Sentences with phrase «discard thyme»

Discard thyme sprigs.

Remove and discard the thyme.

Cover and cook 5 minutes; discard thyme and bay leaf.

Strain the witch hazel through cheesecloth and discard the thyme.

Remove and discard the thyme.

Discard the thyme stem and bay leaf, and transfer the lentils to a large bowl.

Discard thyme; season with salt.

Transfer short ribs and carrots to a large baking dish or platter and cover with foil to keep warm; discard thyme and any bones in pot.

When ready, let cool slightly, then remove and discard the thyme sprig.

Discard the thyme sprig and pour the mixture into a blender along with the warmed stock and puree until smooth.

Remove from the oven and discard the thyme sprigs.

Discard the thyme.

Discard thyme and bay leaves; separately reserve liquid and solids.

Remove fresh ginger, thyme, and bay leaf from pot; discard thyme and bay.

Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.

Discard thyme.

Discard the thyme branches and reserve the tomatoes in the oil.

Remove and discard the thyme sprig and bay leaves, stir in the soymilk, heat through, and turn off heat to allow sauce to rest for a few minutes before serving over cooked pasta garnished as desired.

Remove and discard thyme sprigs and bay leaves.

Discard thyme sprigs and stir in 1 tsp.

Drain well and discard the thyme and garlic.

Discard thyme and rosemary sprigs from slow cooker.

Pluck out and discard thyme and bay leaf.

Discard the thyme sprigs and Parmesan rind.

Drain the liquid and discard the thyme and peppercorns.

Discard the thyme sprigs.

Stir in soy sauce; discard thyme sprigs.

Once cooled, discard thyme.

Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs.

Discard thyme / rosemary springs and bay leaf.

Strain into a large bowl, discarding the thyme sprigs.

Not exact matches

Strain the thyme leaves out; discard.

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.

2 cups chicken or vegetable stock 3 - 4 cups water 1 bay leaf 2 sage leaves 1 sprig fresh thyme, leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and chopped 1 teaspoon fine grain sea salt

Remove thyme sprigs; discard.

When cool, discard any large pieces of onions, garlic, thyme, and bay leaves.

Remove the thyme leaves; discard the stems.

Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes.

Remove the oregano and thyme sprigs and discard the sprigs.

Remove thyme and bay leaf; discard.

Remove thyme sprigs and bay leaf from pan; discard.

Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.

3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)

1 tablespoon olive oil relatively stale bread, cut into small cubes 1 sprig of thyme, leaves removed, stems discarded parmesan cheese, finely grated, for sprinkling (fresh is best, but if you must use the green can, so be it)

Discard the garlic cloves and thyme from the tomato mixture.

Pick the thyme leaves and discard stems.

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1 onion (peeled, small dice) 2 carrots (peeled, small dice) 3 stalks celery (small dice) 1/4 teaspoon cayenne pepper 2 teaspoons fresh thyme leaves 1/4 cup flour 2 cups chicken stock 1/2 cup whole milk 1/2 cup half and half 4 1/2 cups rostisserie chicken (skin discarded, shredded) 1 cup frozen peas (thawed) 1 tablespoon poppy seeds 1 cup sour cream 1 1/2 cups butter crackers (crushed) 1/2 cup pecans (roughly chopped) Kosher salt and freshly ground black pepper (to taste)

Remove and discard the bay leaves and thyme twigs, adjust the seasoning if necessary Stir everything together well and leave to cool completely.

Remove and discard the bay leaves, thyme sprigs, and nori (if using).