Its spout incorporates a retractable spray hose for
rinsing large pans and cleaning the pair of sinks.
Not exact matches
Simply pour the beans into a colander,
rinse them with water and then drain them before placing them in a
large frying
pan.
The spinach: Wash and
rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a
large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the
pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the
pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
Rinse the chard and wilt it down in a
large lidded
pan or in a steamer.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2
large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas,
rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a
large nonstick frying
pan over high heat.
Makes 12 1 cup quinoa,
rinsed 1/4 cup vegetable oil, such as safflower, plus more for
pan 2 cups all - purpose flour, plus more for
pan 3/4 cup packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup raisins 3/4 cup whole milk 1
large egg 1 teaspoon pure vanilla extract Directions
Directions:
Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a
large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the
pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.
I have been using stinging nettle as a final
rinse since age 13... I make a
large pan of tea with it, and pour it, barely cooled, over my hair as a final
rinse.