Sentences with phrase «in a large saucepan of»

Meanwhile on the stovetop cook the rice in a large saucepan of boiling water for 20 minutes or until tender but not too well cooked

Blanch the broad beans in a large saucepan of boiling water for 2 minutes or until tender.

Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes.

Cook the parsnips in a large saucepan of boiling salted water until soft, drain and cool slightly.

Place potatoes in large saucepan of cold water and bring to a boil.

Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender.

Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes.

Cook rye berries in a large saucepan of boiling salted water until tender, 60 — 80 minutes.

Cook rice in a large saucepan of boiling salted water until tender, 45 — 50 minutes.

Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold).

In a large saucepan of salted boiling water, cook the penne until al dente according to package instructions.

Cook beets in a large saucepan of boiling water until tender, 1 — 1 1/4 hours.

Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes.

Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15 — 20 minutes; drain, shaking off as much water as possible.

Cook farro in a large saucepan of boiling salted water until tender, 25 — 35 minutes.

Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds.

Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente.

Cook rice in a large saucepan of boiling salted water until grains lengthen dramatically and are nearly tender with just a bit of firmness at the very center, 6 — 8 minutes.

Cook eggs in a large saucepan of boiling water 7 minutes.

Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes.

Cook Jerusalem artichokes in a large saucepan of boiling, generously salted water until tender, 10 — 12 minutes.

Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute.

Cook freekeh in a large saucepan of boiling salted water until tender, 45 — 50 minutes; drain, shaking off as much water as possible.

Cook eggs in a large saucepan of boiling salted water 8 minutes.

Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft).

Directions 1 Cook pasta in a large saucepan of salted boiling water for 10 — 12 minutes or until al dente.

Not exact matches

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

In a large saucepan, mix the coconut milk, curry paste and a pinch of salt, then add in the potato chunkIn a large saucepan, mix the coconut milk, curry paste and a pinch of salt, then add in the potato chunkin the potato chunks.

-- Put a bunch of blueberries in a large saucepan — I used ~ 4 cups — Add in: — Lemon juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!

Combine lentils and 3 cups of water in a large saucepan.

In a large saucepan over a very low heat gently melt 300 grams (10 1/2 ounces) of the white chocolate along with the condensed milk.

Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2 - 3x the quantity of lentils.Bring to a boil and simmer for 15 - 20 minutes.

Heat 1 tablespoon of the oil in a large saucepan and add the chopped onion.

In a large saucepan, combine the blueberries, lime zest, the juice of one lime, and the sugar.

Bring an inch of water to a simmer in a large saucepan.

Put the eggs in a large saucepan and cover with approximately one inch of water.

HEAT 2 Tbsp of the oil in large (at least 6 qt) saucepan or pot over medium - high heat.

I heat my milk (1/2 gal) sometimes with added cream in a large heavy saucepan to low boil, cool for 20 to 30 mins and add the yogurt starter (purchased plain full fat) that I have premixed with a small amount of milk.

Heat 1 Tbsp of the oil in large saucepan over medium heat and brown neck and giblets until golden, 4 minutes.

In a large ovenproof saucepan over a medium heat melt one tablespoon of the butter and the oil.

Bring 2 inches of water to a boil in large saucepan.

Meanwhile, put the sweet potatoes, thyme, garlic, and a teaspoon of salt in a large saucepan with cold water.

Remove eggs from the saucepan, and place them in a large bowl of ice water.

Heat the oil in a deep - fat fryer or large, heavy - bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs.

In a large saucepan, melt 4 tablespoons of the butter over medium heat.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

Bring 6 cups of water to a boil in a large saucepan, add the yellow split peas, and cook for 20 -30 minutes, or until tender.

Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan.

Hey, so, when Deb says, «use a 3 - to 4 - quart saucepan,» she means, «use a 3 - to 4 - quart saucepan,» and she does not mean, «use whichever of your miscellaneous pots happen to be clean at the time, even if they barely accommodate the liquid in question, such that you wind up feverishly scrubbing a larger pot as you witness (yet again) how matter expands under the application of heat.»