Sentences with phrase «potatoes in a large saucepan»

Place potatoes in a large saucepan and cover with water.

Place potatoes in a large saucepan; fill with water to 1 inch above potatoes.

Directions Place the potatoes in a large saucepan with water to cover by 1 inch.

The salad: Place the potatoes in a large saucepan with salted water.

For the potato salad: Place the potatoes in a large saucepan and cover with cold water.

Place potatoes in large saucepan with water to cover by 1 inch.

Meanwhile, place potatoes in a large saucepan and fill with water.

Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes.

Place potatoes in large saucepan of cold water and bring to a boil.

Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender.

Place the potatoes in a large saucepan and cover with cold water.

Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes.

About 30 minutes before the stew is ready, put the potatoes in a large saucepan and cover by an inch with cold water.

Place the unpeeled, whole sweet potatoes in a large saucepan and add enough cold water to cover them completely.

Place potatoes in a large saucepan; cover with cool water.

Place chopped potato in a large saucepan and cover with water; bring to a boil.

Put the potatoes in a large saucepan and add enough water to cover by 2 inches.

Put the potatoes in a large saucepan and add enough cold salted water to cover.

Place potatoes in a large saucepan and cover with water.

Not exact matches

In a large saucepan, mix the coconut milk, curry paste and a pinch of salt, then add in the potato chunkIn a large saucepan, mix the coconut milk, curry paste and a pinch of salt, then add in the potato chunkin the potato chunks.

Wash the potatoes and place in a large Dutch oven or saucepan.

Meanwhile, put the sweet potatoes, thyme, garlic, and a teaspoon of salt in a large saucepan with cold water.

In a large saucepan add the potatoes, leeks, water and salt.

Combine potatoes with enough water to cover in a large saucepan.

If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan.

Peel the potatoes and place them in a large saucepan.

1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.

Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Working in batches, cut peeled potatoes into large chunks and process through food mill or ricer into saucepan.

Place the new potatoes in a medium to large saucepan, cover with water and bring to the boil over a high heat.

Cover potatoes with water in large saucepan and bring to a boil over high heat.

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

In a large saucepan, combine the leeks with the potatoes and the remaining soup ingredients and bring to the boil.

Step 4: In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced sweet potatoes over medium high heat.

Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large saucepan.

In a large saucepan, cover the potatoes with water and bring to a boil.

In a large saucepan over medium - high heat, add the potatoes and fill just to cover with cold, salted water.

Cover potatoes with cold, salted water in a large saucepan and bring to a boil.

Scrub the potatoes, cut them into 1 inch pieces and put them in a medium saucepan with 1 garlic clove, 2 oregano sprigs, and a large pinch of salt; cover with water by 2 inches.

Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender.

Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium - high heat.

Peel and cut the potatoes and put them in a large saucepan.

1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.

Make potato topping: In large saucepan, combine potatoes with enough cold water to cover.

Combine sweet potatoes, milk, and butter in a large saucepan and cook over medium heat, stirring until butter is melted and mixture is warm.

Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches.