Sentences with phrase «quart water salt»

1 pound fresh grouper fillet Juice of 2 fresh limes or lemons 4 slices bacon, diced 2 small potatoes, peeled and diced 1 stalk of celery, diced 1 onion, diced 2 fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry

Not exact matches

In a large stockpot bring 2 quarts of water to a boil and add salt.

Add the 6 cups of water and salt to a 3 quart pan and bring to a boil.

In a large pot, heat 4 quarts of water, the butter, and the kosher salt.

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

In a large stockpot, bring several quarts of lightly salted water to a boil.

At the same time bring 6 - 8 quarts water and salt to a boil in a large pot.

1 to 2 - inch segment of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1 cup granulated or raw sugar 2 - inch segment of cinnamon stick (optional) 1/4 teaspoon coarse or flaky sea salt (optional, but ooh, it's good here) 1/4 teaspoon baking soda dissolved in 2 teaspoons water

Combine the 2 1/2 quarts of water with 1 1/2 T of salt and bring to a rapid boil.

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.

Final Directions: Bring 4 quarts of water to a vigorous boil, add a 2 tablespoon of salt and 2 tablespoon of olive oil.

2 quarts water, divided 1/2 cup (4.95 ounces or 140 grams) coarse kosher salt 1/2 cup dark brown sugar, packed 4 Turkish bay leaves, crumbled 1 tablespoon whole black peppercorns 4 cloves garlic, minced 2 level teaspoons pink salt

When the Belly - part of the Hog is enough and turned upwards, and well fix'd to be steady upon the Grid - Iron, or Barbacue, pour into the Belly of the Hog, three or four Quarts of Water, and half as much White - Wine, and as much Salt as you will, with some Sage cut small, adding the Peels of six or eight Lemons, and an Ounce of fresh Cloves whole.

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

In a 2 - quart saucepan over medium - high heat, bring lightly salted water to a boil, reduce to a simmer, and stir in grits and garlic.

For the orzo, bring 2 quarts of salted water to a boil in a large saucepan.

3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.

In a 2 - quart saucepan, combine quinoa, water and a teaspoon of sea salt, bring to a boil, reduce to a simmer, and cook, partially covered, for about 15 to 20 minutes or until quinoa is tender and water is absorbed / evaporated, stirring occasionally.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8 - quart saucepan.

ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest

Mix the water, yeast, salt and flour together in a 6 - Quart Food - Storage Container with Lid using a Danish Dough Whisk, spoon or stand mixer with the paddle attachment.

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

3 quarts water 1 jar (24 ounces) strained tomatoes or equivalent 1 large onion 5 celery stalks 4 carrots 2 cups dried mung beans 1 cup brown rice (uncooked) 1/4 cup spice za'atar spice mix (or a mix you prefer) 1 teaspoon red pepper flakes 1 teaspoon salt 1 teaspoon canola oil for sautéing vegetables...

2 onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper

WHOLE GRAINS RICE QUICK COOK Coconut Jasmine Rice With Mint INGREDIENTS 1/2 Cup Water 1 Cup Coconut Milk 1 Teaspoon salt 1 Cup Village Harvest Jasmine or Organic Jasmine Rice 1/4 Cup Fresh Mint, chopped fine 1/2 Cup Toasted Coconut Flakes INSTRUCTIONS In a quart pan, -LSB-...]

Bring salted water to boil in an 8.0 - Quart Stock Pot from the KitchenAid ® Stainless Steel 8 - Piece Set.

-- In a 3 - quart heavy saucepan cook granulated sugar, corn syrup, 1/2 cup infused water (discard any remaining water), and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

Bring 5 - 6 quarts of salted and peppered water to boil for the pasta.

Bring a large pot of water to a boil and add 1 teaspoon salt for every quart.

Find a heavy bottomed, preferably copper or stainless steel, 2 - 3 quart saucepan and put the 9 tablespoons of water, light corn syrup, sugar and salt inside of it.

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

3 1/2 quarts water 2 tablespoons sea salt 1 tablespoon red wine vinegar 2 1/2 lbs.

1 Pound Dried Black Beans 2 Quarts Water 1 Tablespoon Olive Oil 1 Medium Onion, Peeled & Chopped 4 Garlic Cloves, Peeled & Minced 2 Bay Leaves 1 Tablespoon Dried Oregano Black Pepper Sea Salt

McNaughton adds 1/4 cup kosher salt to four quarts boiling water, along with the aforementioned semolina flour), but you should be just as mindful of how much salt is going into your sauce, too.

Cook in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until tender, about 5 minutes.

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

Bring 6 quarts of salted water to a boil in a large saucepan.

In a deep pan over medium heat, add 2 - 4 quarts of water, the distilled vinegar and salt and then bring the water to a gentle simmer.

Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3 - quart saucepan.

1 cup chickpea flour 1 quart water 1/8 cup finely chopped fresh flat - leaf parsley Salt and pepper to taste 2 tablespoons olive oil Cornstarch and water slurry (thin paste, 1:2 ratio) Panko breadcrumbs

Blanch sugar snaps and carrot with 1 teaspoon salt in a 1 1/2 - to 2 - quart saucepan of boiling water 1 minute.

In a 3 - quart saucepan combine parsnips, water and 1/2 teaspoon salt.

Bring 2 quarts of water with a pinch of salt to a boil, and add the Swiss chard.

Boil cream in a 1 - to 1 1/2 - quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

ingredients HAM BRODO: 1 - 2 ham hocks 2 pounds turkey bones 1 yellow onion (peeled, quartered) 2 carrots (peeled, roughly chopped) 2 stalks celery (roughly chopped) 10 - 12 quarts water TORTELLINI FILLING: 1 1/2 pounds pre-cooked ham (off the bone, finely chopped) 1 large egg (beaten) 2 cups Parmigiano - Reggiano (freshly grated, plus more to garnish) 1/4 teaspoon nutmeg (freshly grated) Kosher salt and freshly ground black pepper (to taste) TORTELLINI PASTA: 1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for dusting)

* 2 lb ground beef * 2 bags of frozen cauliflower florets * 1 bag of frozen onion and pepper blend * 4 slices cooked bacon, chopped * 1 tablespoon Italian seasoning * 1⁄2 teaspoon salt * 1⁄4 teaspoon black pepper * 1⁄2 teaspoon red pepper flakes * 2 garlic cloves, minced or 1 tablespoon of minced garlic from jar * 1.5 quarts of beef broth * 2 teaspoons arrowroot mixed with enough water to make a paste * 1 cup heavy whipping cream read more

Mixing and storing the dough: Mix the yeast and salt with the water in the bowl of a stand mixer (if using) or if by hand, in a 5 - quart bowl, or a lidded (not airtight) food container.