Sentences with phrase «stockpot with»

Pasta steamer, pot with tempered glass, stockpot, stockpot with cover, 4 - piece stainless steel cookware, 10 - piece anodized nonstick cookware, 10 - inch nonstick open skillet, 12 - inch open skillet with helper handle, Cuisinart Chef's Classic Stainless Steel Series; teak cutting board, Proteak End Grain Butcher Block; cutting board, Renwil — The Mine; themine.com.

Make the soup: Fill a large stockpot with the water and bring to a boil, covered, over medium - high heat.

In this set, you get large and small sauce pans with lids, a stockpot with lid, and large and small sauté pans with lids.

This set includes large and small saucepans with lids, a 3 - quart casserole pan with lid, 5 quart stockpot with lid, and a large frypan with lid.

This set comes with large and small saucepans with lids, stockpot with lid, sauté pan with lid, and 3 different size skillets.

This set include: large and small saucepans with lids, large and small open skillets with lids, a sauté pan, a stockpot with lid, and a steamer insert with lid.

Transfer the mixture to the stockpot with the posole.

Clean the chicken pieces and place them in a small stockpot with water, onion, garlic and salt.

Combine them in a stockpot with some onion, those leftover kale stems, salt, and water, simmer away, and you've got homemade stock.

Place chickpeas in a large stockpot with cinnamon sticks and cover with fresh water to at least 3 inches above beans.

Meanwhile, add pumpkin and potatoes to a large stockpot with enough water to cover and boil for about 15 - 20 minutes.

We suggest that anyone interested in becoming a soupier invest in a good stockpot with a capacity of at least ten quarts.

Add pumpkin and potatoes to a large stockpot with enough water to cover and boil for about 15 - 20 minutes (see note below).

For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.

Place beans back in the stockpot with chicken stock and bring to a boil over high heat.

Fill a large stockpot with 1 inch of water (1 to 1 1/2 cups [240 to 360 grams]-RRB- then add apple pieces to pot.

Coat bottom of a large stockpot with cooking spray.

Fill a large stockpot with water and bring to a boil.

Fill a large stockpot with water and season with salt.

Heat the avocado oil in a medium stockpot with a lid over medium - high heat.

In a large stockpot with tight - fitting lid, add beans and cover fresh water, with the water level about an inch above the level of the beans.

For the deep - fried turkey, you'll need a high BTU outdoor burner, a 26 - or 32 - quart stockpot with a rack and hanger to lift the turkey, and a deep frying thermometer.

Take your kitchen shears and cut on either side of the backbone, it might take some convincing on a couple spots, then once you've cut through on both sides toss the bone into the stockpot with the neck if you got it and place the turkey right onto the baking sheet your roasting it on breast side up so it's sort of splayed out.

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.

Fill a large stockpot with enough water to completely cover the tops of your jars.

Not exact matches

In a large saucepan or stockpot, cover the posole with water and soak overnight.

I have found the easiest way to make this is by poaching a whole chicken or putting 2 - 3 packages of chickens legs and / or thighs into a large stockpot filled with water and simmering for a couple hours.

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!)

Place the jars and lids on a rack in a stockpot, making sure the jars make no contact with the bottom of the pot.

Cook the onions with 1 Tbsp oil in a stockpot for a few minutes over medium heat.

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

Take a stockpot and fill it with water.

Put the chicken in a large stainless - steel stockpot, along with the chicken feet, if using.

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.

Cosmo Cranberry Sauce Rinse cranberries, add them in small stockpot fill half with water, bring to a boil, stirring constantly, while adding above ingredients, except for sliced limes.

For the Creole sauce: Place a stockpot over medium - high heat and coat with the grapeseed oil.

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.

Place the riced cauliflower in a large, microwave - safe bowl (or a medium, heavy - bottom lidded stockpot), add about 2 tablespoons water and cover tightly with plastic wrap (or the stockpot lid).

Eye of Round Steaks are slowly simmered with onions in a stockpot for tender results.

Remove brisket from stockpot; season with salt and pepper.

Remove steak from stockpot; season with 1/4 teaspoon salt.

You're going to need a stockpot that holds 12 cups of water along with a big chicken, plus a pound if chicken parts, if you're using them.

Remove from stockpot; season with salt and black pepper.

Bring a large stockpot of water to a boil with the sea salt and oil.

A propane tank fed a bubbling stockpot brimming with peanuts in the shell, all surrounded by a metallic shield to protect the flame from the wind.

Mine is glass, with a plastic handle, which of course, melted: (I made two loaves, one in my crockpot insert and one in a large stainless steel, heavy bottom stockpot.

Once the acorn squash is finished roasting, you add it to the stockpot, then puree with an immersion stick blender or in an actual blender.

While the garlic is roasting, place the potatoes in a large stockpot and cover the potatoes with water.

For the Turkey Stock: To make stock, combine the onion, carrot, garlic, fresh thyme, bay leaf, peppercorns, the turkey carcass, bones, wings, and ham hock along with 2 gallons water in a large stockpot.

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