Sentences with phrase «medium pan of water»

Bring a medium pan of water to a boil, then cook the greens in the boiling water until soft (about 4 minutes).

Not exact matches

In a grill pan or a cast iron skillet, heat up a couple tablespoons of water oil over medium - high heat.

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.

Bring a medium sized sauce pan of lightly salted water to the boil, then chop the broccoli into small florets, slice the stem into small pieces and add to the pan, along with the bulgur wheat.

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.

In a medium sauce pan, add the granulated sugar, corn syrup, salt, and 2 tablespoons of the water.

Pickle the Onion: In a medium pan (nonstick, if you have one), combine the sugar, vinegar, onion and 1/4 cup of water; season with salt and pepper.

Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Place the quartered potatoes in a medium sauce pan and cover with plenty of cold water.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Pour the water from the bottom of the pan out and dry the cauliflower out over medium heat.

Fill a medium - sized pan with about 2 quarts of water.

When a drop of water sizzles upon hitting the pan, reduce the heat to medium - low and add the cumin seeds.

Place a medium heatproof bowl over a pan of almost - simmering water.

Heat oil over medium - high heat (a drop of water should sizzle when it hits the pan), and cook a few minutes without touching; hands - off cooking helps form a crust that adheres.

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.

Add the broccoli and a small amount of water (just enough to keep the pan moist) and sauté over medium heat, stirring frequently, until bright green.

Pour the contents of the blender back in the pan on a medium heat, and add 200 ml water, and stir well.

You can reheat them in a microwave, or put a portion or two in a nonstick pan with a little water in the bottom and on the underside of the lid, and heat covered on medium - low until heated through.

Combine the sugar and 1 1/2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally.

in a medium sauce pan add a piece of kombu or kelp or seaweed to 2 - 3 cups of water.

Add a few tablespoons of broth or water to a large pan and heat over medium heat.

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.

Meanwhile, heat a pan over medium - high heat and add the onion, garlic, and a splash of water (you can use oil if you prefer).

Stir in tomato sauce and water; bring to a simmer over medium - high heat, scrapping up browned bits from bottom of the pan.

Heat a pan over medium - high heat and add a splash of water (or oil if you prefer), the onion and garlic.

Combine the sugar, water and cardamom powder in a pan and put the pan on medium flame bring it to a boil, scum will start bubbling on the top of the liquid, remove it using by a ladle.

Heat the butter in a pan and add the mushrooms and 1/4 cup of water, cover and cook for 5 to 8 minutes on medium hot heat.

Place the white parts of the leeks, one diced potato and a few splashes of water (you can use oil if you prefer) into a large pan over medium heat and allow to sweat for about 5 minutes.

Heat a small sauce pan over medium heat and fill with an Inch or two of water.

Heat a medium pan over medium high heat and add a couple tablespoons of water (or oil).

Heat a small pan over medium heat and add a couple tablespoons of water and the asparagus.

Place the pieces in a medium sauce pan and add 1 cup of water.

Start by making the cherry compote: Place the cherries in a pan with a splash of water on a medium heat.

Place the raspberries in pan with a splash of water on a medium heat.

In another dish combine the remaining soy sauce, sugar, vinegar, water, ginger and seasonings.In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until brown.

Heat second amount of water and partial bouillon cube in large frying pan on medium.

Fill a medium pan with an inch of water and bring to a boil.

Then place the leeks in a large saucepan and sauté over medium heat for 10 minutes, with 1 to 2 teaspoons of water to keep the leeks from sticking to the bottom of the pan.

In a deep pan over medium heat, add 2 - 4 quarts of water, the distilled vinegar and salt and then bring the water to a gentle simmer.

Stir in the collard greens to coat, add about 1/4 cup of water, then cover the pan and reduce the heat to medium - low.

Place the spinach in a small pan over a medium heat along with 1 teaspoon of water, then cover and cook for 3 minutes or until wilted.

Grab a small sauce pan, heat the fire to a medium to high heat and add about 2 cups of water, add the lima beans and cook for at least 20 minutes or until soft

Pour the rice into a medium pan with a little salt and pour the boiling water to cover the top of the rice by 3 / 4 - inch, then cover and bring back to a boil.

Another option is to cook the raw okara by combining a half - cup water per cup of okara on the stovetop in a pan, and cooking over medium heat, stirring, until it's about the consistency of thick cream of wheat.

Heat 1 tablespoon of water in a large frying pan or soup pot over medium - high heat.

Start by adding a little layer of water or veggie stock to your pan and turn the heat to medium / low.