Sentences with phrase «over the simmering water for»

Using a spatula, stir the ingredients together for over the simmering water for 3 minutes.

Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork - tender.

Cover sieve with a lid (it does not need to fit tightly) and steam over simmering water for about 8 - 10 minutes until fluffy, tender, and dry.

Not exact matches

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes.

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes.

Prepare the citrus compote first — add the citrus juices, ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer for 5 minutes.

Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2 - 3x the quantity of lentils.Bring to a boil and simmer for 15 - 20 minutes.

Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.

Immediately drain in colander and rinse under cold water; set aside.In saucepan over medium - high heat or in microwave on high power for 20 second intervals, heat milk to just below simmer.

For the glaze: heat the chocolate chips in a heat - proof bowl over, but not in, a pot of simmering water.

for the filling: • place a glass bowl over a pot of simmering water.

In a small skillet over medium heat, simmer the honey, water and rosemary for a few minutes.

Place over top of a double - boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly warm.

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.

If the melted chocolate is too cool, warm for just a few seconds in a heatproof bowl placed over a saucepan of simmering water.

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

For the chocolate drizzle, melt the chocolate and coconut oil together in a glass bowl set over a pot of simmering water.

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.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).

Line a bamboo steamer with baking paper and steam the pumpkin over a saucepan of gently simmering water for 7 minutes.

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

Place over medium heat and bring to a boil, then reduce the heat and simmer for 1 1/2 hours, or until beans are tender, adding additional water if necessary (I usually have to add 1 - 2 more cups of water after about an hour).

Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 20 - 25minutes stirring occasionally.

Add the seeds to the water once it's boiling and let them simmer over medium heat for 10 minutes.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

Do this by placing the bowl over a pan of barely simmering water for a few seconds, stirring it, then removing it from the heat, and checking the temperature.

-LSB-...]-- simmer 1 part kaniwa and 2 parts water over low heat for 15 - 20 minutes.

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

Add the tomato puree and water, stir to combine, and let simmer over medium heat for 10 minutes, or until some of the water has evaporated off.

For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.

Bring to a boil over high heat and then lower heat and let simmer for 15 - 20 minutes, or until millet is tender and water has evaporated.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

For the coating, place the dark chocolate and coconut oil in a bowl set over a pan of simmering water and stir until all melted and glossy.

For the truffles: Place the chocolate in a heatproof bowl over a saucepan with an inch of barely simmering water.

Mix 3/4 cup water, sugar, vinegar, chili garlic paste and salt in a small saucepan and bring to a simmer over medium - high heat; reduce heat to medium and simmer for about three minutes.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

Bring the quinoa and water or broth to a simmer over a medium heat Cover, and let it cook for 20 minutes or until the water / broth is nearly absorbed, stirring occasionally.

1 cup rolled oats 1 cup filtered water 2 tablespoons lemon juice, cider vinegar, or whey * Combine all ingredients Soak over night * Add one cup of addition water and bring to a boil * Reduce heat and cover, Let simmer for several minutes, Enjoy!

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Simmer over low heat for 50 to 60 minutes, until the water is absorbed and the rice has puffed open.

Bring a large saucepan of water to a boil, add the lentils and a big pinch of salt, and simmer over medium heat for around 20 minutes or until the lentils are tender but still have a bite to them.

Now for the soufflé, break the chocolate into a heatproof mixing bowl and add cream, and place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water.

Bring to a boil over high heat, then reduce and simmer for 10 - 15 minutes, or until the water has been absorbed.

Place over a saucepan of simmering water and, using a hand - held electric mixer, beat for 6 — 8 minutes or until thick and pale.

For the Spooky «Cheese»: Put the compound chocolate and corn syrup in a heatproof bowl and set the bowl over a pan of lightly simmering water (do not let the bowl touch the water).

Bring the water to a simmer over medium heat, and simmer until the figs are soft and tender - for about 10 minutes.

In small saucepan, combine water and sugar over medium heat until sugar is dissolved and simmer for about 5 minutes.

For Chocolate Dipped Biscotti: Place 4 ounces (120 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.

Put bowl over a pot of simmering water and whisk for 5 minutes until sugar dissolves.