To peel fresh chestnuts, rinse, then make a nick in the skin on the flat side of each and simmer
in a pan of water for 15 minutes or roast in the oven for 15 minutes.
What you do is take a couple of large pieces and peel and chop them and boil
them in a pan of water for about an hour.
Not exact matches
Start by placing the oats
in a saucepan with the boiling
water, stir it together and then let it sit with the lid
of the
pan on
for 10 minutes.
While the apple cooks, make the porridge by placing the oats
in a saucepan with 200 ml
of water and brown rice milk, place the
pan on a hob and cook
for 4 minutes, stirring continuously.
In a pan, simmer the whole cloves of garlic in water for 5 minutes and drain (This gets rid of any bitterness from the garlic
In a
pan, simmer the whole cloves
of garlic
in water for 5 minutes and drain (This gets rid of any bitterness from the garlic
in water for 5 minutes and drain (This gets rid
of any bitterness from the garlic).
I buy nuts already ground / chopped, seeds can be crushed
in a pestle and mortar, and with dates (or other dried fruit) they can be chopped small, gently heated
in a
pan with a splash
of water, and then they're soft enough
for a stick blender!
Remove the green tops from your carrots and then boil them whole
in a large pot, or saute
pan with lid,
of water for about 5 - 8 minutes until just fork tender.
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 hour
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 hour
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 hour
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 hour
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.
In a
pan mix 1 cup
of water + 1/3 cup
of sugar and boil
for 10 - 15 minutes.
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 cool
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 cool
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.
I've been making yeast - risen doughs
for many years and have tried spraying oven, stone tiles, dutch ovens,
pan of water in oven, etc., etc..
To make it pourable, set it
in a
pan of very hot
water for 1/2 hours, shaking a few times.
I use an entire bag
of orzo (500 g), 4 cups (1 liter)
of water, and put a box / can
of tomato product (usually thick sauce like pummaro, but diced if I'm out), and double everything else (cheeses, herbs, zest, etc.), and bake it
for the same amount
of time
in a large circular aluminum
pan.
1) Put flour, salt, sugar and melted butter
in a mixing bowl 2) Pour
in warm
water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it
in a bowl, covering it with transparent film, and allow the dough to rise
for 30 minutes 4) Chop onions and garlic finely, and saute onions
in a
pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased baking tray
for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes
of waiting time, bake
in pre-heated oven at 180 — 200 deg cel
for around 20 to 25 minutes (or until the crust is golden brown)
Omit to make nut - free) a pinch
of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons
water ⅛ -1 / 4 teaspoon cardamom powder Instructions
In a large
pan, dry roast the semolina on medium - low heat
for 6 - 8 minutes until the color changes and it gets fragrant.
I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold
water shaken up etc.)
in a sauce
pan to make a glaze / sauce
for the starch or veggie
of your choice, but I'm not sure how much to use per liquid — probably the general rule
of «a little at a time» if that isn't something you'd find frustrating.
added a little
water to bottom, then simmered on stove
for hours
in a covered
pan... then basting with juices from bottom
of the
pan periodically and adding
water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!
Place the
water bath
in the oven and bake
for 50 - 60 minutes, or until the top looks just set except
for in the very middle and if you give the
pan a gently nudge there's a slight wobble
in the middle
of the cheesecake.
It also suggested cooking the cake itself
in a double boiler — insert cake
pan into
pan of hot
water,
in the oven and cook
for 2 & 3/4 hrs on low.
Make, bake and cool cake as directed on box
for two 8 - inch or 9 - inch round
pans — except use 1 1/4 cups
of orange juice mixture
in place
of the
water and add 1 1/2 teaspoons orange peel along with egg whites.
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.
For caramel,
in a stainless sauce
pan and add 1/3 cup
of sugar and
water.
Our trick
for rising was to put the bowl
of dough into a large foam cooler that had a
pan of warm
water on the bottom and covered the cooler to keep the moist warmth
in.
