Sentences with phrase «potatoes in a large pot of water»

Place chopped potatoes in a large pot of water and bring it to boil over high heat.

Boil the potatoes in a large pot of water along with 1 tsp sea salt for 10 - 12 minutes.

Boil the potatoes in a large pot of water for about 15 minutes or until tender.

Not exact matches

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.

Put the potatoes and garlic in a large pot of well - salted water.

Reserve remaining brisket for another meal.Brisket can be made 1 - 2 days ahead of time.Cut your potatoes into 1 inch pieces and place in a large pot filled with salted water.

Toward the end of the simmering time, place potatoes in a large pot and cover by 1 - inch with tap water.

Place the potatoes and salt in a large pot of cold water.

You can also just cook the potatoes in the traditional way — boiling in a large pot of water on the stove.

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 divinin 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 divinIn 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.

The How - to First, bring the sweet potato cubes to boil in a large pot of water then cook for approximately 10 minutes.

Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender.

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.

Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt.

Bring potatoes to a boil in a large pot of water.

Put potatoes in large pot of salted water; boil until tender, 18 to 20 minutes.

Wash and chop the potatoes into large chunks, place in the bottom of a large pot, and fill it 3/4 the way with water, adding a bit of salt, if desired.

Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes.

Ingredients: 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 1/3 cups milk Method: In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.

Mashed Sweet Potatoes and Carrots: Cook 2 large sweet potatoes, 4 large carrots and 2 garlic cloves in large pot of boiling salted water until very tender.

In large pot with steam basked, steam sweet potato and cauliflower with 1 inch of water in bottom of poIn large pot with steam basked, steam sweet potato and cauliflower with 1 inch of water in bottom of poin bottom of pot.

Cover potatoes with 1 inch of cold water in a large pot or Dutch oven.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.

While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through.

Place potatoes with their skins on in a large pot of water.

Cook potatoes in a large pot of boiling water over medium - high heat until tender when pierced with the tip of a knife, 40 — 45 minutes; drain.

Just before serving, bring a large pot of salted water to a boil, and drop in the sweet potatoes and boil for 10 minutes.

Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15 — 20 minutes.

Cook potatoes in a large pot of boiling salted water until just tender, 6 — 8 minutes.

While the squash and sweet potatoes are cooking, place 8 cups of water in a large soup pot and begin heating on high.

For sweet potatoes: either bake ahead for about an hour or until soft, or boil about 10 minutes in large pot of water until soft.

Place potatoes in a large pot of salted water, bring to a boil.

Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender.

In a large pot with a steam basket, steam sweet potatoes and cauliflower using 1 - 2 inches of water.

2 Cook the potatoes in a large pot of boiling water until tender.

In a large pot of boiling water, cook potatoes in their skins until just tender enough to be easily pierced with a fork, about 15 - 20 minuteIn a large pot of boiling water, cook potatoes in their skins until just tender enough to be easily pierced with a fork, about 15 - 20 minutein their skins until just tender enough to be easily pierced with a fork, about 15 - 20 minutes.