Sentences with phrase «cook potatoes covered»

Cook potatoes covered in boiling salted water until tender.

Not exact matches

Cover and cook for about 45 minutes or until the shellfish have opened, the lobsters are bright red and the potatoes are knife tender.

Assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).

MAKE AHEAD TIPS: - You can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).

But, you can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).

Let it cook covered for 20 minutes or until potatoes are tender (if using).

Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and soft, adding salt to taste along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil, garlic powder and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way

Add the potatoes and the kale and cook partially covered for an additional hour or until the potatoes are completely cooked and the lamb is falling off the bones.

Then cover and simmer for 15 minutes or until the potatoes are cooked through and the broccolis are soft.

Add chicken along with any paste in bowl, potatoes, and 2 cups water, and bring to a boil; reduce heat to medium - low, and cook, covered and stirring occasionally, until chicken is cooked through, about 25 minutes.

Add chopped leek, potato, zucchini and chili, add salt and pepper to taste, mix it well and cover it with the lid, cook over medium heat for 10 minutes.

Cover the skillet tightly with heavy - duty foil and cook over a fire for 20 — 30 minutes, stirring once or twice, until potatoes and carrots or tender and sausage is cooked through.

Add spices, yeast, potato, beans, cashews and the cup of water to the saucepan and cook, covered, until potatoes are tender, about 10 minutes.

Reduce to a simmer and cover, cooking for 20 — 25 minutes or until the sweet potato is cooked through.

ADD potatoes, cover, and cook 12 minutes.

Then add all the spices (Curry, salt / pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook until soft (Add more water if necessary)

Stir in the potato, cover, and cook for about 4 minutes, just long enough for the pieces to soften up a bit.

I would recommend adding a bit more stock, my potatoes did not cook evenly due to the fact that they were not all covered in the liquid.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Cover with cold water, bring to a boil, lower the heat to medium, and cook until the potatoes are tender and can easily be pierced with a fork.

Throw your potatoes in the skillet and let them cook covered for ten minutes, stirring occasionally.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Turn heat to medium low, cover pot and cook potatoes until they are almost cooked through.

Bring to a simmer, cover, and cook until the chicken is done and the sweet potatoes are tender (but not mushy), about 30 mins.

While sweet potatoes cook, add 3/4 cups lentils to sauce pan with 1 1/2 cups water, cover with lid and bring to boil, then simmer until cooked through.

I covered the saucepan and let the sweet potatoes cook in the broth until tender.

Turn the heat to low, cover the pot and simmer for about 15 minutes or until the potatoes are almost cooked through.

Cover and heat the potatoes over high flame and let the potatoes cook for about 15 minutes.

Add sweet potatoes, jalapeño, cumin, and oregano; cover, and cook 10 minutes, stirring often.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Cook covered for 20 minutes till potatoes are tender.

Add the dry powders, mix well, and then add the potatoes and tomatoes, along with water, and cook, covered, for 12 minutes.

Add the reserved chicken, eggplant, and potato, cover, and cook for about 20 minutes over medium heat or until the chicken and potatoes are tender.

Covered Bridge Potato Chip Co. is one of the few producers of kettle - cooked potato chips in North AmPotato Chip Co. is one of the few producers of kettle - cooked potato chips in North Ampotato chips in North America.

By Staci Davidson company profile Covered Bridge Potato Chip Co. www.coveredbridgechips.com Headquarters: Waterville, New Brunswick Employees: 25 Specialty: Kettle - cooked potato chips Ryan Albright, president and coowner: «We are gaining new customers every day — people love our product.&Potato Chip Co. www.coveredbridgechips.com Headquarters: Waterville, New Brunswick Employees: 25 Specialty: Kettle - cooked potato chips Ryan Albright, president and coowner: «We are gaining new customers every day — people love our product.&potato chips Ryan Albright, president and coowner: «We are gaining new customers every day — people love our product.»

Reduce heat; cover and cook 25 to 30 minutes or until potatoes are tender.

Cover and cook on low 7 - 9 hours, until sweet potatoes are tender.

Cover and let cook for about an hour, or until the chicken is fully cooked and sweet potatoes are tender.

Cover the beets with two more paper towels and follow the sweet potato method, cooking them on full power for 2 1/2 minutes, flipping after the first minute (when the beets start to curl) and then flipping again every 30 seconds.

Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole).

Cover, and continue cooking 15 minutes, or until the potatoes are tender.

Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes.

Cook, covered, for 10 minutes; uncover and simmer gently for 10 minutes, or until the potatoes are soft, adding the chickpeas for the final 5 minutes.

Then, add in broth, potatoes and cauliflower, season with salt and pepper, stir and cover, cooking for 10 minutes or until potato noodles are al dente.

Bring to a boil, reduce heat, cover and let cook until potatoes are soft.

Bring the pot to a boil, turn down the heat, cover the pot, and simmer the soup about 20 minutes, until the kale is soft and the potatoes are cooked through.

Add the sweet potato, cover the skillet and cook until they are tender.

To make ahead, cover and chill cooked potatoes in glaze in...

Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

Stir so the spices are mixe through, reduce the heat, cover and leave to cook around 20 - 30 min until the potatoes are tender, stirring now and then.