Sentences with phrase «stock in a large saucepan»

Place the stock in a large saucepan and warm over medium heat.

Heat the stock in a large saucepan over medium heat, and poach the chicken fillet for 10 minutes or until just cooked through.

Not exact matches

In a large saucepan, bring broth stock, ginger, kaffir lime leaves and lemon grass to the boil.

Meanwhile, rinse the lentils and place in a large saucepan with the stock.

Heat coconut oil in large saucepan or stock pot over medium heat.

In a large saucepan set over high heat, bring the stock and seasonings to a boil.

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

In a large stock pot or saucepan, cook the bacon over medium heat for 4 to 5 minutes or until the fat is rendered, being careful the bacon doesn't brown.

directions For the Lobster Stock: In a large saucepan over medium heat, warm the olive oil.

To make the «dashi» soup stock, in a large saucepan, combine the kombu and vegetable stock and heat over medium - low heat almost to the boiling point.

Prepare the grits by bringing the water or stock (or water and milk) to a boil in a large saucepan.

Make the garlic stock: In a large saucepan set over medium - high heat, add the water, garlic cloves, sage leaves and bay leaf and bring to a simmer.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding morIn a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding morin another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

directions In a large saucepan over medium - high heat, add water or chicken stock, 3 tablespoons olive oil and 2 teaspoons salt.

Meanwhile, put the stock in a separate large saucepan over medium - high heat.

Place the pulp in a large saucepan with the vegetable stock and simmer for about 20 minutes.

Meanwhile, in a stock pot or large saucepan, heat remaining olive oil over medium heat.

Bring chicken stock to a boil in a large saucepan.

Bring kombu and stock to a simmer in a large saucepan over low heat.

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half In a large saucepan over medium heat, heat the olive oiIn a large saucepan over medium heat, heat the olive oil.

Follow the recipe as though you were going to cook in the oven: cook down the onions, brown the meat (flour first if you want to) and put into a casserole or large saucepan with the stock vegetables and any other flavourings.

Bring the stock to the boil in a large saucepan... Read More»

Bring the stock to a simmer in a large saucepan over medium heat, then reduce the heat and keep at a bare simmer.