Sentences with phrase «let it simmer in»

Try gaining a bit of knowledge, let it simmer in the squishy material between your ears that passes for a brain, THEN speak.

Mine was also done a little before the full 8 ours, but I went ahead and pulled it apart and let it simmer in the juices for another hour or two before serving.

If all else fails, you can throw it on the stove top and let it simmer in the morning!

The secret to a great meatball is to get a good crust on the outside, then let it simmer in the pasta sauce until cooked through.

I don't brown the fish at all, rather I just let it simmer in the curry base immediately.

Or, prepare ahead and let simmer in a slow cooker.

He throws it together in less than 15 minutes and lets it simmer in the pot.

Not exact matches

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.

This type of hatred simmers and grows behind closed doors, and in dark churches, by people who stir up the most wicked side of our humanity... We can not, I repeat, we can not, let these people spew their bile with out putting the spot light on them.

In your thirties, you let it stew and simmer and form one combined recipe.

You can soak the beans in spring water overnight to make the soup cook faster (the beans will soften sooner) or just let the soup simmer for a few hours in the afternoon for a perfect soup by supper.

Place rice and water in a saucepan, bring to a boil, lower the heat immediately and let simmer on low heat for as long as instructed on the packet (meanwhile prepare the other ingredients).

When the mixture is smooth, whisk in the warm chicken stock, and let it simmer, stirring constantly, until the sauce is thick and smooth.

Place the tempeh in the saucepan, cover the pot, reduce the heat and let the tempeh simmer for 10 - 15 minutes.

Ok, this is a great question... I recently used a can (not bpa lined) & made caramel by placing the can in a pot of water & let simmer 4 hours (not letting the water go below the can).

You can cook it up in just 20 minutes or let it simmer all day in the crockpot.

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.

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.

Pour in 4 cups of chicken broth and let the soup simmer for about 10 minutes.

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 coolIn 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 coolin 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 coolet sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cooLet cool / Sauce thickens as it cools.

While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer).

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

Add yogurt mixture in the kadai and let it simmer on low heat until the oil separates from the yogurt.

Now stir in the seasonings and let the sauce simmer for thirty minutes on a low heat setting.

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.

Meanwhile start to heat up the stock and let it warm up Add in the cloves, mace, green cardamom, cinnamon, pepper corns and let it 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.

Whenever we are in town, I buy a couple of BBQ chickens, and remove all the chicken and package for fridge and freezer later, and boil up the bones / skin etc with onion, carrot, ginger root and let it simmer a few hours, then I can the broth for later.

Combine all the pannacotta ingredients (if using gelatin, see instructions below) in a medium saucepan and bring to a simmer, stirring from time to time, without letting the mixture boil.

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

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

Warm Yogurt in a pot over medium flame, bring to a simmer, turn off flame, and let yogurt reach room temperature.

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.

Then after letting it sit for three weeks on the counter, skimming as necessary, I added a 6 month old mother on a lark and used the hand blender to create an emulsion, which I dried to a powder and sprinkled into the duck foot stock that eventually was incorporated into the meurette sauce in which I simmered, briefly, ris de veau.

I make practically this same recipe, ingredient for ingredient, but I do the whole thing on top of the stove and just let it simmer on low till much of the liquid evaporates or until I'm so hungry I just have to dig in.

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.

Let the chili simmer for an hour or so, then serve it up on its own or in one of the traditional Cincinnati - style serving suggestions (the «ways» they call»em) with the chili poured over spaghetti noodles, topped with grated Cheddar cheese and other good stuff:

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

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.

Get everything in a pot and let it simmer.

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.

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.

I prep everything the night (or sometimes weekend) before and let the soup simmer away in the slow cooker all day.

In a large skillet melt fat and add onion, ginger and garlic to simmer, when onions are translucent add cumin seeds and garam masala, let this cook together for a few minutes on med.

Toss in 2 cloves of grated garlic and let them simmer for just a minute.

Place chicken back in pan and let gently simmer for 3 - 4 minutes, or until sauce has slightly reduced and thickened up.

Let it simmer all afternoon but speed through the prep work by chopping all the veggies in the food processor.

In a saucepan over medium - high heat, bring the apple cider and honey to a boil and let the mixture simmer until it reduces by half.

Toss in the 2 cloves of grated garlic and let them simmer for just a minute.

Throw all the ingredients in a pot and let it simmer.