Sentences with phrase «cook my broth until»

Not exact matches

Add the kale and the mung bean broth and cook for about 5 minutes, or until the kale is wilted.

Mix in the broth / arrowroot and cook uncovered for another 5 minutes until slightly thickened.

Place the cutlets back in the skillet to reheat and cook about 3 minutes until everything is heated throughout, adding more broth if needed.

Add your chopped veggies and cream cheese to the slow cooker, and mix until well combined with the chicken broth (I like to dice the cream cheese into cubes to make it easier).

In a large skillet, cook the chicken, onion and garlic in 3 tablespoons broth until chicken juices run clear.

Add lentils, broth, water, bay leaves and lemon zest, bring to boil, cover, reduce heat to simmer and cook 45 minutes to 1 hour or until lentils easily mash between your fingers.

Cook, uncovered, until aromatics infuse broth, about 30 minutes.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and scook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and sCook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

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.

Ladle about one - third of hot broth into quinoa mixture and cook, stirring occasionally, until grains absorb liquid, about 5 minutes.

If rice is too hard, add additional broth 1/4 cup at a time, and continue cooking on high, covered, in 1 - minute intervals, until rice is tender and chewy.

Repeat with remaining broth in two batches, cooking and stirring until absorbed, about 5 minutes per batch.

Stir in the chicken broth and the chicken and cook, stirring occasionally until thickened, about 3 minutes.

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.

Cover and cook until the broth is absorbed and the couscous is tender, 6 to 8 minutes.

(You can also steam the veggies until tender instead of using a slow cooker and just add the broth in the next step).

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

I don't use oil in cooking anymore, so I just toasted flour in a cast iron skillet until lightly browned, and used that as a thickener, in broth instead of oil.

Add the tortellini and sun dried tomatoes to the broth and cook until the tortellini float to the top, about 3 - 4 minutes.

Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.

Add the minced garlic, cherry tomatoes, and 1 - 2 tbsp chicken broth, and cook, stirring occasionally, until tomatoes begin to soften and wrinkle, about 5 - 8 minutes.

Add bouillabaisse broth, butter and chives and cook until butter has incorporated into the sauce.

Pour in chicken broth and cook until has reduced by about 1/2.

Uncover, increase the heat to high and cook, stirring often, until the broth has completely evaporated, about 4 minutes.

Add the quinoa and broth at the end, bring to a boil and cook until quinoa is ready.

1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2 cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan and heat, add garlic and cook until fragrant.

Once heated, add in the onions, garlic and celery, and cook until translucent, about 3 to 5 minutes (adding more broth as needed to prevent burning).

Mrs. Grimes Black Beans, peppers, onions, garlic, salsa, chicken broth, and dried herbs and spices are added to a slow cooker then simmered until the vegetables are tender.

I'd saute all the vegetables until softened (vs boiling to soften,) then maybe cook the rice in all the broth in the soup pot vs separately.

Add another 1/2 cup of broth and continue to cook, still stirring, until this installment of broth is also absorbed.

As the rice is cooking, heat the chicken broth on high in microwave for 3 to 4 minutes or until the broth begins to bubble.

Add chicken broth and continue to cook for 2 - 3 minutes or until slightly reduced.

Add sliced onion and minced garlic, stirring and cooking for 1 - 2 minutes, until the broth is evaporating.

With broth back in the pot if using regular blender, add the cornstarch, and cook over medium - low heat, until it has thickened.

Cook until the beef is extremely tender all all the vegetables are tender and the liquid has reduced to make a nice, thickened broth, about 3 to 3.5 hours.

Stir in the pumpkin and seasonings with the last cup of broth, and cook until creamy and all liquid is absorbed.

Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes.

Next add spices and broth, and cook until beans are heated throughout, thinning the mixture with a little extra broth if needed.

I covered the saucepan and let the sweet potatoes cook in the broth until tender.

Flank steak is dry rubbed, seared and then slow - cooked all day long in a crock - pot with taco spices, beef broth, lime and tomato paste until it's fall - apart tender.

Once your tofu is all cooked, remove the star anise from the broth (and cardamom pods, if using) and add in your coconut milk and red pepper and let cook for a few minutes, until your noodles are ready to serve.

Then I added the broth and tomatoes and orzo and brought everything to a boil, and let it all simmer for about 10 minutes or so until the orzo was cooked through.

Add the chicken, beans, broth, cumin, garlic powder, salt, and black pepper to taste, and cook until the liquid has reduced, about 5 minutes.

Then, I add in whatever vegetables I have that need to be cooked in order blend smoothly (or taste better), cover them with water (and salt) or veggie broth, and simmer everything until the hardest one of the vegetables is nice and soft.

Add broth, salt and pepper, cook 22 to 24 minutes or until sauce is reduced to 1-1/2 cups.

Add sweet potato and 1/3 cup of chicken broth - cook, stirring occasionally for 8 - 10 minutes until sweet potatoes begin to soften.

My favorite way to make shredded chicken: Throw a few chicken breasts in your crock pot with 1 1/2 cups — 2 cups chicken broth (you can use water if you don't have chicken broth on hand) and cook on low heat for 5 - 6 hours or until chicken falls apart.

Add the broth, lentils, and carrots; bring to a simmer, then reduce heat to low to maintain simmer and cook until lentils are soft, about 30 to 40 minutes (Note: this makes a thick soup - if you want a thinner consistency, add a cup or two more broth).