Sentences with phrase «bring to a simmer very»

Not exact matches

Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes.

Using tongs, transfer chiles to a large pot and add 2 cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are very soft, stirring occasionally to ensure even soaking.

Place broth and onion in a medium skillet and bring to a boil, then reduce to simmer and let cook, uncovered for about an hour or until onion is very soft and broth has reduced.

Stir to mix, bring to a simmer, and simmer for 15 minutes or until very thick and no longer juicy, stirring occasionally but especially at end.

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

Add milk, adobo sauce (to taste), TABASCO Chipotle Pepper Sauce and fresh corn; bring back to a simmer and cook for an additional 10 minutes until very hot.

Add potatoes, bring to a boil then simmer until potatoes are very soft (15 - 30 minutes, depending on size of potatoes).

Bring milk and cream to a simmer in a medium saucepan, then very slowly incorporate it into the egg yolks, whisking like mad the whole time.

Bring the broth to a boil and then lower the heat to a very slow simmer.

Add milk, bring back to a simmer and cook for an additional 10 minutes until very hot.

ADD the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer over medium - high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes.

Bring to the boil then simmer on very low for 2 hours 30 minutes.

Bring to boil, reduce heat and simmer for 10 - 15 minutes, until sauce is very thick.

Bring the soup to a boil, reduce the heat and simmer for 20 to 30 minutes or until the vegetables are very soft.

Add the stock and potatoes and bring the mixture to a boil.Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.

Bring to just under boiling, reduce the heat and simmer for an hour or more until the meat is very tender and the vegetables are done.

Add the reserved marinade and the broth to the pork, bring to a boil, reduce the heat and simmer until the meat is very tender and the sauce is thickened, around 30 minutes.

Slowly bring to a simmer, then cover and simmer very gently for 30 to 40 minutes, until the lentils are tender but still hold their shape.

Bring to a simmer and cook until rice is very tender, 18 — 20 minutes.

Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it's very briny).

bring to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Bring kumquat mixture to a boil, reduce heat and allow to simmer for about 45 minutes until rind is very tender

Bring to a boil then simmer until lamb is very tender, this can take several hours in a normal pan.

Bring to a simmer and cook until very thick and jam - like, about 15 minutes total.

Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft.

Increase heat and bring to a light boil, then reduce heat to medium - low and maintain a very gentle simmer for 10 minutes.

Bring to a boil then reduce heat to a very low simmer and cook until chicken is very tender and falling off the bone, about 1-11/2 hours.

Increase heat to medium - high; bring mixture to a simmer, then reduce heat to maintain a very gentle simmer.

In a small sauce pan, place the 1/4 cup (60 mL) of the almond milk, cream, sweetener, vanilla and a dash of salt on the stove and bring it up to a point just below a very low simmer.

Slowly whisk in heavy cream, bring to a simmer; cook, whisking occasionally, until very bubbly and syrupy (about 5 minutes).

Bring to a boil over high heat, then reduce to medium low and simmer, stirring occasionally, until the dal is very tender and has broken, 16 to 20 minutes.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Bring to a simmer and cook until veggies are very soft (check by smashing with a spoon).

Bring to a simmer and cook, stirring frequently, until very thick, 15 to 20 minutes.

Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are very tender (almost mushy) and most of the liquid is absorbed, about 30 minutes.

Bring to a simmer, then reduce heat so mixture is at a very 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.

Bring to a very low simmer over medium - low heat, cover, and transfer to oven.

Bring to a boil, then reduce heat and simmer gently, adding water to keep beans submerged, until very soft but not split, 1 1/2 — 2 hours.

When ready to serve, bring stock to a simmer; it should be very hot.

Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2 — 2 hours.

Bring to a boil, reduce heat, and simmer, stirring occasionally, until rice is very tender and mixture resembles loose rice pudding or oatmeal, 60 — 70 minutes.

Bring the mixture to a boil reduce the heat to a simmer, cover and simmer for 40 minutes until the chicken is very tender.

Bring the pot to a boil, reduce the heat and simmer until the vegetables are done and the meat is very tender, about 45 to 50 minutes.

Bring to a simmer; cook until leeks are very soft and most of cream has reduced, 6 — 8 minutes.

Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40 — 50 minutes.

Add the remaining ingredients to the stockpot, bring it to just below boiling, reduce the heat, and simmer for 1 to 1 1/2 hours, or until the meat is very tender and starts to fall apart.

Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20 — 25 minutes.

Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.

Bring to a boil, reduce heat, and simmer until chicken is very tender, 1 — 1 1/2 hours.