Sentences with phrase «let it boil until»

When boiling, add the chicken pieces and let it boil until the meat is done.

Bring to a boil and let it boil until reduced to a quarter of the original volume.

Turn heat to medium high and let boil until potatoes are tender.

Return the pot to medium - high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes.

Add wine and let boil until wine almost totally evaporates.

Let boil until it reaches 240 °F, about 2 - 3 minutes.

So bring the water with sugar and salt to a boil, and let it boil until almost all the water has evaporated, and remains only a white syrup.

Add turmeric powder, tamarind paste and a cup of water and let it boil until the onions are soft (approximately 10 minutes).

Let it boil until the syrup comes to one string consistency.

Turn heat to medium and let boil until a candy or deep fat thermometer reads 248 degrees F (or when a half teaspoon placed in a glass of icy cold water turns into a firm, chewy ball), about 17 minutes.

Let boil until liquid is reduced to 1/3 cup.

Add the white wine and let boil until reduced to half.

Bring it to a boil, stirring often and let it boil until it thickens, about 5 minutes.

Not exact matches

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Simply place the three ingredients in a sauce pan and heat really gently until the three have melted together, don't let them come to the boil though.

Once boiling reduce the temperature and let simmer for 35 - 40 minutes until the parsnips are really soft.

Bring to a boil, and then let simmer for 30 minutes until rhubarb is tender.

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.

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.

Bring to a boil, immediately lower the heat to a bare simmer, let simmer for 45 minutes or until tender.

Let it come to a rolling boil and continue boiling until the raw beet smell disappears.

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

If you think you still have too much liquid in the pot, let the sauce boil, uncovered, for a few minutes, until the liquid is reduced.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

I put the meat and the spices in a large pot and brought it to a boil, then turned it down to a simmer and let it go for about 4 hours, basically cook it until it is tender enough that it just pulls apart with a fork.

How is steamed couscous different from the pouring - boiling - liquid - and - letting - it steep - until - all - the - liquid - is - absorbed method?

Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat.

Let it come to a boil, then reduce heat and simmer for about 15 minutes, or until the caramel has thickened to a honey consistency.

Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil).

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Place sugar, water, and orange zest in a pot on medium - low heat and cook until sugar is dissolved, let if boiled for 5 minutes.

If you don't have time for that, cover them with boiling water and let them sit for 30 minutes before draining and adding to a blender with 1/2 cup of water and pureeing until you have a smooth cream.

Heat up the cream until boiling; pour over chocolate and let sit for 3 minutes, undisturbed.

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.

Let the liquid boil until it is gone.

Boil the pasta in salted water (enough water to let the pasta freely move around) until al dente.

Once boiling, reduce the heat to a simmer and let cook uncovered for 30 to 45 minutes, stirring occasionally, until the stew is nicely thickened and the okra is tender.

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

Topping: Step 4: Heat the 2/3 cup whipping cream in the microwave oven or over the stove in saucepan until it is hot very hot but do not let boil.

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

Heat cream and vanilla in a small saucepan over medium heat until simmering (do not let boil).

Bring to a boil over high heat and let cook 45 - 50 minutes or until a paring knife slices them easily.

Once boiling turn down to a simmer and let simmer for roughly 20 minutes or until quinoa and beans are cooked through.

Bring to a boil, then cover and let simmer until the liquid has reduced and you have a nice thick rich chili, about an hour, maybe longer.

Then after boiling the ravioli, I let them sit until they were just a bit damp but still warm and patted them with a paper towel so they were mostly dry.

Place 1/4 cup sugar and the orange juice in a small pot, bring to a boil and let cook until it becomes syrupy.

Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.

I stir - fry the rice briefly in a oven - safe saucepot, add the stock, let it come to a boil, then place the pre-roasted chicken on the rice, scatter the olive and baked uncovered until both the chicken and the rice are cooked, about 30 minutes.

Bring to a boil and let cook until slightly thickened, then add in the cream cheese.

Place the rice noodles in a bowl and cover them with boiling water and let sit for 5 - 10 minutes until they become soft while you are preparing the rest.