Sentences with phrase «reducing the heat to low once»

Reducing the heat to low once boiling, cover and let simmer until tender.

Not exact matches

Once sauce boils, reduce heat to low.

Once simmering, lower the heat and cook for about 10 to 12 minutes to reduce the syrup by about one - third.

Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.

Once the vegetables have softened, add the jar of curry sauce to the mix and reduce the heat to medium - low.

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.

Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7 - 10 minutes until your thermometer reads 234 °F (soft ball stage), stirring constantly.

Once it is boiling, immediately reduce heat to low, let the mixture simmer for 30 seconds, then take off the heat.

Once the mixture begins to simmer, reduce the heat to low and cook for 8 minutes, stirring frequently.

Once it reaches a low boil, reduce heat to low and simmer for about an hour stirring occasionally.

Once the water is boiling, reduce the heat to low, cover and let simmer for 2 - 4 hours.

Once boiling, reduce heat to medium - low and allow mixture to simmer for 10 minutes.

Once soft boil is reached, reduce heat to low and add butter, coconut cream and salt, whisk slowly to incorporate until fully combined.

Once boiling, give it a stir, cover and reduce the heat to low.

Once quinoa is boiling, reduce heat to low and let simmer, covered, for about 12 minutes.

Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender — 7 to 10 minutes.

Once mawa and coconut is added to the hot pan, reduce heat to the lowest setting and mix — in the milk.

Once the liquids start to boil, reduce the heat to medium - low and add the garbanzo beans, collard greens, and salt.

Once boiling, reduce the heat to low and cover the pot.

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

Once boiling, add the lemon slices and reduce the heat to medium low or just until it's simmering.

Once simmering, reduce the heat to medium - low and simmer, stirring occasionally, until the mixture is very creamy and thick, about 20 to 30 minutes.

Once the water starts to boil, reduce the heat to medium low.

Once boiling, reduce the heat to medium - low or low to maintain a simmer.

Add the other ingredients, reduce the heat to low, cover and cook, stirring once or twice, for 45 minutes or until the sweet potato is tender.

Once the mixture starts to bubble, reduce the heat to a simmer (low) and let simmer for 20 minutes.

Bring to a boil, then reduce the heat to low, cover and cook for about 1 hour, stirring every once in a while to make sure that the bottom doesn't burn.

Once boiling, reduce heat to low and continue lightly simmering the syrup for 8 - 10 minutes.

Once boiling, reduce heat to low, cover, and cook for about 15 minutes, until the quinoa is puffed up and translucent, with no liquid remaining.

Once the oatmeal is boiling, reduce to low heat and allow the oatmeal to simmer, stirring frequently until it thickens.

Once boiling, cover, reduce heat to low and simmer for 30 minutes.

Once simmering, reduce heat to low to keep warm.

Once the tamari mixture is boiling, add the cornstarch slurry and reduce heat to low.

Reduce heat to medium - low and cook, turning once or twice, until opaque and firm, about 10 minutes.

Once the mixture starts to bubble, reduce heat to low and continue to simmer, whisking occasionally.

Once it reaches a boil, reduce heat to low and add the pumpkin, syrup and seasonings, stir well

Cover the pan, reduce to the lowest heat setting and allow to cook, stirring once or twice, for 20 - 25 minutes.

Once the sauce is bubbling, reduce the heat to low and cover the pan.

Once boiling, stir briefly and then cover, reduce heat immediately to low and cook for about 15 to 20 minutes, or until fluffy and all water is absorbed.

Once boiling, reduce the heat to low and continue to cook until the quinoa is fluffy and all water has evaporated (about 15 minutes).

Once water is boiling, reduce heat to low, cover and allow quinoa to cook for 15 minutes.

Once it's simmering, reduce the heat to medium - low and cook for 15 minutes, stirring occasionally, until it's thickened up a bit.

Once bubbling, reduce the heat to medium - low and simmer, stirring occasionally, until the peppers are tender, 25 to 30 minutes.

Once boiling, cover and reduce heat to low.

Once it boils, reduce heat to low and cook until it is very soft — about 10 minutes — stirring often.

Once boiling, add the quinoa, cover and reduce the heat to a low simmer.

Once boiling, add the beans, cinnamon, paprika, and chili powder, then cover, reduce heat to the lowest setting and let simmer for at least two hours, stirring occasionally.

Stir once, reduce heat to low, cover tightly, and cook 18 minutes.

Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10 — 12 minutes.

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