(30 - 40
minutes cooking time for spinach!!!)?
The answer is no - the 30 -
minute cooking time for the veggies in the broth / water makes the veggies very soft, and the potatoes start to fall apart, adding to the thickness of the broth.
Not exact matches
Show up
for work as a roofer or a
cook or contractor or retail sales person on
time and then tell your boss you will spend the first 5
minutes after clocking in in public prayer.
Add the marinated meat, adjust the consistency if necessary, cover and
cook over low heat
for the following
times: iguana, 1 hour; tuna, 20
minutes; chicken, 40
minutes.
Grill
for 15
minutes, turning the wings until they are browned,
for a total
cooking time of 35
minutes.
And I found they took 25
minutes to
cook, rather than 20 (whereas, generally,
times in recipes work
for my oven).
Gently heat the saucepan
for a couple of
minute, keep it on a low heat at all
times — you want it to
cook slowly and take it off the heat before it reaches the boil.
Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer
for about forty
minute until
cooked — make sure that it never runs out of water during this
time.
Bake in the oven
for 35 - 40
minutes, stirring every 6
minutes so the granola
cooks evenly — it should be golden brown by the end of the
cooking time.
The pie will
cook for an additional 45
minutes or so after it's filled and they'll have plenty of
time to
cook through by the
time its all done.
Bake the brownies
for 13 - 16
minutes, rotating the pan halfway through
cooking time.
Once the oil get's hot, add 2 pieces of cod to the batter (one at a
time) coat them well and add them into the pan,
cook for about 2 - 3
minutes per side and transfer to a plate with paper towels, continue to
cook in batches until all the fillets are done
Bake the quinoa - bean bites
for approx 20 - 25
minutes, turning halfway through
cooking time, or until crispy on the outside.
Spread on a baking sheet and bake
for 15 - 18
minutes, tossing 1 - 2
times while
cooking, until crispy.
Fry 4 eggs in the pan (one at a
time - depending on pan size)
for 2
minutes or until
cooked to your liking (I like mine runny)
If you have a fresh chicken breast, I would suggest placing it in the oven
for the last 15 - 20
minutes of
cooking time, with the squash.
Cover and bake in the oven
for about 25 - 30 more
minutes until chicken is
cooked through (exact
time will depend on the size of your chicken pieces).
Once your potatoes have almost all
cooked through and turned golden (this
time will vary drastically depending on whether or not the potatoes were boiled in advance - see Pro Tip above), add the onion and green pepper to both skillets and
cook for a few
minutes until they soften.
Cover and simmer
for 45 - 60
minutes, stirring a couple
times initially to incorporate the cabbage as it
cooks down.
If you are short on
time, choose a lightly or semi-pearled farro (actually easier to find in some places), which will cut the
cooking time for the grains down to about 20
minutes.
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be
cooked over low — medium heat
for a longer period of
time / The cod will
cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat
for 3 — 4
minutes per side, halibut at lower heat
for 7 or 8
minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it
cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
Cook each schnitzel
for 4 - 5
minutes on each side, adding a fresh tbsp of oil each new round of schnitzels (
cooking 4 at a
time, depending on the size of your fry pan).
Finely chopped vegetables
cook in the same amount of
time as the barley,
for a one - pot meal that's ready in about 20
minutes.
Bake at 350 degrees
for 40
minutes (ovens vary greatly with
cooking time, so just make sure the center doesn't feel too jiggly and it should be all set!).
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 s
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 s
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 le
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 le
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 le
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 le
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.
I need to work with it, as I would have preferred them to be softer... but, I played this same recipe off on a stack of fresh Asparagus the next day... and they got soft and tender when
cooked longer... so, they just need a little
time on lower heat... then a last
minute sear
for the browning... YUM
(23
minutes was the
cooking time for me.)
For this recipe, the potatoes took 12
minutes of
cook time.
Roast the bananas, with the skins on,
for the last 15
minutes of
cooking time.
The
cooking times did not make sense so I roasted the vegetables and fish at 400
for 20
minutes, then added the almonds and finished under the broiler.
Bake
for 20 - 25
minutes, or until the meatballs are warmed through and the sauce is thickened, stirring once halfway through the
cooking time.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu
for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
for at least 30
minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit
for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
for 25
minutes until crispy and golden on the outside, tossing halfway through
cooking time.
Allow
for at least one hour of marinating
time in addition to the active prep and
cooking time given; in other words start working on this at least 90
minutes before you want to sit down to dinner.
* Using your rendered bacon fat will add about 5
minutes to
cooking time since you'll have to wait
for the bacon to
cook before roasting the squash.
They need about 5
minutes longer to
cook than the tenderloin, which means you can remove the tenderloin and let it sit
for that amount of
time before slicing into it.
Add the tomato sauce and simmer
for 30
minutes (this is the perfect
time to bring a pot of water to a boil and
cook your pasta)
With a total prep and
cook time of just under 30
minutes, this delicious concoction of ingredients is perfect
for those rushed winter nights.
These little citrus - scented cakes
cook in just 10
minutes, which means that if you prepare the batter ahead of
time and bake them right after the table is cleared, you can serve them warm
for an extra-special touch.
Pour the mixture into a greased mug, and
cook in the microwave
for approximately 1
minute (the
time will depend on your microwave and your desired texture).
Cooking time was bang on
for 19
minutes with a gas oven.
Make the quick flaky pastry ahead of
time, so when you set out to make these galettes you will be done and dusted in 30
minutes — perfect
for a rushed evening or a day filled with festive baking and
cooking.
Since breasts will
cook a lot faster than the potatoes and carrots, I would try mixing all the ingredients in a ziploc bag, just
cooking the potatoes and carrots
for the first 25
minutes, and then adding the breasts
for the last 20 - 25
minutes so everything finishes
cooking at the same
time.
Cooking times for steel cut oats can also vary substantially; as a general rule, 20 - 30
minutes are needed.
If you're using very thick breasts and they need more
time,
cook for another 2 - 3
minutes per side until done.
The salmon is usually ready in 12 - 18
minutes, which is also enough
time for vegetables to
cook.
For a firmer center,
cook them a
minute longer next
time.
When you're ready to bake them you can set them out
for a few
minutes, do the egg wash and then bake (you may need to add a few
minutes to the
cook time to ensure the filling is heated through).
I used baby kale
for my greens, so decreased the water to 6 cups and the
cooking time to about 30
minutes.
Well, technically, I
timed Quinn's nap and he slept
for 6
minutes (this kid does not sleep during the day), and I finished
cooking the whole meal in that amount of
time.