Sentences with phrase «mixture simmer»

Add the coconut milk, stirring well, and let the mixture simmer over medium heat for five minutes or until it begins to thicken.

Let the soapwort mixture simmer for five minutes and then remove it from the heat and leave to cool.

Let the mixture simmer for approximately 5 minutes whilst stirring, then add the sliced banana.

Let mixture simmer for approximately 20 - 25 minutes or until your candy thermometer reaches 235 - 240 degrees.

After 25 - 30 minutes, take off the cover and continue to let the mixture simmer if it is too liquidy.

Add the pecans and let the mixture simmer and stir them frequently.

Let mixture simmer for a few minutes.

Let this mixture simmer on low heat for about 10 minutes or until it begins to reach more of a thick, saucy consistency, adding more water if needed.

Let the mixture simmer for approximately 5 minutes whilst stirring, then add the sliced banana.

Add the pecans and let the mixture simmer and stir them frequently.

Let the mixture simmer over low heat, stir occasionally and add salt to taste, until flavors are fully developed, about 25 minutes.

Let mixture simmer for approximately 20 - 25 minutes or until your candy thermometer reaches 235 - 240 degrees.

Let the mixture simmer until the lentils are cooked.

Let the mixture simmer for 1 minute and turn off the heat.

Let the mixture simmer for 2 minutes, then remove from the heat and add the mixture to the blender.

Let the mixture simmer until the liquid thickens into a sauce.

Reduce heat and let the mixture simmer for 5 minutes.

Lower the heat and let the mixture simmer until it starts to thicken, about 10 - 15 minutes.

Continue mixing and let the mixture simmer until the thickness is to your liking.

Now I covered the pan and let the spice mixture simmer for half an hour, and then sieved it through a cheese cloth into a small jug.

In a saucepan over medium - high heat, bring the apple cider and honey to a boil and let the mixture simmer until it reduces by half.

Once it is boiling, immediately reduce heat to low, let the mixture simmer for 30 seconds, then take off the heat.

Let the mixture simmer while the peaches begin to soften.

Reduce the heat to low and let the mixture simmer for 10 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).

Let the mixture simmer for 40 to 50 minutes or until the sauce has reduced by about 1/2 and is thick and syrupy.

I let the mixture simmer for a bit and then poured it on top of the couscous to create a chicken curry-esque meal.

Whisk and stir constantly as mixture simmers.

When the mixture simmers, reduce the heat to medium - low, add the salt, pepper, and nutmeg, and simmer 5 minutes.

Once the mixture simmers, remove it from the heat.

While the potato mixture simmers, place remaining tablespoon of oil into a small saucepan and place over medium - low heat.

As the tomato mixture simmers, the flavors really begin to come together.

The blueberries should burst as the mixture simmers.

Adjust the heat so the mixture simmers steadily but not violently and cook, stirring occasionally, until the meat is tender, 50 minutes, depending on the cut you used (tenderloin cooks much faster than chuck).

Put the mixture in a saucepan and bring to the boil over a medium heat, stirring constantly for about 15 minutes as the mixture simmers and thickens.

Not exact matches

Bring the mixture to a boil, then lower the heat to a simmer and allow the mixture to simmer while you stuff the chiles.

Add the sugar and salt, stirring well, and simmer until mixture is of a paste consistency.

Cover and simmer this mixture for 20 to 30 minutes.

Bring the mixture to a boil, reduce the heat to a simmer, cover, and simmer for 30 minutes.

Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook for 1 hour.

Add the reserved beef stock and the potatoes and bring the mixture to a boil; reduce the heat and simmer for 30 minutes, or until the potatoes are tender.

Simmer the mixture until the cook can't resist ladling a bowlful for sampling.

Combine all the ingredients in a saucepan and bring to a boil, then reduce the heat and simmer the mixture uncovered for 20 minutes.

Simmer the mixture for 5 minutes to blend flavors, being careful that the butter does not brown.

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and simmer for 1 hour.

When the mixture boils, reduce heat and simmer for 20 minutes, stirring often.

Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.

When the mixture is smooth, whisk in the warm chicken stock, and let it simmer, stirring constantly, until the sauce is thick and smooth.

Reduce to a simmer and cook for 5 minutes or until the mixture begins to thicken.

Continue to whisk constantly until the mixture begins to simmer and thicken, about 3 - 5 minutes.