Sentences with phrase «inches water over»

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.

Not exact matches

Pour over it enough cold water to cover by several inches.

The «river stones» used to cook the soup are smooth stones, usually polished over centuries by moving water, that are about four inches wide and two inches thick.

In 3 - quart saucepan over high heat, in 1 inch boiling water, heat broccoli to boiling.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

To assemble the dish, put 1/2 inch of water in a saucepan and bring to a simmer over medium heat.

In the meantime, start boiling a few inches of water in a large pot that your steamer basket can sit over snugly.

Place a large stainless steel bowl over a sauce pan with about an inch of simmering water.

Add the onion, garlic, thyme and bay leaf and cover by 2 inches with cold water and place over high heat.

Place sauce pan over another with an inch or so of simmering water.

(Or you can use a heat - safe bowl over a pot of boiling water, like I did — you only need an inch or two of water in the bottom pot.)

Set a steamer basket over a medium pot filled with an inch or so of simmering water.

Using a steaming apparatus of your choice, bring 1/4 to 1 / 2 - inch of water to a simmer over medium heat.

I take canning jars, place them in boiling water, take them out, place a funnel over the jar, ladle the hot apple butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.

Throw the cut potatoes into a large pot and fill it with cold water, enough to cover the potatoes over 2 inches above their surface.

* A double boiler is a pot with a couple inches of gently simmering water with a large bowl set over top that is large enough so that it does not come close to touching the simmering water.

In covered 10 - inch skillet, heat about 1 inch water and 1 teaspoon salt to boiling over high heat.

In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch.

If you don't have one you can make your own by placing a bowl over a pot with one inch of water in it.

Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8 - inch square baking dish (or your favorite equivalent - sized, deep - sided, solid - bottomed tart pan).

Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat.

Melt butter, chocolate, and espresso powder in large heatproof bowl set over medium saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.

Place a few inches of water in a medium saucepan and heat over medium.

Heat a 10 - inch cast iron skillet or round griddle over medium heat until a drop of water sizzles on the surface.

In a double boiler, melt the chocolate with the water over 1 inch of simmering water, stirring until smooth.

Peel and dice the potato into 1⁄2 - inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat.

Place a small saucepan, filled with 1 - inch of water over medium heat.

Pick over the beans and cover with at least 2 - inches of water.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Option A (Alton's way): Using a steaming apparatus of your choice, bring 1/4 to 1 / 2 - inch of water to a simmer over medium heat.

Combine 6 tablespoons sugar and 3 tablespoons water in 10 - inch - diameter ovenproof skillet with 8 - inch - diameter bottom and 2 1/2 - inch - high sides.Stir over medium heat until sugar dissolves.

For the truffles: Place the chocolate in a heatproof bowl over a saucepan with an inch of barely simmering water.

Prepare a double boiler: heat about 2 inches of water in a medium saucepan over low heat.

Cover with water, about an inch over the can and cover pot.

* Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken.

Cover with 2 inches / 5 cm water and bring to a boil over high heat.

Cover the farro with water (at least an inch over the farro) and add kosher salt to the water.

First, you'll need to whip up a fresh rhubarb puree by stewing 12 - 13 stalks of the reddish - green wonder (diced into 1/2 inch cubes) in a pot over medium heat for 10 minutes along with 3/4 cup of sugar and 1/4 cup of water.

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium - high heat.

Place the plate in a steamer basket (bamboo is optimal, but any steamer basket will do) set over a pan of 2 inches of boiling water.

In a 10 - inch, nonstick skillet over medium flame, heat OLIVE OIL; add STEAK, BEANS, RICE, TACO SEASONING, and CHILI POWDER; heat until thoroughly warmed, stirring as needed -LCB- cooking tip: add small amounts of water to adjust consistency -RCB-

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Place the saucepan over medium - high heat and add enough water to cover the lentils by about 1 inch.

Place an egg in a pot and cover with cold water by 1 - inch and bring to a boil over medium heat.

To cook the BEET: place it in a pot with water covering a few inches over its surface; boil over high heat until fork - tender (about 10 minutes); remove beet from water with tongs; run it under cold water to remove skin (carefully using fingers to help skin fall off); set aside to cool.

Place a large nonstick skillet over high heat with 1 inch water and a pinch of salt.

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

For anything larger than lentils I put them in the pot before bedtime, pour boiling water over them with a few inches to spare on top (more for bigger beans) put the cover on and let them sit overnight.

Place a saucepan filled with 1 inch of water over medium heat and bring to a simmer.

(You may also use a heatproof bowl over a pot with an inch of water in it as a makeshift double - boiler).