Sentences with phrase «on low simmer until»

Watch over your baby and cook down the sugared ginger strips on low simmer until the ginger looks like it is bathed in a golden syrup.

Not exact matches

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

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

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

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.

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.

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

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.

Notes: If you notice your vegetables or lentils are still a bit crunchy, continue to simmer on low until they are cooked.

Cover (leaving lid open a crack if necessary) and simmer on the lowest heat for about 2 1/2 — 3 hours, stirring occasionally, until the meat is very tender.

Add yogurt mixture in the kadai and let it simmer on low heat until the oil separates from the yogurt.

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).

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.

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

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.

Simmer on low 1-1/2 to 2 hours or until peas are tender.

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

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.

You are surely more of an expert than I am, so for those less - skilled, I recommend the following instructions I found on various websites: cook on low, stir constantly only until sugar dissolves and begins to simmer.

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

Once the cream boils, reduce to simmer (medium, or low - medium heat), where the sauce still boils but just a little (simmers), add the cheese and keep the skillet on low boil (simmer), stirring, until everything turns creamy.

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.

- 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.

That soul - warming «golden elixir» would sit simmering and oh - so - gently bubbling and sputtering on the stove over a very low flame for hours and hours, until we could no longer take it and our appetites got the best of us.

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.

Whisk together and place on medium - low heat until simmers.

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.

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.

Turn the heat on high until it boils then turn it down to low and simmer while the turkey roasts, it should take about an hour to fully get the flavor going and cook down to 1 -1 1/2 quarts of stock.

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.

Bring the mixture to a boil, reduce heat to medium - low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

Add all the compote ingredients to a small pan and simmer on a low heat until the blueberries start to release their juices and break down into a sticky sauce.

Let simmer on low heat for approx 20 minutes or until soft.

Simmer covered, on medium to low heat for 20 to 30 minutes, until the onions are soft.

Then you simply simmer the quinoa on low heat until it's done.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaOn medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaon size of pot and type of cornmeal.

Usually it is 2 cups of liquid to 1 cup of water, simmering on a low heat until the liquid has evaporated.

Add back to the pan and simmer on a low heat until reduced and thickened.

Add the coconut milk and simmer, uncovered, on low heat until the sauce is hot and the chicken is cooked through.

Cover tightly and simmer on medium - low, until potatoes are soft (about 30 minutes).

Stir it occasionally and let it simmer on low until the the cake timer rings.

Add the shrimp and coconut milk and simmer, uncovered, on low heat until the sauce is hot and the shrimp are cooked through.

Simmer on low until spaghetti squash is finished.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.