Sentences with phrase «let it simmer until»

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

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

Continue to let simmer until mixture is smooth and thick.

Cover and let it simmer until the parsnips are very soft, about 25 minutes.

Let it simmer until thickened, 40 — 50 minutes.

Fry them on both sides, then add the rest of the marinade and let simmer until mostly absorbed.

Turn on the stove and bring to a simmer, and let simmer until the currants are soft, about 20 minutes.

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

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.

Pour the coconut milk and let it simmer until everything is nice and soft.

Bring to boil and let simmer until soft.

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

If you can't find it you can bring a cup of balsamic vinegar to a boil, lower to a simmer and let simmer until it becomes a syrup.

Bring everything to a boil and then cover and turn the heat down to low and let simmer until everything is thick.

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.

Once it is boiling, reduce to a simmer and let simmer until water is gone, about 15 minutes.

Reduce heat to medium - low and let simmer until reduced by half.

Add orzo and let simmer until tender, about 8 minutes.

Reduce heat and let simmer until thickened and syrupy, approximately 20 minutes.

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

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.

Bring to a boil and reduce heat, let simmer until sauce is reduced by half (around 15 - 20 minutes).

Return to the pot along with some water and let simmer until the soup is reduced and the flavors are blended.

Mix well and let that simmer until you're ready to dish up.

Or I use the chicken thighs and put them uncooked in the pot and bring the whole pot to a boil and let it simmer until the chicken is cooked, generally around an hour or so.

I let that simmer until it really liked itself.

Add the chicken stock, cover the pot and let simmer until the potatoes and other vegetables are very soft.

Let it simmer until the milk solids separate from the greenish - yellow whey.

Bring to a boil and let simmer until the sugar and salt dissolve, about 2 minutes.

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.

Then cover with a lid and let it simmer until the veggies are cooked.

Lower the heat, cover and let simmer until rice has absorbed all of the chicken stock, about 15 minutes.

Let simmer until thick, about 5 minutes.

Return to the pot and reduce heat to the lowest setting and let simmer until ready to serve.

Then cover pan entirely, turn on low, and let simmer until rice is tender.

Let this simmer until your pasta is cooked.

Let it simmer until your squash is done.

Pour in the cream, lemon zest and a few pinches of salt and pepper to taste and let simmer until sauce coats the back of a spoon, 10 - 15 minutes.

Now add enough water to cover all the ingredients and let it simmer until the potatoes get soft.

Bring the mixture to a boil, then reduce heat to low, cover, and let simmer until quinoa is cooked, approximately 15 minutes.

Let simmer until the liquid is absorbed and the stew is thickened.

Let it simmer until the veggies are mostly cooked through.

Pour wine and 2 TB of preserves into hot pan, deglaze all of the leftover bits of chicken and let simmer until slightly thick.

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.

Add the agave nectar to the wine sauce and let simmer until reduced by half.

Add the chopped butternut squash and stock cube and let simmer until the butternut squash is tender (approx. 25 - 30 minutes).

Let simmer until the peppers are soft and the liquid is syrupy, about 10 to 12 minutes.

Bring to a boil, reduce heat to medium - low, cover and let simmer until quinoa is translucent, about 15 minutes.

Ones boiling turn to low and let simmer until all of the water has evaporated, roughly 30 min.

Reduce heat to low, cover and let simmer until rice is completely cooked, about 25 - 30 minutes.