Sentences with phrase «bring the pot to a boil for»

Bring the pot to a boil for 10 minute on medium heat.

Then I bring the pot to a boil for a few minutes before reducing it to a low simmer.

Not exact matches

You can follow a more detailed recipe, but here are the basic instructions: Put your chicken carcass in a pot with water, bring it to a boil and then let it simmer for about four hours.

Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.

Mix the meat, beans, and tomatoes together in large pot, bring it to a boil, and then simmer for about 30 minutes.

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.

Prepare the citrus compote first — add the citrus juices, ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer for 5 minutes.

While wine is reducing add some salt and some olive oil to a pot of water and bring to a boil for the pasta then add the pasta.

Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy.

I put the meat and the spices in a large pot and brought it to a boil, then turned it down to a simmer and let it go for about 4 hours, basically cook it until it is tender enough that it just pulls apart with a fork.

Add beans, water and all ingredients except for olive oil and lemon juice into pot or pressure cooker and bring to a boil.

(113g) Calories / Ounce: 104 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups of water to boil in a covered pot (for soup add additional 1 cup of water).

Using tongs, transfer chiles to a large pot and add 2 cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are very soft, stirring occasionally to ensure even soaking.

In the meantime bring a pot of water to a rolling boil, add a generous splash of olive oil and salt to the water then turn down the heat, pour in the cous cous, and cook for approx. 15 minutes.

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.

Bring a 4 - quart pot of water to a boil, add orzo, return to boil, reduce heat to simmer and cook for 8 minutes until just tender.

Add the tomato sauce and simmer for 30 minutes (this is the perfect time to bring a pot of water to a boil and cook your pasta)

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

(Or, if you don't have that much time, you can instead use a quick - soak method: put the beans, lots of cold water, and a generous pinch of salt in a pot, bring it to a boil, turn off the heat, cover the pot, and let stand for 1 hour.

First, cook your quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes.

On a large pot filled with water, and 2 good pinches of salt, add Farro, bring to a boil and cook for 20 - 25 minutes.

Bring a large pot of salted water to boil for the pasta and cook according to the package.

While the cherry roast, bring a large pot of water to boil for the pasta and cook according to package.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Bring to a boil, then turn down to a simmer and cover the pot for 15 minutes.

-- Bring to a boil and then cover the pot and reduce heat to low for 45 minutes.

Bring a medium pot of water to boil for the vegetables.

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

Now we roll the dough out, and also bring a salted pot of water to boil — , the largest pot you've got — , for boiling the pierogis.

Bring a large pot of water to boil for the macaroni.

Put your water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1 tbsp apple cider vinegar and cover and let simmer for 15 - 20 minutes until it's nice and fluffy.

Place both in a pot of water with the cinnamon stick, bring to a boil, cover and simmer for 15 minutes, or until tender enough to mash.

Bring a large pot of water to a boil, add some salt and cook the potatoes for about 5 minutes.

Bring a large pot of lightly salted water to a boil, add the Brussels sprouts and cook for two minutes.

All you need to do is toss them in a pot whole and cover them with water — you bring the lot to a boil and let it go for about half an hour, until the potatoes are tender.

Bring a large pot of salted water to boil and cook the pasta for 11 minutes, or just slightly underdone.

Place a large pot of water (for the noodles) on the stove and bring to a boil.

Bring a pot of water to boil with some salt and add the arugula for fifteen seconds, then remove and run under cold water.

Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garlic.

in the morning, while you're brewing your coffee make the broth: add all the ingredients in a pot and bring to a boil, lower the heat and simmer for 20 - 30 minutes.

The How - to First, bring the sweet potato cubes to boil in a large pot of water then cook for approximately 10 minutes.

Just dump the cranberries and the orange juice concentrate in a pot, bring to boil and simmer for 25 minutes.

Bring a medium pot of water to boil, add the asparagus and parboil for 2 minutes and immediately toss them in the ice bath to halt the cooking process.

Submerge in a pot of cold water, bring to a boil and continue to boil for about 20 minutes, until fork - tender.

Meanwhile, bring a pot of water to the boil, throw in the chickpeas and boil for 10 minutes.

Bring pot to a boil then turn to low and simmer for 30 minutes.

While your rice is soaking, put water, double the volume of dry rice (for 1 cup rice 2 cups water) into a large pot and bring it to a boil.

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.

A strong fire of dried sticks soon brought the pot to a furious boil; and the lieutenant Quaco — who appeared also to act as chef de cuisine — after repeatedly testing the contents, at length declared that the pepper - pot was ready for serving up.

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.