Sentences with phrase «in a large stock pot until»

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In a large stock pot, heat the butter and sauté the onions over low - to - medium heat until they're translucent.

Bring 6 cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).

Sauté onion and garlic in butter and olive oil over a medium heat in a large Dutch oven or stock pot until translucent, about five minutes.

Step 2: In a large stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boiIn a large stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boiin and turn on the heat to medium high and cook stirring often until peaches begin to boil.

Vegetable Stock or Water 2 T Olive Oil 4 T NW Elixirs Hott Sauce Instructions: In large pot, heat 2T olive oil and sauté leeks until soft.

Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.

In a large stock pot or saucepan, cook the bacon over medium heat for 4 to 5 minutes or until the fat is rendered, being careful the bacon doesn't brown.

In a large stock pot sauté onion, garlic and bacon in olive oil for approximately 5 minutes, or until onions are soft and bacon is crisIn a large stock pot sauté onion, garlic and bacon in olive oil for approximately 5 minutes, or until onions are soft and bacon is crisin olive oil for approximately 5 minutes, or until onions are soft and bacon is crisp.

Melt the butter in a stock pot or large dutch oven over medium - low heat until golden brown.

Heat the stock in a large pot until it comes to a boil, then reduce it to a simmer.

In a large stock pot, on medium heat, saute the onions, leeks and garlic with the olive oil, salt pepper, thyme, and cumin for about 15 minutes until translucent.

Heat oil or lard in a large 5 quart dutch oven or oven - proof stock pot over medium until shimmering.

Heat a little sesame oil in the bottom of a large stock pot on a medium / high heat, and fry the spring onion until it just begins to turn soft.

Combine the chicken, carrot, celery, salt and onion in a large stock pot, adding cold water until covered.

Heat coconut or vegetable oil in a large stock pot over medium heat until shimmering.

In a large stock pot, heat the oil and saute the onion, bell pepper, garlic, chile, and bay leaf for 5 minutes or until soft.

Directions: Step 1: In a large stock pot put oil in and saute onions, peppers and celery on medium high heat until translucenIn a large stock pot put oil in and saute onions, peppers and celery on medium high heat until translucenin and saute onions, peppers and celery on medium high heat until translucent.

In a large skillet (or stock pot), cook beef and onions over medium heat until meat is no longer pink; drain.

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock in a jar or covered container in your refrigerator

In a large stock pot or bucket (I use my 5 Quart Le Creuset Stockpot), add 1/2 cup salt to 1/2 quart hot water until dissolved.

In large sauté pan (with tall sides) or stock pot, melt butter and saute onion and garlic until softened, about 3 minutes.

In large stock pot, heat oil and sauté chopped onion and garlic on medium low heat until softened, about 5 minutes

Place vegetable stock and lentil in a large pot, bringing to a boil, then reduce heat and simmer covered until lentils are almost tender (20 - 25 min).

Ingredients 4 slices (4 ounces) bacon, cut into 1 / 2 - inch pieces 1/2 cup chopped onion 1/2 cup diced celery 1 pound red - skin potatoes, scrubbed but not peeled, cut into 1 / 2 - inch dice 1 tablespoon minced garlic 2 cups chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose flour 2 tablespoons chopped fresh chives for garnish Sauté bacon in a large, heavy pot set over medium heat until browned and crisp, for 3 to 4 minutes.