Sentences with phrase «when cooking the soup»

Patience is everything when it comes to caramelizing onions to bring out their best flavors and you certainly don't want to rush the process when cooking this soup!

I don't go overboard with groceries, but I do go overboard when I cook soup, so I totally get the panic to get through all the food!

When I cooked the soup, my lentils were a bit hard, so they took longer time to cook, but it was all worth it.

When cooking soups and casseroles try adding barley, bulghur or wild rice.

Simply replace all or part of the liquid with chicken or beef broth when cooking soups, stews, beans, legumes, veggies, and casseroles.

Not exact matches

One of the great soups from my cookbook, When Bakers Cook.

This is peasant soup, aka Ribolitta, and is in the Soup chapter of my cookbook, When Bakers Cook.

Rustic Tuscan Vegetable Soup Over 2900 downloads Rustic Tuscan Vegetable Soup This is peasant soup, aka Ribolitta, and is in the Soup chapter of my cookbook, When Bakers Cook.

But usually when I add other stuff like this and it's fuller, I push the soup button just to make sure it's all cooked.

When you start planning your weekly menu or what you want to cook for dinner choose a few recipes from this awesome roundup of healthy, whole food, vegetarian soups.

When I write out my weekly meal plan, I know that if I make a Slow Cooker Chicken, then homemade chicken noodle soup is what comes next!

butternut squash & pearl barley risotto adapted from martha stewart living, april 2013 * note: i used already cooked squash which i had roasted when i made the autumn harvest soup.

My turkey soup is even faster when I use a pressure cooker.

The vegetables — in this case handfuls of chopped scallions, shitake mushrooms, lacinato kale leaves and radish sprouts — cook a bit when added to the soup, but maintain their freshness and a bit of crunch.

This creamy, easy slow cooker potato soup recipe was chosen over many others recently when frugality met desperation.

When vegetables have cooked through and the lentils are cooked blend your soup until smooth, I usually use a stick blender.

For some weird reason I don't really like celery apart from when it is cooked in soups, and I already know we are going to love this one.

However, here are two ways you could go with this: 1) the more reliable way would be to cook the pasta separately, according to package directions, and then add it to the soup before serving, or 2) add it directly to the soup, and use your judgment to determine when the noodles have cooked through — plan on at least 10 additional minutes — might be longer because of the brown rice.

None of our culinary experts reported any success when trying to prepare amaranth for a pilaf, but the cooked grains can be spread on a plate or other flat surface to dry a bit, then sprinkled on salads, added to cookie batters, or stirred into soups.

When I saw an article in the food section of our newspaper last week saying you could make caramelized onions and, thus, french onion soup in a slow cooker, I was skeptical.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

When I cook a whole turkey, I'll save the carcass (yes, I know the word carcass sounds gross) and boil it to until it renders turkey stock and then I'll freeze the stock to use for soups just as this One Pot Ham Potato and Bean Soup, One Pot Jambalaya with Shrimp and Andouille Sausage and One Pot Corn and Crab Chowder.

I made a couple modifications though... I added some onion and garlic to the sauteed scallions and ginger, then added some fresh lemon juice and a little garam masala when the soup was done cooking.

We put loads of dill in the soup while it was cooking and more fresh dill when we served it.

The directions say to let them cook until «crisp / tender» but it doesn't say when to add them to the soup pot?

It's just a warm homey feeling to cook up a soup or a chili when it's cold.

Meanwhile, when soup has 20 minutes left to cook, bring rice and remaining 1-1/4 cups broth to a boil in a small saucepan.

When the soup has 20 minutes left to cook, simmer 3/4 cup long grain white rice in a saucepan with 1-1/4 cups chicken broth.

The soup will be ready when the collards are cooked through, bright green + wilted.

It was also dished up on a night when we were eating at different times, so I prepped the soup portion of the meal early in the day, cooked the pasta separately and tossed it with olive oil to prevent sticking, and then kept it at room temperature until it was time to eat.

when I cooked it and tasted this soup, I found it awesome.

We prefer to cook our pasta and add it separately since when it sits in the soup over night (leftovers) it tends -LSB-...]

What to Do: If you don't like the canned varieties, make a batch of homemade soup (like this easy recipe from Cooking With Jax) when you're feeling healthy so you can simply heat and eat when you're under the weather.

I normally don't eat raw cabbage, unless I throw I bit of it into a smoothie, but it adds a ton of flavor to this soup and is much more palatable when cooked.

10)- The name says it all... short ribs become exceedingly tender when slow - cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.

Actually, cooked veggies are easier on your digestive system than raw, so that is another good reason to eat this (or any other) soup when you're sick.

When September arrives, I bust out the pumpkin, the slow cooker, and the stock pot for soups and stews.

Soups in my slow cooker are one of my go - to meals when I haven't really planned out my dinnertime strategy for the week.

Traditionally rasam is eaten with rice and when you pour that light aromatic soup over hot cooked rice it is warm comfort food indeed.

Heidi - is it okay to let the parmigiano rind cook away into oblivion when you are using it, in a pot of soup or sauce - or are you only supposed to «steep» it for a little while to add the flavor?

This soup is a cinch to make, but of course it's always nicer when someone cooks for you when you're under the weather.

I have done a juice / smoothie «fast» once before, and my lovely mumma once signed me up for a soup subscription so that I would have nutritious food to eat when I was too busy with school to cook (AKA always).

Your soup sounds like my kind of cooking, and putting it in the oven puts it right over the top for ease when ill.

Bee, I make soup in the slow cooker, lovely when you come home on a cold night.

Kale is actually a very versatile vegetable that when very fresh can be eaten raw in salads, cooked as a side dish, added to soups or stews, and can even be easily made into Kale Chips, which are highly addictive crisp bites of deliciousness.

hehe i was just contemplating where to use the excess egg whites... before, when making yema (milk candies) and custards, i'd just use the whites for (1) stirred into (chinese) soups; (2) fried rice; (3) cooking spanish chocolate tablets for hot chocolate; (4) canonigo / floating island dessert.

When it comes to cooking Korean food, choosing which dishes to start with can be overwhelming — savory Korean pancakes, meat and poultry dishes, numerous soups and stews, the incredible side dishes, and of course, kimchi.

I tend to cook a lot of soups and stews — love to freeze half and «discover» it a few weeks later when I don't want to cook.

Are they a specific kind of vermicelli, or the regular soup type of vermicelli, which look creamy yellow when cooked?

Often I'm working on something for the soup cookbook or for one of blogs (this gives me real reason to cook), but there are times when I just feel like making myself something scrumptious.