Sentences with phrase «of letting them simmer»

ruining your relationship Learning to express anger in a healthy way will help couples resolve conflicts, instead of letting them simmer.

Not exact matches

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

Try gaining a bit of knowledge, let it simmer in the squishy material between your ears that passes for a brain, THEN speak.

This type of hatred simmers and grows behind closed doors, and in dark churches, by people who stir up the most wicked side of our humanity... We can not, I repeat, we can not, let these people spew their bile with out putting the spot light on them.

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Looks delicious, just wondering about the sweet potato: if you steam them first and then let them simmer for an hour, is there anything left of them?

When I shredded the chicken I added a couple of hand fulls of brown sugar (real precise) and then let it simmer for an hour longer.

Ok, this is a great question... I recently used a can (not bpa lined) & made caramel by placing the can in a pot of water & let simmer 4 hours (not letting the water go below the can).

Added 2 cans of diced tomatoes, and let the simmer.

Cooked them at 350 ° for 25 minutes on a lined baking sheet and then dropped them into a big pot of minestrone soup and let them simmer along with the soup a few minutes before serving.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

Pour in 4 cups of chicken broth and let the soup simmer for about 10 minutes.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolet sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cooLet cool / Sauce thickens as it cools.

Reduce the heat, and let the honey simmer until the mixture reaches a temperature of 270 ˚F.

Cover and let simmer for 15 minutes until the chicken is cooked through, adding a bit of water if needed to thin the sauce out if it becomes too thick.

Fry them on both sides, then add the rest of the marinade and let simmer until mostly absorbed.

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.

Whenever we are in town, I buy a couple of BBQ chickens, and remove all the chicken and package for fridge and freezer later, and boil up the bones / skin etc with onion, carrot, ginger root and let it simmer a few hours, then I can the broth for later.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender.

Put the lid on the pan or pot and let the sauce simmer for 4 or 5 minutes, stirring occasionally so the sauce doesn't scorch on the bottom of the pan.

I make practically this same recipe, ingredient for ingredient, but I do the whole thing on top of the stove and just let it simmer on low till much of the liquid evaporates or until I'm so hungry I just have to dig in.

Heat the bowl over barely simmering water and melt the chocolate (do not let the bottom of the bowl touch the water).

All you need is a saucepan of boiling water with a couple tbsp of vinegar, drop your egg in and let it simmer for a couple minutes then remove with a slotted spoon.

Let the chili simmer for an hour or so, then serve it up on its own or in one of the traditional Cincinnati - style serving suggestions (the «ways» they call»em) with the chili poured over spaghetti noodles, topped with grated Cheddar cheese and other good stuff:

Simmer for about 5 minutes to infuse the flavor of the lime zest and then remove from heat and let come to room temperature.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

The prep is a breezer, since you conveniently combine two 15 - ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so.

Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to taste and serve with a dollop of plain yogurt and a sprinkle of fresh cilantro and green onions

I had to sub a frozen broccoli / cauliflower mix rather than greens and my BEPs weren't fresh they were canned but I drained them and added back a bit of veg broth and bay leaf and let them simmer a bit on the stove.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

A nice touch is replacing some of the broth with dark beer (malt beer for the alocohol free option) and letting it simmer (like a Flemish beef stew).

Most of that time is spent waiting for the chicken to roast (up to 90 minutes — although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour).

Toss in 2 cloves of grated garlic and let them simmer for just a minute.

Put your water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1 tbsp apple cider vinegar and cover and let simmer for 15 - 20 minutes until it's nice and fluffy.

Bring it to a boil, turn it down to a simmer and let it go for about 20 minutes or until all of the liquid is absorbed.

Melt them over a saucepan of barely simmering water — do not let the bottom of the bowl touch the water.

Then add 2 cups of water and let it boil and simmer for 10 minutes under a lid, by which time the water would have also reduced.

Toss in the 2 cloves of grated garlic and let them simmer for just a minute.

If you can't find it you can bring a cup of balsamic vinegar to a boil, lower to a simmer and let simmer until it becomes a syrup.

Let sauce simmer, stirring occasionally, until it is thick enough to coat the back of a spoon, about 15 minutes.

Wednesday 12/11/13 Soft Tacos — using leftover brisket from chili (sauté with a bit grapeseed oil, add a splash of lemon juice and 1/4 cup of chicken stock, let liquid simmer down by three quarters).

Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer.

I felt the meat would overcook if I simmered it that long, so I stopped short of letting it totally evaporate.

After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified water and a splash of apple cider vinegar (helps to leach out the minerals and goodness from the bones), and let it simmer on the stove for the next day.

Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking.

Just some chopped apples, a little bit of water, honey (amount depending on how sweet the apples are you're using) and let it simmer until it breaks down and thickens.

I was told by the locals: «put a can of condensed milk in a pan of simmering water and let it go for several hours.»

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

First, let's clarify what we mean by simmering: A bubble breaks the surface of the liquid every second or two.

Let the soup come back up to a simmer, remove from heat, then stir in the mint, cilantro, and another teaspoon of salt.