Sentences with phrase «at a low simmer for»

Allow to cook at a low simmer for 20 minutes or until the water has evaporated.

Continue to cook at a low simmer for 2 1/2 hours, stirring every 15 - 20 minutes to prevent scorching.

Stir frequently and cook at a low simmer for about 15 minutes until fully cooked or cook according to package instructions.

Lower heat and allow to cook at a low simmer for about 10 minutes, stirring occasionally, until veggies are tender.

Bring to a simmer over medium heat, cover, and cook at a low simmer for 40 minutes (or according to package instructions).

Place the dutch oven over medium heat and cook at a low simmer for 10 minutes.

Lower heat and allow to cook at a low simmer for about 20 minutes until reduced by about half, stirring occasionally.

Pop the lid on and cook at a low simmer for 30 minutes, until the squash is lovely and soft.

Not exact matches

Combine all ingredients and simmer them on very low fire for at least 45 minutes.

At this stage add the prepared Dhoklis and simmer the lentils for 20 - 25 minutes on low flame.

I simmered it for two hours at a low temperature and took it off the heat.

Add the farro, reduce the heat to low, cover, and simmer for 30 to 35 minutes or until the grains are soft but still have some firmness at the center.

Simmer on low for at least 30 minutes so the flavours can mix and deepen.

At this point, put the lid on, lower the heat and simmer for approx 10 minutes.

Reduce heat to low and cook at the barest simmer for 10 minutes.

Turn the heat to low, partially cover the pan and gently simmer for at least 45 minutes until the chicken is very tender.

Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.

Boiling the soaked beans in water for at least 10 minutes and then turning it down to simmer will reduce the toxin to a very low safe level.

Once at boiling point lower the heat to a simmer and allow the flavours to develop for around 2 hours.

Simmer at a low heat for about 45 minutes (or about 20 minutes if you have a pressure cooker).

Bring to a boil, then reduce to a simmer; cover the pot and let cook at a low simmer, stirring occasionally, for 2 hours.

Simmer over medium - low for at least 10 minutes, or until the vegetables are tender.

Lower the heat and allow the mixture to simmer for at least 30 minutes, and up to 90 minutes, stirring occasionally.

Reduce heat to medium / low and simmer, uncovered, for at least 40 - 45 minutes.

Lower heat and allow to simmer, uncovered, for about 25 minutes, until the lentils are just shy of being fully cooked and still a tiny bit firm at their centers.

Cooking: bring two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for ~ 15 minutes or until the germ separates from the seed.

Cook at a hard boil for 5 minutes, then lower the heat, cover, and simmer until the beans are tender to the bite.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Mix well, reduce heat to low and simmer for at least an hour, stirring occasionally.

Turn to low heat and simmer for at least 20 minutes.

Bring the mixture to a boil, then lower the heat to medium - low and let cook at a bare simmer for at least 2 hours and ideally 3, skimming any scum off the top as it forms.

Cover and simmer at a low boil for 15 minutes.

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.

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.

Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dry beans you will need about 1 hour at least, sometimes more)

Bring the soup bring to a low simmer and cook for at least 20 minutes.

Simmer at low heat, uncovered and stirring occasionally, for an hour.

Simmer at a very low heat (do not boil) for five more minutes.

Let the semolina simmer at very low heat for five minutes, until it thickens but still looks creamy.

Turn the heat to low and continue to simmer, turning every tofu slice at least once to fully coat, for another 3 - 4 minutes or until sauce reduces.

After 30 minutes, remove the lid and continue to simmer at a low heat for 30 more minutes to remove excess water.

Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to one hour, or until vegetables are tender, stirring occasionally.

195º Low simmer 210º High simmer 212º Boiling water at sea level; light or vigorous boil 213º - 214º Boiling temperature of salted or sugared water; 1 teaspoon per quart 250º Maximum pressure cooker temperature 250º Butter smoke point 300º For seasoning lightly oil - coated pans in the oven 325º Water drops dance on skillet surface 325º Black pepper burning point 350º Clarified butter smoke point

Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted.

Let the curry simmer on low heat for at least 10 minutes, stirring occasionally.

Mincemeat usually consists of a mixture of finely chopped fresh and dried fruit which get's simmered at a low temperature for about 30 minutes or until all the fruits have gone soft.

Reduce the heat to low and cook at a gentle simmer, uncovered, for 4 hours.

As it starts to boil, lower the heat and simmer covered for at least 40 minutes.

AND, for a treat that is simply original and totally different, simmer two or three generous size, room temperature, pork hocks in the soup, simmering long and at low heat, the same way you do with my split green pea soup.