Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.
Pour over the stock and lightly season.
Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
Pour over the stock, stir in the garlic, the beans with their liquid, and three - quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender.
Pour over stock, bring to the boil, then reduce to a simmer until vegetables are cooked, will only take 3 - 5 mins.
5)
Pour over the stock, bring to the boil then reduce the heat and simmer for 8 minutes.
Aggressive firms employed their accountants
pouring over the stock exchange's 10K reports seeking for such hidden values.
Not exact matches
Liggett says hedge fund managers often
pour over the lists of
stocks that are owned by some of the top hedge fund managers, and choose their positions from there.
Given that much of the volatility and underperformance
over the past three years is due to the strong U.S. dollar, money has
poured into international
stock ETFs that hedge against the dollar.
Genesis does not, however, reflect philosophically on this signature; by depicting the act of creation and the result — a magnificent paradise well
stocked with its birds, fishes, cattle, and so on, not to mention creeping things, a veritable kingdom
over which the man and the woman reign in the peace of an integral nature — it simply shows that God's abundant goodness has been
poured out, that his own nature has been «mirrored» somewhat as a mountain is mirrored in a clear lake.
Pour sauce back into pan, stir in chicken
stock and bay leaf, and bring to a boil
over medium heat.
Whisk together the chicken
stock, honey, and sea salt, then
pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer
over medium - high heat.
When the
stock has simmered as long as you want, place a colander
over a very large bowl and
pour the
stock through the colander into the bowl.
Pour 3 cups of
stock over the beef.
Spread the rice evenly
over the vegetables,
pour in the
stock, and give a gentle stir, just to cover the rice and vegetables with the
stock.
Pour the onions mixture
over the cornbread mix, follow with the vegetable
stock and seasonings and stir until everything is well combined.
I've only just popped bananas back into my baking repoitoire after they went up to $ 16 / kg here in Australia with the QLD floods some months ago, thankfully they're back down to $ 2.98 / kg and so I've
stocked up ready to have some black bananas to use soon, the glaze sounds amazing, my man would love that lemon kick, although I must admit I did enjoy the caramel icing I just
poured all
over my most recent banana cake... can't wait to try this gluten free!
Pour the chicken
stock over the rice to wash the starch off the grains and into the
stock.
Stir the vegetable
stock powder into the (200 ml) oat milk and
pour the mixture
over the potatoes.
Pour over the boiling
stock and cover the bowl with a tea towel or cling film and leave for 10 minutes.
Simmering chicken
stock with saffron and turmeric was
poured over and was cooked for about 10 minutes to partially cook the rice.
Bring the
stock and milk to a boil
over low heat in a small saucepan;
pour over the potato mixture.
Pour the
stock over the softened vegetables and stir.
Pour the
stock mixture
over the ribs and wrap them tightly in foil, trapping liquid inside.
Pour red wine and beef
stock over brisket.
Pour over the white wine and the hot
stock — the liquid should come about halfway up the potatoes — and bake in the oven for 30 minutes.
Place a fine mesh strainer
over the vegetables in the pot and carefully
pour the
stock through the strainer.
Pour hot
stock over the rice mixture, stir, and sprinkle kosher salt evenly
over the surface.
Remove the tray from the oven,
pour the wine (or
stock)
over the turkey and return to the oven.
Pour over red wine,
stock, and hot sauce.
In the meantime,
pour the vegetable
stock in a saucepan and cook
over medium - high heat until it simmers.
Super simple sauce — couple cloves garlic, can crushed tomatoes, s & p,
stock cube —
pour over patties for last few minutes of baking.
* If using dried mushrooms, reconstitute by
pouring hot chicken
stock over the mushrooms in a bowl and letting sit for 10 - 15 minutes.
Once the potatoes are cooked, drain off the water and then
pour the sauce into the
stock pot
over the potatoes.
Pour the
stock through a fine - mesh strainer set
over a bowl or 4 - cup glass measure.
Pour the
stock over the vegetables and add the passata and tomato purée.
Add the remaining cabbage and
pour the remaining garlic
stock over the top.
Couscous: While chicken's cooking bring water or
stock to a boil,
pour over couscous, stir and cover the bowl with parchment paper or a lid and let sit undisturbed for 5 minutes / Then lightly fluff with a fork and the couscous is ready — the fluffing with a fork is important, otherwise it can get gummy.
add in the onion and ají amarillo mixture, the torn bread pieces, and then
pour the chicken
stock over the bread to absorb.
Pour a 1/4 of the
stock or wine into each parcel, then fold the open end
over a few times to seal tightly.
Pour the mushroom
stock over the onion and garlic sauté.
Measure out the couscous in a shallow wide dish and
pour over the boiling
stock, stir and quickly cover the dish with cling film and leave for 5 minutes to absorb the
stock.
3
Pour in enough of the simmering
stock to cover the contents of the pan and let simmer gently
over medium to low heat, stirring frequently, until liquid is absorbed.
Instead of 6 oz of sauce, she did 4 oz chicken
stock and 2 oz of sauce mixed together and then
poured it
over.
Scatter carrots, onions, and celery in the bottom of the roasting pan, and
pour 2 cups of chicken or turkey
stock over the vegetables.
You just
pour some boiling
stock (or water)
over it, mix it well and cover it.
Pour about a half cup of water or vegetable
stock over the squash and cover the dish with foil.
Pour beef
stock or broth
over roast, submerging the bottom third to half.
Cook vegetables in vegetable
stock until tender;
pour over polenta.
Pour chicken
stock over the bread mixture, stirring to combine.