Sentences with phrase «simmer over low heat with»

Simmer over low heat with the lid off for 2 hours, or longer if you have it.

Not exact matches

Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.

Season with 1 tablespoon of salt, cover, and simmer over low heat until the pork is tender, about 1 hour and 15 minutes.

Simmer on the stove, over low heat, for 8 - 10 minutes, until the green beans become tender when pierced with the tip of a knife.

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.

In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.

Simmer, covered, over low heat, stirring the meat every 15 minutes to prevent scorching the pork on the bottom, for 1 hour or until the meat is tender when pierced with a knife.

Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

Thin the mixture with 1 1/2 cups of the reserved stock, add the reserved pork, and simmer over low heat for 30 minutes.

In a small saucepan set over medium - low heat, whisk together milk with maple syrup, butterfly pea powder, and spices until powder is dissolved and milk is warm but not yet simmering.

Bring to a simmer and cook, covered, over medium - low heat until chicken shreds easily with a fork and sweet potatoes are tender, about 1 1/2 hours.

Bring a large saucepan filled halfway with water to a simmer over low heat.

Season with salt and pepper, then simmer over very low heat for 10 minutes longer.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil).

When reheating, either bring it to a simmer over medium low heat and / or whisk with warm water to thin it out again.

Cover the pan with a lid and bring to a simmer over low heat.

In a medium saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the apples exude their juices, about 10 minutes.

Season with salt and pepper, then return to the heat and simmer over very low heat for 10 minutes longer.

For the Stout Reduction: Simmer 1/2 cup stout beer with 3 tablespoons granulated sugar over low heat until it is reduced to 1/4 cup.

Season with salt and pepper and simmer over very low heat, stirring frequently, for another 5 minutes.

Lower the heat to a simmer and add the chicken, turning the pieces over to coat them in sauce.Cover with a lid and cook for 20 minutes until the chicken is cooked through.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Fill a pot with an inch or so of water and over low heat bring to a simmer.

Fill the pan with 1 inch of water and bring to a simmer over medium - low heat (the bowl will begin to rattle).

Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1 / 4 - cupfuls to thin if needed.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid — a French technique called à l'étouffée — is the ticket to achieving a soup with pronounced depth.

Place turkey in a medium saucepan with the LA VICTORIA ® Green Taco Sauce and chicken broth and simmer over low heat, covered, for 10 minutes or until moist and warmed through.

Gently melt the cocoa butter, coconut oil, and beeswax in your 8 cup glass measuring cup with handle set in the large pot of simmering water over medium low heat.

Combine in a pot with hot pepper sauce, wheat germ, tofu, rotini, corn, kidney beans, water, and diced tomatoes; bring to a boil, simmer over low heat till the rotini softens, within about twenty minutes.

Cover and let simmer over low heat until tomatoes have collapsed and pasta is coated with sauce, about 2 minutes.

Bring farro and water to a boil with a lid on (allow for some air so it doesn't boil over) and then lower heat to simmer.

Cover the pan with a lid and simmer over low heat until the lentils are tender and the liquid is almost fully absorbed, about 20 minutes.

Cover pan with a lid and simmer over medium low heat for 25 - 30 minutes or until all liquid is gone.

Let the mixture come to a simmer, cover with a lid (if you don't have one you can use a piece of foil or even a large metal baking sheet), reduce the heat to medium - low, and cook for 15 minutes (stirring once), or until the noodles are cooked to your liking and almost all of the liquid is absorbed (there will be a bit left over to create a sauce).

Cover the pan with a lid and bring to a simmer over low heat.

Simmer the oil over low heat with fresh herbs, then strain and cool.

5 To make the blackberry gelée, purée 2 cups of the blackberries with the sugar and the lemon juice in a blender; strain the mixture into a small saucepan and simmer over medium - low heat to reduce the liquid by a third and form a syrup.