Sentences with phrase «bring to a boil until»

If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.

Bring to a boil until tender (poke with a skewer or knife to check).

Bring to a boil until sugar is dissolved.

Add the water and bring to a boil until the sauce starts to thicken about 2 minutes.

Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes.

In a small pot, combine the remaining pickled shallot ingredients and bring to a boil until the sugar is dissolved.

Bring to a boil until thickens.

In a pot, combine the water with the piloncillo or brown sugar and bring to a boil until the sugar is completely dissolved.

Not exact matches

Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.

Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened.

Bring to the boil and simmer for 18 - 20 minutes until cooked through, then drain and leave to cool.

Add the remaining ingredients to the stockpot, bring to just below boiling, reduce the heat, and simmer for 45 minutes, or until the posole is tender and the meat is starting to fall apart.

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.

In a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 — 8 minutes, until most of the water is absorbed.

Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are really soft.

Bring to the boil and simmer for 18 - 20 minutes until cooked through.

Bring to a boil, reduce the heat and simmer, uncovered for 2 to 3 hours or until the beans are tender and are easily pierced with a fork.

Bring to a boil, lower the heat to a simmer and cook for 10 - 20 minutes, until soft but not mushy.

Bring to a boil, reduce the heat and simmer until the tortillas are soft.

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

Bring to a boil uncovered, and simmer until the sweet potatoes are just tender, about 10 to 12 minutes.

Bring the whole thing to the boil and leave to simmer for 30 - 45 mins until the sauce is thick to your liking.

Bring to a boil, and then let simmer for 30 minutes until rhubarb is tender.

Bring to a boil stirring until thickened, for about 10 minutes.

Add broccoli and cover with water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the broccoli is tender.

Bring the pan to the boil, once it's boiling turn the heat down to a simmer and let the potatoes cook for about twenty minutes, until they're soft enough to easily pierce with a fork.

Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are

Bring to a boil, immediately lower the heat to a bare simmer, let simmer for 45 minutes or until tender.

Bring to a rolling boil, stirring occasionally until sugar is dissolved.

Bring to a boil, reduce heat to low, cover, and cook until beans are completely tender, 45 minutes to 1 hour 15 minutes, depending on the size and age of your beans.

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

Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.

Bring to a boil and let it boil until reduced to a quarter of the original volume.

Bring to a boil on the stovetop, then turn down to a simmer for another two or three hours, until meat is tender.

Bring to a boil, reduce heat to medium low and then let simmer, covered, for 20 minutes or until noodles are soft.

Then gradually stir in 2 cups water, and bring this to a boil, cooking until thick, shiny and translucent.

Bring to a boil over high heat, reduce heat to low and simmer until fragrant, about 6 minutes.

Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes.

Bring to gentle boil, cover and cook until brussel sprouts are tender, about 10 min.

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.

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

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

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.

Cover, bring to a boil, turn the heat down and simmer for about 30 minutes or until the cabbage rolls are soft.

Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy.

Bring to a boil and continue to boil for about one hour or until jelly is ready.

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.

I put the meat and the spices in a large pot and brought it to a boil, then turned it down to a simmer and let it go for about 4 hours, basically cook it until it is tender enough that it just pulls apart with a fork.