Sentences with phrase «low simmer over»

2 In a medium saucepan, bring the milk and cream to a low simmer over medium heat, whisking occasionally.

Allow it to slowly come to a very low simmer over medium to medium - low heat while you prepare the other ingredients.

Add the wine to a pot large enough to accommodate the mussels, and bring to a low simmer over medium - high heat.

Bring to a low simmer over medium heat, whisking a few times.

Bring to a very low simmer over medium - low heat, cover, and transfer to oven.

Bring to a low simmer over medium heat.

Not exact matches

CFINE chief executive Dave Simmers said: «Over a woman's lifetime, sanitary products cost on average more than # 5,000, a significant sum for those on low - income.

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

Bring to a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes.

Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes.

Cook over medium - low heat, simmering gently for about 10 minutes.

Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat.

Bring to a boil over high heat, reduce heat to low and simmer until fragrant, about 6 minutes.

Toss together the rhubarb and strawberries in a saucepan; simmer over medium - low heat for 15 - 20 minutes or until the strawberries and rhubarb break down and form a sauce.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

To make the glaze: in a small saucepan over medium heat, melt the butter, reduce heat to simmer / low.

Simmer the soup over low heat for about 25 - 30 minutes, or until the potatoes are cooked through.

In a small saucepan, whisk together coffee, cocoa powder, sugar, and salt and bring to a simmer over medium - low heat.

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.

Season with 1 tablespoon of salt, cover, and simmer over low heat until the pork is tender, about 1 hour and 15 minutes.

Simmer for 1 - 2 hours over low heat, stir frequently.

Simmer over low heat, partially covering the pot, for 40 minutes, stirring regularly to integrate all the flavors.

In a small skillet over medium - low heat, melt the butter and simmer until it turns brown and nutty.

Simmer on the stove, over low heat, for 8 - 10 minutes, until the green beans become tender when pierced with the tip of a knife.

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

Bring to a simmer over medium heat, then stir in the toasted oats and reduce heat to medium - low.

From the blender, I then immediately poor the sauce into a small saucepan and slowly simmer over low heat for about 25 - 30 minutes.

Gradually whisk in the half - and - half, stirring and simmering over low heat for 5 minutes until thickened.

Allow the water to come up to a very gentle simmer over low heat.

Bring to a boil over medium - high heat; immediately reduce to a low simmer.

Bring to a boil; reduce heat and simmer over low heat about 15 minutes or until thickened.

Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through.

Continue simmering over medium - low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Bring the mixture to a boil over high heat; then add the beans, reduce the heat to medium - low, and simmer for 30 minutes.

Bring to a simmer over high heat, then reduce heat to medium - low, cover, and simmer 20 minutes.

Simmer over medium - low until the rice is cooked, about 35 - 40 minutes.

and simmer for 3 - 4 minutes over low heat stirring occasionally until it gets slightly thicken.

Simmer over medium - low heat for about 12 minutes (or until the liquid is absorbed.)

Heat the heavy cream in a saucepan over medium - low heat, just until it is simmering along the edges.

Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.

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.

Reduce heat; cover and simmer over low heat for 1 hour.

Add some oil to a heavy bottom pot, over medium - low heat, and add the rice, cook for 3 minutes, add 3 cups of the broth, when starting to simmer lower the heat, cover and cook for 20 minutes.

Cover and bring to a simmer over low heat, without stirring, until bulgur absorbs liquid and is tender, 10 to 15 minutes.

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

In a small saucepan, combine the maple syrup (or honey) and coconut oil and bring to a simmer over low heat.

Bring to a boil, reduce heat to a simmer and cover; cook over medium - low heat for 30 minutes.

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.

Simmer over medium - low heat until warm and sauce has reached desired consistency.