Sentences with phrase «stock pot with water»

To make the eggs, fill a stock pot with water and bring to a boil.

Place chicken (or duck, goose, turkey, or Cornish game hen) parts and bones into stock pot with water, vinegar and all vegetables except parsley.

Not exact matches

Place your meat in a large stock pot and fill with water.

In a large stock pot filled halfway with water, bring to boil and liberally salt water.

Add a little water to a stock pot with a steaming insert.

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

Place in a stock pot and cover with 12 cups of fresh water and bring to a boil.

Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water.

Fill a stock pot half way with water and bring to a rolling boil.

Fill a large stock pot three - quarters full with water.

Place corn husks in large stock pot filled with hot water to soften.

Place the stock / broth in a large pot with the water, garlic, ginger, turmeric, cinnamon and sea salt and bring to a simmer.

Transfer the roasted bones to a large stock - pot and cover with water.

Place in a large stock pot and cover by 3 inches with water.

Place in a large stock pot with remaining chicken ingredients and cover by an inch or so with cold water.

Rinse the split peas well under cold running water, then add to a large soup pot along with the vegetable stock.

Fill a large pot with salted water or chicken stock and bring to a boil.

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.

Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock.

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.

Honestly, though, if all you did was throw your turkey bones into a big stock pot (I use one like this) with some veggie scraps (like carrot, celery, and onion) and enough water to cover everything, you'd end up with a great deal of delicious stock after you let everything simmer away for awhile.

Heat your vegetable broth in a large pot (ideally make your own, otherwise use an organic vegetable stock cube with freshly filtered water).

In a large stock pot, cover the beef bones with cold water, bring to a boil and boil for 20 minutes skimming off any foam that forms.

You could cook your grains in chicken or vegetable stock if you wanted to, but, since the one - pot method requires a full stockpot's worth of liquid, we prefer to stick with water.

Boil water in stock pot with a touch of olive oil (my father only uses Bertolli).

Cut potatoes and place in stock pot (can leave skin on or peel depending on your personal preference) and cover with cold water making sure you have about 3 inches water over top of potatoes.

Put the beans in a large pot along with the quinoa, vegetable stock, water and the rest of the ingredients

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock in a jar or covered container in your refrigerator

Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.

Add to large pot with 3 cups fresh water or stock.

I just pour 2 half gallon mason jars» worth of water into my stock pot so I don't have to bother with actually measuring anything.

Our Facebook community friend, Chef Mark Brown, says, «When you make the beans with hocks, bring to a boil them in an 8qt stock pot 1/2 full of water, reduce to medium low and -LSB-...]

Put all ingredients in a stock pot and cover with water - use approx 3 litres, though it really doesn't matter, as the gelatine and minerals will leach into whatever water you have.

When it is full, I will put it in the crock pot with some water and make a nice bunch of chicken stock.

Full kitchen including an array of pots, pans and utensils as well as a full sized refrigerator, stocked daily with soda, water, beer and juice.

You can simply put the washed vegetables into a stock pot, top it up with water, bring it to boil, then reduce the heat and simmer it (covered) for about two hours.