Sentences with phrase «pot with water until»

Step 1: Dice apple & peach and simmer together in a small pot with water until tender.

Fill the pot with water until it just covers all the chicken, and bring to a boil.

Fill the crock pot with water until it reaches about half - way up the side of the bowl.

Not exact matches

«There's nothing like walking from the 1st floor of a modern looking expensive, trendy restaurant until you get out of the public area and go down the creaky unpainted wooded stairs and find a basement with damp stone foundation walls, puddles of water on the ground, and a crew of people cooking soup in a 10 gallon pot which is on the ground at the time.»

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.

Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5 - 8 minutes until just fork tender.

Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.

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

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

In a pot on medium - low heat, cook the rice with the water, cinnamon stick, and cloves, until it doubles in size, about 15 minutes.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

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

I've done both, but boiling is a bit easier, because you literally just put all the ingredients into a pot (minus the cilantro and lime), cover them with water, bring it to a boil and cook until the skins on the tomatillos start to bust.

In a large Dutch Oven pot (I used my Le Creuset 9qt round) bring 2 1/2 quarts water to a boil and cook potato (with skin on) until tender, about 20 minutes or until fork tender.

Put cut yam pieces into a medium size pot with water and cook at medium heat for 5 minutes or until soft

Put them in a bowl, cover them with water, and soak them for 3 to 8 hours, OR you can put them in a pot, cover them with water and boil them for about 10 minutes until they are tender.

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.

After first boiling them in a pot of water you they are topped with a flavorful garlic herb butter compote and then finished off in the oven until nice and crispy!

Cook quinoa - put 1 cup dry quinoa in a pot with 2 cups of water - bring to a boil, reduce to low heat and cook covered until they quinoa has absorbed the water and puffed up, about 20 minutes

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.

Cover with cold water, put the lid on the pot, and boil until fork - tender.

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.

Place the potatoes into a large pot and fill it with water until the water level is above the potatoes.

Peel the sweet potato, cut it into pieces, and cook in a pot with salt water until soft.

All you need to do is toss them in a pot whole and cover them with water — you bring the lot to a boil and let it go for about half an hour, until the potatoes are tender.

(To test one, fish it out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle.)

Fill crock pot with hot water until the jar is under at least an inch of water.

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.

Fill the crock pot / slow cooker with hot water until just below the lid.

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.

I then fill the crock pot up with hot water until just before it touches the lid of the jar and I set the crock pot on «high» for four hours.

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

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.

Place drained beans in a large pot with 6 cups (1.5 L) water, after boiling for 5 minutes, reduce heat and simmer until beans are tender, about 30 minutes.

My favorite way to make shredded chicken: Throw a few chicken breasts in your crock pot with 1 1/2 cups — 2 cups chicken broth (you can use water if you don't have chicken broth on hand) and cook on low heat for 5 - 6 hours or until chicken falls apart.

Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes.

Place in a pot, cover completely with water, add salt and place on the boil until nearly cooked (soft but still firm and whole).

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

Place in a pot and cover with water, bring to a boil and then simmer until tender (or steam), takes roughly 5 min after boiling.

Place the diced plantain into a pot with some water and cook for about 5 minutes until it turns a bright yellow - orange.

Put them in a pot and pour water over them until they are covered with the water.

To make the pink and green noodles I brought a pot of water (with the corn) to a boiled the corn for about 5 minutes, now I turned the heat off and added the broccoli and noodles until the noodles get soft.

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

Combine rinsed uncooked 1/2 cup of quinoa with 1 cup of water in a small pot and cook on high heat until water starts to boil.

Return to the pot along with some water and let simmer until the soup is reduced and the flavors are blended.

Clean and chop the pumpkin in small cubes put in a pot with water and boil until tender.

To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375 - degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.

Cover the pot with a lid and let the quinoa simmer for about 15 minutes until all the water is gone and the quinoa popped — by this I mean the tiny spirals separating from the seeds.

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3 - inches full from the top, about 3 to 4 quarts water.

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.