Sentences with phrase «bring liquid to a boil then»

Bring the liquid to a boil then reduce the heat to medium.

Bring liquid to a boil then reduce to a simmer and continue to cook for 5 - 6 minutes or until it has thickened.

Not exact matches

Turn the heat to high and bring the liquid to a boil, then reduce the heat and simmer, partially covered, about 2 hours.

Cover, bring to a boil, then reduce heat and simmer for 10 minutes until all of the liquid has been absorbed.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Allow the sugar to dissolve in the liquid over low heat, then bring it to a boil as you did the day before.

Then I simply cooked the quinoa per the package directions - bring the pot with liquid and quinoa to a boil, cover it and let simmer for about 15 minutes.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

Pour in the measured cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly.

This is very much like my family recipe, but we put the butter, sugar, and molasses in a suace pan, stir and bring to boil, then cool and add egg, then fold this (liquid) concoction to the dry ingredients.

Bring the cream, sugar and water to a full boil, then pour the liquid over the chocolate and let sit for 30 seconds.

Bring to a boil, then reduce the heat to simmer for about 40 minutes, or until all the liquid has been absorbed.

Bring to the boil, then reduce the heat to low and simmer for 20 — 25 minutes, until the lentils are tender and the liquid has been absorbed.

Bring to a boil, then cover and let simmer until the liquid has reduced and you have a nice thick rich chili, about an hour, maybe longer.

Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.

Bring the liquid to a boil, then transfer the contents to a clay pot or Dutch oven.

Add wine and bring to a boil, then lower to a simmer and simmer for about 15 minutes or until liquid is evaporated.

Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid — about 20 - 30 minutes.

Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the liquid.

Bring to a boil and then simmer, about 15 minutes or until all of the liquid is absorbed.

Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.

Bring to a boil, then add the rice and cook until it has absorbed all the liquid, 25 - 30 minutes.

Bring just to a boil and then simmer the sauce until the liquid thickens and becomes clear, stirring occasionally (about 10 minutes).

Bring to a boil then simmer, uncovered, until the liquid is gone.

For asparagus, in a skillet, bring ⅛ - inch water to boil, add asparagus, salt, sliced lemon and butter, then cook to almost evaporate liquid.

Bring to a boil then reduce heat to low and simmer uncovered until quinoa is tender and has absorbed almost all the liquid, about 12 - 15 minutes.

The mixture is brought to a boil and then simmered until the liquid reduced.

Just add everything to a pan, bring it to a gentle boil, then turn off the heat and let the shallots continue sitting in the liquid for 10 + minutes.

Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10 — 12 minutes.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Bring to a slow boil, then turn down the heat and simmer gently until the liquid is absorbed, about 15 minutes.

Add in the rest of the ingredients, as directed above, then bring the liquid to a boil.

Bring to a boil then reduce heat to low and simmer uncovered until quinoa is tender and has absorbed all the liquid, about 12 - 15 minutes.

Top up with some stock or water if there isn't enough liquid, then bring to the boil and cover to simmer for 1 1/2 hours or until the meat is tender but not retains its structure on the bone.

Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil.

Bring to a boil then reduce heat to medium and simmer for 12 - 15 minutes, or until most of the liquid is absorbed.

To finish cooking, bring to a slow boil once again, then simmer gently with the cover ajar for 15 minutes; if it's al dente to you're liking, you're done (drain off any excess liquidTo finish cooking, bring to a slow boil once again, then simmer gently with the cover ajar for 15 minutes; if it's al dente to you're liking, you're done (drain off any excess liquidto a slow boil once again, then simmer gently with the cover ajar for 15 minutes; if it's al dente to you're liking, you're done (drain off any excess liquidto you're liking, you're done (drain off any excess liquid).

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorthen added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorthen removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorthen simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorThen I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes.

Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are very tender (almost mushy) and most of the liquid is absorbed, about 30 minutes.

Add the shrimp and cook for about 2 minutes per side, then add the peppadew liquid and bring to a boil.

Bring liquid to a boil, then reduce heat to a light simmer.

Put the blueberries, lemon juice, sugar, and the 3 tablespoons of cold water into a saucepan and bring to a boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened in the now garnet - glossy liquid.

Bring to a boil over medium - high heat, then reduce heat to low, cover and cook for 18 - 20 minutes (or until liquid is absorbed).

Bring to a boil then reduce heat and simmer mixture until liquid becomes thick and syrupy, about 10 - 15 minutes.

Bring the liquid to a boil, give it a stir to combine the spices with the liquid and then turn the heat down to a simmer, cover with a lid and cook for about 2 hours and 45 minutes.

Blend until completely smooth, then return the soup to the large pot and bring the liquid to a boil.

Bring to a boil, then reduce heat to low - medium and simmer about 12 minutes, or until most of the liquid has been absorbed and the quinoa is tender.

Bring liquid to a boil and then reduce to a simmer for about 5 minutes.

Bring to a boil, then simmer until the quinoa has absorbed almost all of the liquid, about 13 to 15 minutes.