Sentences with phrase «minutes on low simmer»

If you don't have a slow cooker you can follow the same directions and just make it on the stove top and cook the soup for 30 minutes on a low simmer.

In the microwave or on the stovetop, cook the oats and water until fluffy and almost completely absorbed (every machine is different, but in my microwave it is 3:30 on 60 % power; stovetop 5 - 10 minutes on low simmer).

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 and let simmer for about 20 minutes, check the exact time, it depends on your specific type lentils.

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

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.

For the last step, instead of simmering for 30 - 40 minutes, can I put in the crock pot on low for a couple hours??

Combine the above sauce ingredients in a sauce pan on medium low - heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1 - 2 more minutes.

Let simmer 3 minutes on low heat.

Allow sauce to simmer on low heat for 10 minutes longer.

Add the spinach and simmer on low for 2 to 3 minutes, just until the spinach is bright green.

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

Cover with a lid, and simmer on low for 30 minutes.

Let simmer on medium - low for 5 minutes.

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

Add the garlic and the beans to this sauce mixture and simmer on low, about five minutes.

Now stir in the seasonings and let the sauce simmer for thirty minutes on a low heat setting.

Cover and simmer for another 2 minutes on low.

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.

Bring water, vanilla and apple cider to a rolling boil and add steel cut oats, salt and cinnamon then simmer on low for 20 minutes.

Simmer soup on medium - low heat, covered, for 35 - 45 minutes or until eggplant is very tender.

Stir to combine and allow to simmer on low for 20 more minutes.

Let everything simmer on low for 15 minutes.

Add salt and allow to simmer on low heat for 7 - 10 minutes.

When it boils, I put on the lid, turn the heat to low, and simmer for 25 minutes.

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

Cover and simmer on low - medium heat for 15 minutes.

Add frozen wild blueberries and let simmer on medium - low for a few minutes until warmed.

Bring to a simmer and then cover and cook on low heat for 10 — 15 minutes, until the broccoli is soft.

Let simmer on low medium for about 5 - 8 minutes, then transfer to the oven and bake 10 more minutes.

Let the stew simmer on low heat for 20 - 30 minutes, or until the pumpkin is soft.

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.

Simmer on low for 25 minutes until the vegetables are tender and the flavors have shacked up together.

Place a lid on top then turn the heat down to low and simmer rice for 10 minutes.

Once the squash becomes tender add in the beans and collards greens, simmer then for only another 10 minutes or so on low and serve.

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

- 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.

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

Reduce the heat to medium - low and simmer for 30 minutes, until potatoes are tender and fall apart on a fork.

Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium - low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn't stick and burn on the bottom of the pan.

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

Bring mixture to a boil then simmer on low heat for 2 minutes or until broccoli is cooked through.

Heat it up on low flame an simmer for about 5 minutes, or until the berries soften and fall apart 5.

Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.

Bring to the boil then simmer on very low for 2 hours 30 minutes.

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.

Method: Bring 3 cup water to rolling boil, add Potlatch Pilaf and simmer on low for 35 minutes.

Pour in water, cover, and simmer on low for 30 minutes.

Bring to a boil; reduce heat to low and simmer, uncovered, on med / low for 15 - 20 minutes or until the water is absorbed and quinoa is tender.