Sentences with phrase «let low simmer»

Stir, and let low simmer for 10 minutes.

Not exact matches

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

Bring to a boil, lower the heat immediately to a bare simmer and let gently cook for about 8 minutes.

Lower the heat and let gently simmer for 30 minutes or until tender and can be mashed easily between two fingers.

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

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).

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.

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.

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

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

Let simmer 3 minutes on low heat.

Reduce the heat to medium - low, and let the mixture simmer (you will hear the cranberries pop), stirring occasionally, until the berries are soft and begin to break down, and the liquid is thick (about 10 minutes).

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

Let simmer on medium - low for 5 minutes.

Add the oats and spelt flakes and lower the heat to let it simmer.

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.

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.

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.

Mix and let the sauce simmer for 2o minutes over low heat.

Let everything simmer on low for 15 minutes.

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.

(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 frozen wild blueberries and let simmer on medium - low for a few minutes until warmed.

Let simmer on low medium for about 5 - 8 minutes, then transfer to the oven and bake 10 more minutes.

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

Let the stew simmer on low heat for 20 - 30 minutes, or until the pumpkin is soft.

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.

Wait for the water to come back to a boil for about 2 - 3 minutes, place 2 long chopsticks across the pot and place the lid on top (letting a little steam out keeps the rice from boiling over, without letting all the liquid evaporate too quickly) then lower the heat to a bubbly simmer for about 8 minutes.

Bring the mixture up to a light boil, then turn the heat to low and let it simmer.

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

Bring it to a boil and then lower the heat & let it simmer for 7 minutes.

Reduce heat to low and let simmer for 15 minutes.

Let them simmer on a medium to low heat for about 10 minutes until they become like a puree.

Once it is boiling, immediately reduce heat to low, let the mixture simmer for 30 seconds, then take off the heat.

Then, turn heat to low, cover, and let simmer gently for 30 minutes.

Bring it to a boil and, lower the heat & let it simmer for approximately 15 - 20 minutes or until the liquid has cooked off.

If you can't find it you can bring a cup of balsamic vinegar to a boil, lower to a simmer and let simmer until it becomes a syrup.

Let the sauce simmer over low heat (stirring often so it doesn't stick) for 30 - 45 minutes or until it thickens and becomes nice and rich tasting.

Once boiling, add the quinoa and steel cut oats, turn heat down to low / medium and let simmer for 5 minutes.

Turn heat to low and let simmer for about 8 - 10 minutes, or until mixture reduces and thickens.

Let the sauce simmer for 15 minutes over medium - low heat.

Bring everything to a boil and then cover and turn the heat down to low and let simmer until everything is thick.

Lower the heat to medium - low and let simmer for 9 - 10 minutes, or until thick and syrupy.

Once the water is boiling, reduce the heat to low, cover and let simmer for 2 - 4 hours.

I also used frozen chicken breast and let them simmer on low in the sauce.