Sentences with phrase «place potatoes over»

Not exact matches

Place the potatoes and onions in a strainer over a bowl and let stand for 10 minutes to let the liquids drain.

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Lay the potato flat on a cutting board, place the foil over then using a spatula gently press.

Place cut sweet potatoes in a bowl and toss with the oil (or ghee) and sprinkle all over with salt and pepper.

Place in the over to heat up (can go in with the potatoes).

Using a slotted spoon, scoop out the potatoes and place them in a colander over a bowl to catch any residual water.

I thought that there are so many recipes for that Christmas staple out there and sweet potatoes seem to have taken over the white potatoes place this year so here I continue that trend.

Place chopped potatoes in a large pot of water and bring it to boil over high heat.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Carefully place a herb tip in the pan then press cut side of potato down over top and press gently down (mix it up — you can go as simple as parsley or, get fancy with lavender).

The potatoes were placed in the baking pan and we drizzled olive oil over them.

Drain your homemade potato chips on a layer of paper towels, or use a wire cooling rack placed over a baking dish.

Pierce the potatoes all over with a fork, place on a microwave - safe plate and microwave on high, turning over halfway through, until just tender, 16 to 18 minutes.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Place cut potatoes into a large bowl, and drizzle a bit of olive oil over them.

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 lPlace 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 lplace in a clean, ovenproof dish and reheat later.

Pierce the potatoes all over with a fork and place on a paper towel in the microwave.

While the potato mixture simmers, place remaining tablespoon of oil into a small saucepan and place over medium - low heat.

Place potatoes with skin on in a steamer rack over boiling water and steam until tender.

Serve immediately, or keep potatoes warm until ready to use by tenting with aluminum foil and placing over a pot of barely simmering water.

While the potatoes cook, place the guajillo chiles in a medium - size bowl and pour the boiling water over them.

Sprinkle grated Cabot Sharp Cheddar evenly over the potatoes and place under broiler until nicely browned.

Prick sweet potatoes all over with a fork and place on a sheet pan.

Place the white parts of the leeks, one diced potato and a few splashes of water (you can use oil if you prefer) into a large pan over medium heat and allow to sweat for about 5 minutes.

Using a tablespoon, place spoonfuls of potato purée in three rows over half the pasta sheet, leaving 2 inches between each spoonful.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Transfer to a medium saucepan and place over medium heat; cook, stirring, until potatoes are heated through.

While the potatoes and broth are boiling, place your pickled beefless strips in a glass dish with the marinade and put the remaining half sliced red onion over the top.

Place the new potatoes in a medium to large saucepan, cover with water and bring to the boil over a high heat.

Place the sweet potato wedges onto the grill over direct heat and cook until charred and and tender, flipping once.

Spread the sweet potatoes and pears evenly over one sheet tray and place the beets on the other sheet tray.

Place the pork loins over the potatoes.

Once all the rice is out except for the potato crust (tadig), carefully remove the potato crust from the bottom of the pot and flip the crust over placing it over the rice in the serving dish.

* If you don't have a steamer my suggestion is to bring a pan to a rolling boil and then place a colander over the water, place the potatoes into the colander and cover with a saucepan lid and leave to steam this way — occasionally giving them a turn with a wooden spoon so they steam evenly.

In a small saucepan, place 6 cloves garlic and 1/2 cup milk; heat over low heat while the potatoes cook, stirring, occasionally (do not allow to boil).

Once the sweet potatoes are done, place the black beans in a small sauce pan, add cumin and warm over low heat.

Rice the potatoes over the pot and place the pot over low heat.

Step 4: Reserve any left over water to use for thinning out the potatoes Step 5: Place into your choice of appliance for pureeing and begin pureeing.

Place sweet potatoes in a steamer basket over boiling water, cover and steam for 14 minutes or until tender.

Start Pears - while sweet potatoes are cooking, place the pears, cloves and water in a small saucepan, simmer over low heat for 12 minutes or until tender, stirring occasionally.

Place sweet potato mash in a food processor fitted with blade, add coconut oil, flours and salt, pulse until a dough ball has begun form, then stop, before it becomes over pureed (this can be made by hand, make sure the sweet potato is mashed until pureed with no lumps).

Prick potatoes all over with a fork and place on a foil - lined rimmed baking sheet.

Drizzle the butter mixture over the potatoes and place in the oven for 20 — 30 minutes, until the top is browned and crispy.

Stab the sweet potato all over with a fork, place on the baking sheet, and bake for 55 to 60 minutes, until tender.

While sweet potatoes are cooking, place chorizo in a medium frying pan and cook over medium heat until browned and cooked through, about 10 minutes.

Place sweet potato on a foil - lined, oven - safe frying pan and poke it several times all over with a fork.

Place the carrots, shallots, mushrooms, clove of garlic and potatoes in a roasting tin and pour over the oil mixture.

Bake Those Potatoes: Prick potatoes all over with a fork; place on a foil - lined rimmed baking sheet.

Place the shredded potatoes into a colander, squeeze lemon juice over top and sprinkle with 1 teaspoon of salt.

Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60 — 75 minutes.