Sentences with phrase «just let it simmer»

No you don't — just let it simmer for about 4 minutes — it will still be on the thin side but will set up as it bakes.

I make practically this same recipe, ingredient for ingredient, but I do the whole thing on top of the stove and just let it simmer on low till much of the liquid evaporates or until I'm so hungry I just have to dig in.

The prep is a breezer, since you conveniently combine two 15 - ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so.

Just letting it simmer gently and stirring lackadaisically will bring about smoothness eventually as the sugar remelts.

Once it comes to a boil, just let it simmer for 10 - 20 seconds and remove it from the heat.

Just let it simmer for 3 - 5 minutes on medium heat.

I was going to be busy with appointments later in the day and this is a great recipe to make and just let simmer until dinnertime.

You can also just let it simmer away on low, covered, on the stove if your pot isn't safe to go in the oven.

I don't brown the fish at all, rather I just let it simmer in the curry base immediately.

Our Spanish Rice is the perfect hands - off side dish — just let it simmer on the stovetop while you prepare the rest of your meal.

Yes you can, however I usually find they take out 40 minutes to cook so just let it simmer longer (for black / green lentils) x

He simmered the bone in chicken breast with canned pureed tomatoes, olive oil, garlic and mushrooms and just let it simmer for a couple hours.

This recipe could be modified for the crock pot, but on this particular day I decided to just let it simmer slowly on the stove... [Read more...]

Just let that simmer... you can't play your Xbox from anywhere your playstation give you multiple modesources.

Not exact matches

Reduce heat to medium - low, cover and let simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.

You can soak the beans in spring water overnight to make the soup cook faster (the beans will soften sooner) or just let the soup simmer for a few hours in the afternoon for a perfect soup by supper.

Looks delicious, just wondering about the sweet potato: if you steam them first and then let them simmer for an hour, is there anything left of them?

You can cook it up in just 20 minutes or let it simmer all day in the crockpot.

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.

Are you stirring this for 4 hours or just stirring until the sugar is dissolved and then letting it simmer for 4 hours?

To poach chicken, you just cover the chicken pieces with water and let them simmer on the stovetop until the chicken is cooked through.

Just before serving, add the mango, orange juice and cilantro, give it one more good stir and let it simmer for a few minutes more.

I find that letting it simmer for that extra half hour blends all the tastes together even better, but it still works well in just 30 minutes.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Toss in 2 cloves of grated garlic and let them simmer for just a minute.

Toss in the 2 cloves of grated garlic and let them simmer for just a minute.

Then just pop that sucker onto the stove, turn the heat to high, bring it to a boil, cover, reduce heat to medium and let it simmer for 20 - 25 minutes.

Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer.

Bring to boil and let boil for 2 minutes then cover and reduce to simmer for 10 — 15 minutes, until beans are just tender.

Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking.

Just some chopped apples, a little bit of water, honey (amount depending on how sweet the apples are you're using) and let it simmer until it breaks down and thickens.

Bring the water to a simmer and let them cook until just tender (about 30 - 35 minutes).

Let simmer about 10 minutes, just until sauce is well - heated.

If you're concerned about that you could prep everything else ahead of time and just add the broccoli when you reheat it the day of serving, and let it simmer for a few minutes until the broccoli is tender.

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

Just pit some cherries, mix them in with some honey and balsamic in a saucepan and let simmer until reduced by half.

This easy Crockpot Chili Recipe is perfect for those busy weeknights... just let your Slow Cooker do the simmering, and you'll end up with a delicious hearty dinner!

Mushroom stew is super easy to prepare, literally just throw all the ingredients into a pot and let it simmer.

Give it a thorough whisk and then let it come to a slight simmer for just a couple minutes.

On Easter Sunday, I just brought it back to a simmer and let it cook down for another hour.

Impossibly good, even with the leftover brown rice that I used instead of the risotto — I just let the tomato / rice simmer uncovered to get rid of extra moisture.

I made my own sauce and let it simmer for awhile with the seasonings; I think it would've been too bland for us with just tomato sauce (basil, parsley, garlic powder, Italian seasoning and a few bay leaves).

Don't let the water rapidly boil; just a slow simmer (rapidly boiling can cause the carob to seize).

Bring just to a boil, then reduce heat and let simmer.

As for making thick stews, just let whatever you're cooking simmer on a low flame for a bit longer and, voila!

In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil).

Let simmer for a few minutes, then add the clams, cover, and let cook over medium heat until the clams just pop open, about 6 - 8 minutLet simmer for a few minutes, then add the clams, cover, and let cook over medium heat until the clams just pop open, about 6 - 8 minutlet cook over medium heat until the clams just pop open, about 6 - 8 minutes.

Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes.

I sautéed them with sesame oil and tamari until they were just barely cooked, then I added the coconut milk (plus a dash of curry powder, ginger powder, lime juice, and sugar) and let it simmer on low for a while.

Pour sauce into the skillet once the chicken is just nearly finished cooking through and let the sauce cook and simmer until thickened.