Bring to a boil and then turn down
heat to simmer with lid on for 2 - 3 hours or until rice is soft and mushy.
Not exact matches
Place the apple and peeled ginger root in a saucepan
with a shallow layer of fresh apple juice — bring
to the boil before reducing
heat to simmer for about 10 - 15 minutes, until the apple pieces are really soft.
Bring
to a boil, reduce the
heat and
simmer, uncovered for 2
to 3 hours or until the beans are tender and are easily pierced
with a fork.
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.
Bring the pan
to the boil, once it's boiling turn the
heat down
to a
simmer and let the potatoes cook for about twenty minutes, until they're soft enough
to easily pierce
with a fork.
Place the apple and peeled ginger root in a saucepan
with a shallow layer of fresh apple juice — bring
to the boil before reducing
heat to simmer for about 10 - 15 minutes, until the apple pieces are
The summer's unusual
heat and abundance of hungry insects had promised an iffy tomato season anyway, but, needless
to say, by the end of September, it was clear I would miss out on my yearly homegrown tomato activities: no weekends of steamy kitchen windows
with boiling pots of canned sauce featuring my prized Cherokee Purples; no homemade, slow -
simmered San Marzano tomato paste; no sheet pans lining the counters
with roasted black cherry tomatoes (the best tomato flavor on this earth, ever).
Cover the beans
with cold water, bring
to a boil, then reduce
heat and
simmer until they are tender, about an hour.
- Reduce the
heat to medium - low, and allow the stew
to simmer gently for about 10 minutes, uncovered, just
to «tighten» it up a bit, and
to allow the flavors
to marry; after 10 minutes, turn off the
heat, and add the seared sirloin back in, along
with any accumulated juices, and stir
to combine; check
to see if you need any additional salt / pepper.
Add the blueberries into a small saucepan over low
heat, allow ice
to melt, and leave
simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.
Bring chicken broth and chili powder
to a
simmer in a 12» skillet
with a lid over medium
heat.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring
to a
simmer and cook for about 8 minutes, turn
heat off, cover
with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
Reduce the
heat to medium low, season
with salt and pepper and
simmer the chili until thickened, about 15 minutes.
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 lemon.
Bring water
to a boil, add rice, cover
with a tight fitting lid, reduce
heat to low,
simmer for 30 minutes (Do NOT disturb), remove from
heat, let sit for 10 minutes.
Tomato Pepper Chops Season chops
with salt and pepper and brown in a non-stick skillet over medium - high
heat; add dressing and pepper sauce
to pan; cover and
simmer for 5 minutes.
While beans soften, make a sofrito by sauteeing on medium high
heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8
to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the
heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests
simmering some lemongrass
with beans
to replace citrus notes — I add lime juice at end) all finely diced.
While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity
With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts
to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up
to 15 hours in advance
Heat /
simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat
Cover generously
with water and bring
to a boil, and once boiling turn down the
heat to a
simmer.
Bring
to boil, reduce the
heat, cover
with a lid and
simmer about 15 minutes.
Method:
Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as ne
Heat a large pot
with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in
to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue
to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir
to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring
to a boil and then
simmer for 20 minutes Salt and pepper and turn off
heat Stir, taste and adjust as ne
heat Stir, taste and adjust as needed
Place the bowl in large pot of
simmering water and
heat the sugary egg whites, occasionally stirring
with a whisk, until the sugar has dissolved into the egg whites and it's warm
to the touch, about 160 ˚F.
Reduce
heat to low;
simmer 2
to 3 minutes or until fish flakes easily
with a fork.
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.
Once the breasts are seared on both sides, put over
to the side
with no
heat, and brush on the
simmering sauce
Reduce
heat to simmer and add half of the tortilla strips along
with the shredded chicken.
Reduce
heat to medium, and
simmer for 2 minutes
with the reserved pasta liquid.
When the tomatoes begin
to bubble, turn the
heat down so it cooks at the laziest of
simmers with just an occasional bubble.
While the risotto is
simmering heat the oven
to 450 degrees and line a baking sheet
with parchment paper.
In medium saucepan
with lid,
heat stock over medium
heat until
simmering, then reduce
heat to low and keep covered.
Top slow cooker
with lid and
simmer on high
heat for 4
to 6 hours, or until beef tender.
Decrease the
heat to maintain a
simmer, cover, and cook until the freekeh is tender
with a slight chewiness, 18
to 20 minutes.
Peel 4 medium potatoes (or whatever is needed
to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from
heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned,
simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs
with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Cover
with the lid and bring
to a boil, then reduce
heat so that the water
simmers.
Bring
to a boil, turn the
heat down and
simmer for another 20 minutes
with the lid partway on, until potatoes are tender, adding more water if needed.
Combine the corn syrup, molasses, sugar, and salt in a heavy 3 liter (3 - quart) saucepan and cook over medium
heat, stirring
with a silicone spatula or wooden spoon, until the mixture begins
to simmer around the edges.
Simmer, covered, over low
heat, stirring the meat every 15 minutes
to prevent scorching the pork on the bottom, for 1 hour or until the meat is tender when pierced
with a knife.
Once the milk reaches a
simmer, remove the saucepan from the
heat and slowly trickle the hot milk into the bowl
with the egg mixture, whisking constantly
to combine.
Simmer over low
heat about 5
to 10 minutes longer, then serve up bowls of chili and top
with shredded cheese, scallions, and tomatoes.
Turn the
heat down
to medium - low, cover
with a lid and leave
to simmer gently for 20 minutes
Directions: Beat yolks by hand or
with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost -
simmering water / Beat by hand or
with an electric whisk or beater for several minutes until foamy and mixture is warm
to the touch / Remove from
heat and beat again until cool (place in a large bowl of ice water
to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar
with chocolate & butter mixture.
WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off
with a vegetable peeler) rind of 1 lemon (peeled off
with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring
to a slow
simmer.Cover
with a lid and
simmer over low
heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.
Cover
with cold water, bring
to a boil, lower
heat to a
simmer and cook lentils until soft, drain and set aside
to cool.
I did use a couple variations based on the Confit Byaldi recipe you give the link
to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according
to the Byaldi recipe, chopped it and mixed into the mix above, 3)
simmered the whole thing
with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it
heated up; 4) used sliced tomatoes instead of red bell peppers interspersed
with the other veggies, and made the vinaigrette according
to the Byaldi recipe
to decorate the plates / dip the ratatouille in.
Reduce
heat to low, cover
with lid slightly ajar and
simmer until beans are tender, about 2 hours.
Pour the coconut milk and water into the pot
with the chicken, and reduce the
heat down
to medium
to bring
to a
simmer.
How
to cook black rice Place the black rice in a sieve and rinse well, then place in a medium saucepan
with 4 cups (1 liter) water and 1/2 tsp salt, bring
to a boil, cover and lower the
heat to simmer.
Add the remaining ingredients along
with 1 cup of water, bring
to a boil, reduce the
heat, and
simmer until the beans are done.