Sentences with phrase «turn heat to simmer»

Scraping the bottom of the skillet making sure everything is well combined, turn the heat to simmer.

Turn heat to simmer (low), and cover.

Cook until a boil, and then turn heat to a simmer and let cook for about 15 - 20 minutes until there is no water left and there are air holes in the pot of cooked quinoa.

Not exact matches

Turn the heat to high and bring the liquid to a boil, then reduce the heat and simmer, partially covered, about 2 hours.

Bring to a boil, turn the heat down, and let simmer for about 30 minutes.

Turn the heat down to medium - low and simmer for 15 minutes, continuing to stir.

Bring the pan to the boil, once it's boiling turn the heat down to a simmer and let the potatoes cook for about twenty minutes, until they're soft enough to easily pierce with a fork.

Slowly whisk in milk, turn heat up and bring to a simmer.

Turn the heat down to low, cover well and let simmer for about 10 minutes.

Bring the vegetable broth to the boil, turn the heat down to a simmer and add the polenta.

Cover, bring to a boil, turn the heat down and simmer for about 30 minutes or until the cabbage rolls are soft.

- Reduce the heat to medium - low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to «tighten» it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt / pepper.

Bring to low boil then turn heat down and simmer 5 minutes.

Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes.

Turn down the heat and leave to gently simmer for 2 - 3 minutes

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Stir, bringing the heat up and the oats to a boil, then immediately turn back down to a simmer.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Turn down the heat to medium - high and let the sauce simmer for a short while.

Then turn the heat down to a low simmer.

Bring to a slow boil, then turn the heat down and simmer gently for 15 minutes, or until the water is absorbed.

Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes.

Bring to a boil, turn down heat and let simmer covered.

Slowly whisk in the milk and mustard, if using, then turn the heat up and bring to a simmer for 2 minutes, whisking often.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

Turn down the heat to a simmer, add 4 crushed garlic cloves, and cook until the beans are soft (about 4 hours).

When it boils, I put on the lid, turn the heat to low, and simmer for 25 minutes.

Bring your sauce to a low boil, turn down the heat to low and allow to simmer for awhile.

Turn heat to medium and simmer a few minutes to thicken slightly.

Turn the heat down to a simmer and stir in the apples, pears, onions, raisins, and ginger.

Bring the contents to a boil then turn the heat down to low and allow to simmer for 4 hours, skimming any foam off the top as needed.

Turn heat down and allow to simmer for at least an hour, stirring occasionally, until most the juices have evaporated.

* Place water and sugar in a saucepan, bring to the boil, turn down heat to low and continue to simmer for 2 - 3 minutes.

Cover generously with water and bring to a boil, and once boiling turn down the heat to a simmer.

Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

As soon as it starts to boil, turn the heat down to a simmer, and open the lid to prevent boiling over.

When the water returns to a boil, turn down the heat to simmer and cover.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as neHeat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as neheat Stir, taste and adjust as needed

Turn down the heat to a simmer.

Add the lentils and turn the heat down to a simmer.

Bring the mixture up to a light boil, then turn the heat to low and let it simmer.

Finally pour in 400 - 500 ml of water, turn up the heat and allow the quinoa to simmer for 10 - 12 minutes or so until the grains have expanded and fluffed up and taste tender but retain a bit of bite.

Turn the heat up to high and bring the mixture to a boil and then immediately reduce to a simmer, whisking constantly.

Place a lid on top then turn the heat down to low and simmer rice for 10 minutes.

Turn chops; stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7 - 8 minutes.

Next time, try turn the heat to medium low and allow it to simmer and continue to cook until it comes together.

Turn heat to high and let it come to a boil then simmer until the quinoa has absorbed the broth.

Bring to a boil and then immediately turn heat to low, cover and simmer for 20 - 25 minutes until quinoa is done.

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.