Sentences with phrase «with cooking liquid»

Then, take a fork and mash the rest of the potatoes into the cooker, along with the cooking liquid.

Add the cooked zucchini and apples with any cooking liquid to a food processor bowl.

Taste and moisten with some cooking liquid and season with salt, if needed.

P.S. Instead of using canned lentils, I cook one cup of French Green (Dupuy) lentils in 2 1/2 cups of water and add the lentils with the cooking liquid to my pan of mushrooms, onions, and garlic.

Shred chicken and top with cooking liquid.

Place the potatoes in crock; sprinkle with paprika, and add 1 cup of the chicken stock into the slow cooker.Cover and crock on HIGH for 2 hours, or until the potatoes are just tender.Transfer 2/3 of potatoes to a food processor or blender, along with the cooking liquid.

Cover beef with the cooking liquid and keep for up to a month in the freezer.

Add the cooked leeks and potatoes with their cooking liquid and an additional 1/2 cup (120 ml) of vegetable stock and continue blending until smooth.

Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro.

A good tip I learned for preventing freezer burn is to cover the beans with their cooking liquid, then freeze.

Let the thighs simmer for 40 - 45 minutes, basting with the cooking liquid every 10 minutes or so, until meat is exceptionally tender.

Drizzle each apple with cooking liquid before serving.

Not exact matches

Alternatively, mix all the vegetables in a food processor together with the plant milk / cooking liquid, which will make for a smoother, less textured puree.

Since then, Deb El has evolved into a full - service egg company serving industrial, foodservice and retail customers with a complete line of frozen, liquid, hard cooked, pre-coked and dried egg products.

I don't see why not, I don't cook with stevia so I can't say one hundred percent but I'm very sure that it would — liquid stevia would I'm sure do exactly the same thing.

When you store the leftovers — and you should definitely have some, because the whole point of cooking beans is to make a huge batch at once — keep them covered with some of the remaining liquid so they stay moist.

Shred with two forks and toss with as much remaining cooking liquid as you like.

I typically toss it with all the remaining cooking liquid, because my family likes a juicier chicken.

Arrange the mixture in one layer on a baking sheet with sides, and bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce.

Cook the spinach until all the liquid evaporates, season with salt and pepper and transfer in a bowl.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

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.

Season with salt to taste and cook until the mushrooms give off most of their liquid, 8 - 10 minutes.

I wasn't immediately sure if this was going to work, because with the lime juice and the maple syrup you end up with a lot of liquid, which (1) has to cook off and (2) dissolves your cornstarch.

Add the eggs, whisking them (or stirring vigorously with a heat - proof spatula if using a non-stick) for a few seconds, so that as the «curd» forms the liquid on top will move to the bottom to cook.

Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce.

Then I simply cooked the quinoa per the package directions - bring the pot with liquid and quinoa to a boil, cover it and let simmer for about 15 minutes.

Brushing food with liquid such as melted fat, meat drippings, fruit juice, sauce, marinade, or water during cooking to moisten.

Add the cooked spinach to a sieve, using a wooden spoon, push down on the spinach to remove all the excess liquid, once well drained, add the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set aside

One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.

Cook over a medium heat until apples have softened a little and most of the liquid is gone, leaving you with sort of a thick syrup coating the apples, about 5 minutes.

To make a thin paste by mixing flour, cornstarch, or arrowroot with an equal amount of cold water and then stirring the paste into a hot liquid and cooking it, stirring constantly, until the liquid has thickened.

Place the pan in the oven, baste it with the liquid in the pan and cook for 45 minutes or until fully cooked.

Typically, the stews cooked within are made with very little liquid.

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Our experiments with the average amount of liquid (about 2 cups) left us with about two inches of excess water that was goopy and viscous, in part due to starch being released by amaranth as it cooks.

I have to agree with a previous poster on the amount of liquid left in the bottom of the pan after cooking.

You might want to try the Cook's Illustrated recipe with your Belgian waffle maker — the batter is thicker, since it has less liquid.

The next day, I cooked down the liquid from the apples, assembled, and baked the pie with hours to spare.

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The differences, I guess, are that 1) I've made it with regular brown lentils 2) You just cook the lentils and rice together with enough liquid to absorb, not making it soupy and you caramelize / almost - burn sliced onions in a separate pan.

I probably get my affiinity for a big pot of greens with pot likker from my Grandmother who would have had a fit at the thought of pouring out the liquid from cooking her greens.

Mash potatoes with olive oil, then slowly add 1 cup cooking liquid, or enough to give potatoes a moist, fluffy consistency.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Pot Likker is packed with iron and vitamins C and K and is one of the most revered liquids in Southern cooking around my house.

Simple add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of liquid (water, bourbon) and cook over medium heat until combined.

Before cooking the beans, regardless of method, drain the soaking liquid and rinse the beans with clean water.

Deglaze the pan with the juice - herb mixture, and cook until the liquid begins to thicken from the residual flour, about 1-1/2 minutes.

Set the heat to medium - high, cover the pot with the lid and let cook for about 15 minutes or until the rice is tender and the liquid has been absorbed.