Sentences with phrase «cooking the potatoes until»

Cook potatoes until slightly softened.

Reduce heat slightly and cook potatoes until fork tender, approximately 10 minutes.

Heat a non-stick pan, add oil and cook potatoes until soft (7 - 8 minutes) as they wont get chance to cook with eggs as eggs gets cooked fast.

Turn heat to medium low, cover pot and cook potatoes until they are almost cooked through.

Cook the potatoes until done, about 15 - 20 minutes, then cool to room temperature.

Cook the potatoes until tender, never boiling the fat, for about 20 minutes.

Cook the potatoes until they are fork - tender, about 10 - 15 minutes depending on the size of the potatoes.

Cook the potatoes until completely tender when pierced with the tip of a knife, 40 - 45 minutes.

Boil a large pot of water and cook the potatoes until fork tender (about 15 - 20 minutes).

Cook the potatoes until tender, testing a potato by piercing it with a sharp knife.

Cook the potatoes until just tender.

Then lower the temperature to a simmer and cook the potatoes until you can easily smash them with a fork or tongs, 15 to 20 minutes.

Cook potatoes until tender, remove from heat and drain potatoes.

Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer.

* Season with a pinch of salt, and cook the potatoes until they begin to brown on one side, then flip.

Cook potatoes until fork tender.

Continue cooking potatoes until soft when pierced with a knife, about 15 minutes total.

Simply cooking the potatoes until they're soft is enough to make your dog enjoy them.

Not exact matches

Add the cranberries to the sweet potatoes and cook another 10 minutes, or until thoroughly cooked and slightly browned.

While the rice cooks peel the sweet potato and cut it into chunks, place these in a steamer and allow it to steam for about thirty minutes — until it's really soft and easy to mash with a fork.

Cover and cook for about 45 minutes or until the shellfish have opened, the lobsters are bright red and the potatoes are knife tender.

Once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious!

Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they're bubbling

You really need to steam the sweet potatoes first until they are completely soft otherwise the mixture won't cook properly!

I boiled the sweet potatoes separately until fork - tender and in another pan did the spices, coconut milk, tomatoes, olives and lentils and simmered it until the lentils were cooked and then mixed in the cooked sweet potatoes towards the end.

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.

Add the potatoes and carrots and continue simmering until the vegetables are nearly cooked through.

Pour over the sweet potatoes and apples, toss, and continue to cook until the sweet potato noodles are tender.

Add the onion and sweet potato and cook, stirring occasionally, until the sweet potato is cooked through, adjusting the heat as necessary so the vegetables brown nicely but do not burn (15 - 20 minutes).

Stir in mushrooms, make 6 indentations in potato mixture, sprinkle cheese over the top, break an egg into each indentation and cook until eggs are the desired doneness.

Add spiralized sweet potatoes and cook until just tender stirring occasionally, about 10 minutes.

Simmer the soup over low heat for about 25 - 30 minutes, or until the potatoes are cooked through.

Cook for about 10 minutes, or until the sweet potatoes soften.

Once your potatoes have almost all cooked through and turned golden (this time will vary drastically depending on whether or not the potatoes were boiled in advance - see Pro Tip above), add the onion and green pepper to both skillets and cook for a few minutes until they soften.

Bring to a boil and cook potatoes for 20 - 30 minutes, until fork tender.

Cook, stirring, for 10 minutes or until potatoes are tender.

Cook your potatoes in boiling water until fork - tend.

Add rutabaga, carrot, and potato and cook until vegetables soften slightly, about 10 minutes.

Flip potatoes after 4 - 6 minutes and cook an additional 3 - 4 minutes until cooked through.

Puree the beans in a food processor (or use a potato masher) adding the cooking water as needed until you have a smooth paste.

You can even cook the sweet potato a day or so in advance and keep it in the fridge until you're ready to use it.

Meanwhile, add the potatoes to the pot of boiling water and cook until soft.

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.

Close and cook until the potatoes are crispy and brown, about 7 - 10 minutes.

Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce.

While potato is roasting, cook chorizo in a frying pan until fat is rendered and chorizo is a touch crisp.

Let it cook covered for 20 minutes or until potatoes are tender (if using).

Drizzle a small tray with olive oil and place in the oven to get hot then add the potatoes and cook for about 20 minutes or until golden and crisp.

Cook until potatoes are just slightly softened but not fork tender yet, about 8 minutes.

These twice - cooked new potatoes are roasted until golden brown, coated with a special version of our homemade buttermilk ranch dressing, then baked a second time to let the flavors marry.