Sentences with phrase «stockpot until»

Simmer with lid on stockpot until cauliflower is soft.

Boil potatoes in a large stockpot until you can insert a fork easily into the center of a potato.

This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)

Not exact matches

Add 1 cup of the broth from the stockpot to the blender and blend until the tomatillos and chiles are finely chopped.

Heat a Dutch oven or stockpot over high heat and add the oil; when hot, reduce the heat, add the onion and garlic and saute until soft.

Add the remaining ingredients to the stockpot, bring to just below boiling, reduce the heat, and simmer for 45 minutes, or until the posole is tender and the meat is starting to fall apart.

In a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon olive oil on low heat.

Steam 6 - 8 fresh artichokes in a large stockpot of boiling water for about 45 minutes until they are tender.

Heat stockpot over medium heat until hot.

As each browns, move to a plate or bowl until ready to add to the stockpot:

Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.

While the dough is cooling, pour 2 inches of frying oil in a heavy - bottom stockpot with high sides and heat the oil over medium heat until the temperature of the oil reaches 350 °F.

In a large stockpot over low heat, combine almond butter, maple syrup, and honey until warm.

Heat the oil in a heavy stockpot or saucepan add the carrots, onions, and ginger and saute until the carrots are softened, about 5 minutes.

Heat a heavy saucepan or stockpot over medium - high heat, add the oil, and when hot, add the onions and sauté until they are soft.

In a large stockpot, heat the water until warm, about 100 to 110 degrees.

To determine how much oil to use, place the turkey in the stockpot before seasoning and add water until the turkey is just covered.

In an 8 - quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions brown.

In the largest stockpot you have, preferably a 10 - 12 qt or even a Dutch oven, fry the bacon over medium - high heat until it just starts to crisp.

In an 8 - quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of the olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

Heat a heavy non-aluminum stockpot over medium - high heat until hot enough to evaporate a bead of water on contact.

If using a stockpot on the stovetop, cover and cook on medium - low heat for about 3 hours, or until the pork is tender and falling apart.

In a large stockpot, heat the oil, and cook the onion over medium heat until translucent, about 5 minutes.

If brisket is too large to brown in stockpot, heat 1-1/2 teaspoons oil in large nonstick skillet over medium heat until hot.

Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.

Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.

Cook onion in remaining 2 tablespoons in oil in a large, heavy stockpot over medium heat until softened, about 5 minutes.

Heat oil in large stockpot over medium heat until hot.

Combine mirin, water, sweet chili garlic sauce, agave nectar, brown sugar and ginger in stockpot over medium heat stirring occasionally until sugar dissolves.

Pour vegetable oil into a stockpot or fryer over medium heat until oil reaches 350 degrees Fahrenheit.

In a large stockpot over medium high heat, sauté onions and garlic until tender.

Place the stockpot on the stove and bring to a boil for about 20 minutes, or until the potatoes are fork tender.

In a stockpot of rapidly boiling water (salted generously with a large handful of sea salt or kosher salt), cook pasta until al dente.

Cook onion in remaining 2 tablespoons in oil in a large, heavy stockpot over medium heat until softened.

Heat the oil in a large, heavy Dutch oven or stockpot, add the meat in batches to brown and when almost all of the meat is browned, add 2 cups of the onions and saute until the onion are wilted, about 2 mintues.

Saute the beef, onions, and garlic in a large kettle or stockpot over medium heat until the meat is no longer pink.

Heat a saucepan or stockpot over medium heat, add the oil and bacon and when hot, add the garlic, reduce the heat and slowly saute until the garlic is soft, being careful that it doesn't brown.

Return stockpot to heat, add sugar and cook, stirring, until the sugar is dissolved.

Add the remaining ingredients to the stockpot, bring it to just below boiling, reduce the heat, and simmer for 1 to 1 1/2 hours, or until the meat is very tender and starts to fall apart.

Fry the bacon in a heavy stockpot or saucepan until crisp.

In a large stockpot heat olive oil and sauté shallots, carrots, and garlic until shallots are slightly browned

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.

Sauté the beef, onions, and garlic in a large kettle or stockpot over medium heat until the meat is no longer pink.

In a medium stockpot, heat the oil, add the onions, and sauté until the onions turn a golden brown, about 5 to 10 minutes.

In a large stockpot or Dutch oven over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted.

In a large stock pot or bucket (I use my 5 Quart Le Creuset Stockpot), add 1/2 cup salt to 1/2 quart hot water until dissolved.

In a large stockpot or Dutch oven, heat oil over medium heat until hot and shimmery.

Pour the mixture from the skillet into the stockpot and stir well until fully incorporated (there shouldn't be any lumps).

In a large stockpot or Dutch oven, heat the coconut oil over medium heat until hot then add the onions and carrots and sauté about 7 minutes, stirring frequently.