Sentences with phrase «bring liquid to a boil over»

If you're using the saucepan bring liquid to a boil over medium - high heat.

Bring the liquid to a boil over high heat, reduce the heat to low, cover the pan tightly, and simmer for 20 to 30 minutes, until beans are tender.

Bring liquid to a boil over high heat, then reduce heat to medium - low.

Bring the liquid to a boil over medium heat, reducing the heat as necessary to keep it at a simmer.

Not exact matches

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

Allow the sugar to dissolve in the liquid over low heat, then bring it to a boil as you did the day before.

Bring to a boil over medium - high heat and cook until the liquid is reduced by half, about 8 - 10 minutes.

Bring the cream, sugar and water to a full boil, then pour the liquid over the chocolate and let sit for 30 seconds.

Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.

Bring pickling liquid to a boil and pour over mushrooms, stirring to make sure all mushrooms are coated.

Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.

In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.

Place it into a small saucepan with vegetable broth or water, set over high heat and bring the liquid to a boil.

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.

Meanwhile, bring reserved nectarine - peach liquid to a boil in a small saucepan over medium heat.

Place quinoa and broth in a medium saucepan and bring to a boil over medium - high heat; cover, reduce heat to medium - low and simmer until quinoa is tender and liquid has been absorbed, about 15 to 20 minutes; set aside to cool.

Combine the ingredients in a large oven - safe skillet over medium heat on the stove, and bring the liquid to a boil.

Combine the reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium - high heat.

Place the pot over medium - high heat and bring the liquid to a boil.

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.

Bring to a boil over medium - high heat, then reduce heat to low, cover and cook for 18 - 20 minutes (or until liquid is absorbed).

Bring to a boil, and be careful that the liquids don't spill over the top.

Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute.

Bring to a boil over medium - high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes.

Bring cinnamon sticks and apple cider to a boil in a large skillet over medium - high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20 — 30 minutes.

In a small sauce pan, bring soaking liquid and broth to a simmer (do not boil), keeping mixture warm over low heat.

Bring to a boil; reduce heat, and cook, covered, over medium - low heat 12 - 15 minutes or until liquid is absorbed.

Bring mixture to a boil over medium - high heat, then reduce to a simmer and cook until fruits pop, release their liquids, and the whole thing starts to thicken, about 10 to 15 minutes.

in a large saucepan, combine the chicken, water and mushroom soaking liquid and bring to a boil over high heat.

Bring the liquid to a low boil over medium - high heat, cover and let the beans cook until liquid has thickened.

Skim and discard the fat from the liquid, return the liquid to the pot and bring to a boil over medium - high heat.

Add the chicken stock, tomatoes and beans, with their liquid, and the bay leaves and bring to a boil over high heat, then reduce to a bare simmer.

Bring to a boil over high heat, then turn down the heat to medium - high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup / 200 ml (about the amount in a large glass of wine).