Sentences with phrase «minutes at a low simmer»

Not exact matches

Combine all ingredients and simmer them on very low fire for at least 45 minutes.

At this stage add the prepared Dhoklis and simmer the lentils for 20 - 25 minutes on low flame.

Cook at low simmer, partially covered 25 minutes, or until farro is cooked through.

Allow to cook at a low simmer for 20 minutes or until the water has evaporated.

Add the farro, reduce the heat to low, cover, and simmer for 30 to 35 minutes or until the grains are soft but still have some firmness at the center.

Simmer on low for at least 30 minutes so the flavours can mix and deepen.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

At this point, put the lid on, lower the heat and simmer for approx 10 minutes.

Reduce heat to low and cook at the barest simmer for 10 minutes.

Turn the heat to low, partially cover the pan and gently simmer for at least 45 minutes until the chicken is very tender.

Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.

Boiling the soaked beans in water for at least 10 minutes and then turning it down to simmer will reduce the toxin to a very low safe level.

Reduce heat to low and cover; cook at a low simmer until lentils are tender, about 40 to 50 minutes.

Continue to cook at a low simmer for 2 1/2 hours, stirring every 15 - 20 minutes to prevent scorching.

Stir frequently and cook at a low simmer for about 15 minutes until fully cooked or cook according to package instructions.

Lower heat and allow to cook at a low simmer for about 10 minutes, stirring occasionally, until veggies are tender.

Simmer at a low heat for about 45 minutes (or about 20 minutes if you have a pressure cooker).

Bring to a boil over medium - high heat, then reduce the heat to medium low, cover and cook at a simmer, stirring occasionally until thickened, 20 to 25 minutes.

Simmer over medium - low for at least 10 minutes, or until the vegetables are tender.

Lower the heat and allow the mixture to simmer for at least 30 minutes, and up to 90 minutes, stirring occasionally.

Reduce heat to medium / low and simmer, uncovered, for at least 40 - 45 minutes.

Bring to a simmer over medium heat, cover, and cook at a low simmer for 40 minutes (or according to package instructions).

Lower heat and allow to simmer, uncovered, for about 25 minutes, until the lentils are just shy of being fully cooked and still a tiny bit firm at their centers.

Place the dutch oven over medium heat and cook at a low simmer for 10 minutes.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 40 minutes.

Cooking: bring two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for ~ 15 minutes or until the germ separates from the seed.

Cook at a hard boil for 5 minutes, then lower the heat, cover, and simmer until the beans are tender to the bite.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Reduce the heat to medium - low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.

Bring to a lively simmer, then lower the heat and cook at a gentle simmer, stirring occasionally, until most of the liquid evaporates (50 to 60 minutes).

Turn to low heat and simmer for at least 20 minutes.

Cover and simmer at a low boil for 15 minutes.

Lower heat and allow to simmer until lentils are almost fully cooked but still a bit firm at their centers, about 20 minutes.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dry beans you will need about 1 hour at least, sometimes more)

Lower heat and allow to cook at a low simmer for about 20 minutes until reduced by about half, stirring occasionally.

Allow the mixture to cook at a low simmer until it become thick and stretchy and begins to pull away from the sides of the pot, about 5 minutes.

Simmer uncovered on low heat until the contents are thick and the the apples are completely softened — at least 15 minutes.

Bring the soup bring to a low simmer and cook for at least 20 minutes.

Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes.

Add the onion and simmer at low to medium heat until the beans are soft (about 20 - 30 minutes).

Pop the lid on and cook at a low simmer for 30 minutes, until the squash is lovely and soft.

Simmer at a very low heat (do not boil) for five more minutes.

Let the semolina simmer at very low heat for five minutes, until it thickens but still looks creamy.

Reduce heat again to medium - low and simmer until the desired consistency is reached, about 30 minutes depending on simmering speed, stirring occasionally at first but more often as you come closer to the end.

Turn the heat to low and continue to simmer, turning every tofu slice at least once to fully coat, for another 3 - 4 minutes or until sauce reduces.

After 30 minutes, remove the lid and continue to simmer at a low heat for 30 more minutes to remove excess water.

Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to one hour, or until vegetables are tender, stirring occasionally.

Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes.