Sentences with phrase «in large pot with water»

Steam shrimp in large pot with water, vinegar and old bay for 2 -3 minutes or until shrimp are pink.

Place the stock / broth in a large pot with the water, garlic, ginger, turmeric, cinnamon and sea salt and bring to a simmer.

To make white potatoes: Combine potatoes and salt in large pot with water to cover by 3 inches.

Not exact matches

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

Fill a large pot with lightly - salted water and bring to a rolling boil; stir in the shell pasta and return to a boil.

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.

Place your meat in a large stock pot and fill with water.

Put the feet and tripe in a large pot, and fill it with water.

Wash barley and place in a large pot along with shiitake mushrooms, water, and kombu.

Place potatoes in large pot, and cover with salted water.

Place potatoes in a large pot and cover with cold water by 1 - inch.

Rinse the rice in a colander, and add it to a large pot with 4 cups water.

Rinse well with cold water and place in a large pot.

In a large Dutch Oven pot (I used my Le Creuset 9qt round) bring 2 1/2 quarts water to a boil and cook potato (with skin on) until tender, about 20 minutes or until fork tender.

In a large stock pot filled halfway with water, bring to boil and liberally salt water.

Put potato cubes in a large pot and cover by 2» with cold, unsalted water, then put pot on the stove and bring to a boil.

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 the beets in a large pot, and cover them completely with cold water.

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 ribs in a large pot with enough water to cover.

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.

Put the potatoes and garlic in a large pot and fill the pot with cold water, covering the potatoes by about 2 inches.

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 the potatoes in a large pot, cover with water.

Boil the chopped potatoes in a large pot covered with cold water.

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.

Place into In a large pot and cover with water.

In one large pot filled with filtered water and a little salted water, cook the rice noodles as directed on the packaging.

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.

Place as many potatoes as you want to cook in a large pot with salted water and bring them to a boil.

In a large pot, combine potatoes with water to cover by 1 inch.

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.

Put the potatoes in a large pot, cover them with water and bring the water to a boil.

Place the scrubbed potatoes in a large pot and cover them with water.

Put in large pot and cover with cold water.

Place the beans in a large pot and cover with water by about two inches.

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 drained beans in a large pot with 6 cups (1.5 L) water, after boiling for 5 minutes, reduce heat and simmer until beans are tender, about 30 minutes.

Put the beans in a large soup pot with water to cover by 2 inches.

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.

Put the black beans in a large pot and cover with cold water by 2 inches.

Heat the oil slowly with 3 tablespoons water (or broth) in a large soup pot.