Sentences with phrase «potatoes over low heat»

Cook the potatoes over low heat at a very gentle simmer until tender, about 1 hour.

Cook potatoes over low heat until barely tender, 10 — 15 minutes.

Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.

Not exact matches

Simmer the soup over low heat for about 25 - 30 minutes, or until the potatoes are cooked through.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Cook over low heat for approximately eight minutes, stirring frequently to prevent browning, until the potatoes can be pierced with a fork but are not cooked all the way through.

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

Bring the stock and milk to a boil over low heat in a small saucepan; pour over the potato mixture.

Whisk together and continue to cook, stirring occasionally, over medium - low heat until the potatoes and lentils are done (make sure to cook the milk with the spices for at least 10 minutes).

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart.

While the potato mixture simmers, place remaining tablespoon of oil into a small saucepan and place over medium - low heat.

Cover and simmer over low heat until potatoes are tender, about 20 minutes.

Bring to a simmer and cook, covered, over medium - low heat until chicken shreds easily with a fork and sweet potatoes are tender, about 1 1/2 hours.

While the sweet potato is roasting, sauté the onion in the olive oil with a pinch of salt over medium - low heat, stirring often, until it's softened and browned, at least 20 minutes (longer if needed).

Sautà © for about 15 minutes over low - medium heat or until potatoes are cooked through.

In a small saucepan, place 6 cloves garlic and 1/2 cup milk; heat over low heat while the potatoes cook, stirring, occasionally (do not allow to boil).

Once the sweet potatoes are done, place the black beans in a small sauce pan, add cumin and warm over low heat.

While the potatoes are baking, slice and sauté the mushrooms in 1 Tbsp olive oil over medium - low heat for 8 - 10 minutes.

Rice the potatoes over the pot and place the pot over low heat.

Bring to simmer over medium - low heat, and cook, covered, until potatoes are tender, about 15 minutes.

Simmer uncovered over low heat until sweet potatoes are tender, about 30 minutes, stirring frequently and adding water as needed when the sauce gets too thick.

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 hHeat olive oil in large, nonstick saucepan over medium heatheat.

Start Pears - while sweet potatoes are cooking, place the pears, cloves and water in a small saucepan, simmer over low heat for 12 minutes or until tender, stirring occasionally.

Erin... for the sweet potatoes: I didn't precook them at all, sliced them into wedges, tossed in oil and spices then put them on grill over a medium low heat.

Step 3: Cook over low heat until mixture begins to thicken, then add chicken and potatoes.

For the sweet potato layer, heat spices in olive oil over low heat until fragrant.

Return them to the same pot set over low heat until the potatoes are dry, about 5 minutes.

Place potatoes back in the sauce pan and stir over medium - low heat for about a minute to release the steam.

2) While the potatoes cook, warm your butter and half and half -LCB- separately -RCB- over a very low heat.

Simmer the sweet potato dice in the soy milk over a low heat, until tender.

While the potatoes and chickpeas are roasting, heat remaining 1/2 tablespoon olive oil in a small skillet over low - medium heat.