Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and
let simmer together for about 5 minutes or so until it reduces a bit.
Let it simmer together for 15 or 20 minutes with the lid on.
Not exact matches
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.
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.
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.
The last step is to add the tomatoes and the remaining ingredients to make the pasta sauce and
let it
simmer for about 40 minutes,
letting the flavors come
together.
Just mix the ingredients
together in a small bowl, then add it to 1 pound of browned ground beef along with some water and
let it
simmer.
I
let the soup
simmer on the stove for at least 15 minutes so the flavors have the chance to come
together.
After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything
together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all
together, once the stock begins to boil lower the heat to a LOW and
let it
simmer for exactly 15 minutes
Stir
together and
let the liquid come to a
simmer.
Stir ingredients
together and
let simmer for 15 minutes over low heat.
Let simmer for 2 - 3 minutes to let the flavours meld togeth
Let simmer for 2 - 3 minutes to
let the flavours meld togeth
let the flavours meld
together.
This mixture is then
simmered for a few minutes to allow for flavors to meld
together and to
let the apples and peas soften.
I added the cooked spicy pork mixture back into the pot with the noodles, kale and corn and
let it
simmer for another 5 - 10 minutes on low heat to
let all the flavors meld
together.
I also thought it would be nice to make this in a slow cooker to
let the flavors
simmer together all day.
:) In that recipe, we salt the tomatoes and
let them sit overnight, and then make the pickling liquid and
simmer it all
together for awhile.
Or,
let chicken and curry
simmer together in a slow cooker.
This mixture is then
simmered for a few minutes to allow for flavors to meld
together and to
let the apples and peas soften.
Let simmer just a few more minutes
together, at least until spinach is wilted before serving.
Once everything is mixed well
together,
let it boil, then lower to a
simmer for 10 - 15 minutes, stirring occasionally.
If you make this with leftovers you have on hand, it's really just a matter of throwing it
together,
letting it
simmer and forgetting about it!
He throws it
together in less than 15 minutes and
lets it
simmer in the pot.
You just mix
together some pumpkin puree, applesauce, brown sugar, and spices in a saucepan and
let it
simmer for about an hour.
I like it when action games take time to
simmer,
letting you closely observe a scene and, if you're paying attention, piece
together the plot just before it's explained to you.