Sentences with phrase «bring the mixture to a boil until»

Bring the mixture to a boil until sauce is thickened.

Not exact matches

Bring the mixture to a boil, reduce the heat and cook until the peas are tender, about 30 minutes.

Add the reserved beef stock and the potatoes and bring the mixture to a boil; reduce the heat and simmer for 30 minutes, or until the potatoes are tender.

Bring to a boil, then reduce heat and simmer for about 20 minutes or until the mixture has thickened.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuteTo make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuteto see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuteto a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Bring the mixture to a boil, cover back, simmer for 15 minutes until all vegetables are tender.

Bring the mixture to a boil, then reduce heat slightly and cook until the cranberries are popped, 15 to 20 minutes.

Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens.

Bring to a boil over medium - low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes.

Bring the mixture to a boil, reduce heat and simmer until slightly thickened, 3 - 5 minutes.

Bring to the boil and reduce to a gently simmer for about 25 — 30 mins, or until the mixture has thickened.

Bring to a gentle boil before and simmer, uncovered, for about 10 minutes (stirring frequently) until mixture thickens.

Bring to a boil, stirring, then lower the heat if needed to a strong simmer (the mixture should continue to bubble) and continue to stir and cook for 5 - 10 minutes until the mixture becomes thick, syrupy, and deep golden brown.

Bring to a boil over medium high heat, then lower the heat to medium and cook until all the sugar is dissolved and the mixture is bubbling.

Bring mixture to a boil, and cook until potatoes are tender, and chicken is cooked, stirring occasionally.

Bring the mixture to a slow boil and cook for 3 minutes until the sugar is dissolved and a smooth caramel sauce forms.

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 to a boil, stirring occasionally, until the mixture reaches 240 °F on a candy thermometer (approx. 4 minutes).

Bring the drained juice and the cream to a boil in the now - empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes.

Bring the mixture back to a boil over medium heat, stirring until thickened, about 1 minute.

Bring the mixture to a boil; then reduce the heat and simmer until it reduces in volume by half or less (depending on preference).

Bring the saucepan to low heat, careful not to let the mixture boil, stirring continuously until wine melts back down to a liquid consistency.

In a saucepan over medium - high heat, bring the apple cider and honey to a boil and let the mixture simmer until it reduces by half.

Bring to the boil and then cook over a medium heat for 15 minutes until mixture has reduced and become syrupy.

Bring to a boil, reduce and let simmer until the mixture has thickened, 5 minutes.

Mix the milk and the flour until smooth, give it the vegetable stock - cream cheese mixture and bring everything to a boil while stirring all the time.

Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2 - 3 minutes, whisking until the sugar has dissolved.

Bring it to a boil and pour the mixture into the jar with the beets until all of the slices are covered.

Bring mixture to a boil then simmer on low heat for 2 minutes or until broccoli is cooked through.

Bring to the boil and cook, stirring occasionally, until mixture reaches setting point (6 - 8 minutes; see note), refrigerate until well chilled (1 - 2 hours).

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

Bring mixture to a boil, then reduce to a simmer and stir about 10 minutes, until mixture becomes thick.

Bring the mixture to a boil and then reduce the heat and simmer for 1 minute, or until the solution is clear.

Bring the mixture to a boil, reduce heat to medium - low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Stirring continuously, bring the mixture to a boil and cook until the coconut milk has thickened.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart.

Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally.

Bring mixture to a boil and continuously stir for about 3 - 5 minutes until until mixture is golden brown.

Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are cooked, about 30 minutes.

Bring mixture to a boil and then reduce to a simmer until mixture has thickened to form a gravy, about 10 - 12 minutes.

Bring to the boil, then reduce heat to medium and simmer for a further couple of minutes until the mixture has thickened.

Bring mixture to a boil, reduce heat and simmer, stirring frequently, until thickened, about 2 hours.

Bring the mixture to a boil then reduce to a simmer and cook until the cranberries are soft, about 15 - 20 minutes.

Heat just until warm (do not bring to a boil) then off the heat and pour the mixture into a large mixing bowl.

Bring the mixture to a boil, reduce heat, and simmer for 10 - 15 minutes or until the quinoa is translucent and tender.

Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2 - 3 minutes; set aside.

Stir to combine, bring to a boil, turn down the heat, and simmer about 45 minutes, until the mixture is glossy and thickened.

Bring to a boil over high heat; stir well, cover, and lower heat until the mixture just simmers.

Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often.