Sentences with phrase «in large pot of salted water»

Place potatoes in a large pot of salted water, bring to a boil.

In a large pot of salted water, simmer the chicken until cooked through.

Boil the pasta in a large pot of salted water until tender.

Cook the linguine in a large pot of salted water just until tender, about 12 minutes.

Put potatoes in large pot of salted water; boil until tender, 18 to 20 minutes.

While the chicken is cooking, in a large pot of salted water, boil the pasta to an al dente texture according to the directions on the package.

Cook green beans in a large pot of salted water just until crisp - tender; drain then arrange on a serving plate.

Not exact matches

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

In a large pot, heat 4 quarts of water, the butter, and the kosher salt.

Cook the fettuccine in a large pot of boiling salted water until it is al dente.

Cook pasta in a large pot of boiling salted water.

In a large pot of boiling salted water, cook the spaghetti over high heat until al dente, stirring occasionally to prevent it from sticking, about 8 minutes.

Blanch broccolini in a large pot of lightly salted boiling water 1 1/2 minutes, until bright green and crisp - tender.

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).

Mix the sugar, flour and salt in the top of double boiler (or a large metal bowl atop a pot of boiling water, as pictured).

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.

Put the potatoes and garlic in a large pot of well - salted water.

In a large pot, bring 6 to 8 cups of salted water to a boil over high heat.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the pasta, and cook al dente, about 8 minutes.

Cook pasta in large pot of boiling salted water until al dente; drain and return to pot.

In a large pot of boiling water (salted), cook the pasta according to package instructions.

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

In a large pot of salted, boiling water, place the pierogies, about 6 at a time, until they float to the surface of the water (about 3 minutes).

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.

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp.

Place the potatoes and salt in a large pot of cold 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.

Cook collards in a large pot of boiling salted water until just tender, about 6 minutes.

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.

In a large pot of water add salt, pepper, green herbs of your choice (oregano, thyme, basil, savory, rosemary), and a couple of lemon quarters.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente.

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.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Bring a large pot of well salted water to a boil, throw in brussels sprout leaves and cook for about 1 minute.

Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes.

Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery large stock pot, add the onions, garlic, and celery root.

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.

In a large pot of boiling water, add some salt and then the halved peppers.

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

Place chicken in a large pot and add water to cover; add 1 teaspoon of salt.

While the meatballs are cooking, cook pasta in a large pot of boiling salted water until it's aldente — just tender but still firm to bite.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Bring a large pot of salted water to a boil and drop the gnocchi pieces into the water in small batches.

Then cook the green beans in a large pot of boiling salted water until crisp - tender (3 - 5 mins), drain them, and transfer them to the bowl of ice water.

Cook florets and stems in a large pot of boiling salted water until bright green and crisp - tender, about 2 minutes.

Cook broccolini in a large pot of salted boiling water until tender (calculate about 2 - 3 minutes after the water returns to a boil).

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

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

Once the cod is sufficiently soaked, poach it in a large pot of boiling salted water for 5 minutes.