Best Boiled Water Recipes

BOILED WATER

Boiled Water image

Just had to post this wonderful recipe. My brother always told me his wife couldn't boil water if her life depended on it. We came from a family where every female loved to cook. My poor baby brother married someone who had never cooked. Boy did he enjoy family dinners, lol...... Anyways, I wrote this recipe on a piece of paper for my SIL as a joke and recently her and my dearly departed brother's daughter, my niece, gave me the little piece of paper I wrote it on. In memory of my baby brother, here is my recipe for boiled water :)

Provided by queenbeatrice

Categories Very Low Carbs

Time 11m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 2

Ingredients

2 cups water
1 cup ice cube

Steps:

Place water in large enough pot to hold 3 cups without boiling over.
Add ice cubes.
Turn burner on high.
Do not watch pot or it will take forever.
Do not leave unatended or you will burn the house down.
Bring to a boil.
Remove pot from burner.
Turn burner off.
Use immediately or you will have to repeat recipe.

Nutrition Facts : Sodium 7.1

' BOILED WATER ' GARLIC SOUP

' Boiled Water ' Garlic Soup image

Posted for Zaar World Tour 2006 from An Exaltation Of Soups....Reputedly a French elixir for convalescents and birthing mothers - and a godsend for those with hangovers - this delicate soup is almost unexplainably comforting. It's very soft, and the fragrances of the herbed broth and fruity olive oil help the tender bread sop and cheese slip right down to comfort a tight stomach.

Provided by Charlotte J

Categories Clear Soup

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 -12 slices French bread, thin slices of day-old (1 to 3 per person, depending on size they should fill the bottom surface of the soup plate you are u)
4 tablespoons olive oil
4 cups water
salt
24 garlic cloves, sliced lengthwise
2 bay leaves
1 sprig sage (if you use dried sage, tie 1 teaspoon of it in a cheesecloth bag so you can easily remove it from th)
gruyere cheese, grated for garnish

Steps:

Brush the bread slices with olive oil and toast in a 350 degree oven until dry, about 10 minutes. Set aside.
In a large saucepan, combine the water, salt, garlic, bay leaves, and sage.
Bring to a boil over high heat, reduce the heat to medium low, cover, and cook for 20 minutes or until the garlic is very soft.
Remove the bay leaves and sage sprig, and puree the soup in a blender.
Pour it back into the pan, cover, and let steep until you are ready to serve it, at least 10 minutes.
Heat your soup plates in the oven for a few minutes, then layer their bottoms with the toasted bread slices.
Sprinkle the toast with the cheese, then with any remaining olive oil.
Reheat the soup to a boil, ladle it over the toast, and serve immediately.

Nutrition Facts : Calories 321.6, Fat 15.5, SaturatedFat 2.3, Sodium 397.8, Carbohydrate 39.2, Fiber 2.3, Sugar 0.3, Protein 6.8

SICHUAN "WATER BOILED" BEEF

Sichuan

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 teaspoons rice wine
1 tablespoon light soy sauce
3 tablespoons cornstarch
1 pound beef loin strip steak (or fish fillets, or chicken breasts, or pork loin)
5 tablespoons corn oil, divided
2 tablespoons Sichuan peppercorns (available in Chinese markets)
1/2 cup dry small red chili
1/4 pound Chinese celery (or celery)
1/4 pound Chinese leeks (or leeks or scallions)
1/4 pound stem lettuce, romaine lettuce heart (or napa cabbage)
2 tablespoons corn oil
1 tablespoon chopped scallion
1/4 cup corn oil
1 tablespoon fresh ginger, minced
2 tablespoons chopped scallion
1/4 cup hot chili sauce, Chinese (or Chinese hot bean paste)
3 tablespoons rice wine
3 tablespoons light soy sauce
2 cups chicken or beef stock

Steps:

To marinate beef:
Mix rice wine and soy sauce in a large bowl and add cornstarch gradually while whisking constantly. Slice beef into thin pieces and place into bowl with marinade stirring to coat. Let marinate for at least 30 minutes.
Prepare garnish by heating 1 tablespoon of the oil in a saute pan, reserving the other 4 tablespoons. Add the Sichuan peppercorn and dry chili and cook until the chili turns dark red. (Do not allow it to turn black.) Remove the cooked peppercorn and chili to a cutting board and use the side a large chef's knife blade to smash it. Then chop it into pieces and transfer to a small dish. Keep the saute pan handy for the final touches.
Prepare vegetables by washing and cutting celery, leeks, and lettuce into 3-inch lengths. Heat the 2 tablespoons of corn oil in a wok, add scallions and stir once. Add the celery, leeks, and lettuce and stir-fry for 20 seconds over high heat. Remove and place in a large shallow serving bowl.
To cook beef, heat the 1/4 cup corn oil in the wok and add ginger, scallion, and chili sauce. Cook until the oil turns red from the chili. Add wine, soy sauce and stock. When the mixture begins to boil, add marinated beef and gently stir to cook. As soon as beef is completely cooked, remove from wok and place beef over vegetables in serving bowl and pour sauce from wok over it.
Heat the remaining 1/4 cup of oil for the garnish in the saute pan, and when it begins to smoke slightly, pour the oil over the Sichuan peppercorns and chili in the small dish.
Serve everything immediately.