Sentences with phrase «heat to a simmer cover»

Reduce heat to a simmer cover for 5 minutes.

Not exact matches

Bring to a boil over high heat, then reduce the heat and simmer, covered, for 45 minutes.

Add enough water to cover, bring to a boil for 2 minutes, skim off any residue, reduce the heat to a simmer, cover, and simmer for 30 minutes.

Bring the mixture to a boil, reduce the heat to a simmer, cover, and simmer for 30 minutes.

Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook for 1 hour.

Turn the heat to high and bring the liquid to a boil, then reduce the heat and simmer, partially covered, about 2 hours.

Bring to a boil over high heat, then reduce the heat, cover, and simmer 30 minutes, stirring occasionally.

Lower the heat to a simmer and cook, covered, for 10 - 15 minutes, until the beans are soft, but still intact.

Bring to a boil, adjust heat to a strong simmer and cook for 30 minutes, partially covered.

Bring to a boil, lower the heat and simmer, covered, for 15 minutes.

Stir everything to coat, bring to a boil, lower the heat to a simmer, cover and cook for 30 minutes.

Lower the heat to a simmer, add salt and cook, covered, for 20 minutes.

Lower the heat to a simmer and cook, covered, for 20 minutes.

Reduce the heat, cover, and simmer the stew for an hour, adding water if necessary to thin if it becomes too thick.

Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout.

Reduce heat to medium - low, cover and let simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and simmer for 1 hour.

Bring to a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes.

Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes.

Bring to a boil, reduce the heat to a simmer and cook, covered, for about 10 minutes.

Lower the heat to a simmer and let cook, partially covered, for about 30 minutes or until completely soft.

Add broccoli and cover with water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the broccoli is tender.

Cover with a lid, bring to a medium heat and simmer the pudding for 2 hours.

Reduce heat to medium - low, cover, and simmer 10 to 12 minutes.

Cover, bring to a boil, then reduce heat and simmer for 10 minutes until all of the liquid has been absorbed.

Reduce heat to medium - low, cover, and simmer until the berries are tender, 50 to 60 minutes.

Cover and reduce heat to simmer; cook 50 minutes.

Reduce heat to medium - low, cover, and simmer 45 to 55 minutes, until water is absorbed and rice is tender.

Then reduce heat to low and simmer, covered, until tender (for about 40 - 50 minutes).

Bring to a boil, reduce heat to medium low and then let simmer, covered, for 20 minutes or until noodles are soft.

Reduce heat to medium - low, cover, and simmer until the water is absorbed, 40 to 45 minutes.

Add 1 cup amaranth, reduce heat to medium - low, cover, and simmer 20 minutes, until the liquid is absorbed.

Cover, reduce heat to medium - low, and simmer 20 minutes, or until vegetables and quinoa are tender.

Turn the heat down to low, cover well and let simmer for about 10 minutes.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Reduce heat to medium - low, cover, and simmer 30 minutes.

Cover, bring to a boil, turn the heat down and simmer for about 30 minutes or until the cabbage rolls are soft.

Reduce heat down to a simmer; cover and cook the quinoa for 10 minutes.

Bring to a boil, cover, reduce heat to simmer, and cook for 15 minutes.

Lower the heat, partly cover and simmer for 45 to 60 minutes, stirring from time to time, until the sauce is nice and thick and darker in color.

Add 1 cup teff, reduce heat to medium - low, cover, and simmer 15 to 20 minutes, stirring occasionally.

Add drained spelt berries, reduce heat to medium - low, cover, and simmer 45 to 60 minutes, until the berries are tender.

Bring to a low simmer, then reduce heat and cover.

Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15 - 20 minutes, until sauce is thickened and all water has evaporated.

Cover the beans with cold water, bring to a boil, then reduce heat and simmer until they are tender, about an hour.

Cover to pot, reduce heat, and simmer until the berries are tender and the liquid is absorbed, 50 to 60 minutes.

Warm until just starting to steam (do not simmer), then remove from the heat and cover.

Reduce heat to simmer and cover.

Cover, reduce heat to medium low and simmer for about 10 minutes, or until heated through, stirring occasionally.

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.