Sentences with phrase «keep cooking water»

Once it's cooked through, keep the cooking water and make it is lukewarm before giving it to your dog.

Transfer to a bowl of ice water (keep cooking water boiling) and let cool.

Not exact matches

We cooked on a wood stove, kept our food in an ice box, and drew water from a well.

I kept all the water that was used to cook the brocolois and it was still creamy, and light.

You may need to add more water to the pan as it cooks, so keep an eye on it.

Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wet.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Drain the spaghettini, keeping some of the cooking water.

Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

When the chickpeas are soft, drain not forgetting to keep some of the cooking water (about 1 cup of it) and leave to cool.

Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced.

Bring water to a boil and prepare pasta according to directions, but shaving 1 - 2 minutes off of the cooking time to keep al dente.

Cook your ramen noodles, keeping about a tablespoon of the starchy water that comes from boiling it (extra points if you use the flavor packet).

In a heavy bottomed pan, boil about 2 liters of water with some salt, and when it starts boiling put in the pasta and once it is cooked, strain and keep aside.

Splash in ~ 60 ml of water and keep cooking and stirring until that water has evaporated.

The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking.

If they are still a bit hard add another splash of water and keep cooking the noodles in the pan.

Her method for cooking chicken breasts in water to keep them moist was something I hadn't tried, and it worked so well!

I also tend to keep leftover aquafaba (chickpea cooking water) in the freezer for occasions that call for quick crepe meals like this one, but if you're partial to eggs and / or have flax or chia, those options work as well.

If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them.

One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

She kept a teakettle of hot water handy to add to the pot of beans when the water level went too low during the long cooking.

There's also a very useful chart on cooking whole grains that provides grain / water ratios, cooking times, and expected yield, which I keep meaning to copy and stick on the fridge for easy reference.

Keep water at a gentle simmer and cook egg for 3 - 4 minutes for soft yolk and 5 - 6 for firm yolk.

While ceramic cookers can be used year» round — I use mine throughout the year in New England — special care needs to be taken in freezing weather to keep water out of the metal bands around the cooker.

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.

drunken chicken is my easy go to meat (i don't cook meat much cuz i think vegetables are easier), i bring the water to a strong boil, then put the whole chicken in there and lower the heat to medium, i let it simmer for 20 min, then turn off the heat while keeping the lid on and let the chicken sit in there for half an hour.

It's so easy to make and you could probably keep it warm in a slow cooker with a little extra water added.

According to their site, briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

Cook 125g water with 25 g bread flour at medium low heat, keep stirring until it become thicken and no lumps left.

Do keep an eye on your pasta pot — the water might be boiling and ready for you to add the pasta and cook it al dente.

Added a little bit of water to keep the scorching to a minimum, and kept them covered to cook a little faster.

To keep this recipe as cheap as possible, I cooked my cornmeal with just salt and water.

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.

Bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary.

Stir everything over medium - low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.

Turn off the gas and allow the pressure cooker to release the pressure, it will take about 6 - 8 minutes or you can make the process faster by keeping it below the tap and running cold water over it.

Reduce to medium - low heat, cover, and cook for 45 minutes, adding water as necessary to keep it loose, and stirring every so often.

Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45 — 60 minutes for cannellini and 1 — 1 1/2 hours for Tarbais or corona.

Immediately transfer to a bowl of ice water, which will stop the cooking and keep the color vibrant.

Cooking the rice like pasta — in a large pot of boiling, salted water — cuts cooking time and helps keep the grains from sticking together in the finisheCooking the rice like pasta — in a large pot of boiling, salted water — cuts cooking time and helps keep the grains from sticking together in the finishecooking time and helps keep the grains from sticking together in the finished dish.

Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.

We followed the tip to cook the lentils until mushy, and did add some extra water x2 to let them keep cooking and did start out with 3 cups vegetable broth.

And bonus, they only take 2 minutes to cook once the water boils — perfect for keeping a steamy kitchen at bay.

Keep stirring and adding more water until almost cooked.

Add more water to keep lentils barely covered, if necessary / Heat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes longer.

They may have taken a few minutes longer to cook than usual with rolled oats but I lost track in my focus on getting enough water added to keep them cooking properly.

Keep cooked chickpeas in fresh water in a glass jar in the fridge to grab easily too.

It needs a lid to keep the water from cooking off too quickly.