Sentences with phrase «pot of simmering water until»

Rinse the chicken, and then poach in a large pot of simmering water until done.

Melt the chocolate chips and butter in a heatproof bowl set over a pot of simmering water until smooth.

Not exact matches

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Bring a pot of water to a boil with the potatoes and simmer until potatoes are soft.

Bring a 4 - quart pot of water to a boil, add orzo, return to boil, reduce heat to simmer and cook for 8 minutes until just tender.

Make the batter: put the butter and chocolates in a heatproof bowl set over a pot of simmering water and stir until melted.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

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.

Blanch 8 or 10 tomatoes at a time in the pot of simmering water — leave them for one or two minutes until skins begin to loosen.

Put your water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1 tbsp apple cider vinegar and cover and let simmer for 15 - 20 minutes until it's nice and fluffy.

Place both in a pot of water with the cinnamon stick, bring to a boil, cover and simmer for 15 minutes, or until tender enough to mash.

2/3 of a cup of quinoa — rinse & place in a pot with double the amount of water, bring to a boil and simmer until the water has cooked off

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.

Serve immediately, or keep potatoes warm until ready to use by tenting with aluminum foil and placing over a pot of barely simmering water.

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.

Set bowl with ganache over a pot of barely simmering water; heat ganache, stirring, until it pours easily.

Combine chocolate chips and agave nectar in a small bowl and melt chocolate in the microwave or place the bowl over a small pot of simmering water and stir until melted.

Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.

Bring a pot of water to a boil and simmer asparagus until bright green but still crunchy, 2 - 3 minutes.

Cook until a boil, and then turn heat to a simmer and let cook for about 15 - 20 minutes until there is no water left and there are air holes in the pot of cooked quinoa.

Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.

Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.

Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth.

While the sauce is simmering, cook the pasta in a large, covered pot of salted, boiling water until al dente.

Place stand mixer bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is warm to the touch and sugar is dissolved (use your fingers to check).

Put bowl over a pot of simmering water and whisk for 5 minutes until sugar dissolves.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

FROSTING: Place white chocolate in double boiler over pot of simmering water just until it begins to melt.

Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pot of slightly simmering water until smooth.

In a heatproof bowl above a pot of simmering water, heat all caramel mousse ingredients until they reach the temperature of 150 ºF (65ºC).

Cook shrimp in a medium pot of simmering salted water until they curl and are cooked through, about 45 seconds (or 3 minutes if using small shrimp).

In a large pot of salted water, simmer the chicken until cooked through.

Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen).

Once it begins to simmer, turn the heat to low, cover the pot and let cook 15 - 20 minutes or until all of the water has evaporated.

In a small bowl, mix together coconut butter and remaining lemon zest until smooth (if mixture is too thick to stir, warm slightly over a pot of simmering water).

Cook over the pot of simmering water, whisking constantly until the mixture registers 165º F. Remove the bowl from simmering water and stir in the drained, bloomed gelatin sheets.

Browning the sides is actually fairly simple: Simmer the gnocchi in lightly salted water like you usually would, until they float to the top of the pot.

Set steamer in a large pot filled with 1» of simmering water and cover; steam fish until cooked through, 6 — 8 minutes.

Cover the pot, and let simmer for 15 - 20 minutes until the quinoa is fully cooked and has absorbed all of the water.

Combine the Irish Cream and chocolate chips in a microwave safe bowl and microwave 15 - 30 seconds and stir until smooth (alternatively, place in a bowl over a pot of simmering water and stir just until melted.