2 cups of dried and rinsed beans to the slow cooker with enough water to cover them about 4 inches high.

So, for this recipe, I soak beans overnight, then boil them in salted water for 20 - 25 minutes so as to cook»em just tender enough to get bath with bbq baked beans flavors in oven.

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

Cook the rice according to the package (bring water to a boil, add rice, simmer 35 - 40 mins); roughly 1/2 cup dry with make enough for the 1 cup of cooked rice you need.

Salt the water well and cook the broccolini briefly, about a minute, or long enough to take a bit of the snap out of the stalks.

Easy enough to soak in a bowl of hot water to «cook» them... If you want regular pasta simply cook it until it is al dente (if you take a piece of pasta out of the water and it is cooked on the outside with a little core of white in the middle when you bite off the end, it is al dente).

If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.

You can throw all the ingredients into a crockpot and cook it on low for a few hours, just make sure there is enough water.

When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

Cooking Add artichokes to enough boiling water to cover.

Add a small amount of oil to medium pot (large enough to add water to later and cook the rice).

Add the 2 cups of chopped beets and about 1/4 cup water, cover and let steam until all of the water has cooked off and the beets are soft enough to cut with a fork (add more water to steam as needed until the beets are soft).

In a separate spaghetti cooker or stock pot, boil enough water to cook rice noodles following package instructions.

Add enough water to cover the ingredients, cover with a tight - fitting lid, and cook over medium - low heat for 15 minutes.

Cook the peas in a steamer basket or in a small saucepan with just enough water to keep moist, until bright green and just tender - crisp.

To do that, make sure that you have enough water in your pot so that it won't entirely evaporate during the 45 - minute cooking time.

I was worried the pasta was not cooked enough when I took it out of the water (it was still quite hard) but it turned out perfectly after the bake.

Add the zucchini, sweet potato, raisins, apricots, a handful of fresh cilantro, and more water (there should be just enough to allow all the ingredients to cook but don't go overboard or it will turn into a stew).

Covering it with water won't make it rubbery, but if you don't cook it long enough, it will be rubbery.

Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.

Pressure cook it in a pressure cooker adding enough water and 1/4 tsp turmeric powder for 2 - 3 whistles or till soft.

When your skillet is hot enough that a drop of water will skitter across the surface, it's time to cook!

Add sweet potatoes and 3 - 4 tablespoons water (enough to moisten the potatoes for cooking).

Rinse lentils well and cook them in a large pot, adding enough water to cover the lentils by about 4 - inches.

Place the rice stick noodles in a large mixing bowl and cover with boiling water until pliable, but not soft enough to eat without cooking more, about 2 minutes.

Ingredients 100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes 1 medium celeriac, peeled and cut into pieces whole sea salt 6 tablespoons extra virgin olive oil Himalayan salt, just enough to taste 400 ml filtered water (you can use all or part of the leftover cooking water you used to -LSB-...]

Make sure the noodles are completely covered in broth during cooking if there is not enough broth add a little boiling water.

In Indonesia (where we use a lot of coconut milk in our cooking), we make coconut milk by simply adding water to grated coconut, just enough to cover the coconut, and squeezing the coconut to help it release its essence for a few minutes, then letting it sit for 5 - 10 minutes if it's freshly grated (or 15 - 20 if it's dried).

Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low - medium heat, after about 20 - 25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold water on them and set aside

To cook the artichokes, put 3 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook.