Till all liquids get absorbed and semolina is fluffy. From Wordnik.com. [Archive 2007-07-01] Reference
Intermittently check if semolina is fluffy and cooked. From Wordnik.com. [Satyanarayan Prasad] Reference
Generally, semolina is milled more coarsely than durum. From Wordnik.com. [Sicilian Gold Part I] Reference
I find that semolina is great for baking when you want something with texture. From Wordnik.com. [Almond Fingers] Reference
If you have semolina on hand, maybe try rolling it in semolina, to impart a bit of that special nutty flavor. From Wordnik.com. [Spinach & Feta Quiche ♥ | A Veggie Venture] Reference
The grain is ground into a meal called semolina, from which the bran is excluded. From Wordnik.com. [xml's Blinklist.com] Reference
I only seem to be able to find ordinary semolina, which is rather coarse and gritty and is the kind normally used for pasta. From Wordnik.com. [The Fresh Loaf] Reference
Roast till the semolina is a little brown. From Wordnik.com. [Banana-Sooji Sheera] Reference
Once I read 'semolina' in the recipe, I knew where the dense texture came from. From Wordnik.com. [Guilt-free Gingerbread - JFI Flour] Reference
His explanation of the relatively vitamin-bereft characteristics of grains such as semolina was not particularly pleasing. From Wordnik.com. [More on that pasta] Reference
Quickly pour in the semolina soup and serve it at once. From Wordnik.com. [The Belgian Cookbook] Reference
That's semolina dough with shredded dough mixed together. From Wordnik.com. [Ramadan: A Time Of Delicious Fasting?] Reference
· Development of recipes using sorghum flour and semolina. From Wordnik.com. [1. The jab-seeder a tool for manual seeding] Reference
In Rome they are traditionally made with semolina cooked in milk. From Wordnik.com. [Mary Ann Esposito: If It's Thursday, It Must Be Gnocchi] Reference
Quarter pound semolina, one and a half pints of milk, three eggs. From Wordnik.com. [The Belgian Cookbook] Reference
OR 1 1/2 cups white whole wheat pastry flour + 1/4 cup semolina flour. From Wordnik.com. [MAKE YOUR OWN YUMMY WHOLE GRAIN DROP NOODLES: VEGAN SPAETZLE (OR GALUSKA) WITH BROWNED PARSNIPS, IF YOU LIKE] Reference
Hi … your semolina cake looks so tempting, got to try your recipe. thanks. From Wordnik.com. [Semolina Cake (Torta di semolino) « Baking History] Reference
Put on the milk, and, as soon as it is boiling, drop the semolina in, in a shower. From Wordnik.com. [The Belgian Cookbook] Reference
A crisp pastry shell with a creamy semolina filling speckled with crunchy pine nuts. From Wordnik.com. [Pignoli Tart (Torta coi pinoli) « Baking History] Reference
Fry the vermicilli and the semolina separately in the ghee to a light golden colour. From Wordnik.com. [Vermicilli idli] Reference
Consumption of raw materials per metric tons of pasta: 1,014 metric tons of semolina. From Wordnik.com. [CASTRO SPEECH AT VITA NUOVA PASTA FACTORY] Reference
Sago, tapioca, semolina, and hominy puddings are made after the manner of rice pudding. From Wordnik.com. [Dr. Allinson's cookery book Comprising many valuable vegetarian recipes] Reference
Add two ounces of semolina, and season to taste; if needed, a very small teaspoonful of. From Wordnik.com. [The Girl's Own Paper, Vol. VIII, No. 354, October 9, 1886] Reference
I had the semolina and rice dosa with masala potato filling and 3 chutneys-- delicious!. From Wordnik.com. [VANCOUVER WEEKEND: GRANVILLE ISLAND, EXOTIC VEG EATING] Reference
I've found that recipes that call for all semolina flour have a too course of textures. From Wordnik.com. [Archive 2008-07-01] Reference
I still remember the semolina pudding we used to have on Tuesdays when I was in school. From Wordnik.com. [Are Welsh children being properly fed ?] Reference
It comes with little semolina-based gnocchi, gnochetti sardi, and salty shards of salicorni. From Wordnik.com. [Ed Levine: The Four-Star Italian We've Been Waiting For] Reference
Add three soup-spoonfuls of semolina, and let it boil for fifteen minutes, while you stir it. From Wordnik.com. [The Belgian Cookbook] Reference
I bought some fancy semolina flour to add an extra flourish to my usual standard pizza dough. From Wordnik.com. [Vicarious Home Cooking] Reference
Cook the semolina for about 8 minutes, on low heat, stirring constantly to prevent scorching. From Wordnik.com. [Semolina Cake (Torta di semolino) « Baking History] Reference
Cook the semolina on low heat for about 5-6 minutes – the mixture will be stiff and smooth. From Wordnik.com. [Pignoli Tart (Torta coi pinoli) « Baking History] Reference
For dessert, a rich-textured semolina pudding electrified by an intense fresh raspberry topping. From Wordnik.com. [How to Be a Gourmet in the Paris Stores] Reference
Reply blog from OUR kitchen » semolina fennel seed bread with currants & pinenuts (BBD#04) said. From Wordnik.com. [Bread Baking Day #04 « Baking History] Reference
Distribute the semolina mixture in the pan and bake for about 45 minutes, or until golden on top. From Wordnik.com. [Semolina Cake (Torta di semolino) « Baking History] Reference
Cut it into squares and lay some in a deep dish, sprinkle with grated cheese, then more semolina and more cheese. From Wordnik.com. [The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken] Reference
We tried the rice gnocchi, a lighter version of its traditional cousins made with semolina, or potato and durum wheat flours. From Wordnik.com. [Kay Goldstein: Gluten Free "Senza Glutine" in Italy!] Reference
If the artichokes do not thicken the soup sufficiently, sprinkle in a little sago or semolina when it is returned to the saucepan. From Wordnik.com. [The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken] Reference
Sprinkle in the semolina and stir until it boils; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. From Wordnik.com. [The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken] Reference
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