Sentences with phrase «second time cooking»

This was my first time cooking turnip greens (and maybe second time cooking actual turnips), so I'm glad I didn't discard the tops at the market!

It was my second time cooking red lentils, which are tasty although slightly disappointing in the way their vibrancy fades to a yellowish mush when cooked.

The second time I cooked it shorter and got something closer to what the recipe describes, for about 1 hour until it cooled and appears to have crystalized.

Update: This is the second time we cooked this meal.

Not exact matches

He noted that the switch to cooking when ordered added only a few seconds to customers» wait times and that most didn't notice the increase.

If you're using frozen peas, then cook them in with your pasta for the second half of the cooking time.

This is the second time I've cooked this and it's very tasty and filling..

When you're starting off your journey of healthy eating it may seem a bit daunting at first, but after you have the hang of using fresh ingredients and time saving tips cooking will become almost second nature.

Click here for recipe Cooking Light, May 2006 This is the second time I've made this.

I enjoyed every second working there, the rush hour service was my favorite time of the day, and I really liked my co-workers — cooks and pastry chefs.

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 lecook 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 lecook 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 lecook 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 leCook 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.

Less than five ingredients, about 90 seconds of active cooking time.

These twice - cooked new potatoes are roasted until golden brown, coated with a special version of our homemade buttermilk ranch dressing, then baked a second time to let the flavors marry.

The second time I made sure to cook for the longer time and inserted a knife to check, which came out clean.

Once the pan is hot, cook 4 - 5 dumplings at a time, turning over after roughly 60 seconds.

Do you think your had the oven set to the wrong temp and / or wrong cooking time when you made them the second time?

The first time builds flavor in the dish; the second time gives the cooked roast a nice outer crust.

They no longer cling together in the same way and don't really change shape when you cook them for a second time (ever notice how a black bean patty doesn't shrink on the grill the way a meat patty does?)

Let the second sides cook for 20 - 30 seconds before removing and placing on a plate lined with paper towels to absorb the excess moisture, or if you're making a big batch for guests and you want to keep the pancakes warm ahead of time, in a warm oven until they arrive and you are ready to serve.

Update: On second thought, I'm going to nix the rib option as the pieces will be smaller and this recipe will have too long a cooking time.

It came out great on the second try because I reduced the heat to medium and the cook time to about 10 minutes instead of 14.

That is mostly because I am home a majority of the time but I do love the idea of cooking once, eating twice (I never eat leftovers after the second day though) and cooking grains like rice ahead in advance.

With a cook time of 6 minutes and 30 seconds it was perfect to sneak in before the power finally decided to fail.

Oh, but what I did want to mention is, even though I soaked the black beans for a good 12 hours, they were not quite cooked after the 15 minutes, so I gave them another 7 minutes, which got them tender enough to pass the doneness test, but had I not been crunched for time, I probably would have given them a full second round of 15 minutes (so 30 total).

Sadly the second time I made it I used a different cake tin (8» instead of 9») and I didn't adjust the cooking time accordingly.

If I did this again next time I would cook the cupcakes in a second oven I think they would have browned if it wasn't for the full size cheesecake also baking in the same oven.

Sunday night cooking is usually a little more time consuming, but I usually try to incorporate it into a second dinner of some sort, such as roasting two chickens instead of one, or steaming twice the amount of asparagus so the leftovers can become a frittata.

Pour the tahini sauce over the tofu and cook mixture for 60 seconds, just enough time to heat the sauce.

My second most favorite recipe is the paleo banana bread and I make it every time there are bananas ready to cook.

The second time I made it, I also added a 1/2 teaspoon of sauté garlic while cooking the sauce and a small amount of ginger also.

Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time.

Once all the tortillas have been rolled out and cut, place them one at a time in the center of the hot skillet and cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).

Both batches were delicious but the second was cooked ever so slightly less time and was less dense.

Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds.

I definitely second Emily's suggestion to cook and shred the chicken ahead of time because it makes this recipe a truly quick meal.

Ya, I'm cooking it for the second time now.

So a turkey is what I cooked when I hosted Friendsgiving at my friends home, marking only the second time I have ever cooked a Thanksgiving meal and both times in someone else's kitchen.

Second our bacon is cooked near perfectly every time.

There are shortcuts - I made this (the second time) in an hour while cooking vegetarian empanadas and mexican rice at the same time!

I didn't quite trust the short cooking time on the first batch and overcooked them a bit, but the second batch... oh boy!

I was really careful at not cooking for too long the second time I made it.

If a microwave is your only option I would cook it on 30 second intervals (stirring each time) until it is warmed through.

I cooked mine about 35 seconds per side, but they were the size of golf balls — adjust cooking times based on size of fritters and temperature of your oil, ideally around 365 ° F.

I reduced the second cooking time by 5 minutes - will probably do the same for the first cooking time when I make these for Christmas.

Here at Pleasant Hill Grain it's easy to see what our customer's love, and sometimes they come back and purchase their favorite kitchen appliance, cook's tool or tabletop accessory a second time, for a family member or friend!

This is the dish that made me like asparagus: — RRB - Have made it a couple times now and have finally figured out that asparagus only takes * seconds * to cook - anything more can make it too flabby.

The pizza crust cooked quite fast in my 500 degree oven, I would suggest setting the first time for 10 min and flip, second time for 8 more, then add pesto for 5.

By the end of the cooking time, they're falling off the bone and super tender — Meaning that you can serve the meats for dinner that night and save the «succo» (or sauce) for a pasta dinner the next, or serve the meats as a second course alongside your pasta.

Play around with the cook time that works best for your microwave — which could range from 45 seconds to 2 minutes.

Tthe second time I made them I cook them in the same pan I had just cook the bacon in.