Sentences with phrase «lower heat to simmer until»

Bring to a boil, then lower heat to a simmer until liquid is reduced by half, about 5 - 10 minutes.

Then lower heat to simmer until thickened.

Boil the potatoes, lowering the heat to a simmer until tender, about 15 minutes.

Not exact matches

Continue to simmer on a low heat for about 5 minutes or until the all of the vegetables are fully cooked.

Lower the heat to a simmer and cook, covered, for 10 - 15 minutes, until the beans are soft, but still intact.

Reduce the heat to medium - low and simmer, uncovered, skimming away any foam that rises to the top, for about 3 hours or until the meat is tender.

Bring to a boil, lower the heat to a simmer and cook for 10 - 20 minutes, until soft but not mushy.

Reduce heat to medium - low, cover and let simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.

Lower the heat to a simmer and let cook, partially covered, for about 30 minutes or until completely soft.

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.

Bring to a boil, immediately lower the heat to a bare simmer, let simmer for 45 minutes or until tender.

Reduce heat to very low and simmer, uncovered, for 20 minutes or until quinoa is cooked and liquid well reduced, stirring occasionally.

Reduce heat to medium - low, cover, and simmer until the berries are tender, 50 to 60 minutes.

Reduce heat to medium - low, cover, and simmer 45 to 55 minutes, until water is absorbed and rice is tender.

Leave to simmer on medium - low heat for 10 minutes, or until gnocchi is heated through, stirring occasionally to ensure it doesn't stick to the bottom.

Then reduce heat to low and simmer, covered, until tender (for about 40 - 50 minutes).

Bring to a boil, reduce heat to medium low and then let simmer, covered, for 20 minutes or until noodles are soft.

Reduce heat to medium - low, cover, and simmer until the water is absorbed, 40 to 45 minutes.

Add 1 cup amaranth, reduce heat to medium - low, cover, and simmer 20 minutes, until the liquid is absorbed.

Reduce heat to low and simmer until beef is tender about 1 1/4 hours.

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

Cover, reduce heat to medium - low, and simmer 20 minutes, or until vegetables and quinoa are tender.

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.

Lower the heat, partly cover and simmer for 45 to 60 minutes, stirring from time to time, until the sauce is nice and thick and darker in color.

Reduce heat to low and simmer until heated through, about 5 minutes.

Reduce heat to low and simmer uncovered for 30 minutes or until most of the liquid is absorbed.

Add drained spelt berries, reduce heat to medium - low, cover, and simmer 45 to 60 minutes, until the berries are tender.

Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens.

Reduce heat to low and simmer rice for 10 - 15 minutes until rice is almost tender.

Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15 - 20 minutes, until sauce is thickened and all water has evaporated.

Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes.

Reduce the heat to medium - low, and let the mixture simmer (you will hear the cranberries pop), stirring occasionally, until the berries are soft and begin to break down, and the liquid is thick (about 10 minutes).

Cover, reduce heat to medium low and simmer for about 10 minutes, or until heated through, stirring occasionally.

Reduce heat to a simmer on low for about 10 minutes, stirring occasionally, until creamy and almost all liquid has been absorbed.

Reduce heat to low and simmer for 10 - 15 minutes or until most of the liquid is soaked up and the rice reaches your desired tenderness.

Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.

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

Cover, reduce heat to medium - low and simmer about 1 hour, or until carrots are tender.

Bring to a boil, then lower the heat, cover and simmer for about two hours, until the lamb is remarkably tender and pulls easily away from any bones.

Reduce heat to medium - low, and simmer, covered, 10 minutes, or until soup is absorbed, stirring occasionally.

Bring to a boil, lower the heat, and simmer for about 8 minutes or until the cranberries start to burst.

Reduce heat to low, cover, and simmer, stirring occasionally, until smooth and creamy, 40 minutes.

Reduce heat to medium - low and simmer until reduced to approx. 1/2 of the original volume, stirring occasionally (15 - 20 minutes).

Bring to a simmer, then immediately lower the heat and cook, stirring occasionally, until thickened and creamy, about 5 minutes.

Bring to a boil, then reduce heat to medium - low and simmer, covered, until lentils are soft, 20 - 25 minutes.

Lower heat to a simmer and simmer for 5 - 10 minutes, until the cauliflower is tender but still crisp.

Reduce the heat to low and simmer covered until the quinoa is tender and the liquid is absorbed, 25 minutes.

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.

Bring to a boil, stirring, then lower the heat if needed to a strong simmer (the mixture should continue to bubble) and continue to stir and cook for 5 - 10 minutes until the mixture becomes thick, syrupy, and deep golden brown.