Sentences with phrase «quart pot with water»

Fill a 4 - 6 quart pot with water and bring it to a rolling boil.

Fill a 4 - quart pot with water and bring to a boil.

Not exact matches

You can also use a submersion blender by transferring all ingredients to a 4 quart pot and blending so that it's creamy but still chunky, thinning with water as needed.

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.

In a separate pot bring 4 quarts of water to a boil, salt the water with about 1 Tbsp kosher salt.

Place them in a 4 - 6 quart pot and cover with cold tap water.

Put a large pot with 6 quarts of water on the stove and bring to a boil while putting together the rest of the recipe.

5 Put beef and onions in big pot, add tomatoes, water, lime juice, sugar: Into a 6 - quart thick - bottomed Dutch oven, put onion chili mixture, beef, bacon, tomatoes (break up the whole tomatoes with your fingers as you put them in the pot), water, lime juice and sugar.

Place the drained collards in a large pot (at least 5 quart) and submerge with water and a big pinch of salt.

Place the roast in 5 - quart dutch oven (or other oven proof pot / pan with a lid) and pour the water around the roast.

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4 - quart pot of boiling water 1 minute.

In a 4 - quart pot, cover the drained chickpeas with 2 inches of cold water.

Generously cover potatoes with cold water in a 3 - to 4 - quart pot and add 1 tablespoon salt.

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.

Bring a large pot filled with 3 quarts of water to a boil over high heat.

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.

Now add the ham hocks, one quart of water, and chicken broth to the pot with the beans.

In a 3 - quart, heavy soup pot (with lid), combine BLACK - EYED PEAS, DRIED ONION, SALT, PEPPER, and BAY LEAF; add enough WATER to cover 3» over the surface of beans (about 6 cups waWATER to cover 3» over the surface of beans (about 6 cups waterwater).

Then, she fills an 8 - quart metal stock pot three - quarters of the way with water and adds salt (1 part salt to 16 parts water) to draw out the food's color.

Top the pot off with an additional 1 1/2 quarts of cold water and cover.

In a 2 quart pot cover Einkorn with cold water, salt and bring to a boil.

Add water to a medium pot (I used 8 cups of water for 6 - quart pot) with steamer basket or tray.

Put one cup of herb mixture in a pot with four quarts of water.

Place lentils in a 2 - quart pot; cover with 2 cups water.