Sentences with phrase «cook on a low simmer»

Add onion, garlic, celery, carrots, salt, pepper, thyme and cover with water, about 4 - 5 quarts Cook on low simmer, covered for 4 hours.

Not exact matches

Continue to simmer on a low heat for about 5 minutes or until the all of the vegetables are fully cooked.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

Simmer on low while pasta is cooking.

Notes: If you notice your vegetables or lentils are still a bit crunchy, continue to simmer on low until they are cooked.

In the microwave or on the stovetop, cook the oats and water until fluffy and almost completely absorbed (every machine is different, but in my microwave it is 3:30 on 60 % power; stovetop 5 - 10 minutes on low simmer).

(Or do what I do: Put the mixture in a slow cooker, set it on low and let it simmer for a few hours.

Bring to a simmer and then cover and cook on low heat for 10 — 15 minutes, until the broccoli is soft.

You are surely more of an expert than I am, so for those less - skilled, I recommend the following instructions I found on various websites: cook on low, stir constantly only until sugar dissolves and begins to simmer.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Cook another 1 / 2hour on a very low simmer.

Bring mixture to a boil then simmer on low heat for 2 minutes or until broccoli is cooked through.

Turn the heat on high until it boils then turn it down to low and simmer while the turkey roasts, it should take about an hour to fully get the flavor going and cook down to 1 -1 1/2 quarts of stock.

Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking.

Cook the stew on low for 15 minutes and on simmer for 30 minutes.

Reduce to a simmer and cook on low heat for 30 minutes.

Watch over your baby and cook down the sugared ginger strips on low simmer until the ginger looks like it is bathed in a golden syrup.

drunken chicken is my easy go to meat (i don't cook meat much cuz i think vegetables are easier), i bring the water to a strong boil, then put the whole chicken in there and lower the heat to medium, i let it simmer for 20 min, then turn off the heat while keeping the lid on and let the chicken sit in there for half an hour.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaOn medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaon size of pot and type of cornmeal.

Add the coconut milk and simmer, uncovered, on low heat until the sauce is hot and the chicken is cooked through.

Add the shrimp and coconut milk and simmer, uncovered, on low heat until the sauce is hot and the shrimp are cooked through.

Cooked it on low for four hours and it started to boil so I moved it down to simmer for an additional six hours.

As for making thick stews, just let whatever you're cooking simmer on a low flame for a bit longer and, voila!

Simmer on low for 10 minutes or so, until the meat is cooked through.

During the hectic holiday season, it is super convenient to put a hearty soup on low to simmer so that you can work on something else while dinner cooks itself.

Reduce to simmer and cook for 15 minutes on very low simmer.

Blend the cashews and water until very smooth, and stir into the soup pot along with the cooked vegetables from the frying pan, and simmer on low for 5 to 10 minutes covered before serving.

I sautéed them with sesame oil and tamari until they were just barely cooked, then I added the coconut milk (plus a dash of curry powder, ginger powder, lime juice, and sugar) and let it simmer on low for a while.

Bring to a boil, then cover and let simmer for a couple hours — or you can transfer to a crockpot on low for several hours if you want to slow cook it.

Your ingredient list states: 2 cups COOKED red lentils, rinsed until water runs clear but then your directions states: Simmer on low heat for about 30 minutes until lentils are tender.

I added the cooked spicy pork mixture back into the pot with the noodles, kale and corn and let it simmer for another 5 - 10 minutes on low heat to let all the flavors meld together.

Stir in the lemon - tahini dressing, the cooked lentils, and simmer on low for another few minutes.

Bring to a simmer over medium - low flame and stir to scrape up all the cooked - on bits on the bottom of the skillet.

Oh, and the slow cooker, though if you wanted to make this on the stovetop you could just let everything simmer on low heat until the potatoes are soft.

Simmer on low until the veggies are done cooking.

For crockpot or slow - cooker pork, simmering all day on low with veggies and fruits works best.

Put all ingredients in a slow cooker on low 6 - 8 hours, or simmer on stove top for about 1 hour up to 4 hours, stirring often to prevent burning.

Simmer covered on medium - low until the sweet potato is cooked, but not overcooked.

I started the crockpot on high to cook the onions, and then switched it over to low to allow the ingredients to simmer all day.

Stir, season with pepper and salt to your liking, and let simmer on low heat while you cook the pasta.

I only added a tiny amount of water though to the kale and garlic and let is simmer on very low heat covered till kale cooked enough.

Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2 T butter on low heat with 1 T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs of fresh thyme, and a sprinkle of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1 T olive oil and remaining 1 T butter to the mix.

I let everything cook overnight covered over a low simmer on the stove, then strain and let it cool the next morning.

Pop the lid on and cook at a low simmer for 30 minutes, until the squash is lovely and soft.

Whether you want to sear meats on high heat or gently simmer sauces on low heat, copper cookware is a great choice for tackling any cooking job.

Cover and simmer on low for 40 — 45 minutes or until rice is cooked.

If you're using pre-cooked spaghetti squash from the refrigerator or freezer (like I did), place pre-cooked spaghetti squash, seeds removed, in a medium stock pot and cook with one quart chicken stock, simmering on low while you cook the chicken

Place broth, chicken, vegetables andseasonings in a slow cooker (crockpot) and and simmer 4 - 6 hours on low.

If you don't have a slow cooker you can follow the same directions and just make it on the stove top and cook the soup for 30 minutes on a low simmer.