Sentences with phrase «at a simmer until»

Keep at a simmer until you're ready to serve.

Cook at a simmer until the vegetables are softened.

Cook soup at a simmer until the potatoes are tender, for 10 to 15 minutes.

Not exact matches

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.

Add milk in small amounts at first, whisking until smooth after each addition; continue stirring until sauce thickens and comes to simmer.

Cook at low simmer, partially covered 25 minutes, or until farro is cooked through.

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.

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

Once the sauce comes to a simmer, stir in 6 ounces each of the Gruyere and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful.

Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes).

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.

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.

Fold in the kale a few handfuls at a time and continue to simmer until the kale is soft and the artichokes have broken down slightly, about 10 minutes.

Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Adjust the heat to very low or simmer setting until the liquid is at a low simmer, adding water as necessary to keep the braciole completely submerged.

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.

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.

Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35 - 45 minutes.

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.

Reduce heat to low and cover; cook at a low simmer until lentils are tender, about 40 to 50 minutes.

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.

Reduce heat to a rolling simmer and cook for at least an hour or longer until chickpeas are tender.

Cook at a gentle simmer for 2 hours until beans have softened, but retain their shape.

Adjust the heat to simmering and cook until the seafood is barely opaque at the center, about 5 minutes.

Stir the paste into the simmering compote a little at a time, stirring constantly, for about 1 minute, or until thickened to desired consistency.

Cover and simmer at Medium Low until chicken comes off bone very easily.

Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.

In a small saucepan over medium - low heat, warm the milk until small bubbles appear at the edges, but it is not simmering.

Once at a boil place lid on the pan and simmer for about 20 minutes, or until the rice has absorbed the liquid and is fluffy.

Bring to a boil over medium - high heat, then reduce the heat to medium low, cover and cook at a simmer, stirring occasionally until thickened, 20 to 25 minutes.

At this point, you can cover your skillet with a lid and allow the pasta to simmer for 12 - 15 minutes until tender.

Add vinegar and honey, increase heat to medium - high and cook at a rapid simmer, stirring often, until syrupy and reduced by half, about 4 minutes.

Every so often I still have some lumps at this point, so I place the bowl (I use a glass bowl) over a pan of simmering water and whisk until all the lumps are gone.

Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little.

Working with a tablespoon at a time, whisk the flour mixture into the simmering liquid until it is incorporated, adding body to the broth.

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

Cook at a steady simmer until al dente, then drain.

/ Pour half the hot soup over the herbs / Place lid on the blender, holding lid with a towel, blend at low then high speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.

Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

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.