Sentences with phrase «celery in a large pot»

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In a large pot, sauté onions, celery, and carrot in oil over medium heat until onions begin to appear translucenIn a large pot, sauté onions, celery, and carrot in oil over medium heat until onions begin to appear translucenin oil over medium heat until onions begin to appear translucent.

Directions: In large pot, place potatoes, carrots, celery & onions (also broccoli if fresh).

Place the chicken, celery, onion and peppercorns in a very large pot and add water to barely cover the chicken.

Heat the olive oil in a large stock pot and then sweat the celery, carrots, garlic and onions in the oil.

In a large pot heat the olive oil on low and sauté the onion, garlic, celery and carrots for 5 minutes, while stirring occasionally.

In your largest thick - bottomed pot over medium heat combine the olive oil, celery, garlic, potatoes, carrot (and / or squash), and onion.

Heat the olive oil in a large soup pot, then add the onion, carrot, celery, scallions and garlic salt.

In your largest thick - bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, and red onion.

In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoninIn a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoninin carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoninin onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning.

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

In a large sauce pot combine chicken breast, carrots, celery and peas in water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tendeIn a large sauce pot combine chicken breast, carrots, celery and peas in water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tendein water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tender.

Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celeryCelery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery large stock pot, add the onions, garlic, and celerycelery root.

In a large, heavy - bottomed soup pot, saute celery, onion and carrot in butter or oil until onion is translucenIn a large, heavy - bottomed soup pot, saute celery, onion and carrot in butter or oil until onion is translucenin butter or oil until onion is translucent.

In a large pot saute onion, celery, pepper, and carrot in the olive oil until sofIn a large pot saute onion, celery, pepper, and carrot in the olive oil until sofin the olive oil until soft.

I take the carrot - celery - parsley fiber and put it in a large soup pot and pour water...

In a large, deep pot over medium - high heat, add the olive oil, onion, carrot, celery, salt and pepper.

I simply put my beans in a pot and add half an onion quartered, two whole peeled garlic cloves, and a stalk of celery, as well as one carrot, chopped into large pieces.

Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste

In a large heavy stock pot, heat the oil over medium heat and cook the onions, celery, carrots and peppers for 4 to 5 minutes, stirring often.

In large stock pot, add chicken stock, turkey, carrots, celery and mushrooms.

Melt the butter in a large pot over medium high heat, add onions, carrots and celery and sauté for 5 - 6 minutes, or until onions are translucent.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.

Place the chicken, celery, onion and peppercorns in a very large pot.

Slice the carrots, parsnips, and celery root and combine them in a large soup pot with about 3 cups water, the salt, the agave nectar, and the spices.

In a large soup pot, heat the oil and add the chopped onions, celery and carrots.

Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes.

Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium - high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper.

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3 - inches full from the top, about 3 to 4 quarts water.

Ingredients: 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 1/3 cups milk Method: In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.

Sauté onion, carrots, garlic and celery in a drop of olive oil in a large soup pot.

In a large pot warm the 4 tablespoons of ghee and add the garlic, onion, celery and carrot.

In 10 quart (or larger) pot combine chicken, onion, celery, garlic, bouillon, and water cover pot and let simmer for 1 hour.

Combine ribs, onions, carrots, celery and Dolcetto in a large pot and cover with water.

In a large pot heat the olive oil on medium heat and add in the diced onions, celery and mushrooms and cook for approximately 5 minutes until the veggies have softeneIn a large pot heat the olive oil on medium heat and add in the diced onions, celery and mushrooms and cook for approximately 5 minutes until the veggies have softenein the diced onions, celery and mushrooms and cook for approximately 5 minutes until the veggies have softened.

In a large pot saute the onion and celery in the olive oil until tendeIn a large pot saute the onion and celery in the olive oil until tendein the olive oil until tender.

In a large pot add 8 cups of water 1/2 medium onion, 1/2 teaspoon oregano, 1/2 head of garlic 1/2 bunch of cilantro, 2 bay leaf, 1/2 teaspoon dry thyme, 2 carrots, 1 sprig of celery, 2 teaspoons sea salt.

Combine the chicken, carrot, celery, salt and onion in a large stock pot, adding cold water until covered.

Heat 2 Tablespoons olive oil in a large stock pot over medium heat, add onions, carrots, celery, zucchini.

Place the carrots, celery, and red potatoes in a large pot and cover with water (about 3 cups).

DIRECTIONS Place potatoes, celery, broccoli, onion, garlic and water in a large pot.

Heat the olive oil in a large pot over medium high heat, then add the onions, carrots, celery, and red and green peppers.

in a large pot or dutch oven combine carrots, ginger, lemon juice, celery, caraway, fennel seed, and 2 1/2 quarts of water.

In a large heavy pot over medium high heat, add the olive oil, onions, garlic, carrots and celery and the bay leaves and let cook for 5 - 7 minutes until softened.

3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.

Bring the chicken stock, beef, celeriac, carrots, celery, onions, and the 1 cup whole cilantro leaves to a boil in a large pot over high heat.

In a large pot, combine the water, salt, black beans, celery, chipotles, wine, nutmeg, cinnamon, ginger, pepper, oregano, parsley and Worcestershire sauce and bring to a boil.

In a Dutch oven or large pot, cover rib bones, onion, celery and carrot with about 8 - 10 cups water.

Directions: Step 1: In a large stock pot put oil in and saute onions, peppers and celery on medium high heat until translucenIn a large stock pot put oil in and saute onions, peppers and celery on medium high heat until translucenin and saute onions, peppers and celery on medium high heat until translucent.