When the pan is hot add the shrimp with a little more marinade,
reduce heat to low medium and stir frequently.
Not exact matches
Reduce the
heat to medium -
low and simmer, uncovered, skimming away any foam that rises
to the top, for about 3 hours or until the meat is tender.
Reduce heat to medium -
low, cover and let simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.
Reduce heat to medium -
low, cover, and simmer 10
to 12 minutes.
Reduce heat to medium -
low, cover, and simmer until the berries are tender, 50
to 60 minutes.
Reduce heat to medium -
low, cover, and simmer 45
to 55 minutes, until water is absorbed and rice is tender.
Add 1 cup oats,
reduce heat to medium -
low, cover the pot, and cook — stirring occasionally — 10
to 20 minutes, depending on desired consistency.
Bring
to a boil,
reduce heat to medium low and then let simmer, covered, for 20 minutes or until noodles are soft.
Reduce heat to medium -
low, cover, and simmer until the water is absorbed, 40
to 45 minutes.
Add 1 cup amaranth,
reduce heat to medium -
low, cover, and simmer 20 minutes, until the liquid is absorbed.
Press the sandwich on the panini press for 7 - 8 minutes or until light golden brown, or
reduce the
heat under the 10 - inch skillet
to medium -
low then place the sandwiches in the skillet and top with the other skillet, pressing down using an oven mitt, and grill for 5 - 8 minutes, until golden brown.
Cover,
reduce heat to medium -
low, and simmer 20 minutes, or until vegetables and quinoa are tender.
When you're ready
to cook, bring
to a boil over high
heat, then
reduce heat to medium -
low, cover, and simmer until the liquid is absorbed, about 1 hour.
Reduce heat to medium -
low, cover, and simmer 30 minutes.
To make the glaze: in a small saucepan over medium heat, melt the butter, reduce heat to simmer / lo
To make the glaze: in a small saucepan over
medium heat, melt the butter,
reduce heat to simmer / lo
to simmer /
low.
Cover the pan, vented, and
reduce heat to medium low.
Add 1 cup teff,
reduce heat to medium -
low, cover, and simmer 15
to 20 minutes, stirring occasionally.
When the tomatoes begin
to bubble,
reduce heat to medium -
low and cover.
Add drained spelt berries,
reduce heat to medium -
low, cover, and simmer 45
to 60 minutes, until the berries are tender.
Add 1 cup oats,
reduce heat to medium -
low, and cook 5 minutes, stirring occasionally.
Bring
to a slight simmer and
reduce heat to medium low.
Reduce heat to medium -
low and wipe out excess oil with a paper towel.
-
Reduce the
heat to medium -
low, and allow the stew
to simmer gently for about 10 minutes, uncovered, just
to «tighten» it up a bit, and
to allow the flavors
to marry; after 10 minutes, turn off the
heat, and add the seared sirloin back in, along with any accumulated juices, and stir
to combine; check
to see if you need any additional salt / pepper.
Bring the mix
to a boil, then
reduce to medium low heat.
Reduce the
heat to a
medium -
low and cook onions and caramelized and brown, about 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).
Cover,
reduce heat to medium low and simmer for about 10 minutes, or until
heated through, stirring occasionally.
Reduce the
heat to medium low and simmer for 15 - 20 minutes, using a spoon
to break up any large pieces of squash.
Reduce heat to medium -
low, and simmer, covered, 15 minutes.
Reduce heat to medium -
low and cook 2 minutes longer.
Bring
to a boil,
reduce heat to medium -
low, and cook 18
to 20 minutes, or until tender.
Reduce the
heat to medium low, season with salt and pepper and simmer the chili until thickened, about 15 minutes.
Cover,
reduce heat to medium -
low and simmer about 1 hour, or until carrots are tender.
Reduce heat to medium -
low, and simmer, covered, 10 minutes, or until soup is absorbed, stirring occasionally.
Reduce the
heat to medium -
low and simmer for about 10 minutes.
Increase
heat to medium - high and bring the soup
to gentle boil, then
reduce heat to medium -
low to maintain a simmer.
Then
reduce heat to medium low, cover and simmer about 7 minutes.
Reduce the
heat to medium -
low and continue
to cook, stirring often, until all of the cranberries have softened and the jam thickly coats the back of a spoon.
Reduce heat to medium -
low and simmer until
reduced to approx. 1/2 of the original volume, stirring occasionally (15 - 20 minutes).
Allow
to come
to a boil, then
reduce to medium -
low heat and cook until the water has been absorbed, or until your desired doneness.
Reduce the
heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 30 - 40 minutes.
Add the sugar and onions and
reduce heat to medium low.
Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt,
to taste.
Reduce the
heat to medium -
low so the water is barely simmering.
Bring
to a boil, then
reduce heat to medium -
low and simmer, covered, until lentils are soft, 20 - 25 minutes.
Bring
to a simmer over
medium heat, then stir in the toasted oats and
reduce heat to medium -
low.
Lower heat to medium, add the cream and milk, and continue
to cook
to reduce by half, about 10 minutes.
Bring
to a boil over
medium - high
heat; immediately
reduce to a
low simmer.
Reduce the
heat to medium -
low, and add the pine nuts
to the pan, with the remaining oil.
Reduce the
heat to medium -
low and cook until all of the cranberries have burst, about 15 minutes.