Sentences with phrase «whole boiling in a pot»

Not exact matches

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.

All you need to do is toss them in a pot whole and cover them with water — you bring the lot to a boil and let it go for about half an hour, until the potatoes are tender.

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

Place in a pot, cover completely with water, add salt and place on the boil until nearly cooked (soft but still firm and whole).

Boil two whole oranges in a pot of water for an hour.

About 20 minutes before you serve, throw in the beans (you don't want them to fall apart too much) and boil some whole wheat macaroni or ditalini in a separate pot if you like noodles in your soup.

Boil the whole zucchini in a large pot for 5 - 8 minutes depending on size.

Combine the heavy cream, whole milk, vanilla bean pod and seeds scraped with half of the sugar in a medium sauce pot and bring to a boil.

Or I use the chicken thighs and put them uncooked in the pot and bring the whole pot to a boil and let it simmer until the chicken is cooked, generally around an hour or so.

Par - boiling the potatoes and split peas in separate pots only to combine them and cook them more, and then puree the whole thing?

If you don't want to read the whole recipe here is the short version: Take dough, cut apples, wrap apples in dough, bake until cooked, don't fuc * it up, the end Image source Here is what you need: 1 Pkg puff pastry which has been thawed in the refrigerator, 8 small tart apples, 1 fresh lemon, 8 TBS sugar, 2 TBS cinnamon, 1 egg for egg wash, extra sugar and preheat your oven to 400 degrees Image source Put a pot with water on heat and let it boil, meanwhile cut the apples into thin slices and add them to the pot with the lemon juice then turn the heat off, put a lid on the pot and let the apples steam for a minute.

Boil your whole potatoes in a large pot until they are tender enough for a knife to meet little resistance going into them.

Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).

Put 1 pound dried black - eyed peas in a pot, cover them with water, and bring the whole thing up to a boil.

Bring the chicken stock, beef, celeriac, carrots, celery, onions, and the 1 cup whole cilantro leaves to a boil in a large pot over high heat.

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

Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).

If you are using frozen shrimp (and Whole Foods has a great deal on their Key West shrimp, $ 9.99 a bag in their Whole Catch department, frozen) just bring a pot of water to a boil and toss in the shrimp.

A pot of whole wheat spaghettini is boiled up in nice, salty water.

Mark's Red Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.

Thinly slice a whole lemon, including the rind, and steep it overnight in a pot of boiling water.

That said, we ended with some traditional Sumo - style food servings — boiling big pots of food, popcorn shrimp (in Japan, you just the whole shrimp, head and all — they're crunchy!)