Sentences with phrase «green cooking water»

Or, cook them and carefully drain and discard leafy green cooking water.

Bring the greens cooking water in the large pot back to a boil, and add the pappardelle.

Not exact matches

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying

4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil

Yes, you can definitely skip that step and just add the green leek parts to the pot with the beans and use that cooking water as the broth in this dish.

(The ice water will immediately stop the cooking and preserve the peas» bright green color.)

Afterwards add young green jackfruit and cook covered until water is absorbed and jackfruit is tender.

Filling: 4 cups diced cooked turkey 3 cups turkey gravy (thin with broth or water if needed) 1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)

The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style.

1 egg, hormone free, omega 3 enriched 1 - 2 tablespoons water 1 small handful, fresh chives — chopped 1 leaf mustard greens or spinach — chopped 1/2 cup organic cooked & drained beans 1/2 avocado

Pasta with pesto often includes some green beans and thinly sliced potatoes, which are cooked along with the pasta in salted water and then mixed well with the pesto before serving.

ground pork 1 tbsp hot bean paste (found in Asian grocery stores) 1 stalk green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy sauce 3/4 cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda

Add the asparagus spears to the boiling water and cook for 2 minutes, or just until they become bright green.

Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces

Cook greens until tender and water evaporated.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

The advantage of having that basket is that you can just lift it out of the Instant pot when the green beans are done cooking, and rinse the cooked green beans until cold running water directly in it (no need to drain the green beans and no need for a separate colander).

I used baby kale for my greens, so decreased the water to 6 cups and the cooking time to about 30 minutes.

Open the lid immediately, drain the green beans and wash them under cold running water to stop the cooking process.

You can use any quantity of green beans, the amount of water always stays the same at 1/2 cup and the cooking time is always zero.

1 baked ham bone with some meat attached 4 cups vegetable stock 4 cups water 1 onion or 1 leeks, diced 1 large carrot, diced 3 stalks celery with leaves, diced 2 cups cooked cauliflower 2 cups cooked green beans Salt and pepper, to taste

Add the greens and more water, if needed, and cook until they are wilted.

for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas

Add green gram, chopped Amaranth leaves, about three cups of water in the pressure cooker and cook for 4 whistles.

Cook green beans in a large pot of salted water just until crisp - tender; drain then arrange on a serving plate.

Once they turn bright green, remove leaves with a slotted spoon and add to a bowl of ice water to halt the cooking process.

Cook the green beans in salted, boiling water for 2 minutes.

black pepper, broth, butter, chicken, cloves, curry, curry powder, egg, egg wash, garlic, peas, salt, turkey, onion, garlic cloves, water, potatoes, carrots, mushrooms, green peas, pepper, flour, chicken broth, cornstarch, yellow onion, pastry, pie, savory, spices, dough, pie crust, cooked chicken

Cook the channa lentils / green chickpeas as per directions in water.

Add water chestnuts, green onions, sesame oil, and cooked pork until warmed through.

Bring a medium pan of water to a boil, then cook the greens in the boiling water until soft (about 4 minutes).

Add water, spinach, alfalfa sprouts and green onions to your fry pan, mix together and then let cook for about 5 minutes, covered.

boil spinach in about 1 cup of water till it is well cooked but looks bright green!

But if you don't «shock» those vegetables at that point by spooning them out of the boiling water and plunging them into ice water (or at least rinsing under cold running water) to stop the cooking process, the carryover heat will continue to cook them to the point that they turn army - green and flabby.

1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans

Cook for one minute without stirring and then add the fish sauce, water, black pepper and green onions and cook, stirring occasionally, until the cauliflower is charred and tender - crCook for one minute without stirring and then add the fish sauce, water, black pepper and green onions and cook, stirring occasionally, until the cauliflower is charred and tender - crcook, stirring occasionally, until the cauliflower is charred and tender - crisp.

Just as Italians save their pasta cooking water to enrich their sauces, Southerners serve the smoky cooking liquid, a.k.a. potlikker, along with braised greens.

Cook green beans for 3 minutes in boiling water.

Pour this mixture into the pot, increase the heat to high, and cook until the water has evaporated from the greens.

Add the rabe to the boiling water and cook until bright green, about 2 minutes.

Scrambled eggs, cooked sausage (pork, water, salt, spices, sugar, flavoring), two cheeses (pasteurized blended Cheddar cheese [milk, culture, salt, sodium citrate, enzymes, apocarotenal -LCB- color -RCB--RSB-, Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, hash browns (potatoes, vegetable oil [contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn], dextrose, natural flavor, salt, sodium acid pyrophosphate added to maintain natural color), onions, green chiles, vinegar, bell peppers (bell peppers, water, citric acid), water, chile peppers (chile peppers, citric acid), modified food starch, flavorings, salt.

Once the green beans are done cooking, drain thoroughly and immediately add to the ice water to stop the cooking process.

If using young, small mustard greens, simply stir - fry as directed, omitting the water and additional cooking time.

Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes.

I cook quinoa on the stove (in water, broth, lemon juice, or whatever I have) and when almost all the water is gone and it's simmering, I add my greens on top with salt (typically kale).

Bring a large saucepan of salted water to a boil, cook the broccoli for 2 - 3 minutes until bright green and tender.

Then cook the green beans in a large pot of boiling salted water until crisp - tender (3 - 5 mins), drain them, and transfer them to the bowl of ice water.

Cook florets and stems in a large pot of boiling salted water until bright green and crisp - tender, about 2 minutes.