Sentences with phrase «over cooking the potatoes»

Not exact matches

I've over cooked the sweet potato and added lamb!

The mozzarella sticks we whipped up required no oil and the company says that for a little over 2 pounds of potatoes, cooks just need to add one tablespoon of oil.

Pour over the sweet potatoes and apples, toss, and continue to cook until the sweet potato noodles are tender.

Stir in mushrooms, make 6 indentations in potato mixture, sprinkle cheese over the top, break an egg into each indentation and cook until eggs are the desired doneness.

Simmer the soup over low heat for about 25 - 30 minutes, or until the potatoes are cooked through.

This creamy, easy slow cooker potato soup recipe was chosen over many others recently when frugality met desperation.

In a saucepan, whisk together the flour and milk and cook over medium heat until the mixture thickens (I would compare it to mashed potatoes).

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

Then I cooked some sausage, crumbled it over top of the sweet potatoes, and poured the egg mixture over everything.

Didn't feel like waiting for rice to cook for the lunch version, so served the other ingredients over leftover mashed potatoes.

Because they're drier than regular sweet potatoes, it's best to cook them over a long period of time at a moderate heat, ideally for 90 - 120 minutes at 350 °F.

Add chopped leek, potato, zucchini and chili, add salt and pepper to taste, mix it well and cover it with the lid, cook over medium heat for 10 minutes.

Cover the skillet tightly with heavy - duty foil and cook over a fire for 20 — 30 minutes, stirring once or twice, until potatoes and carrots or tender and sausage is cooked through.

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.

Shred the short ribs in the slow cooker and stir into the sauce; serve over mashed potatoes, pasta, or spaghetti squash.

Really you can make the sauce and add any protein you like or keep it vegetarian and pour it over cooked rice or roasted potatoes and carrots.

Cook over low heat for approximately eight minutes, stirring frequently to prevent browning, until the potatoes can be pierced with a fork but are not cooked all the way through.

BrunchWeek Egg Dishes: Asparagus & Pancetta Frittata from The Chef Next Door Breakfast Burritos from Books n» Cooks Chilaquiles from The Redhead Baker (recipe above) Coddled Eggs with Bacon and Cheddar from Family Around the Table Eggs Benedict Breakfast Tacos from The Spiffy Cookie Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee Put an Egg on it Mac and Cheese from Sew You Think You Can Cook Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks Smoked Eggs over Asparagus from Cindy's Recipes and Writings Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

Microwave 4 - 5 minutes per side, turning over once (so, around 8 - 10 minutes total cooking time, depending on size of potato / power of microwave).

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

While the potatoes are cooking, toss the minced garlic into a small frying pan and saute them over medium heat.

If you're not already deeply in love with cooking with sweet potatoes, they'll make you fall head over heels.

Whisk together and continue to cook, stirring occasionally, over medium - low heat until the potatoes and lentils are done (make sure to cook the milk with the spices for at least 10 minutes).

Cover and heat the potatoes over high flame and let the potatoes cook for about 15 minutes.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

While the potatoes are cooking, heat a tablespoon of oil in a skillet over medium heat and sauté red onion, until soft about 5 minutes.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

When finished, flip potatoes over and cook for another 40 minutes.

Add the zucchini, cumin, green chiles, and potatoes and cook over medium heat, stirring occasionally, another 5 minutes.

Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.

Add the reserved chicken, eggplant, and potato, cover, and cook for about 20 minutes over medium heat or until the chicken and potatoes are tender.

Serve it over whatever makes you happiest (white rice, cauliflower rice, mashed potatoes, a baked potato, or even some cooked vegetables) and then garnish with your favorite toppings.

Toss in the brussel sprouts and sweet potato and dried berries with a splash of balsamic vinegar, and cook over high heat.

Also nicoise salad... I've started boiling fingerling potatoes & eggs, steaming green beans & making the dressing over the weekend (dressing from the nicoise salad recipe in the Joy of Cooking).

While the sweet potatoes are cooking, add coconut oil, onion and tomatoes to a saute pan and cook over medium heat for about 8 - 10 minutes until the onions are translucent.

Try it with steamed or sautéed veggies, baked potatoes, nachos, open - faced sandwiches, and over cooked macaroni.

While the potatoes are roasting, you can start on the quinoa (hi, complete protein source # 1) by cooking up one cup of white quinoa over the stove.

Sprinkle the corn flakes over the top and bake for one hour until potatoes are cooked through.

In your empty potato pot, melt butter over medium heat and continue cooking once it has melted, stirring almost constantly, until brown bits form around edge and bottom and it smells nutty.

The turkey gets WAY over cooked if you add the sweet potato in last.

Pour 1/2 cup of the potato cooking water over the flour and whisk it in, making sure that there are no lumps and that the batter is the consistency of thick pancake batter.

Serve this rich and satisfying chicken supper over hot, cooked pasta, polenta, or mashed potatoes with a fresh veggie side to round out the plate!

Bring to a boil over medium - high heat and cook, uncovered, until the potatoes are just tender but still firm, 20 to 25 minutes.

While the potatoes cook, place the guajillo chiles in a medium - size bowl and pour the boiling water over them.

Ten minutes before the potatoes are cooked, spray a nonstick frying pan with the cooking spray, then heat over medium - high.

Meanwhile, heat about an inch deep of olive oil in a deep, heavy skillet over medium - high heat and fry the potato slices until browned but not cooked through.

While the potatoes are cooking, cook the bacon in a frying pan or large skillet over medium heat.

While the potatoes are cooking, heat the oil in a large skillet over medium high heat.

Wow, we are seriously on the same page this week — I made rice stuffed tomatoes on a bed of potatoes on Saturday afternoon, following a years - old recipe I found over on Rachel Eats, and they were fine, but not great like I wanted them to be — the rice goes soaks in the tomato sauce first, but doesn't actually get cooked, so some of it was a little too chewy for me.