Sentences with phrase «cover with water until»

In a sauce pan, add the peeled and cut potatoes and cover with water until all potatoes are covered.

Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt.

Not exact matches

Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.

In a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 — 8 minutes, until most of the water is absorbed.

Cover the chiles with hot water and let them soak until pliable, about 30 minutes.

Add broccoli and cover with water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the broccoli is tender.

Heat 100 ml of water until boiled and pour it on the dried plums, cover them with a lid and leave them for 5 to 10 minutes in order to swell.

Next, place the tomato and toasted Guajilla in a small sauce pan covered with water and boil until soft, about 5 minutes.

Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.

Cover the beans with cold water, bring to a boil, then reduce heat and simmer until they are tender, about an hour.

To poach chicken, you just cover the chicken pieces with water and let them simmer on the stovetop until the chicken is cooked through.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

If you don't have time for that, cover them with boiling water and let them sit for 30 minutes before draining and adding to a blender with 1/2 cup of water and pureeing until you have a smooth cream.

Mix until the sugar is completely covered with water, resembling wet sand.

I've done both, but boiling is a bit easier, because you literally just put all the ingredients into a pot (minus the cilantro and lime), cover them with water, bring it to a boil and cook until the skins on the tomatillos start to bust.

Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes.

Cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil and cook, covered, until the chickpeas are really really soft, it will take more than one hour, depending on size and age of the chickpeas.

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.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

To serve: Thaw and bake covered with foil in a greased dish at 350 °F until heated through, adding hot water or stock if needed to keep rice moist.

Instead I cut up the cauliflower into bite size pieces, added some water to the bowl, covered it with plastic wrap, and microwaved on the fresh vegetable setting until very tender.

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

Add chicken along with any paste in bowl, potatoes, and 2 cups water, and bring to a boil; reduce heat to medium - low, and cook, covered and stirring occasionally, until chicken is cooked through, about 25 minutes.

Place the rice noodles in a bowl and cover them with boiling water and let sit for 5 - 10 minutes until they become soft while you are preparing the rest.

Rinse rice until water runs clear, cover with 1.5 - 2 cups lightly salted water and boil for 12 - 15 minutes, until the water has absorbed and the rice is tender - top up with water if needed.

Place the apricots in a medium saucepan, cover with water, and simmer until the fruit is soft, about 15 minutes.

Cover with cold water, bring to a boil, lower the heat to medium, and cook until the potatoes are tender and can easily be pierced with a fork.

Cover with cold water, put the lid on the pot, and boil until fork - tender.

Put the mushrooms in a medium bowl and cover them with boiling water (until just covered).

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.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them.

Place the bread in a bowl, cover with water, and set aside until soft.

If you aren't sure how much is needed, put the fish in a pan, cover it with water by an inch or so, then remove it until after the water has come to a boil.

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.

Cover with cold water, bring to the boil, and simmer for around 5 minutes until just tender.

In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes.

With broiler on high, cook dry chiles (no oil / no water) until covered in gnarly black blisters.

While sweet potatoes cook, add 3/4 cups lentils to sauce pan with 1 1/2 cups water, cover with lid and bring to boil, then simmer until cooked through.

Cover with cold water, bring to a boil, lower heat to a simmer and cook lentils until soft, drain and set aside to cool.

Cover with 4 cups of water, bring to the boil and simmer for 25 - 30 minutes, until the rice is cooked and all the water is absorbed.

Cover chopped chile peppers with boiling water and let sit, covered for about 20 minutes until soft.

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours.

Then, I add in whatever vegetables I have that need to be cooked in order blend smoothly (or taste better), cover them with water (and salt) or veggie broth, and simmer everything until the hardest one of the vegetables is nice and soft.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.

All you have to do is shred whatever vegetables / fruits you want to ferment, salt them with either salt or salty brine until they are covered with water, weigh them down, and leave them be for a few weeks while they magically transform.

Cover with second cup of boiling water and let stand until cool.

Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minCover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 mincover and boil until just tender, 2 minutes.

Place in a pot, cover completely with water, add salt and place on the boil until nearly cooked (soft but still firm and whole).