Shannon - To prepare a
water bath
for the cheesecake jars, put your filled jars
in a large
pan and add enough boiling - hot
water to reach about 1/3
of the way up the jars.
Active Dry Yeast 1/2 cup warm
water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3 cup all purpose flour + extra
for dusting surface Canola Oil (3»
of oil
in your
pan)
, add the gnocchi
in a
pan of salted simmering
water for about 2 - 3 minutes, or until they float to the top.
Place them
in a large
pan with boiling
water with an pinch
of salt and cook them
for about 25 minutes until soft.
I was told by the locals: «put a can
of condensed milk
in a
pan of simmering
water and let it go
for several hours.»
Directions: Beat yolks by hand or with an electric beater / Gradually pour
in the sugar and beat until thick and pale yellow / Stir
in the liqueur and set the bowl
in a
pan of almost - simmering
water / Beat by hand or with an electric whisk or beater
for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place
in a large bowl
of ice
water to speed the process) / It should have the consistency
of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.
Place the asparagus
in a large
pan of boiling
water and simmer
for 2 minutes.
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 serve.
While the base bakes make the jam filling:
in a sauce
pan place the chopped apples and pear with a splash
of water, cook it gently
for 5 minutes.
Cook the gnocchetti separately
in boiling
water for about 3 minutes (or according to instructions
in case
of storebought gnocchetti), drain and toss
in the frying
pan with the sauce.
I put a small container
of water in the microwave and heated it up to steaming and then just sat the bread
pan in there with it
for the rise time because humidity is required
for successful rising.
I have gotten much better results lowering the temp to 425 degrees (even
for preheating the
water filled
pan) and prefer to place corn meal
in the bottom
of my
pan prior to adding the bread.
Place on the grill over indirect heat and cook
for 1 hours, or
in a smoker on the grill with
pan of water between the coals and the wrapped chicken to keep the chicken juicy.
+ + Here's a trick
for checking if the
pan is hot enough — sprinkle
in a bit
of water.
Place the ingredients
for the brine
in a sauce
pan with 2 or 3 cups
of water.
Melt chocolate
in a double boiler (
for me this was a glass bowl on top
of a sauce
pan with simmering
water) and submerge each truffle
in the chocolate, using a spoon to scoop out each truffle and tapping the spoon side
of the dish to get off any excess chocolate.
Combine the sugar and 1 1/2 cups
of water in a deep non-stick
pan, mix well and cook on a medium flame
for 11 minutes or till the syrup is
of one string consistency, while stirring occasionally.
For the coating, place the dark chocolate and coconut oil
in a bowl set over a
pan of simmering
water and stir until all melted and glossy.
Directions: Use a broad bottomed
pan for faster cooking / Dissolve the salt
in the
water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes
for cooking depending on size
of pot and type
of cornmeal.
Cook carrots
in a
pan of simmering
water for 20 minutes or until just tender.
Heat the oil
in non-stick
pan and add
in onion and 3 tbsp
of water, stir and fry
for about 7 mins until softened.
Simply place the coconut sugar and the splash
of water into a
pan and when it starts to bubble add
in the sliced banana and let it cook
for 5 - 7 minutes until most
of the liquid has been absorbed and you are left with a sticky caramel.
Heat the butter
in a
pan and add the mushrooms and 1/4 cup
of water, cover and cook
for 5 to 8 minutes on medium hot heat.
Cut the potatoes into chunks and cook
in a large sauce
pan of boiling
water with the whole garlic cloves
for 10 - 15 minutes or until tender.
Place the bowl
in a microwave
for 45 seconds (microwave
for 10 seconds at a time and check it
in between) or place the bowl
in a
pan of barely simmering
water, stir to ensure the gelatine has completely dissolved.
To do this, place seeds
in a sauce
pan with just enough
water to cover, adding 1 tablespoon
of salt
for every cup
of pumpkin seeds.
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out
Water for the baking
pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies
in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil