Sentences with phrase «bring liquid to a boil in»

One great feature of the Vitamix is that it will bring liquid to a boil in just a few minutes on high speed.

Bring liquid to boil in saucepan.

Bring liquid to boil in saucepan.

Not exact matches

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Allow the sugar to dissolve in the liquid over low heat, then bring it to a boil as you did the day before.

Pour in the measured cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly.

This is very much like my family recipe, but we put the butter, sugar, and molasses in a suace pan, stir and bring to boil, then cool and add egg, then fold this (liquid) concoction to the dry ingredients.

Mix in the Arrowroot Powder and bring the liquid to a boil.

Bring the liquid in the pan to a boil.

I take 2 cans of garbanzo (Goya is best, but any brand will do) and dump them in a pot with the canned liquid (no extra water needed) and bring it to a high boil.

Put a steamer basket in the saucepan and bring the liquid to a boil.

Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil.

Combine the sugar, water and cardamom powder in a pan and put the pan on medium flame bring it to a boil, scum will start bubbling on the top of the liquid, remove it using by a ladle.

In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.

For asparagus, in a skillet, bring ⅛ - inch water to boil, add asparagus, salt, sliced lemon and butter, then cook to almost evaporate liquid.

Just add everything to a pan, bring it to a gentle boil, then turn off the heat and let the shallots continue sitting in the liquid for 10 + minutes.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Meanwhile, bring reserved nectarine - peach liquid to a boil in a small saucepan over medium heat.

Add in the rest of the ingredients, as directed above, then bring the liquid to a boil.

Place quinoa and broth in a medium saucepan and bring to a boil over medium - high heat; cover, reduce heat to medium - low and simmer until quinoa is tender and liquid has been absorbed, about 15 to 20 minutes; set aside to cool.

Combine the ingredients in a large oven - safe skillet over medium heat on the stove, and bring the liquid to a boil.

Pour in the liquids; whisk to combine; increase heat to medium high; bring sauce just to a boil; reduce heat to LOW and simmer until thickened, stirring as needed.

Combine the reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium - high heat.

Directions: Place all ingredients in the pot, bring to a boil and let simmer with lid on for 30 minutes / Stir occasionally / Remove lid and continue cooking for another 15 or 20 minutes until liquid has reduced and apples have softened and browned a bit.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

Put the blueberries, lemon juice, sugar, and the 3 tablespoons of cold water into a saucepan and bring to a boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened in the now garnet - glossy liquid.

(enough liquid to cover all the vegetables in the pot) Bring to a boil.

Bring liquid in skillet to a boil and cook until reduced by one - third, 5 — 7 minutes.

Bring cherries, gin, sugar, juniper berries, and 1 cup water to a boil in a medium saucepan; reduce heat and simmer until liquid is syrupy, 6 — 8 minutes.

Bring cinnamon sticks and apple cider to a boil in a large skillet over medium - high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20 — 30 minutes.

In a small sauce pan, bring soaking liquid and broth to a simmer (do not boil), keeping mixture warm over low heat.

Add the strained achiote liquid to the two cups of water in a pan, and bring to a boil.

Bring the liquid to a boil and then cover the skillet or Dutch oven with a lid and place it in the oven for about 45 minutes.

Method: In a pot, bring 3 cups of liquid per cup of salt to a boil.

Whisk in the lemon juice, bring to a boil, and cook until you have 1 cup liquid.

In a heavy saucepan, bring the orange juice concentrate, sugar, 1/3 cup drained mandarin orange liquid, vanilla extract, grated orange rind, and corn syrup to a boil.

Combine liquid, salt, oil and spices and bring to a boil in a medium sauce pan.

Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.

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

Bring to a boil over high heat, then turn down the heat to medium - high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup / 200 ml (about the amount in a large glass of wine).