Sentences with phrase «like letting it simmer»

I didn't feel like letting it simmer and steep with all sorts of spices though, and since my throat has been feeling so dry lately with horrible fall allergies and I really wanted something cold to drink so I pulled out my amazing new KitchenAid ® 5 - Speed Diamond Blender and whipped up an apple cider slushie.

Not exact matches

Bring a simmer and let reduce for about 20 - 30 minutes (depending on how much you would like the berries to break down).

She braised vegetables like squash, carrots, potato, green beans and red pepper.then added a vegetable stock and let the vegetables and stock simmer for about an hour.

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.

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.

Conversely, if you like a very chunky sauce, skip this step altogether and let the tomatoes break down naturally as they simmer.

A nice touch is replacing some of the broth with dark beer (malt beer for the alocohol free option) and letting it simmer (like a Flemish beef stew).

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

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, stir in the lemon zest right at the end of the cooking.

If you like thicker chili add tomato paste now and let simmer another ten minutes.

Continue mixing and let the mixture simmer until the thickness is to your liking.

I let that simmer until it really liked itself.

If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce).

You wouldn't normally find squash in a dish like this, but it works, and you can let your squash roast away while the rice simmers, making life nice and easy.

When mixture starts boiling, place cranberries and lemon juice in and return to a boil, then bring down to medium - low and let sauce simmer for around 15 minutes until it has achieved a thick jam - like consistency

The nice thing about having to simmer the piloncillo in the milk is you can also simmer whole spices like cloves and cinnamon sticks in the same mixture giving the filling a suggestion of spice but letting the pumpkin really shine through.

Stir, season with pepper and salt to your liking, and let simmer on low heat while you cook the pasta.

Add in some aromatics, like ginger and scallion, simmer for an hour, then pour into a wide casserole dish and let it cool in the fridge until set.

Let simmer until lentils are soft and you get a soup - like consistency (about 20 - 25 minutes).

Honestly, though, if all you did was throw your turkey bones into a big stock pot (I use one like this) with some veggie scraps (like carrot, celery, and onion) and enough water to cover everything, you'd end up with a great deal of delicious stock after you let everything simmer away for awhile.

I like to make the in the afternoon and let it simmer for at least an hour.

Add the rest of the ingredients, adding beer as needed (I used the whole bottle) to keep it as wet as you'd like and let simmer 1/2 an hour.

So I like to cook them separately and then add in 10 minutes before serving, to let them simmer.

I like to boil a pot of water and toss in about half the bag (for 2 people) and let it simmer for about 5 - 7 minutes.

Use plenty of ground beef, or any other ground meat you like, with tomatoes, vegetables and seasonings, and let it simmer a couple of hours.

Let the mixture come to a simmer, cover with a lid (if you don't have one you can use a piece of foil or even a large metal baking sheet), reduce the heat to medium - low, and cook for 15 minutes (stirring once), or until the noodles are cooked to your liking and almost all of the liquid is absorbed (there will be a bit left over to create a sauce).

I let it simmer until reduced to the consistency of a good jus, which looked about like this.

After we let that thought simmer for a while, that actually sounded like a pretty brilliant idea.

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.

And at this stage, there are some features we're going to have to let simmer, like the idle - enhancing Doze power save feature.

I let it simmer for a few days before I even thought about what I would do with this thing that looks like it spent its past life in Saul Goodman's office as part of a justice measurer thingy.