Not exact matches
In a
large stockpot bring 2 quarts of water to a
boil and add salt.
In a
large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic and 14 cups water and bring to a
boil over medium - high heat.
Steam 6 - 8 fresh artichokes
in a
large stockpot of
boiling water for about 45 minutes until they are tender.
Boil potatoes
in a
large stockpot until you can insert a fork easily into the center of a potato.
In a
large soup
stockpot add the chicken broth, chile pepper, jalapeño, lemongrass, red curry paste, ginger, garlic, lime leaves and heat to
boiling.
In a
large stockpot, bring several quarts of lightly salted water to a
boil.
In a
large stockpot, bring chicken stock to a
boil and cook pasta and carrots for 3 minutes.
Combine first 6 ingredients
in a
large stockpot, cover and bring to a
boil.
In a
large saucepan or
stockpot, combine the beans, onion mixture, cumin, and broth and bring to a
boil.
At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked
in a
large stockpot of
boiling salted water.
Combine ingredients
in a
large stockpot and bring to a
boil.
In a
stockpot of rapidly
boiling water (salted generously with a
large handful of sea salt or kosher salt), cook pasta until al dente.
To prepare the soup:
In a
large stockpot or dutch oven, over medium - high heat, combine the tomatillos, onion, garlic, jalapeno peppers, cumin, salt, pepper and the chicken stock, and bring to a
boil.
Prepare the brine:
In a
large stockpot over high heat bring 4 cups (1 quart) of water to a
boil.
Place 3 quarts water
in a
large stockpot and bring to a
boil over high heat.
In a
large stockpot, bring the cold water to a rolling
boil and add the baking soda.
In a
large stockpot, bring several quarts of lightly salted water to a
boil.
2
In the same
large stockpot, combine the
boiled bones with 5 quarts of water.