Sentences with phrase «boil over high heat for»

Boil over high heat for 15 — 20 minutes until tender, then drain and mash the potato with the yogurt, butter and nutmeg until smooth.

Bring a large pot of water to boil over high heat for the pasta.

Not exact matches

Bring to a boil over high heat, then reduce the heat and simmer, covered, for 45 minutes.

Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened.

Bring to a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes.

Bring to a boil over medium - high heat for 5 to 10 minutes.

FOR THE FILLING Bring the broth to a boil over medium high heat in a medium saucepan.

Bring the mixture to a boil over high heat; then add the beans, reduce the heat to medium - low, and simmer for 30 minutes.

First, cook your quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes.

Bring to a boil over medium high heat, reduce temperature, and simmer for 25 to 35 minutes, or until it thickens into a syrup.

Boil asparagus for 3 minutes over high heat in a large, deep sauté pan filled with enough boiling water to cover asparagus.

For pâte à choux: In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium - high heat.

For the grits, combine the water, garlic, and salt in a large saucepan and bring to a boil over high heat.

The process there calls for soaking the beans overnight (approx 1 C dried peas), then rinsing, then essentially sauteing them over high heat with 1 teaspoon of baking soda for 3 minutes, then boiling them until quite done.

In a medium saucepan over medium high heat, combine the ingredients for the sauce and bring to a boil, stirring frequently.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart.

Bring the mixture to a boil over high heat, then reduce the heat to medium and let the soup simmer, uncovered, for 1 hour.

Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minuHeat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minuheat, and simmer for 5 minutes.

Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes are dissolved.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes.

Bring the sauce to a boil over high heat, stirring frequently, and continue cooking for about 1 minute.

Bring to a boil over medium - high heat, reduce heat, and simmer for 5 - 10 minutes or until fruit softens and releases juices.

Bring to a boil over high heat and then lower heat and let simmer for 15 - 20 minutes, or until millet is tender and water has evaporated.

Bring to a boil over medium - high heat and let simmer for 3 minutes, whisking constantly.

Bring to a boil over high heat, then reduce to a medium simmer for 20 - 25 minutes, or until vegetables are tender.

Bring to a boil over medium - high heat, cover, reduce the heat to low, and cook for 20 minutes.

Bring to a boil over high heat, then lower the heat to medium - low and simmer, covered, for 8 - 10 minutes.

Bring to a boil over medium - high heat, cover, reduce the heat to low, and cook for 20 min (if you are using brown rice increase the cooking time according to the package directions).

Place all ingredients for glaze into small sauce pot over medium high heat until mixture comes to a boil.

Set the saucepan over high heat and bring everything to a boil, uncovered, and let boil for 1 minute.

Bring to a boil over high heat and cook for 5 minutes.

Bring to a boil over medium high heat, then reduce the heat to a simmer for 15 to 20 minutes.

Return the mixture to the saucepan and cook over medium - high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Bring to a boil over medium - high heat, then lower to a simmer and cook, stirring frequently, for 20 - 25 minutes or until quinoa is tender.

Bring just to a boil over medium - high heat, then turn down the heat and simmer covered for 30 minutes, then uncovered another 45 minutes, stirring occasionally.

Cover and bring to boil over high heat, reduce heat and simmer, partially covered, for 30 minutes or until beans are almost tender.

Bring to a boil over medium - high heat, then reduce the heat to low - medium, and cook for about 20 minutes, stirring occasionally.

Bring the pot to a boil over high heat, and boil for 2 to 3 minutes.

Bring the mixture to a boil over medium - high heat, then reduce the heat to a strong simmer and cook for about 30 minutes, or until the beans are soft but not mushy.

Add the tablespoon of salt and bring to a boil over high heat; reduce the heat to medium and cook for 8 to 10 minutes or just until the potatoes are fork - tender.

For the caramel sauce: Add a spoonful of water to the sugar in a saucepan over medium - high heat and boil to caramel, about 5 minutes.

Bring to a boil over high heat, then reduce and simmer for 10 - 15 minutes, or until the water has been absorbed.

Combine the remaining milk, the cream, sugar, and corn syrup, and vanilla seeds and bean in a 4 - quart saucepan, bring to a rolling boil over medium - high heat, and boil for 4 minutes.

Add the brussels sprouts and sweet potato into a steamer, and steam on high heat over boiling water for about 8 minutes.

Place the orange juice in a saucepan over high heat and boil for 5 - 6 minutes or until it has reduced to about 100 ml.

Cover, bring to boil over high heat, reduce to medium - low heat, cover and cook for 15 minutes.

Cook over high heat until just starting to boil, reduce to a simmer and cook (uncovered) for 30 minutes or until lentils are tender.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

(Alternatively, bring to a boil over high heat, cover, remove from heat, and let sit for 1 hour.)