Sentences with phrase «water in a large pan»

Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed.

Not exact matches

Core the apples, cut them in 1/2 inch / 1 cm dices and add to a large sauce pan on medium heat together with the water.

Simply pour the beans into a colander, rinse them with water and then drain them before placing them in a large frying pan.

Half or quarter any of the larger potatoes, then place them all in a pan of cold water with a pinch of salt.

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

Drain the water from the potatoes and place them in a large pan with the coconut milk, tinned tomatoes, carrots, turmeric, cumin, chilli, salt and pepper.

Start heating the water in the double boiler, or if you're using a large bowl instead, set the bowl over a pan of boiling water, making sure the bowl doesn't actually touch the water.

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5 - 8 minutes until just fork tender.

Bring the water, butter, sugar and salt to a boil in a large sauce pan over medium high heat.

1 Prepare pan and boiling water: Place the foil - wrapped springform pan in a large, high - sided roasting pan.

Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch.

Place peels in a large pan and cover with water.

Bring 2 cups salted water to a boil in large pan.

Fill a large baking pan with hot water (simmering is fine) and place in the oven.

** To make the pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2 cup water to a boil.

Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.

I use an entire bag of orzo (500 g), 4 cups (1 liter) of water, and put a box / can of tomato product (usually thick sauce like pummaro, but diced if I'm out), and double everything else (cheeses, herbs, zest, etc.), and bake it for the same amount of time in a large circular aluminum pan.

In a double broiler or in a large bowl over a pan of simmering water, add chocolate and butteIn a double broiler or in a large bowl over a pan of simmering water, add chocolate and buttein a large bowl over a pan of simmering water, add chocolate and butter.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Boil water in a large pot and put the oil and chili flakes in a frying pan but don't heat the oil yet.

I found that using a water bath (baking the dish set in a larger pan surrounded by hot water) is the way to go.

Start your pasta water boiling and start frying the pancetta with the olive oil in a large saute pan.

Boil asparagus for 3 minutes over high heat in a large, deep sauté pan filled with enough boiling water to cover asparagus.

Place the springform pan with the cheesecake crust in a large roasting pan and pour 1/2 to 1 inch of boiling water into the roasting pan.

Placed a tsp of instant coffee in a large pan and poured 300 ml of boiling water over it and stirred until dissolved.

Our trick for rising was to put the bowl of dough into a large foam cooler that had a pan of warm water on the bottom and covered the cooler to keep the moist warmth in.

Shannon - To prepare a water bath for the cheesecake jars, put your filled jars in a large pan and add enough boiling - hot water to reach about 1/3 of the way up the jars.

Active Dry Yeast 1/2 cup warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3 cup all purpose flour + extra for dusting surface Canola Oil (3» of oil in your pan)

Cooking Directions: Combine 1 cup buckwheat groats with 2 cups water in a large sauce pan and bring to a boil.

Place them in a large pan with boiling water with an pinch of salt and cook them for about 25 minutes until soft.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Place the asparagus in a large pan of boiling water and simmer for 2 minutes.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

In a large heatproof bowl, combine chocolate, oil and stick of butter, and set over pan of simmering water and heat, stirring often, until melted.

Boil water, 1 teaspoon of salt and oil in a large sauce pan or dutch oven.

Alternatively boil the chopped vegetables in a large pan filled with 4 - 5 cups of water.

Put the roast in a large pan and cover with water.

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours.

Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

In a large non-stick pan, sauté the onion in 2 tablespoons of water until translucent (about 8 minutes), adding more water if necessarIn a large non-stick pan, sauté the onion in 2 tablespoons of water until translucent (about 8 minutes), adding more water if necessarin 2 tablespoons of water until translucent (about 8 minutes), adding more water if necessary.

Trim off the edges of the beans and put them in a large sauce pan with boiling water and a pinch of salt.

Meanwhile cook the pasta in a large pan of water, drain and add to the tomato sauce.

Also, my roasting pan was not much larger than my baking pan, however when I put the water in to the height recommended my cheesecake floated.

In a large roasting pan or baking dish, fill with hot water so that the water comes up about half way up the sides of the ramekins.

In a large 10 - 12» heavy bottom pan, add sugar and water and cook on medium heat until white bubbles start to form.

While the garlic is becoming healthier by the minute, finely chop the onion and heat the olive oil or some water in a large sauce pan on medium heat.

Heat the olive oil or water on medium heat in a large sauce pan.

In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.