Sentences with phrase «let broth simmer»

If you have more time, let the broth simmer longer.

Let the broth simmer gently for 10 minutes, then remove kombu.

Let broth simmer, partially covered, for 20 minutes.

Let the broth simmer slowly for about 15 minutes or until the chicken breasts have reached 165F.

Continue to let the broth simmer about 10 minutes longer, and in the meantime shred the cooled chicken.

Reduce heat to low and let broth simmer for 30 minutes, covered.

Let the broth simmer and the flavors combine.

and then letting the broth simmer for up to 24 hours (when would I be home long enough to make sure the house didn't burn down?).

Not exact matches

Pour in 4 cups of chicken broth and let the soup simmer for about 10 minutes.

Place broth and onion in a medium skillet and bring to a boil, then reduce to simmer and let cook, uncovered for about an hour or until onion is very soft and broth has reduced.

Whenever we are in town, I buy a couple of BBQ chickens, and remove all the chicken and package for fridge and freezer later, and boil up the bones / skin etc with onion, carrot, ginger root and let it simmer a few hours, then I can the broth for later.

add sour cherries, apple cider vinegar and bone broth, stir, cover and let simmer until all vegetables are soft.

I had to sub a frozen broccoli / cauliflower mix rather than greens and my BEPs weren't fresh they were canned but I drained them and added back a bit of veg broth and bay leaf and let them simmer a bit on the stove.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

Turn heat to high and let it come to a boil then simmer until the quinoa has absorbed the broth.

A nice touch is replacing some of the broth with dark beer (malt beer for the alocohol free option) and letting it simmer (like a Flemish beef stew).

Then I added the broth and tomatoes and orzo and brought everything to a boil, and let it all simmer for about 10 minutes or so until the orzo was cooked through.

I let the mussel broth simmer a little after adding chorizo.

i'd saute the onion, celery, carrots first, then add the tomato, broth and beans, let cook, till beans done then add greens and simmer a bit more

While the mushrooms are sautéing, add the bok choy to the miso broth and let simmer for three minutes or until barely wilted.

Throw the beans and veggie broth into a pot and bring it to a low bowl, add the thickener and let it simmer until it thickens.

Reduce heat to low and stir in the chicken broth and let simmer for 5 - 10 minutes or until the beans are heated through.

Bring the quinoa and water or broth to a simmer over a medium heat Cover, and let it cook for 20 minutes or until the water / broth is nearly absorbed, stirring occasionally.

Add the potatoes, chicken broth (or can sub water in a pinch), and bay leaves and let simmer for 15 - 20 minutes until potatoes are fork tender.

Let the almonds cook and simmer until the broth is practically gone, which will be maybe 2 minutes but not terribly long.

Add the remaining ingredients (chicken broth through soy sauce) and bring to a low boil, then let simmer for about 5 minutes.

I also add chicken broth and let the kale simmer to reduce the bitterness that Kale sometimes has.

Cover and let simmer for 3 to 5 minutes or until the vegetables are tender and the broth has thickened into a nice stew.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Add 5 cups of broth, bringing it up to a simmer, and then add the remaining squash you cubed up last night and let it cook through, about 8 minutes.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

Return the pot of cooked Udon noodles back to the burner, add the chicken broth, garlic salt, kale, corn and green onions, and let simmer over medium heat until kale is wilted and the corn is cooked through.

Now add 2 cups of vegetable broth and turn up the heat to a high heat, cook for about 5 minutes, then lower the fire to a LOW heat and simmer for about 10 minutes, turn off the fire and let it cool off

Season with salt and let the broth gently simmer until you are ready to build your ramen bowls.

Then you'll add the tomatoes, tomato sauce, sweet corn, chicken broth, tomato sauce and noodles to the pot and let simmer 10 - 12 minutes, or until the noodles are tender.

I cook the roasted duck remnants with beef bones and let them simmer for hours until the broth is sweet and delicious.

I sauteed the vegetables in my Dutch oven then added the liquids (coconut milk and vegetable broth) and let it simmer on my stovetop for about 20 minutes.

Pour the spice mixture into the boiling vegetable broth, add the honey and salt and let simmer on medium heat with a lid on for 30 minutes.

Add broth slowly to completely dissolve any chile, lower heat to lowest setting and let it simmer until the broth thickens.

Add the chicken broth and scrape up and dark bits on the bottom of the pot and let it gently simmer.

Let this seasoned broth simmer for a few minutes in the skillet, bringing up all the leftover bits from the pan, but also warming up the spices and garlic before it joins the pork.

Add the chicken / vegetable broth and lemon juice, season with salt and pepper, and let it simmer for 3 minutes.

just doing your bone broth and do nt have a slow cooker etc, just using a normal big saucepan and lid, how many hours do I need to let it simmer using this method?

Bring to a boil, reduce to a simmer, and let cook for 12 - 24 hours for the bone broth, between 4 - 6 hours for the vegetable broth.

LOL I used Bone broth as the base, added parsley, ginger, garlic, onions, leeks, carrots, celery, turmeric, oregano, and a couple of small potatoes, letting it all simmer.

We let that simmer as the rice begins to absorb the wine, then we add vegetable broth little by little.

Though I let the pot continue to simmer, I begin serving myself bowls of broth at around 3 p.m..

Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.

Sprinkle the flour over the meat; stir in the tomatoes, Worcestershire and HP sauces, salt, pepper, broth and reserved vegetables and let simmer for 30 minutes.