Sentences with phrase «boil in pot until»

If cooking liquid measures more than 1/2 cup, boil in pot until reduced to 1/2 cup, then add to meat in baking dish.

This simply involves boiling them in a pot until they become tender.

Not exact matches

Alternatively cook immediately in a pot of boiling, lightly salted water with a teaspoon of oil for approx. 3 minutes or until cooked to your desired consistency.

If you think you still have too much liquid in the pot, let the sauce boil, uncovered, for a few minutes, until the liquid is reduced.

Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5 - 8 minutes until just fork tender.

In a small sauce pot over medium high heat, boil the 1 1/2 cups sugar and the water, until syrup reaches about 240F degrees.

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.

Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft.

Cook the fettuccine in a large pot of boiling salted water until it is al dente.

Place sugar, water, and orange zest in a pot on medium - low heat and cook until sugar is dissolved, let if boiled for 5 minutes.

Continue working the mixture in the pot, until most of the moisture is boiled out.

In a large pot of boiling salted water, cook the spaghetti over high heat until al dente, stirring occasionally to prevent it from sticking, about 8 minutes.

Now that I have this nifty secret weapon in my kitchen, cooking beans is a lot more enjoyable — I don't have to tend to the stove and watch whether the pot is boiling over or running dry or test the beans every now and then until they're done.

Mix all the icing ingredients together in a small pot and slowly bring to a boil, then simmer until glossy and all the sugar has dissolved.

In a large Dutch Oven pot (I used my Le Creuset 9qt round) bring 2 1/2 quarts water to a boil and cook potato (with skin on) until tender, about 20 minutes or until fork tender.

Add frozen wontons one at a time, until all are in the pot and the liquid has returned to a boil.

Blanch broccolini in a large pot of lightly salted boiling water 1 1/2 minutes, until bright green and crisp - tender.

Combine all other ingredients in a soup pot and bring to boil, cooking until carrots are very tender.

Put them in a bowl, cover them with water, and soak them for 3 to 8 hours, OR you can put them in a pot, cover them with water and boil them for about 10 minutes until they are tender.

Bring 6 cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).

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.

Heat 1 cup of water in a small pot until boiling.

In a pot of boiling water, cook snow peas and edamame until tender - crisp.

After first boiling them in a pot of water you they are topped with a flavorful garlic herb butter compote and then finished off in the oven until nice and crispy!

Cook quinoa - put 1 cup dry quinoa in a pot with 2 cups of water - bring to a boil, reduce to low heat and cook covered until they quinoa has absorbed the water and puffed up, about 20 minutes

Place 1/4 cup sugar and the orange juice in a small pot, bring to a boil and let cook until it becomes syrupy.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

Meanwhile get water to boil in a pot and once boiling add the rest of the sweetpotatoes and boil until tender, drain.

Cook pasta in large pot of boiling salted water until al dente; drain and return to pot.

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.

I'd saute all the vegetables until softened (vs boiling to soften,) then maybe cook the rice in all the broth in the soup pot vs separately.

In a medium pot, heat the butter, water, salt and sugar over a medium heat until the butter has melted and the water is boiling.

Meanwhile, bring a large pot of water to a boil and quickly add the broccoli in batches and boil until bright green, 1 to 2 minutes.

Step 2: In a large stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boiIn a large stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boiin and turn on the heat to medium high and cook stirring often until peaches begin to boil.

Instead of roasting the squash I just diced it and boiled them with the potatoes in a large pot for about 25 - 30 minutes, until tender.

In a large pot of salted, boiling water, place the pierogies, about 6 at a time, until they float to the surface of the water (about 3 minutes).

In a steamer basket over a pot of boiling water, steam sweet potatoes until very soft.

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.

In a large pot, cover the potatoes in salted cold water, bring to the boil and simmer until tendeIn a large pot, cover the potatoes in salted cold water, bring to the boil and simmer until tendein salted cold water, bring to the boil and simmer until tender.

Boil the maple syrup in a heavy bottomed pot until reduced by half (140 °F).

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp.

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.

Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally.

Cook collards in a large pot of boiling salted water until just tender, about 6 minutes.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender.

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

In a large pot of boiling water, cook the pasta according to package directions until al dente.

2/3 of a cup of quinoa — rinse & place in a pot with double the amount of water, bring to a boil and simmer until the water has cooked off

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.