Sentences with phrase «boil in a large saucepan over»

If using fresh squash, bring the broth to a rapid boil in a large saucepan over high heat.

Meanwhile, heat the oven to 425 °F and bring water to a boil in a large saucepan over high heat.

To make the caramel custard, bring the heavy cream to a boil in a large saucepan over medium - high heat, then reduce the heat to low and keep the cream warm while you caramelize the sugar.

salt to a boil in a large saucepan over high heat, stirring occasionally.

Meanwhile, heat the oven to 425 °F and bring the 6 cups of water to a boil in a large saucepan over high heat.

Step 1: Bring broth to a boil in a large saucepan over high heat.

Bring sugar and 1/4 cup water to a boil in a large saucepan over medium - high heat, stirring to dissolve sugar.

cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium - high.

water to a boil in a large saucepan over medium - high heat.

Not exact matches

Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2 - 3x the quantity of lentils.Bring to a boil and simmer for 15 - 20 minutes.

Combine the marinara sauce, chicken broth, and wine in a large saucepan over medium heat and bring to a boil.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, and raisins.

Combine vinegar, sugar, mustard seeds, turmeric, chili flakes and salt in a large saucepan and bring to a boil over high heat.

In a large saucepan set over high heat, bring the stock and seasonings to a boil.

For the grits, combine the water, garlic, and salt in a large saucepan and bring to a boil over high heat.

Whisk together the milk, cornmeal and salt in a large saucepan over high heat until the mixture comes to a boil.

In a large saucepan, bring the broth to a boil over medium - high heat.

Boil milk and water in a large saucepan over medium - high heat.

Meanwhile, boil white wine, vinegar and shallot in large saucepan over medium - high heat until reduced by 80 %.

Bring 5 cups water to boil in heavy large saucepan over high heat.

To make the soup base: In large saucepan over medium heat, combine the water, canned tomatoes, wine, leeks, carrots, onion, thyme, lemon, saffron, and bring to a boil.

Combine all these in a large saucepan, and bring to a boil over medium heat.

To make the «dashi» soup stock, in a large saucepan, combine the kombu and vegetable stock and heat over medium - low heat almost to the boiling point.

To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat.

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

Cover potatoes with water in large saucepan and bring to a boil over high heat.

In a large saucepan, bring the milk to a boil over medium - high heat.

In a large saucepan set over high heat, bring 1 inch of water to a boil.

Make the pickled grapes: In a large saucepan set over high heat, boil the water, sugar and vinegar until the sugar is dissolved, about 1 minute, stirring occasionally.

Place the vinegar, water, sugar, and a pinch of sea salt in a medium or large saucepan and bring to a boil over medium - high heat.

Combine the tempeh, water, 6 tablespoons of the tamari and the garlic in a saucepan large enough to hold the tempeh (at least 8 inches wide) over medium - high heat; bring to a boil, then reduce the heat to medium and cook for 15 minutes (no stirring needed).

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half In a large saucepan over medium heat, heat the olive oiIn a large saucepan over medium heat, heat the olive oil.

Heat milk in a large heatproof glass measuring cup in a microwave on high until very hot but not boiling, about 45 seconds (or, heat milk in a small saucepan over medium).

In a large saucepan over high heat, bring the rice, water, and salt to a boil.

Meanwhile, in a large, heavy saucepan over medium - high heat, bring the corn syrup to a boil, swirling the pan to evenly heat, about 45 seconds.

Melt the butter and bittersweet chocolate in a double boiler (a saucepan over a larger saucepan of boiling water) or in the microwave (heat for 30 seconds then stir, continuing this pattern until everything is melted).

in a large saucepan, combine the chicken, water and mushroom soaking liquid and bring to a boil over high heat.

In a large saucepan over medium heat, combine the sugar and lemon juice and bring to a gentle boil.

In a large, heavy - bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.