Sentences with phrase «in stock pot»

In the stock pot sits the strainer — so when the pasta / potatoes whatever is done, we just lift the strainer out of the hot water and leave the stock pot on the stove.

Cook meat and diced veggies in a stock pot.

I have also made broth the traditional way on the stove in a stock pot for about 6 hours.

Heat coconut oil in a stock pot over medium heat.

Combine cod, broth, healthy sautéed onions and garlic, and your favorite vegetables and seasonings in a stock pot to make a delicious fish soup.

When the veggies are done roasting, place them in a stock pot, add your broth and bring everything to a boil.

Place butter, chicken, garlic powder and Italian seasoning in stock pot and cook chicken on low - medium heat.

Put all ingredients in a stock pot and cover with water - use approx 3 litres, though it really doesn't matter, as the gelatine and minerals will leach into whatever water you have.

Can I make a larger quantity in a stock pot and then freeze them?

Heat 2 tablespoons oil in another stock pot.

In a stock pot, heat the coconut oil.

Heat oil or butter in a stock pot.

I've recently discovered that cooking chicken bones (carcasses) for 24 hours in a stock pot renders them almost like dust....

Heat olive oil in a stock pot or braisier over medium heat.

Cut potatoes and place in stock pot (can leave skin on or peel depending on your personal preference) and cover with cold water making sure you have about 3 inches water over top of potatoes.

Boil water in stock pot with a touch of olive oil (my father only uses Bertolli).

Meanwhile, in a stock pot or large saucepan, heat remaining olive oil over medium heat.

In a stock pot or dutch oven, heat olive oil over medium heat.

Remove from heat and stir the couscous, sweet potatoes and pine nuts directly in the stock pot with the kale.

Start sautéing them in a stock pot.

at least one large skillet and one small skillet dutch oven / stock pot (I boiled my pasta in a stock pot for ages) slow cooker / Crockpot medium sauce pan cutting board rubber spatula wood / bamboo spoons (at least two) colander can opener cookie sheet 9 x 12 cake pan 1 - & 4 - cup measuring cups, preferably Pyrex or similar a couple of mixing bowls cheese grater garlic press (we love garlic) Tupperware's largest bowl — holds 32 cups & is perfect for making batches of Chex mix or puppy chow or other favorite snack mixes.

Layer the vegetables in the stock pot in the order of their cooking times, starting with the longest cooking, heavier vegetables, ending with the greens and leafy ones on top.

In a stock pot, cook bacon until crispy.

In a stock pot, layer the vegetables in this order: cabbage, celery, bok choy (whites), onion, tomato, baby spinach, watercress, bok choy (greens).

Heat a drizzle of olive oil in a stock pot over medium heat, adding onions, carrots, and a sprinkle of sea salt.

For the Soup: In a stock pot over medium - high heat, add the olive oil, butter, onions, carrots, celery, salt and pepper.

In a stock pot, cook potatoes in boiling water, covered, for 10 to 15 minutes or until tender but not falling apart.

Just remove all the corn kernels and place the cobs in a stock pot with onion, garlic, bay leaf, peppercorns and some chicken bones if you have them.

While the meat comes to temperature, place the peeled and deveined shrimp in a stock pot or skillet.

With all soup in stock pot, add almond butter.

Meanwhile, in a stock pot over medium heat, melt the butter.

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

To prepare the filling: While the pastry is cooling in the fridge, cook the onions in 2 tbsp olive oil in a stock pot over medium heat for 5 - 7 minutes until soft.

Combine chicken, enchilada sauce, and chicken broth in a stock pot.

After I stir in the baking sofa I add my popped corn to the Carmel in the stock pot.

Heat sesame oil in a stock pot.

Heat olive oil in a stock pot over medium heat.

While the pasta is cooking, heat the oil and butter, in a stock pot or dutch oven over medium heat, until the butter is melted.

In a stock pot, saute the onions, carrots, celery, garlic, and jalapeno in a 1/2 cup of water for 5 minutes.

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.

When the stock is ready, heat oil in a stock pot over medium - high heat.

Place the mushrooms, reserved water, shallots, garlic, black pepper, and chicken stock in a stock pot and boil for 30 minutes, adding water to keep to the original volume.

In a stock pot, brown the meat and onions in the vegetable oil until the onions are soft.

Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan.

In a stock pot over medium heat melt the fat.

Bring it up to a boil in a stock pot, then add the fresh turkey thighs and smoked turkey parts.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

Place in a stock pot and cover with 12 cups of fresh water and bring to a boil.

In this case I used about 1 1/2 pounds of chicken legs, browned on each side on the stove in a stock pot, then transferred to a baking dish and baked until cooked through.

In a stock pot, add beef stock, broths, ginger, star anise, garlic, celery salt, nutmeg, and white pepper.