Sentences with phrase «stock in a saucepan»

While the tomatoes are roasting: Place stock in a saucepan and bring to a simmer.

In the meantime, pour the vegetable stock in a saucepan and cook over medium - high heat until it simmers.

Place the stock in a saucepan and simmer on a medium heat for 20 minutes until the stock reduces to almost half its volume.

Warm vegetable stock in a saucepan over low heat.

Heat vegetable stock in a saucepan and let simmer.

METHOD: Gently heat wine and stock in a saucepan.

Not exact matches

In a saucepan put the olive oil heat the tomato sauce, the cube stock (don't add it if you cooked the sauce by yourself) and the flaked fish.

Bring stock to simmer in medium saucepan.

Bring the stock and 3 cups of water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt.

Reheat 2 cups stock in a small saucepan over medium - low until warm.

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

Place olive oil in a medium saucepan and heat on low adding anchovies, lemon and stock, stirring often

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

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

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

Put the chocolate squares and butter in a double boiler (if you don't have a double boiler fit a stainless steel bowl inside a saucepan or stock pot).

While fish is cooking, heat stock and coconut milk in small saucepan and bring to simmer.

In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.

Combine the chicken stock and quinoa in a medium saucepan set over medium - high heat and bring to a boil.

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

Cook quinoa in a lidded saucepan with stock: cover, bring to a boil, turn down to simmer for 15 minutes.

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

In a medium saucepan, bring the stock to a simmer.

In a saucepan, bring stock to a simmer.

In a medium saucepan, heat stock until just simmering, reduce heat to very low to maintain the heat.

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

Prepare the stock by placing the giblets, neck and reserved backbone in a medium saucepan.

Wash the quinoa in cold water, drain and place in a small saucepan along with the vegetable stock.

directions In a medium saucepan over medium heat, add the beef stock and mushroom stems.

In medium saucepan combine 2 cans chicken - mushroom soup, 2 cups chicken / turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp.

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.

In a 2 - quart saucepan, bring the broth or stock and a pinch of salt to a simmer.

In a medium saucepan, combine the rice and chicken stock over medium - high heat.

Combine 1 1/3 cups cooking liquid and stock in a medium saucepan over medium heat; bring to a simmer.

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

Bring chicken stock and whipping cream to a boil in a medium saucepan.

In a small saucepan, add 2 cups of water or chicken stock and 1 cup of rinsed quinoa.

In a medium saucepan, combine the vegetable stock, mushrooms and bamboo shoots.

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.

Combine 2 cups of the chicken stock and one - third of the potatoes in a small saucepan.

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

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

Combine 1 1/2 cups water, 1 cup stock, freekeh, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan; bring to a boil.

For the soup base: Melt the butter in saucepan, add the chopped onion and sauté, stirring often until softened, six or eight minutes / Add the stock, the chopped mushrooms, rice and salt and bring to a boil / Reduce, cover and simmer until rice is soft, about 30 minutes.

For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan.

Bring the chicken stock to a bare simmer in a 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.

Combine the wild rice with the stock in a small saucepan and bring to a slow boil.

Heat the stock in a small saucepan on medium high heat.