Sentences with phrase «bring to the boil once»

The spices are boiled and left to simmer for 10 minutes to infuse their flavours, the the milk and sugar are added in and bring to boil once again.

Stir and then add the quinoa and bring to the boil once again.

Pour in 3 3/4 cups boiling water and bring to a boil once more.

Not exact matches

While these cook place the peas in a big saucepan and cover with cold water then bring them to the boil, letting them bubble for a minute or two once they reach that stage.

Add the wine and bring to a boil, then add the cabbage all at once (don't worry, it shrinks).

Bring the pan to the boil, once it's boiling turn the heat down to a simmer and let the potatoes cook for about twenty minutes, until they're soft enough to easily pierce with a fork.

Bring to a boil over medium - low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes.

Once the broth has boiled, add the coconut milk and salt, and bring the broth back to boil again, uncovered.

Once the water is boiling, add the peeled garlic and the potatoes and bring the water back to boiling.

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.

Cover generously with water and bring to a boil, and once boiling turn down the heat to a simmer.

Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.

Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer.

Bring it to a boil and once the prawns are just cooked.

My Tinkyada directions say to bring the water back to a boil once you have put the pasta into it and let boil for 2 minutes then turn off, loosely cover and let sit for 15 to 20 minuted depending on the type of pasta.

Once boiling add in the grits, bring back to a boil then, cook for another 2 minutes.

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

Once zucchini is starting to brown, add tomatoes, eggplant, and bay leaf and bring to a boil.

Once water is boiling bring it down to a simmer and add cumin, garlic powder, chili powder and oregano.

Once the water has boiled, bring water to a low simmer and let the grains cook for 50 minutes, half covered.

Bring to a boil, then reduce the heat to low, cover and cook for about 1 hour, stirring every once in a while to make sure that the bottom doesn't burn.

For pearl sugar pretzel waffles: Once the dough has sat at room temperature for an hour, prepare a baking soda bath by bringing 6 cups of water to a boil, in a medium - sized pot.

Bring to a boil then add the flour all at once.

Bring to a boil, then turn the heat down, cover the pot and let simmer 20 - 25 minutes, stirring once or twice to begin to break up the tomatoes.

Bring to a boil and simmer for 20 - 30 minutes, stirring once in a while.

Once the mixture begins to boil, bring to low heat and stir.

Bring water and barley to boil over high heat and once it reaches a boil, lower the heat to simmer and cover.

Once the sugar is dissolved, increase the heat and bring to the boil.

Bring to a boil, reduce to a simmer, cover, and cook until squash is tender, stirring once or twice — about 5 - 7 minutes.

Bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender (about 35 to 40 minutes).

Once chicken is done marinating, bring a large pot of salted water to a boil and cook Thai noodles according to package directions, drain and rinse in cold water to stop cooking.

To finish cooking, bring to a slow boil once again, then simmer gently with the cover ajar for 15 minutes; if it's al dente to you're liking, you're done (drain off any excess liquidTo finish cooking, bring to a slow boil once again, then simmer gently with the cover ajar for 15 minutes; if it's al dente to you're liking, you're done (drain off any excess liquidto a slow boil once again, then simmer gently with the cover ajar for 15 minutes; if it's al dente to you're liking, you're done (drain off any excess liquidto you're liking, you're done (drain off any excess liquid).

Once the quinoa is being brought to a boil, add the chili ingredients to the second pot, all at oOnce the quinoa is being brought to a boil, add the chili ingredients to the second pot, all at onceonce.

Once the onion / fennel / celery is tender and slightly golden, add water to cover the veggies, and bring to a boil.

Bring the mixture to a light boil, stir for 10 - 15 seconds, then remove from heat and stir in the almond milk and coconut oil, if using (it'll help the cream set up quicker once the cake is assembled).

Once butter has melted, bring to a boil and then remove from heat.

Bring the milk and salt to a near boil in a large heavy - bottomed pot over high heat, whisking often so it doesn't scorch (once steam starts to rise off the top, watch the milk closely — it can boil over quickly).

Bring to a boil then stir once.

Once you have a smooth sauce, bring it to a boil for just a minute, then turn off the heat and add a pinch of salt flakes.

Heat the liquid once again and bring to a near boil.

Once the leeks are cooked, add the sweet potatoes and ginger with 1.5 litres of hot water from the kettle and the stock powder or cube, then bring to the boil and simmer for 10 minutes, until the potatoes are cooked.

Once you've added your liquid, bring it up to a boil — but don't keep it there.

once the squash is in the oven, simmer the sorghum: place the sorghum in a pot with 1.5 cups water and some salt + pepper, cover, and bring to boil over medium - high heat.

Once done, add the rice, tinned tomatoes and chicken stock and bring everything to the boil.

In a large pot, bring butter, milk, and cocoa powder to a boil, stirring well to combine once butter has completely melted.

Then, bring some heavily salted water to a boil; once it does, add your pasta (I like short pastas with cubed vegetables, but you do you!).

Once cool wrap in a tea towel and squeeze out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese into a large bowl and season well then stir until everything is mixed — Using wet hands squish the mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.

1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature

Once the butternut squash is done, in a large pot add all the ingredients except for the coconut milk creamer and bring to a boil.

Once they're toasted cover them with water, bring to a boil, make sure they're submerged, then cover and let steep and soften for 30 minutes.