As soon as it rises to the surface of the heavily -
salted cooking water, it is likely ready.
Not exact matches
In one notable instance, Starboard accused Darden of cutting costs in the wrong place by not
salting the
water for its pasta — a ploy to get longer warranties on
cooking pots, the fund said.
To
cook the vareniki, bring a large pot of
salted water to a boil.
First, never
cook the beans in
salted water, because they will be tough — only add
salt after the beans are
cooked.
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups
cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon
water 3 tablespoons flour 1/4 teaspoon
salt Vegetable oil for frying
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup
water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon
salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups
cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups
cooked lima beans (about 2 cans) 2 cups
water 2 cups vegetable stock juice of 1 lemon sea
salt to taste olive oil smoked paprika
Whilst reducing that mixture add a pinch of
salt to boiling
water and
cook the bok choy, baby spinach and kale until tender, for about five minutes.
Start by
cooking the rice, simply place the rice in a sauce pan with the boiling
water a pinch of
salt.
1/2 cup uncooked quinoa + 1 cup
water (or 1 cup leftover
cooked quinoa / millet / buckwheat) 1 pinch sea
salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger
Quick -
cooked quinoa: Place 1/2 cup rinsed quinoa, 1 cup
water and a pinch of
salt in a medium - size saucepan.
Next put the quinoa on to
cook with a little tamari,
salt, dried herbs and paprika plus three cups of boiling
water.
Start by
cooking the quinoa with boiling
water, add a sprinkling of
salt in the beginning as this will be absorbed as it
cooks to make it more flavoursome.
1) Sift the flour into a mixing bowl 2) Add the
salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm
water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well
cooked) 10) Allow to cool for 5 minutes before serving
Salt boiling
water generously; add pasta and
cook until al dente, according to package instructions.
10 pieces of
cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp
salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot
water
In the bowl of your slow
cooker mix together cream of chicken soup,
water, two packets of chicken gravy mix, onion flakes, garlic powder,
salt and pepper.
To do this dump chicken gravy mix, a can of cream of chicken soup, minced onion flakes, garlic powder, two cups
water,
salt and pepper in the bowl of your slow
cooker.
Alternatively
cook immediately in a pot of boiling, lightly
salted water with a teaspoon of oil for approx. 3 minutes or until
cooked to your desired consistency.
When the pasta
water is boiling,
salt the
water, add the pasta, and
cook per package instructions.
2 cups
cooked chickpeas 5 tbsp tahini 1 tsp sea
salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4 cup
water or
cooking liquid chopped parsley and paprika for garnish
I then added all to a rice
cooker with the
water and
salt.
Add the mushrooms, and
salt, and
cook, stirring a few times along the way, until the mushrooms take on color and release their
water.
Cook pasta in
salted boiling
water according to package directions until al dente.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g]
cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of
water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups
water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then
cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea
salt and finely ground black pepper
Add the onions, celery, carrot, garlic, broth,
water, beans, tomatoes, tomato sauce, and
salt to the slow
cooker and stir to combine everything.
Combine black beans, quinoa,
water, LA VICTORIA ® SUPREMA Salsa, garlic clove, bay leaf, cumin,
salt and pepper in slow
cooker.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in
salt and a strip of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice
water in order to stop
cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.
Cook pasta as per directions on the package in sea
salted water, about 1 tablespoon for a large pot.
Either steam or
cook in boiling,
salted water until they are just fork - tender, about 5 minutes.
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
The fresh pasta should be
cooked immediately in a pot of
salted boiling
water for about 3 - 5 minutes.
Heat a large pot of
water to boiling, add 2 teaspoons
salt, and
cook the pasta for 5 minutes.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t
salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain
water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is
cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through
cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
As they
cook,
salt them lightly and add a tablespoon of hot
water occasionally to prevent browning.
Cook the fettuccine in a large pot of boiling
salted water until it is al dente.
Add the onions, 1 tablespoon
water and a pinch of
salt to the saucepan and
cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.
1 cup sugar 1/3 cup light corn syrup 2 tablespoons
water 1/4 teaspoon
salt 1 1/2 cups raw almonds, coarsely chopped 8 slices thick - cut bacon,
cooked and crumbled 1 tablespoon vanilla bean paste 1 teaspoon baking soda
You then add dried spices and
salt and
cook for a minute or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and
cook for a few mins and then the liquid - tomatoes,
water, coconut milk, tamarind
water etc..
STIR macaroni into large pot of boiling
salted water;
cook for 5 minutes after
water returns to boil, or until outside is
cooked but center is still firm.
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.
In the meantime bring a pot of
water to a rolling boil, add a generous splash of olive oil and
salt to the
water then turn down the heat, pour in the cous cous, and
cook for approx. 15 minutes.
2) Bring a pot of
salted water to a boil and
cook the cauliflower until al dente, about 2 to 3 minutes.
Cook pasta in a large pot of boiling
salted water.
In a large pot of boiling
salted water,
cook the spaghetti over high heat until al dente, stirring occasionally to prevent it from sticking, about 8 minutes.
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.
Fold in
COOKED PASTA, CHILI PEPPER FLAKES,
SALT, and PEPPER; add a few splashes of
WATER (if not moist enough); continue heating until warmed through (3 - 5 min)
TO
COOK THE PASTA: Bring a large pot of
salted water to a boil.
For the salad: 2 pounds chicken,
cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder
salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of
water