I've always made my own pie crust following the Joy
of Cooking directions.
Not exact matches
His move from fine dining to scrappy upstart is emblematic
of the
direction many
cooks are going today — ditching their pricey tasting menus and oh - so - serious kitchens for a chilled - out, affordable, and approachable style
of dining.
But a group
of the House's most conservative and Tea Party - sympathetic lawmakers are concerned the momentum might be headed in the wrong
direction, and they're
cooking up alternatives to rein in the president.
While we don't know anything about Linda
Cook's political affiliations, it would be a safe bet that the Harbour Energy principal would be backing President Donald Trump in his Twitter war with the Saudi oil minister over just what the appropriate
direction of oil prices should be.
Bring a large pot
of water to a boil and
cook noodles according to package
directions.
I then add the quinoa and
cook according to package
directions using chicken broth instead
of water.)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups
cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (
directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
This is the first one I've
cooked to the
directions in a couple
of years.
2 c
cooked quinoa (I prepare this accoring to package
directions but I saute a few T
of onion in a T
of olive oil.
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
Place about 1/3 cup
of the batter into the waffle iron and sprinkle a bit
of the remaining coconut sugar on top
of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and
cook according to your iron's
directions.
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 cools.
Ingredients &
directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely chopped
cooked cherries, or add some
of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.
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.
Red Lentil Dahl soup 1 cup
cooked rice 1 cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice
Directions: Add 1 cup
of cooked rice to one container
of Red Lentil Dahl in a saucepan, and heat to desired temperature.
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes
Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest
Directions: Rinse strawberries and cut around the top
of the strawberry.
However, here are two ways you could go with this: 1) the more reliable way would be to
cook the pasta separately, according to package
directions, and then add it to the soup before serving, or 2) add it directly to the soup, and use your judgment to determine when the noodles have
cooked through — plan on at least 10 additional minutes — might be longer because
of the brown rice.
Bring a large pot
of salted water to a boil and
cook the spaghetti until al dente, about 1 minute less than the
directions on the package.
Cook quinoa according to package
directions (I
cooked mine in the rice
cooker with chicken broth instead
of water.
In a pot
of heavily salted water,
cook the egg noodles al dente (about 5 minutes, or 2 minutes less than the package
directions say).
Cook until 1 minute shy
of the package
directions.
I'm a novice
cook and some
of your
directions confused me.
Followed the
directions to a T and I ended up with a pile
of crumbled cake, before
cooking.
Bring a pot
of water to a simmer and
cook the soba noodles according to package
directions, usually 6 to 8 minutes.
You can use the
directions on the back
of the bag for soaking and
cooking.
The success
of cooking is as much dependent on how well one follows the
directions of a good recipe as it is on being able to add a personal element — either to suit your tastes, your current pantry, or just to give a recipe a little bit
of flair to help you make a dish become a part
of you.
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta,
cooked according to package
directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Hi Elizabeth, the potatoes are
cooked in the microwave, then the stuffed potatoes are
cooked under the broiler for 30 seconds to melt the cheese (see step 4
of the
directions), which is why they're placed on a the baking sheet.
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.
Stir in butter and serve over
cooked rice (see
directions for making a single serving
of rice in notes).
-- 1-1/2 cups multigrain penne pasta,
cooked according to package
directions (or your preferred type
of penne pasta)
Bring a large pot
of salted water to the boil and
cook noodles according to package
directions.
The
directions don't say anything about
cooking the apples before putting on top
of the baked rolls.
Hey Nancy I used a bag
of Simply Potatoes,
cooked them per
directions on the package (even a little more) and then placed them in each well and
cooked some more before adding the filling.
Directions for confit: While beans are
cooking finely chop 1 or 2 medium onions and 6 cloves
of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms
of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together for another 10 minutes / Good stuff.
A lovely daring
cook participant, over at The Peaceable Kingdom pointed me in the
direction of buckwheat flour.
Cook one cup
of quinoa according to package
directions.
You can make these ahead
of time by completing the
directions up to the breading step, then refrigerating or freezing the arancini until you intend to
cook them.
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.
I've started making some short
cooking videos to go along with some
of my recipes because I think it's easier for people to see how something is actually made rather than just reading the
directions.
Anyway, thanks to Prana Bar, I was able to survive until I got home and made this super extra creamy oats
cooked in almond milk and a bit
of soymilk, topped with ice cream non fat plain yogurt and Natural
Directions Organic Crunchy Peanut Butter.
Meanwhile, bring a large pot
of salted water to a boil and
cook the pasta according to the pasta
directions.
Bring a pot
of water to a boil and
cook pasta as
direction on package.
Ingredients 3 - 5 cups greens
of choice (arugula, spring mix, spinach, etc.) 1/2 cup
cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze
of fresh lemon juice
Directions 1.
Cook the spaghetti al dente according to package
directions and drain, reserving about 1/3 cup
of the pasta water.
Cook 1 pound
of the pasta
of your choice according to package
directions (we chose penne).
cook pasta in a large stock pot according to
directions, adding the broccoli and asparagus during the last 3 minutes
of cooking.
Directions: Cook the rice as per directions (the cooking time is about 45 minutes — I like to do this the night before or in the morning so the rice is cooked and ready before putting it together) The actual assembly of the loaf is very quick — about 20
Directions:
Cook the rice as per
directions (the cooking time is about 45 minutes — I like to do this the night before or in the morning so the rice is cooked and ready before putting it together) The actual assembly of the loaf is very quick — about 20
directions (the
cooking time is about 45 minutes — I like to do this the night before or in the morning so the rice is
cooked and ready before putting it together) The actual assembly
of the loaf is very quick — about 20 minutes).
Cook your choice
of pasta in boiling water with salt according to the
directions of the package.
1/2 cup short grain brown rice,
cooked according to package
directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt
of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving