Sentences with phrase «reduce heat to low on»

Reduce heat to low on soup, and stir in miso, wakame, and cooked grains.

Not exact matches

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.

Add 1 cup oats, reduce heat to medium - low, cover the pot, and cook — stirring occasionally — 10 to 20 minutes, depending on desired consistency.

Press the sandwich on the panini press for 7 - 8 minutes or until light golden brown, or reduce the heat under the 10 - inch skillet to medium - low then place the sandwiches in the skillet and top with the other skillet, pressing down using an oven mitt, and grill for 5 - 8 minutes, until golden brown.

On a low heat, simmer till it has reduced by a third in volume, and then add a little salt to temper the sweetness.

Reduce heat to a simmer on low for about 10 minutes, stirring occasionally, until creamy and almost all liquid has been absorbed.

After the second side is seared, dump a whole 16 ounce jar of salsa on top, reduce the heat to medium - low, place the lid on, and cook covered for about 15 minutes.

Once the cream boils, reduce to simmer (medium, or low - medium heat), where the sauce still boils but just a little (simmers), add the cheese and keep the skillet on low boil (simmer), stirring, until everything turns creamy.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

It was pretty thick, so I cooked it about two minutes per side to get some nice color, then added about 1/4 cup of water to the pan, put a lid on it, reduced the heat to low and cooked about another 8 minutes.

Reduce the heat to medium - low and simmer for 30 minutes, until potatoes are tender and fall apart on a fork.

Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium - low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn't stick and burn on the bottom of the pan.

Reduce the heat to medium - low and cook until the mixture has reduced to 1/2 cup, approximately 70 minutes (see headnotes for SoupAddict's observation on time).

Heat on high until boiling, then cover the pot and reduce the heat to Heat on high until boiling, then cover the pot and reduce the heat to heat to low.

Give it a quick stir to incorporate the caldo, then reduce heat to low, and put the lid on.

Bring to a boil; reduce heat to low and simmer, uncovered, on med / low for 15 - 20 minutes or until the water is absorbed and quinoa is tender.

Bring the mixture to a boil, reduce heat to medium - low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

Uncover and reduce the heat to medium - low (medium on my stovetop is a 5, so I had this at a 3) and allow the soup to cook for about 20 minutes, stirring occasionally.

Meanwhile, add the millet to a medium - sized sauce pan and dry - toast on low heat for 2 - 3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8 - 9 minutes.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the skillet, and simmer the pork chops a minimum of 10 minutes on each side, depending on their thickness.

Reduce to a simmer and cook on low heat for 30 minutes.

Once the milk begins to boil, reduce heat to a gentle simmer (lowest setting on your stove) and let it simmer for 40 minutes.

On low to medium heat, bring the mixture up to a boil before reducing the heat and simmering for five minutes.

Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F. for first 30 minutes then reduce heat to 325 degrees F. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 1/2 hours.

Put it on high heat until it comes to a boil, then reduce heat to medium - low.

Add back to the pan and simmer on a low heat until reduced and thickened.

Cook covered for about 10 - 15 minutes on low heat until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.

Add the tamari mixture to the saucepan, bring to a boil, reduce heat and simmer on low until thickened, about 10 minutes.

Reduce the heat to low, place a lid on the pot and simmer for about 5 minutes until the cranberries turn soft.

Place chicken pieces on top and reduce heat to low.

While the brats are finishing on the grill or in the oven, set the heat to medium / low for the cider and onion to reduce further.

Reduce heat to low and cook until sauce has slightly thickened and caramelized on the tempeh.

After a minute, reduce heat to medium - low and cook until the tortilla is set on the bottom and the edges, about 7 - 10 minutes.

Heat on medium until close to boiling, and then reduce heat to low and simmer for about 45 minuHeat on medium until close to boiling, and then reduce heat to low and simmer for about 45 minuheat to low and simmer for about 45 minutes.

Reduce the heat to low, cover, and cook for 10 to 15 minutes, until the chicken is cooked through and registers 160ºF on an instant - read thermometer.

Reduce the heat to medium - low and simmer until the beans are barely tender, about 1 1/2 hours, depending on the freshness of the beans.

Reduce heat, cover and let simmer on low for 10 - 15 minutes to let the flavors meld.

Reduce heat to low and simmer while moving on to next step.

Try reducing the heat to medium - low, and instead of two minutes on one side and one on the other; only have it one one side until you see the edges show to become solid and flip.

Add oats and salt (if using), reduce heat to medium - low, and cook for 2 to 5 minutes, depending on number of servings.

Return to boil on high heat then reduce to low and simmer for 45 minutes or until green beans are tender.

Add oats and salt (if using), reduce heat to medium - low, and cook for 20 - 30 minutes, depending on how creamy you like it.

Add oats and salt (if using), reduce heat to medium - low, and cook for 10 - 20 minutes, depending on number of servings.

Depending on how tender you want your greens, reduce the heat to medium - low and drizzle the chicken broth over the greens.

Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes.

Reduce heat to medium - low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1 — 1 1/2 hours, depending on types.

Once it is good and hot go on and reduce the heat down to low and let it simmer for 10 minutes stirring occasionally.

reduce the heat on that burner to medium - low.

Reduce the heat on the gas grill to medium low or let the charcoal burn down a bit.

Reduce heat again to medium - low and simmer until the desired consistency is reached, about 30 minutes depending on simmering speed, stirring occasionally at first but more often as you come closer to the end.