Sentences with phrase «bring to a boil scraping»

Not exact matches

Bring to a boil and cook, stirring to scrape any brown bits stuck to the bottom of the pan, until the glaze thickens a little.

Bring to a boil and reduce to a simmer, stirring often and scraping any browned bits until the sauce thickens for about 8 - 10 minutes.

Add blueberries, chicken broth, vinegar, mustard, Worcestershire Sauce, and red pepper flakes and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer uncovered until reduced by half, about 20 - 30 minutes.

Bring the custard to a boil, continuously whisking and scraping the bottom of the pan, for about 20 seconds.

Stir in wine, scraping pan to loosen browned bits; bring to a boil.

Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

Pour the red wine in the Dutch oven and scrape the brown bits up from the bottom of the pan (deglazing the pan) and turn heat up to high bringing to a boil for 2 - 3 minutes, then reducing heat to a simmer, letting wine reduce by half (about 20 minutes).

Add potlikker, scraping up browned bits with a wooden spoon, and bring to a boil.

Add broth and water and bring to a boil, scraping bottom of the pan.

Add water, whisking constantly and scraping up brown bits, and bring to a boil.

Stir in broth, bring to a boil and scrape the tidbits from the pan.

Put the cream in a pan, scrape in the vanilla seeds from the pod or add the vanilla essence or extract, stir and bring to the boil while stirring.

Bring to a boil, scraping up browned bits from bottom of skillet.

Combine the heavy cream, whole milk, vanilla bean pod and seeds scraped with half of the sugar in a medium sauce pot and bring to a boil.

Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.

Add wine, rosemary, and thyme, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8 — 10 minutes.

Add 2 cups water, vegetable juice, and tomatoes to pan; bring to a boil, scraping pan to loosen browned bits.

Add wine and broth to skillet; bring to a boil, scraping pan to loosen browned bits.

Bring to a boil, scraping up browned bits from the bottom of the pan.

Bring the mixture to a slow boil over medium - high heat, whisking the dickens out of it, making sure to scrape the bottom and corners of the pans with the whisk.

Pour in 1 cup of chicken broth, bring to a boil, and scrape the bottom of the pot to remove the browned bits stuck to the bottom.

Stir in stock; bring to a boil, scraping pan to loosen browned bits.

Add broth, bring to boil, scraping up any browned bits, then lower heat and simmer for about 20 minutes or until Brussels Sprouts and potatoes can be easily pierced with the tip of a knife.

Bring to boil, scraping up any browned bits.

Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits.

Bring to a boil over medium - high heat and cook, stirring and scraping down sides and bottom of saucepan with a heatproof rubber spatula to prevent scorching, until thickened and bubbling rapidly, about 1 minute.

Add tomatoes, stirring and scraping bottom of pot, and bring to a boil.

Raise the heat and bring to a boil, scraping any remaining bits and pieces from the bottom of the pot.

Deglaze the pan by adding a cup of the broth to the skillet, raising the heat, and bringing it to a boil and scraping the sides and bottom of the skillet to remove all the browned bits and pieces in the pan.

Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8 - 10 minutes.

Add brandy, then broth and bring to boil, scraping up browned bits.

Add the red wine, bring to a boil and deglaze the pan, being sure to scrape up any bits that may have stuck to the bottom or sides of the pan.

Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot.

Bring the mixture to a slow boil over medium - high heat, whisking constantly, making sure to scrape the bottom of the pan with the whisk.

Add wine and vinegar and bring to a boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes.

Pour the reserved wine sauce into the same skillet and bring to a boil, scraping up any brown bits.

Add lager and bring to a boil, scraping up any browned bits on bottom of pot; cook until liquid is completely evaporated, about 5 minutes.

Bring to a boil, reduce heat, and simmer, stirring and scraping bottom of pan occasionally, until tomatoes are tender and liquid is very concentrated, 1 1/2 — 2 hours.

Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes.

Add 3 cups stock and bring to boil, scraping up browned bits.

Add the Reisling, bring to a boil and scrape up any browned bits in the bottom of the pan.

Stir in water, broth, and rice, scraping up any browned bits, and bring to boil.

Add the wine to the pan with the ragout, scrape up the brown bits from the bottom of the pan with a wooden spoon, and bring to a boil.

While scraping the bits, ideally using an egg - turner or wooden spoon, bring to a strong boil.