Sentences with phrase «bring bay leaves»

Bring bay leaves, sugar, salt, and 1/2 cup water to a simmer in a small saucepan, stirring occasionally to dissolve sugar, about 5 minutes.

Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp.

Not exact matches

Cover the beans with plenty of water, add garlic, bay leaves and kombu, if using, and bring to a boil, covered.

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

Add the kombu, bay leaves and garlic, if using, and bring to a boil.

Add kombu, bay leaves and garlic, if using, and bring to a boil.

Add vegetables to a decent sized pot with chicken stock, bay leaf, and crushed red pepper, bring to a boil and reduce to simmer, cook for 10 min.

Pour in stock, tomatoes and wine, season with bay leaf and rosemary and bring to a boil.

Add lentils, broth, water, bay leaves and lemon zest, bring to boil, cover, reduce heat to simmer and cook 45 minutes to 1 hour or until lentils easily mash between your fingers.

Bring the stock and 3 cups of water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt.

Bring to a boil, add salt and bay leaf.

Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat.

Stir in Lundberg Organic Sprouted Tri-Color rice and broth, bay leaves and cayenne pepper; bring to boil, cover and reduce to simmer.

Add the milk, bay leaf, and rosemary; bring the liquid to a simmer, then reduce the heat and simmer, stirring occasionally, until the ragu is thick and the meat is tender, about 30 minutes.

Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.

Add drained beans, broth, salt, and bay leaf and bring to a boil.

Add the stock and cooking liquor, bring to the boil then simmer, adding the potatoes and bay leaves.

Bring it to simmer with the bay leaf, garlic clove, salt, pepper, and a splash of vinegar.

Add bay leaf and bring to a boil.

Add the broths, coconut milk and bay leaf; bring to a boil.

Any broth, soup or chowder will benefit from having a bay leaf to support and bring together all the other flavors while adding it's own gentle voice to the mix.

Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup of the rich stock.

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

Once zucchini is starting to brown, add tomatoes, eggplant, and bay leaf and bring to a boil.

Add potatoes and bay leave, bring to boil again, reduce the heat and simmer on a medium heat for 15 - 20 minutes or until potatoes are soft and ready.

Bring a pot of water to a boil and add chili flakes, bay leaf, cardamom pods, minced garlic, salt and pepper.

Add the bay leaves and chicken broth, bring to a boil, then turn heat to medium - low.

Add beans, water, and next 7 ingredients (through bay leaves); bring to a boil.

Put wine, water, bay leaves, black peppercorns, lemon and onion into a large stockpot and bring to a boil.

Stir in olives, tomato sauce, raisins, and bay leaves; bring mixture to a boil.

Add chicken broth, cream, thyme, and bay leaves and bring to a simmer.

Add chicken broth, potatoes and bay leaves and bring to boil.

Whisk in the stock, diced tomatoes, lemon juice, hot sauce, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.

Add the crushed tomatoes, thyme and bay leaf to the pot and bring to a simmer.

In a medium saucepan over high heat, bring the vinegar, water, sugar, salt, fennel seeds, red pepper flakes, lemon peel and bay leaf to a simmer.

Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan.

Add the bay leaves, oregano, and black pepper and bring to a boil.

Add the tomatoes plus their liquid, water, salt, bay leaf and sugar and bring to a simmer.

Bring to a boil then add cooked chicken, diced tomatoes, tomato paste, Worcestershire sauce, Louisiana hot sauce, smoked paprika, bay leaves, and Cajun seasoning.

Add water, onion and bay leaves to skillet; bring to a boil.

Add bay leaves, beans, feta brine (if using; anywhere between 1/2 — 1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer.

Combine onion, peas, and bay leaf in a medium saucepan and bring to a boil over medium - high heat.

Make the garlic stock: In a large saucepan set over medium - high heat, add the water, garlic cloves, sage leaves and bay leaf and bring to a simmer.

Add the bay leaves and bring the water to a boil over medium - high heat.

Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.

Bring to a slow boil, then add the bay leaves, cumin, and seasoning blend.

Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.

Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium - high heat.

Bring to a light simmer, season with salt and pepper, then add the browned chicken pieces, accumulated juices in the dish, cardamom pods, cinnamon stick and bay leaves.

directions In a medium sauce pot over medium - high heat, bring 1 1/2 cups of the stock, rice, bay leaf, salt and pepper to a boil.