Sentences with phrase «at a simmer for»

Cook at a simmer for about five minutes or until all the ingredients have come together and reveal a smooth consistency and golden - yellow color.

Add the minced onion and reduce heat as needed to keep at a simmer for about 10 minutes, until onions are soft and translucent.

Cook at a simmer for about five minutes or until all the ingredients have come together and reveal a smooth consistency and golden - yellow color.

Not exact matches

While the lure of start - ups is probably here to stay for Gen Y (and the reputation of corporate American is probably permanently tarnished), it's more of an open question whether Gen Y isn't slowly simmering towards rebellion, or at least a desire to change the status quo of their Boomer parents.

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

For the Chilaquiles, I add it at the very end and let it simmer for a few minutFor the Chilaquiles, I add it at the very end and let it simmer for a few minutfor a few minutes.

Cooked them at 350 ° for 25 minutes on a lined baking sheet and then dropped them into a big pot of minestrone soup and let them simmer along with the soup a few minutes before serving.

Keeping the stock at a very gentle simmer eliminates the need for skimming: Just fine - strain when the stock is done, and the quality won't be compromised.

And when a friend was coming for dinner and told me he couldn't drink alcohol because he was taking a round of medication, I simmered up a batch of ginger syrup for him, so he wouldn't look at my constantly refilled (and emptied) wine glass so longingly.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

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

Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar, pinch of salt in a small sauce pan and simmer for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from heat.

For these next steps, you can multi task by popping the corn and letting the caramel simmer on stove at the same time or cook them separately.

Stir to mix, bring to a simmer, and simmer for 15 minutes or until very thick and no longer juicy, stirring occasionally but especially at end.

Reduce the heat and simmer for at least 1 hour, or until the pumpkin and turnip are tender.

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

Simmer for at least 1 hour, stirring occasionally.

Add 1 - 2 cups water depending on the desired consistency, and let simmer for at least 20 minutes.

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

For all types, it is best to add the oats to cold water and then cook at a simmer.

This soup is best when you've allowed it to simmer for at least an hour.

My trick to cooking kamut however is to simmer it for over an hour, at least the entire time the soup is reducing down.

Reduce the heat and simmer for at least 10 minutes.

At this point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking procesAt this point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking procesat once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking process.

Continue to simmer the stock for the rest of the day, at least 6 hours and up to 8 hours, if possible.

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

I had to add a second round of butter / flour at the end and simmer for another 10 minutes to get it to the thickness I wanted, but it was great.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

I created this recipe for the stellar guys over at The Created Co. (as I did with last month's PSL)-- so you can pop over to their site here to snatch up the recipe and get your apples simmering this weekend — HOORAY.

Let simmer for 25 - 30 minutes, whisking occasionally, and then transfer to a bowl until ready to use (it will thicken as it cools, which is why you should do this at the beginning).

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.

It was a bit liquidy at the end, despite the heaping teaspoon of cornstarch I added, so maybe next time I'll simmer for longer or use my immersion blender for a few seconds to thicken the sauce.

Blanch 8 or 10 tomatoes at a time in the pot of simmering water — leave them for one or two minutes until skins begin to loosen.

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

Bring to the boil, place the lid on the pan and simmer for at least 1 hour.

For the next 30 minutes continue this process of adding in the broth, 1 cup at a time, bringing it to a simmer, stirring frequently and allowing the the liquid to absorb.

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

Reduce heat, and simmer for at least 1 hour.

You should simmer your broth for at least two hours to flavor it, so you'll want to do this while the turkey roasts.

Then uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

For this recipe, we sidestep the issue entirely and use rotisserie chicken, commonly available today at grocery stores, and add it at the end, which means that we can leave the soup base to simmer for as long we want, while adding a chicken flavor boost via leftover chicken bones from the rotisserie chickFor this recipe, we sidestep the issue entirely and use rotisserie chicken, commonly available today at grocery stores, and add it at the end, which means that we can leave the soup base to simmer for as long we want, while adding a chicken flavor boost via leftover chicken bones from the rotisserie chickfor as long we want, while adding a chicken flavor boost via leftover chicken bones from the rotisserie chicken.

Keep water at a gentle simmer and cook egg for 3 - 4 minutes for soft yolk and 5 - 6 for firm yolk.

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

I let the soup simmer on the stove for at least 15 minutes so the flavors have the chance to come together.

It helps a lot if you simmer your canned chickpeas, maybe with a litte added water and reduce to half, takes about 10 mins, maybe longer for a large can, I use 1/2 A can at a time, almost all the chickpeas will have shed their skin without any help from you.

Cover and simmer the mixture for at least one hour, stirring occasionally.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

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

Simmer gently, uncovered, for at least 25 minutes, or until the carrots have started to soften.

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.