Sentences with phrase «let them simmer over»

Add the seeds to the water once it's boiling and let them simmer over medium heat for 10 minutes.

While the pork is on the bbq, pour the reserved marinade in a small saucepan and let it simmer over a medium - low heat for 4 or 5 minutes.

Add the tomato puree and water, stir to combine, and let simmer over medium heat for 10 minutes, or until some of the water has evaporated off.

Let simmer over medium - low heat until all liquid is absorbed and oatmeal is thick, about 20 minutes.

bring to a biol and let simmer over medium heat.

Return the pot of cooked Udon noodles back to the burner, add the chicken broth, garlic salt, kale, corn and green onions, and let simmer over medium heat until kale is wilted and the corn is cooked through.

Stir the tomatoes, nutritional yeast, salt, pepper, garlic and onion powder into the pan and let simmer over low - medium heat for 2 - 3 minutes.

Add 3/4 cup vegetable stock to the pan and let simmer over low heat.

Let simmer over low heat for 5 - 10 minutes, adding 2/3 of the basil a few minutes before serving.

Cover and let simmer over low heat until tomatoes have collapsed and pasta is coated with sauce, about 2 minutes.

Add quinoa, lentils, coconut milk and tomatoes, bring to boil and let simmer over low heat for 5 - 7 minutes.

However, if you let it simmer over low heat for a couple of minutes more, it will start to liquefy again and bubble away.

Not exact matches

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).

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

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

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

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.

Heat the bowl over barely simmering water and melt the chocolate (do not let the bottom of the bowl touch the water).

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:

Melt them over a saucepan of barely simmering water — do not let the bottom of the bowl touch the water.

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.

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.

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

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

Bring to a gentle simmer over medium heat, then reduce the heat to low and let cook for about 15 minutes to let the flavours mingle.

When the cream simmers, pour it over the chocolate and let it sit for a few minutes, then whisk gently until the chocolate blends with the cream.

Bring the mixture to a boil over high heat, then reduce the heat to medium and let the soup simmer, uncovered, for 1 hour.

Bring to a boil over high heat and then lower heat and let simmer for 15 - 20 minutes, or until millet is tender and water has evaporated.

Bring to a boil over medium - high heat and let simmer for 3 minutes, whisking constantly.

Bring this to a boil over high heat then turn heat to medium low and let it simmer.

Let it come to a simmer over medium to low heat, then reduce for 10 minutes.

Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.

Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.

Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.

Let sit for 5 minutes, then simmer over low heat for 10 minutes.

Once it starts to simmer, pour it over the chocolate and let it stand for 2 minutes.

Bring the quinoa and water or broth to a simmer over a medium heat Cover, and let it cook for 20 minutes or until the water / broth is nearly absorbed, stirring occasionally.

Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.

1 cup rolled oats 1 cup filtered water 2 tablespoons lemon juice, cider vinegar, or whey * Combine all ingredients Soak over night * Add one cup of addition water and bring to a boil * Reduce heat and cover, Let simmer for several minutes, Enjoy!

But if you have more time to prepare your dish, I suggest you let the sauce simmer for over an hour because the more you cook it the more flavourful it will become.

Cook for a couple of minutes over medium - high heat and then reduce the heat to low and let simmer for about 10 minutes.

Pour in one scoop of chickpea flour liquid and let it simmer and once it looks cook on the bottom side, flip it over to cook the other side.

To a double boiler, or in a glass bowl set over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass bowl), add the butter and sprinkle with water, then add the brown sugar and chocolate.

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1 — 2 minutes.

In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil).

Stir ingredients together and let simmer for 15 minutes over low heat.

Let simmer for a few minutes, then add the clams, cover, and let cook over medium heat until the clams just pop open, about 6 - 8 minutLet simmer for a few minutes, then add the clams, cover, and let cook over medium heat until the clams just pop open, about 6 - 8 minutlet cook over medium heat until the clams just pop open, about 6 - 8 minutes.

Over medium - low heat, let the soup simmer, covered, for 1 hour.

Add the Bourneville, butter, syrup, into a heatproof bowl over some simmering water and let the ingredients melt whilst frequently stirring them.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.