Sentences with phrase «in a little water until»

Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft.

Then peel and dice them and simply steam or simmer the cubes in a little water until tender.

Steam for around 8 to 10 minutes, or boil in a little water until tender (but do remember that boiling may cause some of the nutrients to leach into the cooking water).

Steam until tender, or simmer in a little water until cooked.

This recipe starts with gently boiling fresh figs in a little water until they are soft.

Simmer the carrots in a little water until tender, until a fork can easily pierce them.

Halve, then bake at 350 for 30 - 40 minutes in a little water until soft, then wring it in a dish towel to squeeze the excess water out.

Not exact matches

(BTW: I have to say, that your image of Jesus «partyin» with sinners (or anyone else) is really stretching things more than a little beyond the texts as we are told only of one «party» He attended during His incarnation — the marriage in Cana — and His words to His mom before turning the water into ripple give the impression that His attitude was far from that of someone wanting to hoist a few and sing off - key Foghat songs until the sun came up) 10.

And the dining - room table would fill with a turkey or a goose, rolls and salad and green beans, little glass bowls of watermelon pickles with tiny three - pronged forks beside them, and cranberries plopped whole in sugared water, boiled until they started to burst, then set aside to cool.

While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth — adding in a little water if needed.

Cook for another 35 to 45 minutes until all is married up, then turn the heat up to high and stir in the masa harina mixed with a little water.

Caramelize the dates first: in a small saucepan, cook dates in a little boiling water for 5 minutes, until they're soft and all the water is evaporated.

To make the peanut butter sauce, combine the peanut butter, dates, and water in a high - power food processor or blender and blend until totally smooth - you may need a little more water to get it to your desired consistency for dipping.

Cook the pasta until it is almost al dente (a little hard, not completely cooked) making sure there is plenty of water in the pot.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

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 skin.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Or, cook the compote on the stove in a saucepan by placing the frozen strawberries in a pan with a little water and cooking on low heat for a few minutes until they melt.

To reheat, just add a little water in the pan, cover and heat on medium - low temperature until steamy.

Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.

The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

1/2 cup of the water and mix in, adding in the last tablespoon little by little, until slightly sticky dough forms.

Pulse with a little of the water in a blender or food processor until you have a thick paste.

Cream of Chicken soup substitute 1 3/4 cup cool water 5 TBS white bean flour (small white beans grinded in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually use a little of both until I reach the desired taste)

If you have a double boiler that works too, if not, you can create a hot bath to melt your chocolate on the stove top (fill a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until melted).

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).

hi all, its does state how to steam / cook the cauliflower in the instructions / recipe * to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

If you want to make apple sauce yourself, just chop up an apple, put it in a saucepan with a little water, and cook it until soft.

First, one part of the zucchini is boiled in a large amount of water until soft and tender, then cooked the same way as I would baigan bharta (Indian - style eggplant spread) but instead of only adding liquid smoke and plain yogurt, I also mixed in a little cream cheese.

Just dump in the flour, butter and salt, spin a few times, add ice water, a little at a time until it forms a ball.

In a small bowl, mix the potato starch flour with a little bit of water until it dissolves.

Place the potatoes on a shallow baking pan with a little water and bake in a 350 degree F. oven until the potatoes are done, about 45 minutes.

Drizzle in half the ice water a little at a time and toss the mixture with your fingers, squeezing some together here and there until the dough just barely holds together.

Look for crema Mexicana in the refrigerated section at the supermarket, but if you can't find it, substitute sour cream thinned with little water until it's a drizzling consistency.

You can reheat them in a microwave, or put a portion or two in a nonstick pan with a little water in the bottom and on the underside of the lid, and heat covered on medium - low until heated through.

Next, pulse dates in food processor with 1-1/2 teaspoons water until well chopped (they will be a little clumpy).

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Either steam or cook in a little water for 10 minutes until soft with the whole cloves embedded in a piece or two to infuse.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Place them in a blender and blend until pulpy (you may need to add a little water if your blender is old and weak like mine is).

In a little bowl mix the water, soy sauce, coconut sugar and chopped chilli until combined.

Pour a little water in the bottom of the baking sheet, cover the tray with aluminum foil, seal the edges tightly, and bake, undisturbed, for 35 - 40 minutes or until completely tender when pierced with the tip of a knife.

1 cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste

It's really easy to do you pop some cauliflower in the blender, add a little water to help it mash, and blend until smooth.

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

Notes: I use part whole wheat flour in my pizza dough sometimes, when doing this add a little extra water if needed until the dough is lightly tacky.

Boil uncovered on high heat until just a little water is left in the rice.

Boil whole, unpeeled Idaho ® potatoes in salted water until a knife can go through with a little give (almost cooked through).