Sentences with phrase «let it simmer for»

You can follow a more detailed recipe, but here are the basic instructions: Put your chicken carcass in a pot with water, bring it to a boil and then let it simmer for about four hours.

Lower the heat and let simmer for about 20 minutes, check the exact time, it depends on your specific type lentils.

Decrease the heat when it starts to boil, put the lid on and let simmer for 15 - 25 minutes (depending on the lentils).

Bring to a boil, turn the heat down, and let simmer for about 30 minutes.

Bring the pan to the boil and then let them simmer for about forty five minutes, so that they're really nice and soft.

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

Let simmer for 20 - 25 minutes.

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.

Looks delicious, just wondering about the sweet potato: if you steam them first and then let them simmer for an hour, is there anything left of them?

Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.

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

Let simmer for about 5 - 10 minutes.

Reduce to a simmer and let simmer for about 10 minutes, stirring occasionally until mixture begins to thicken..

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

When I shredded the chicken I added a couple of hand fulls of brown sugar (real precise) and then let it simmer for an hour longer.

For the Chilaquiles, I add it at the very end and let it simmer for a few minutes.

Are you stirring this for 4 hours or just stirring until the sugar is dissolved and then letting it simmer for 4 hours?

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

Place lid on pan and let them simmer for 15 - 20 minutes.

No you don't — just let it simmer for about 4 minutes — it will still be on the thin side but will set up as it bakes.

Stir all ingredients and let simmer for 5 minutes.

Once the stock is in, let it simmer for 20 minutes.

Cover, turn to low and let simmer for 5 minutes allowing the flavors to mingle.

Lower heat and let simmer for about 45 minutes, until it's reduced by about half.

Reduce the heat to low, cover and let simmer for 10 minutes.

Then I simply cooked the quinoa per the package directions - bring the pot with liquid and quinoa to a boil, cover it and let simmer for about 15 minutes.

Cover and let simmer for 15 minutes until the chicken is cooked through, adding a bit of water if needed to thin the sauce out if it becomes too thick.

Let it simmer for 10 - 12 minutes or until the water is absorbed.

Stir and let simmer for about 5 minutes until pork are cooked.

Pop the lid on and bring it to a boil, then reduce the heat to let it simmer for 20 minutes.

Partially cover the pan, and let it simmer for 1 or 1.5 hours, stirring occasionally and adding more liquid if necessary.

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

Add 1 - 2 cups water depending on the desired consistency, and let simmer for at least 20 minutes.

Mix well, cover, and let simmer for about 5 minutes.

Cover and let simmer for 20 minutes or until the sweet potatoes are very soft.

Let it simmer for another minute and then turn off the heat.

Just before serving, add the mango, orange juice and cilantro, give it one more good stir and let it simmer for a few minutes more.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender.

Cover and lower the heat to low and let simmer for around 15 - 20 minutes or until all the water has evaporated.

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

I find that letting it simmer for that extra half hour blends all the tastes together even better, but it still works well in just 30 minutes.

To make, simply combine all ingredients from the second list (tomato sauce, olives, capers, basil, and salt & pepper) into a saucepan and let it simmer for 15 + minutes while you're preparing the fritters.

Let it simmer for 4 - 5 minutes on high heat.

All you need is a saucepan of boiling water with a couple tbsp of vinegar, drop your egg in and let it simmer for a couple minutes then remove with a slotted spoon.

After stirring I let it simmer for about 10 - 15 minutes before taking off the heat and blending til smooth — I then put it in two bowls and let it cool.

Reduce heat to low, cover, and let simmer for about 10 minutes or until the liquid has completely absorbed.

The prep is a breezer, since you conveniently combine two 15 - ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so.

Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to taste and serve with a dollop of plain yogurt and a sprinkle of fresh cilantro and green onions

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.