Sentences with phrase «salted water until»

3 Meanwhile, cook the potatoes in a pot of boiling salted water until tender, about 25 minutes.

Ingredients 4 ounces red Swiss chard, stemmed and chopped (about 3 cups packed) 3 cups low - salt chicken broth (you may not use all of it) 3 tablespoons butter 1 tablespoon olive oil Large pinch of sea salt 3/4 cup thinly sliced leek (white and pale green parts only) 1 cup Arborio rice 1/4 cup dry white wine 2 ounces prosciutto, minced (about 1/4 cup) 1 1/2 tablespoons mascarpone cheese 1 tablespoon chopped fresh Italian parsley Pepper Preparation Cook Swiss chard in a pot of boiling salted water until crisp - tender, about a minute.

Cook a large package of wide egg noodles in salted water until barely al dente.

Cook beans in large pot of boiling salted water until crisp - tender, about 3 minutes.

Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite.

Boil the pasta in salted water until it is al dente, drain, dress with the butter and 2 - 3 tablespoons then stir in the aggrassatu sauce and season with freshly ground pepper.

One vegetable at a time, blanch in boiling salted water until just tender.

Boil the potatoes in salted water until they are very soft — this will take about 20 minutes.

Meanwhile, cook the pasta in boiling salted water until it is tender but not mushy.

Meanwhile, using a steam basket, steam the cauliflower florets and potatoes over salted water until fork tender, about 5 - 7 minutes.

Sprouting Broccoli with Bowtie Pasta Makes 4 hearty servings 1 pound sprouting («baby») broccoli 4 to 6 large cloves garlic, peeled 3 to 4 tablespoons extra-virgin olive oil Kosher or sea salt 1/8 to 1/4 teaspoon red pepper flakes 1/2 pound bowtie pasta Cook the broccoli and garlic cloves in boiling salted water until the broccoli is bright green and crisp - tender, about 2 minutes.

Cook asparagus spears in boiling salted water until barely tender.

Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins.

Chop the potatoes roughly and boil in salted water until soft.

Boil edamame beans in salted water until tender (about 5 minutes for frozen and 8 minutes for fresh).

Combine the quinoa and bulgur wheat and cook them in 2 cups of salted water until soft, draining off any remaining water as before.

Cook carrots in salted water until tender.

Cook the farro in boiling salted water until tender, and drain.

Cook potatoes covered in boiling salted water until tender.

To make the salad: Heat a pot of salted water until boiling on the stove and cook the soba noodles for 6 - 8 minutes, stirring occasionally.

Peel the potatoes, cut in to 1/2 ″ cubes, and boil them in salted water until just tender.

Cook 1 cup mini penne in boiling salted water until al dente; drain and run under cold water to cool.

Cook 1 cup orzo in boiling salted water until al dente; drain and run under cold water to cool.

Cook noodles in large pot of boiling salted water until just tender, stirring occasionally.

Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Cook pasta in pot of boiling salted water until tender but still firm to bite.

Cook farro in a pot of boiling salted water until al dente, 25 — 35 minutes.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Working in batches, cook collards and kale separately in a large pot of boiling salted water until slightly softened, about 3 minutes per batch.

Cook barley in a large pot of boiling salted water until tender, 15 — 20 minutes for pearl, 35 — 40 for hulled or hull-less.

Cook black rice and wild rice in a large pot of boiling salted water until tender, 35 — 40 minutes; drain and rinse, shaking off as much water as possible.

Cook freekeh in a large saucepan of boiling salted water until tender, 45 — 50 minutes; drain, shaking off as much water as possible.

Cook peas in a pot of boiling salted water until tender, about 2 minutes.

Cook broccoli in a large pot of boiling salted water until crisp - tender, about 1 minute.

Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes.

Cook Jerusalem artichokes in a large saucepan of boiling, generously salted water until tender, 10 — 12 minutes.

Cook green beans in a large pot of boiling salted water until crisp - tender, 1 minute.

Cook soba noodles in a pot of boiling salted water until tender; transfer to a bowl of ice water (this will stop the cooking).

Cook green beans in a large pot of boiling salted water until just tender, about 3 minutes.

Cook barley in a medium pot of boiling salted water until tender, 50 — 60 minutes for hulled or hull-less, 20 — 30 minutes for pearl.

Treat your grains just like pasta and cook them in one big stockpot of boiling, well - salted water until al dente, tasting for doneness as you go.

Working in 4 batches, cook gnocchi in a large pot of boiling salted water until they float, about 3 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes.

Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked).

Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes.

Cook rice in a large saucepan of boiling salted water until grains lengthen dramatically and are nearly tender with just a bit of firmness at the very center, 6 — 8 minutes.

Cook all florets in a large pot of boiling salted water until bright green, about 2 minutes.

Cook farro in a medium pot of boiling salted water until tender but still al dente, 30 — 35 minutes; drain and set aside.

Cook the wild rice (according to manufacturer's directions) in a medium pot of boiling well - salted water until tender, about 50 minutes.

Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp - tender, about 2 minutes per batch.