Sentences with phrase «bring to a simmer as»

Transfer the blended mixture into a saucepan over medium - high heat and bring to a simmer as you whisk occasionally.

Not exact matches

The recipe read as if you just bring it to a simmer, but did you also reduce it?

Place rice and water in a saucepan, bring to a boil, lower the heat immediately and let simmer on low heat for as long as instructed on the packet (meanwhile prepare the other ingredients).

As the soup simmers, prepare the chili paste by placing the chiles in a small pot with about one cup of water, and bring to a boil.

This smells delicious as it's simmering and was so easy to bring together, Deb.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Bring the contents to a boil then turn the heat down to low and allow to simmer for 4 hours, skimming any foam off the top as needed.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Bring it to a boil, turn it down to a simmer and cook for 45 minutes to an hour, or until the farro is as tender as you want it to be.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

Bring the tomato butter onion sauce to a simmer, and as it is cooking crush the tomatoes with a slotted spoon.

Bring to a rapid simmer, you want o evaporate as much water on the sauce.

Place over high heat and bring to a strong simmer; as soon as liquid comes to a simmer, remove the pan from the heat and set aside for 15 minutes.

The trick is to bring them to a full boil in plenty of water, and then lower the heat to as low a simmer as possible, just until they're tender, then drain immediately.

Add remaining ingredients; bring just to a boil; lower heat and simmer 10 minutes, stirring as needed; serve warm.

I made quinoa salad ahead of time as it lasts quite a while (1 cup quinoa with just shy of 2 cups water brought to a boil, turned down low, lid, simmer for 15 minutes or so; cover with a sauce of orange juice, lemon juice, honey, curry, turmeric, and added walnuts).

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.

To cook cover with water by a few inches, bring to a boil and then simmer until done (60 - 90 min for me usually but you'll have to test as you goTo cook cover with water by a few inches, bring to a boil and then simmer until done (60 - 90 min for me usually but you'll have to test as you goto a boil and then simmer until done (60 - 90 min for me usually but you'll have to test as you goto test as you go).

Whisk in VEGETABLE BROTH; bring to gentle boil; reduce heat to simmer; continue whisking as needed until sauce reaches a creamy consistency (3 - 5 min); add SALT and PEPPER to taste; cover, remove from heat.

Strain stock through a fine mesh strainer using a ladle to remove as much liquid as possible from the cooked vegetables and return broth to the pot and bring to a simmer.

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

Cover and bring to a rolling boil, then simmer until the vegetables are as soft, not mushy.

How to cook / / simply bring quinoa and water to a boil and then cover and simmer for about 20 minutes until all water is absorbed and quinoa has a fluffy texture (white quinoa) Ratio / / 1 cup of quinoa: 2 cups of water The ratio for black and red quinoa is different than white as you may need more water.

Pour in the liquids; whisk to combine; increase heat to medium high; bring sauce just to a boil; reduce heat to LOW and simmer until thickened, stirring as needed.

Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary.

Bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Bring to a simmer over medium heat and remove as soon as the cocoa becomes smooth.

Add the chicken stock, bring to a boil, then simmer, partially covered, about 10 minutes until the sauce is thickened but not as thick as the original barbecue sauce.

Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes, skimming away the fat as it rises to the surface.

Bring the mixture to a boil, stir it as best you can, and then reduce it to a simmer and cover.

Bring the soup up to a light simmer over high heat and whisk in the chili paste or Sriracha sauce; start with 2 tablespoons to be safe, then add more as desired, and mix well to dissolve.

Stir in 2 cups of the turkey broth (save the rest to start your next batch of Basic Bone Broth or pour it into a mug, add a pinch of salt, and enjoy it as a light sipping broth), bring to a simmer, and cook for 5 minutes to combine the flavors.

Bring the mixture to a boil, then lower the heat to medium - low and let cook at a bare simmer for at least 2 hours and ideally 3, skimming any scum off the top as it forms.

Bring to a slow simmer; with a ladle remove the white foam that forms as it cooks.

Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer.

(I've also added the peas near the very end of the cooking instead of early on in as the recipe suggests) / When peas have finished their simmering process, add the remaining broth and bring to a boil / Add all of the rice and simmer uncovered until rice is just tender, about 20 minutes / Season generously with pepper, stir in the remaining 2 T butter and 3 T parmesan cheese.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer.

Bring to a simmer over medium heat, discard kombu, and continue to simmer, adjusting heat as needed, until flavors meld, about 5 minutes.

Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours.

Bring to a simmer and cook, tossing frequently, until a thick glossy sauce forms and coats pasta, adding more cooking liquid as needed.

Pour in cold water to cover by 1 1/2» and bring to a simmer over medium heat, skimming foam from surface as needed.

to be seasoned simply and roasted to bring out its nutty savory sweetness, sorghum, which gets a gentle simmer with a little salt and pepper, remaining uncomplicated and unpretentious to serve as perfect complement to the roasted squash and our sumptuous saucy friend, and on the logistics front, the matter of day turning into night much sooner than i'd like.

Bring to a simmer and cook, skimming as needed and turning pork occasionally, until meat is cooked through and tender but not yet falling apart, 2 1/2 — 3 hours.

Bring to a simmer over medium heat, skimming foam from surface as needed, then reduce heat to maintain a bare simmer.

Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed.

Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until green beans are very tender, 1 1/2 — 2 hours; season with pepper.

Bring the water to a simmer over high heat; reduce the heat as necessary to maintain a gentle simmer.

When making steel cut oats, I bring the water to a boil, add the oats and then simmer for 20 - 30 minutes until they are as soft as I like them, stirring every once in a while so they don't stick to the bottom.

If you don't bring the syrup to a full boil & let it simmer for a minute or two it will not keep as well.