Sentences with phrase «using cooking wine»

I would not recommend using cooking wine for this recipe.

Please don't use cooking wine from the grocery store.

In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water.

Not exact matches

I used cheapie Holland House cooking wine and it was still great.

I don't cook often with wine, so I just used «cooking wine» that was in the fridge.

Don't ruin a beautiful, healthy recipe like this by using «cooking wine» that «keeps forever»... Buy yourself a decent bottle of Sauvignon Blanc or Chardonnay.

If using a rice cooker, add the onions, stock, white wine and farro, cooking on the «Brown Rice» setting until completely cooked.

The wine is wonderful used in Asian cooking after having the infusion of ginger for a long time.

What cooking wine do you use?

(1 28 oz can of diced tomatoes would be fine) 2 TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2 cup of day old, cooked rice 1/4 cup nut milk, i used oat

Add the red wine, if using, and cook until almost completely reduced.

Like cooking with a good friend and a glass of wine, The Happy Cook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cCook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cookcook.

Becoming a part of The Sunday Supper Movement has helped considerably — between learning from my peers, attending the Food and Wine Conference in July, and now receiving expert advice from the founders of Gallo Family Vineyards, I have gained invaluable information I will be able to use for the rest of my cooking & baking (& wine pairing) lWine Conference in July, and now receiving expert advice from the founders of Gallo Family Vineyards, I have gained invaluable information I will be able to use for the rest of my cooking & baking (& wine pairing) lwine pairing) life.

I use a similar cooking method (braise in a little wine then fry in the rendered fat) for confit duck.

I used Yukon Gold taters instead of reds and I deglazed the pan with a bit of red wine after cooking the sausage, right before adding taters and broth in.

You'll use a high heat on the stove to quick - sear and obtain a beautiful golden color, then finish the cooking process off in a flash - steam with a splash of white wine.

This is one of my favorites, I use soju instead of the cooking wine and still comes out great.

The sherry is used as an alternative to Chinese cooking wine (which contains gluten).

Cook until onion is soft, and then add tomato paste, oregano (I used dried), red wine vinegar, Worchestershire sauce, molasses, and salt (which I forgot to add).

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

I followed the directions to a T. Next time I'll take the lid off and let the sauce simmer down, so that it's not so watery and I'll use real wine instead of cooking wine.

Much better taste and healthier than using the products labeled cooking wine sold by the vinegars.

The Visayan - way of cooking local foods using local vegetables and freshwater shells combined with coconut wine «bahalina» were a great attraction during lunch of the 2nd day program.

That sauce sounds delicious, I love using red wine in cooking.

This was the same wine I used when cooking.

Add the wine, if using, and cook 5 minutes.

This bond of love reaches beyond the drinking of wine, using it for cooking, visiting wineries

I made a similar dish for my sisters wedding but ended up using some microgreens as the garnish and a dash of red wine in the pan while they cooked.

A few small changes - added a splash of white wine when the beans had cooked down a bit and used basil / oil pesto from my freezer instead of fresh.

Cooking with wine, it is important to use a wine that you enjoy the flavor of, because you are infusing this flavor into your dish.

People always say the wine you use to cook should be a wine you enjoy to drink.

Mediterranean cooking involves the use of more olive oils, fruits, nuts, seafood, and red wine.

1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)

Fortified wine is often used in Italian and French cooking because it imparts a depth of flavor that is difficult to create any other way.

Whether you're cooking with wine this holiday or not, we can all use a glass or two (or three), especially with the month - long cookfest that's coming up soon, so lets raise a glass... L'chaim!

Its delicious bead - like inside as well as its juices have been used in cooking, baking, juice blends, garnishes, smoothies, wine, and other alcoholic beverages.

Following other cooks» recommendations, I used rice wine vinegar and soy sauce in addition to salt and pepper.

Gourmet Classics are the experts and market leaders in cooking wines and supply quality cooking wine for use in the kitchen.

Using the same pan with the same heat, add the diced onions to the pan and mix with the oil, after cooking the onions for about 2 - 3 minutes add the minced garlic, mix and then add 1/2 cup of white wine and the juice of 1 lemon, then add 1/2 teaspoon of dried thyme, 1 tablespoon of fresh parsley, mix everything together and turn up the heat to a medium - high

I also had a use a bottom of the barrel red cooking wine.

Over medium - high heat, add the cherry tomatoes and white wine (and liquid smoke if using) to the caramelized onion mixture, and cook until the wine has mostly cooked off.

You can also omit the white wine, and use oil or vegetable broth to cook the vegetables, though I have to say that wine gives that extra little something here to the recipe.

In this particular recipe, I use New Mexico chile powder and red wine vinegar — two ingredients commonly found in Peruvian cooking.

Gallo is offering a $ 1 digital coupon for you to go out and purchase any of their delicious wines to use for your Labor Day cooking.

1 1/2 cups dry quinoa (soak overnight for best texture once cooked) 1 small red onion, finely chopped 1 T olive oil 1 T lemon juice 2 T white wine vinegar 1/2 t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thin

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

I made this recipe using their Red Cooking Wine and it turned out wonderfully.