Sentences with phrase «cook at a simmer»

reduce the heat so that the soup cooks at a simmer.

For all types, it is best to add the oats to cold water and then cook at a simmer.

Cook at a simmer for about five minutes or until all the ingredients have come together and reveal a smooth consistency and golden - yellow color.

Cook at a simmer until the vegetables are softened.

Bring to a boil over medium - high heat, then reduce the heat to medium low, cover and cook at a simmer, stirring occasionally until thickened, 20 to 25 minutes.

Add the couscous and cook according to package instructions (mine cooked at a simmer in a lidded pot for about 10 minutes).

To get whole, tender beans, cook them at a simmer.

Reduce the heat to medium and cook it at a simmer, stirring occasionally, until the mixture is thick and not too wet, about 20 — 25 minutes.

Cook at a simmer for about five minutes or until all the ingredients have come together and reveal a smooth consistency and golden - yellow color.

Cook at a simmer.

For all types, it is best to add the oats to cold water and then cook at a simmer.

Not exact matches

Cook 30 minutes longer at same bubbling simmer.

Add 1 quart water and cook (covered) at bubbling simmer 1 1/2 to 2 hours.

Cooked them at 350 ° for 25 minutes on a lined baking sheet and then dropped them into a big pot of minestrone soup and let them simmer along with the soup a few minutes before serving.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Cook at low simmer, partially covered 25 minutes, or until farro is cooked through.

For these next steps, you can multi task by popping the corn and letting the caramel simmer on stove at the same time or cook them separately.

Allow to cook at a low simmer for 20 minutes or until the water has evaporated.

My trick to cooking kamut however is to simmer it for over an hour, at least the entire time the soup is reducing down.

At this point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking procesAt this point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking procesat once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking process.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

When the tomatoes begin to bubble, turn the heat down so it cooks at the laziest of simmers with just an occasional bubble.

Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Then uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

Keep water at a gentle simmer and cook egg for 3 - 4 minutes for soft yolk and 5 - 6 for firm yolk.

Reduce heat to low and cook at the barest simmer for 10 minutes.

This healthy, flavorful soup is loaded with tons of fresh, nutritious ingredients like spinach, carrots, celery, and onion and simmers in a slow cooker while you're away at work so it tastes like it cooked all day — because it did.

Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35 - 45 minutes.

Reduce heat to low and cover; cook at a low simmer until lentils are tender, about 40 to 50 minutes.

Continue to cook at a low simmer for 2 1/2 hours, stirring every 15 - 20 minutes to prevent scorching.

Stir frequently and cook at a low simmer for about 15 minutes until fully cooked or cook according to package instructions.

Lower heat and allow to cook at a low simmer for about 10 minutes, stirring occasionally, until veggies are tender.

Reduce heat to a rolling simmer and cook for at least an hour or longer until chickpeas are tender.

The beer and bits at the bottom of the pan will make a little gravy that will simmer while the stew continues to cook.

Cook at a gentle simmer for 2 hours until beans have softened, but retain their shape.

With dampened fingers, gently form chilled matzo mixture into 1 - inch balls (they will expand as they cook), and gently drop them 1 at a time into the simmering broth.

Adjust the heat to simmering and cook until the seafood is barely opaque at the center, about 5 minutes.

Simmer at a low heat for about 45 minutes (or about 20 minutes if you have a pressure cooker).

Take care to cook the chili at the barest possible simmer to avoid evaporating the sauce before the beef is tender.

it shouldn't be this complicated... the jist of it is here... saute the onions and garlic till golden and add the veggies I ADDED CORN CUT FROM THE COB just because and I see another reader did... cover, cook till desired tenderness... maybe 1/2 hr and wallah... we had leftover linguini we warmed in it while it simmered at the end and a side of meatballs and it was fabulous... and forget 1 cup of olive oil... what a waste!

I actually have a pot simmering at home in the slow cooker right now and I'm making cornbread, too.

Bring to a boil, then reduce to a simmer; cover the pot and let cook at a low simmer, stirring occasionally, for 2 hours.

I made this soup today and like it, but my 6 - quart slow - cooker heated it much too quickly: at the 5 - hour point I checked it, and the soup was simmering, the barley was starting to fall apart, and the vegetables were over-cooked for my taste.

Add vinegar and honey, increase heat to medium - high and cook at a rapid simmer, stirring often, until syrupy and reduced by half, about 4 minutes.

Cook for 5 to 45 minutes at a slow simmer.

Cook at a steady simmer until al dente, then drain.

An easy delicious soup that conveniently simmers in your slow cooker all day while at work or play.