Sentences with phrase «in a large pot of water with»

Cook pasta according to package in a large pot of water with salt.

Not exact matches

Place them in a large soup pot and cover with plenty of purified water.

Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5 - 8 minutes until just fork tender.

Bring a large pot of water to a boil and stir in the pasta with the tablespoon of salt.

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.

Place garlic, half of chopped onions, and 4 cups water in a large ovenproof pot fitted with a steaming rack (it should sit just above water).

Place the bowl in large pot of simmering water and heat the sugary egg whites, occasionally stirring with a whisk, until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.

Place the adzuki beans in a large pot with 4 1/2 cups of water.

Boil the potatoes in a large pot of water along with 1 tsp sea salt for 10 - 12 minutes.

Place eggs in a large pot and cover with a couple inches of water.

In a large pot filled with water and 1 tablespoon of sea salt, cook the rice pasta as per instructions.

Reserve remaining brisket for another meal.Brisket can be made 1 - 2 days ahead of time.Cut your potatoes into 1 inch pieces and place in a large pot filled with salted water.

Toward the end of the simmering time, place potatoes in a large pot and cover by 1 - inch with tap water.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divinin cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divinIn a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

To cook both the farro and lentils, place a package of either in a large pot and cover with cool water by an inch or two and bring to a boil.

Bring large pot of water to a boil, add pinch of salt, place potatoes in water (no need to peel but you can) and turn heat down to med or med low and low - boil until potatoes are easily pierced with a knife, 10 - 30 minutes depending on size.

Place in a large pot and cover with 2 - inches of water.

To cook the shells, bring 6 cups of water to a boil in a medium or large pot fitted with a lid, and add the remaining 2 teaspoons of salt.

Place the drained collards in a large pot (at least 5 quart) and submerge with water and a big pinch of salt.

Place a can of condensed milk in a large pot and completely cover it with water.

Fill the bottom of a large steamer pot with water and put its insert in place.

Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt.

Option 2: If you didn't soak the beans: put them in a large pot with 2 — 3 inches of water covering the beans.

Place a steamer basket in a large pot with a few inches of water in the bottom.

Option 1: If you have soaked the beans: put them in a large pot with 1 1/2 — 2 inches of water covering the beans.

Wash and chop the potatoes into large chunks, place in the bottom of a large pot, and fill it 3/4 the way with water, adding a bit of salt, if desired.

With this in mind, simply rinse your beans before adding them into a large pot of water, bringing it to the boil then simmering for 1 - 2 hours.

Then place in a large pot, cover with 8 cm of water, and bring to the boil.

Drain the peas, then place them in a large pot with 4 cups of water.

First blanch your asparagus: bring a pot full of salted water to a boil, toss in the asparagus and let cook for about 2 minutes, then remove and shift the stalks into a large bowl filled with ice water (save the cooking water!)

Place the garlic in a large steamer basket that is set over a pot of boiling water; top garlic with the greens and all of the herbs.

In large pot with steam basked, steam sweet potato and cauliflower with 1 inch of water in bottom of poIn large pot with steam basked, steam sweet potato and cauliflower with 1 inch of water in bottom of poin bottom of pot.

Put the rice in a large pot with 2 1/4 cups water, the cinnamon stick, 2 tbsp oil, and a large pinch of salt.

In a large pot, add 1 cup of Kamut with 3 cups of water.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

While these items roast, in a large pot bring the water to a boil with 1 tablespoon each of the salt and garlic powder.

Rinse split peas and put in a large pot with 6 cups of broth or water with bouillon, soup mix or any other soup flavoring.

Cover potatoes with 1 inch of cold water in a large pot or Dutch oven.

Place potatoes with their skins on in a large pot of water.

Cook potatoes in a large pot of boiling water over medium - high heat until tender when pierced with the tip of a knife, 40 — 45 minutes; drain.

Working in batches, gently lower 6 — 8 pierogies into a large pot of boiling salted water with a spider or slotted spoon.

Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15 — 20 minutes.

In a large pot, add the lentils and cover with 3 - 4 inches of water.

Place in a large pot with lots of water and enough salt to make the water taste briny (I use the boil and drain method vs. measuring the water).

Set steamer in a large pot filled with 1» of simmering water and cover; steam fish until cooked through, 6 — 8 minutes.

In a large pot, add the lentils and aromatics of choice, and cover by about two inches with water.

If you want to start with raw shrimp, keep it in the shell and bring a combination of water and apple cider vinegar to boil in a large pot.

Put the beans in a large pot along with the quinoa, vegetable stock, water and the rest of the ingredients