Sentences with phrase «at low simmer»

Bring to a boil, reduce the heat to medium low, cover and cook at a low simmer until the millet is tender, about 20 minutes.

Once the broth is at a low simmer, at the greens, mushroom and tofu.

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

You want the sauce to be at a low simmer, so if it's bubbling frantically, reduce the heat to low.

Set the asparagus aside and keep the broth at a low simmer.

Allow the mixture to cook at a low simmer until it become thick and stretchy and begins to pull away from the sides of the pot, about 5 minutes.

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

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.

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

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

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

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

Keep at low simmer.

Meanwhile, whisk in miso, garlic, ginger, and soy sauce into the broth and keep at a low simmer.

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

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

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

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

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

The sauce is at a low simmer.

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

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

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.

Bring to a boil, then reduce heat to low so that the water is at a bare simmer.

Lower the temperature so it isn't bubbling or simmering at all and add the lavender buds.

It has four settings: High, Low, Simmer and Buffet (which just keeps the food at serving temperature).

Bring to the boil and lower the heat so the liquid is at a very slow simmer.

Reduce the heat to medium / low so that the water is just at a simmer.

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.

At any time you see it starting to simmer, lower the temperature.

Stir in the rice, and then lower the heat so that the soup bubbles at a slow but steady simmer.

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

Add the Basmati and Quinoa, stir, cover, and turn the heat down to medium - low to keep at a simmer.

Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.

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.

Bring the water to a boil, and then lower the heat so the water is at a bare simmer.

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

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

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

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

By this point, your chicken stock should be at a very low simmer.

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.

Bring the mixture up to a slight simmer (you will see bubbles form around the edge of the milk), reduce the heat to LOW, then slowly add the shredded cheese about 1/4 cup at a time, stirring constantly to prevent clumps or the cheese from separating.