Sentences with phrase «pot of salted water until»

To make the salad: Heat a pot of salted water until boiling on the stove and cook the soba noodles for 6 - 8 minutes, stirring occasionally.

Boil the pasta in a large pot of salted water until tender.

While the shallots are cooking, boil the potatoes in a pot of salted water until they are fork tender.

Not exact matches

Alternatively cook immediately in a pot of boiling, lightly salted water with a teaspoon of oil for approx. 3 minutes or until cooked to your desired consistency.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

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

STIR macaroni into large pot of boiling salted water; cook for 5 minutes after water returns to boil, or until outside is cooked but center is still firm.

2) Bring a pot of salted water to a boil and cook the cauliflower until al dente, about 2 to 3 minutes.

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.

Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 1 minute less than the directions on the package.

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.

Bring a large pot of salted water to a boil over high heat and cook pasta until al dente, just tender.

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 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 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 salted water to a boil; add the pasta and cook until al dente, about 7 minutes.

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

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.

Add to a pot of salted, boiling water and cook until tender, usually 5 - 6 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.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

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.

Meanwhile, in a medium pot of boiling salted water, cook the orzo until al dente, about 5 minutes.

Cook farro in a medium pot of boiling salted water until al dente, 10 — 15 minutes.

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.

Meanwhile, bring a large pot of salted water to a boil; add pasta and cook, stirring occasionally until al dente, about 9 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally.

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 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.

Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180 °F).

Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45 — 60 minutes for cannellini and 1 — 1 1/2 hours for Tarbais or corona.

Meanwhile, in a pot of salted boiling water, cook the orzo until al dente.

Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes.