Sentences with phrase «to the bottom of the pot»

Slice small potatoes into thin rounds and cover the oil on bottom of the pot with one layer of potatoes.

Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute.

Pour in wine; bring to a boil, scraping brown bits off bottom of pot.

Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5 − 7 minutes.

Use the handle of a wooden spoon to poke several holes in rice (without hitting bottom of pot) to let steam escape.

Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Make sure to stir while rice is cooking so it doesn't burn on bottom of pot.

Add wine and vinegar and bring to a boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes.

Reduce heat to very low and simmer for 40 minutes to 1 hour, frequently stirring and scraping bottom of pot, until soft and creamy.

Once hot, add 2 tablespoons of olive oil and swirl to coat bottom of pot.

In large pot with steam basked, steam sweet potato and cauliflower with 1 inch of water in bottom of pot.

Continue to cook, occasionally loosening potatoes from bottom of pot with a heatproof spatula, until potatoes are very tender, 25 — 30 minutes more.

Stir until puree thickens enough to form path on bottom of pot when wooden spoon is drawn across, about 15 minutes.

If rice is sticking, add a little more broth and deglaze bottom of pot.

If using a jam maker, sprinkle pectin over bottom of pot with the stirrer attached.

If bottom of pot is dry, add a tablespoon or so reserved fat and cook reserved aromatics, stirring often, until vegetables are soft and browned around the edges, 8 — 10 minutes.

Place tamale steamer rack in large stock pot or line bottom of pot with aluminum foil.

Once thickened up add the milk to the pot as you continue to whisk, making sure to scrape the entire bottom of the pot thus avoiding sticking.

We kids would plunge the soup ladle to the very, very bottom of the pot to scoop up as much hominy as we could get our greedy little paws on.

Mix equal parts white distilled vinegar, flour and salt to make a paste for cleaning and polishing the copper bottoms of pots and pans.

Bring to simmer and cook, stirring occasionally to prevent scorching, until mixture thickens and rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of pot, 1 to 1 1/2 hours.

Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.

Cook meatballs in sauce (they should be mostly submerged) at a gentle simmer, carefully scraping bottom of pot and adding a splash of water if sauce begins to stick, until meatballs are cooked through and tender and sauce tastes rich and meaty, 40 — 50 minutes.

Cook, stirring often, until softened, 6 — 8 minutes; onion juices will help loosen anything left on bottom of pot.

Using a wooden spoon, scrape brown bits from bottom of pot.

Once all the spices have combined with veggies and meat, pour in half a bottle of Sam Adams Octoberfest (or any other beer you are drinking) and deglaze bottom of pot.

Oil mixture should barely coat bottom of pot; add more oil if needed.

Add in the vareniki and gently stir to make sure that they're not sticking to the bottom of the pot.

«Chili — real chili — chili Texas - style, must have the strength to chin itself, even with a big rock in the bottom of the pot.

Stir the bulgur into the bottom of the pot; it should be covered with about 1 inch of liquid.

Add the Italian seasoning blend, the orzo and the meatballs (if they are large, cut them in half or quarters) and stir frequently for a minute or two, so the pasta doesn't stick to the bottom of the pot.

Deglaze the pan with half of the red wine, scraping the bottom of the pot with a wooden spoon to remove the caramelized bits.

Add chicken stock and chili flakes, using a wooden spoon to scrape up any garlic or mushrooms stuck to the bottom of the pot.

Turn off heat and carefully pour out the parsnip broth into a jar, leaving just a little bit of water in the bottom of the pot.

Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft.

Use enough veggies to fully cover the bottom of the pot.

For some extra fun lovin» with this recipe, we used the leftover mint chocolate in the bottom of our pot and added some almond milk to make the most delicious hot chocolate and not create waste!

Leave this too long without stirring and the cheese will burn to the bottom of the pot.

Stir to scrape any brown bits that may have stuck to the bottom of the pot.

Add the beer and beef broth and, using a wooden spoon, scrape all the brown bits from the bottom of the pot.

Stir with a wooden spatula and use it to get any bits off the bottom of the pot that are stuck.

One must exercise patience when cooking the batter, removing from heat only when a trail is left at the bottom of the pot and when the batter slides around the pot as a solid mass.

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

Let that bubble for a minute or so and scrape any brown bits off the bottom of the pot with a wooden spatula.

Simmer for 5 minutes, stirring occasionally to make sure that the thickened soup does form a film on the bottom of the pot.

If the bottom of the pot looks dry, add 1 tsp.

By keeping the dough moving, it'll ensure that it doesn't stick to the bottom of the pot, and ensure that it cooks it somewhat without over cooking.