Sentences with phrase «in large pot of water until»

For sweet potatoes: either bake ahead for about an hour or until soft, or boil about 10 minutes in large pot of water until soft.

Not exact matches

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.

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

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).

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.

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

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.

Meanwhile, bring a large pot of water to a boil and quickly add the broccoli in batches and boil until bright green, 1 to 2 minutes.

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

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).

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.

Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally.

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.

Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender.

In a large pot of boiling water, cook the pasta according to package directions until al dente.

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.

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

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.

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.

Combine 6 cups of water and piloncillo in a pot large enough to hold the pumpkin and bring to a boil, stirring until piloncillo dissolves.

(If using fresh, steam green beans, snip off the ends, and place beans in a large pot of boiling water for about 5 minutes, or until tender, and drain).

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 noodles in boiling water second amount of salt and cooking oil in large uncovered pot or Dutch oven for 14 to 16 minutes, stirring occasionally until tender but firm.

Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander.

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

Cook pasta in a large pot of boiling salted water until al dente.

Cook in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until tender, about 5 minutes.

While the lentils are cooking, cook pasta in a large pot of boiling salted water until al dente.

Cook leeks in a large pot of boiling salted water until meltingly tender, 12 — 15 minutes.

Boil water in a large pot and cook gnocchi until they float to the top of the water (about 5 minutes).

PREPARE in large pot of boiling salted water, cook macaroni according to package directions until just tender.

Working in batches, cook three - quarters of green beans in a large pot of boiling salted water until crisp - tender, about 3 minutes per batch.

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

Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth.

Place dough on a parchment paper lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.

Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions.

Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp - tender.

While the sauce is simmering, cook the pasta in a large, covered pot of salted, boiling water until al dente.

Ingredients Preparation Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes.

Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes.

Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft.

Mashed Sweet Potatoes and Carrots: Cook 2 large sweet potatoes, 4 large carrots and 2 garlic cloves in large pot of boiling salted water until very tender.