Sentences with phrase «still cook the pot»

Although cooks are allowed to bring meat and vegetables such as onions already cut up, and spices mixed in advance, they must still cook the pot of chili on the spot.

Not exact matches

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.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

I end up burning the bottom because the rice absorbed all the liquid before I had the chance to notice, or I take the pot off the heat and then realize as we're about to eat it that, oops, the stupid brown rice is still not cooked.

Our version of slow cooker chicken and dumplings stew has a base that is still more brothy than creamy, but the flour that we add to the crock pot helps to thicken the stew as it cooks and adds a creaminess that brings it a step above the clear broth you would find in a chicken noodle soup.

I mean, look at how late I'm posting this and you'll still have time to shop for the fruit, have a big pot of tea and cake at your favourite café, soak the fruit overnight, cook the cake and wrap all your pressies whilst drinking a sherry!

And I always try to cook things that can be frozen or saved in the fridge for a long time because frankly, when I make a big pot of lentils, I can eat it for a week, but then I'm tired of it and I still have half a recipe left.

Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally.

Just wondering if I double the recipe can I throw it all in the crock pot still or would the cooking instructions be different?

When I pull them out in the winter, it's like having fresh beans - they only take 20 minutes or so to cook, more if you throw them into the pot to cook while they're still frozen.

Cover the pot and cook until the whites are set but the yolks are still liquid, about 4 minutes.

I covered it while the pot was heating and after it cooked it still didn't rise.

Place in a pot, cover completely with water, add salt and place on the boil until nearly cooked (soft but still firm and whole).

Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes.

While the meatballs are cooking, cook pasta in a large pot of boiling salted water until it's aldente — just tender but still firm to bite.

Cover the pot, lower the heat to medium low and cook about 20 minutes, or just until the liquid is almost absorbed and the farro is cooked through but still chewy.

Do you still cook it in the pot first to tenderize the veggies?

ps - My slow cooker is still packed since we just moved so I will probably just cook them very very low and slow on stove top in a sauce pot with lid on.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Rinse, drain and replace water and cook, covered in large pot until soft but still whole, not falling apart.

I haven't tried this yet (since my slow cooker is still broken), but you should be able to cook this in a crock - pot on the low setting for several hours.

Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp - tender (do not overcook; the vegetables should still be slightly firm).

After it cooks in the instant pot for 9 minutes, should I still blend up 2 cups of it, or will it be ok as is?

Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through.

Additionally, there are four 5,000 gallon fermenters, one 5,000 gallon mash cooker, one 5,000 gallon beer well, one 500 gallon pot still, a 24 - foot continuous still and 23 - foot vodka column.

Cook green beans in a large pot of boiling salted water until crisp - tender (they should be bright green but still very firm), 1 — 2 minutes.

Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes.

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Cook noodles in a large pot of boiling water, stirring occasionally, until tender but still chewy, about 3 minutes.

I store cooked beans either straight in the pot or in mason jars (in both cases, still in their cooking liquid).

Cook farro in a medium pot of boiling salted water until tender but still al dente, 30 — 35 minutes; drain and set aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Cook pasta in pot of boiling salted water until tender but still firm to bite.

Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature

Yes, so after the pressure cooker turns off and is on «keep warm» the pot will still be pressurized, and the pressure indicator pin will stay up.

1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions

If you still find that your crock pot cooks too hot and your cereal gets overdone, you can plug your slow cooker into an appliance timer.

Cover the pot and cook until the leaves are wilted and still have a bright colour — this should only take a few minutes.

«Women are still seen ttukong unjeongsu, which literally translates as «cooking pot lid drivers», and means that they should «stay in the kitchen where they belong».»

As a shortcut, this recipe calls for a whole chicken in the pressure cooker (Instant Pot) along with the other ingredients so you still get that rich stock taste all in one step (and one pot).

Rinse, drain and replace water and cook, covered in large pot until soft but still whole, not falling apart.

Then either serve it as it is or purée the stew slightly right in the cooker pot with a stick / immersion blender if you want a slightly smoother but still chunky texture.

Cover the pot, lower the heat to medium low and cook about 20 minutes, or just until the liquid is almost absorbed and the farro is cooked through but still chewy.

I usually put all the ingredients in the pot at night -LCB- when my kitchen is still messy & there's food everywhere — I am usually not up for dirtying my kitchen in the morning -RCB-, stick it in the refrigerator, and turn on the slow - cooker the next morning.

If you don't have a slow - cooker you can still reproduce this recipe on a stovetop, with a large pot on low heat.

Even if you don't have a slow - cooker you can still reproduce this recipe on a stovetop, with a large pot on low heat.

Put the bacon in a large pot and cook over medium heat until it is cooked but still soft.

Bravo's hit show makes its DVD debut this week and even though I still can't cook worth a crock pot, I still love watching all the delicious food being prepared by these intense and nervous wrecks on screen.