Sentences with phrase «low heat to simmer with»

Not exact matches

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.

- Reduce the heat to medium - low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to «tighten» it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt / pepper.

Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.

Reduce the heat to medium low, season with salt and pepper and simmer the chili until thickened, about 15 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.

Reduce heat to low; simmer 2 to 3 minutes or until fish flakes easily with a fork.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.

Simmer, covered, over low heat, stirring the meat every 15 minutes to prevent scorching the pork on the bottom, for 1 hour or until the meat is tender when pierced with a knife.

Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.

Turn the heat down to medium - low, cover with a lid and leave to simmer gently for 20 minutes

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

Cover with cold water, bring to a boil, lower heat to a simmer and cook lentils until soft, drain and set aside to cool.

Reduce heat to low, cover with lid slightly ajar and simmer until beans are tender, about 2 hours.

How to cook black rice Place the black rice in a sieve and rinse well, then place in a medium saucepan with 4 cups (1 liter) water and 1/2 tsp salt, bring to a boil, cover and lower the heat to simmer.

Reduce the heat to medium low and simmer with the lid slightly ajar, until the lentils are tender, 40 to 45 minutes.

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

Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6 - 8 minutes.

Cover with chicken stock or water and bring to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through, 20 to 25 minutes.

Lower the heat and leave to simmer vigorously for 6 minutes, then lower the heat again and leave to simmer gently for a further 14 minutes, until all the liquid has been absorbed and the rice is tender, but still with a little bit of a bite tLower the heat and leave to simmer vigorously for 6 minutes, then lower the heat again and leave to simmer gently for a further 14 minutes, until all the liquid has been absorbed and the rice is tender, but still with a little bit of a bite tlower the heat again and leave to simmer gently for a further 14 minutes, until all the liquid has been absorbed and the rice is tender, but still with a little bit of a bite to it.

Add to the Dutch oven ginger, onions, spices wrapped in a cheese cloth and tied with kitchen twine, sugar, fish sauce, salt and simmer uncovered on medium low heat for 2 - 3 hours.

Add the quinoa, lower the heat and simmer for 15 - 20 minutes, until the water is absorbed and the quinoa is tender but still with a bit of bite to it.

Bring to a simmer and cook, covered, over medium - low heat until chicken shreds easily with a fork and sweet potatoes are tender, about 1 1/2 hours.

Bring a large saucepan filled halfway with water to a simmer over low heat.

3) Add COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT; bring to boil, then reduce heat to low; cover and simmer 20 - 30 minutes (until lentils are tender and cooked through); serve warm; garnish with: cilantro, sliced green onion (tops), and / or lime.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Reduce the heat to medium low, cover with the lid slightly ajar and simmer until the filling is cooked through, 35 to 45 minutes.

Reduce the heat to medium low, cover with a lid and simmer until all the water is absorbed, around 15 minutes.

Let the soup come to a gentle boil then reduce heat to low, cover with a lid and simmer for 30 minutes or until the potatoes and all veggies are fork tender.

Lower heat and allow to simmer 15 minutes, stirring and breaking up any large chunks of berries with a spoon, until mixture is thick and syrupy.

Season with salt, cover, reduce heat to medium - low, and simmer until quinoa is tender but not mushy, 12 - 15 minutes.

Work the vegetables into the sauce with the whisk then reduce the heat to low and simmer for 3 - 5 minutes.

Bring to a simmer; cover with a lid and then turn the heat to low.

Lower heat and allow to simmer until the beet is easily pierced with a fork, about 45 - 55 minutes.

When reheating, either bring it to a simmer over medium low heat and / or whisk with warm water to thin it out again.

Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat.

Add broth, bring to boil, scraping up any browned bits, then lower heat and simmer for about 20 minutes or until Brussels Sprouts and potatoes can be easily pierced with the tip of a knife.

Cover the pan with a lid and bring to a simmer over low heat.

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.

Reduce the heat to low and simmer, covered, for 12 minutes or until pears are tender when pricked with a fork, stirring often.

Season with salt and pepper, then return to the heat and simmer over very low heat for 10 minutes longer.

For the Stout Reduction: Simmer 1/2 cup stout beer with 3 tablespoons granulated sugar over low heat until it is reduced to 1/4 cup.

bring water to boil, add the toasted quinoa, bring to a simmer, lower down the heat, cover the pot with a lid and cook for 5 minutes.

Lower the heat and simmer for 5 minutes, stirring frequently and mashing with a potato masher (I only mashed about half of it since I wanted some texture to my jam).

Lower the heat to a simmer and add the chicken, turning the pieces over to coat them in sauce.Cover with a lid and cook for 20 minutes until the chicken is cooked through.

Add the chicken broth to pan with the vegetables, reduce heat to low, and simmer for a few minutes to reduce.

Fill a pot with an inch or so of water and over low heat bring to a simmer.

Once simmering add cubed salmon and lower heat to low heat, cover and cook for 10 - 15 minutes or until salmon flakes with a fork.

Fill the pan with 1 inch of water and bring to a simmer over medium - low heat (the bowl will begin to rattle).