Sentences with phrase «reduce heat to low until»
Reduce the heat to low until the salmon is ready.
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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 very low and simmer, uncovered, for 20 minutes or until quinoa is cooked and liquid well reduced, stirring occasionally.
Bring to a boil, reduce heat to low, cover, and cook until beans are completely tender, 45 minutes to 1 hour 15 minutes, depending on the size and age of your beans.
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.
Then reduce heat to low and simmer, covered, until tender (for about 40 - 50 minutes).
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.
Reduce heat to low and simmer until beef is tender about 1 1/4 hours.
Bring to a boil over high heat, reduce heat to low and simmer until fragrant, about 6 minutes.
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 med low and continue to sauté until the greens are softened and vibrant in color.
Reduce heat to low and simmer until heated through, about 5 minutes.
Reduce heat to low and simmer uncovered for 30 minutes or until most of the liquid is absorbed.
Add drained spelt berries, reduce heat to medium - low, cover, and simmer 45 to 60 minutes, until the berries are tender.
Reduce heat to low and simmer rice for 10 - 15 minutes until rice is almost tender.
Watch carefully, and as soon as the milk begins to foam up, stir with a heatproof spatula or wooden spoon, and reduce heat until the milk is just at a low rolling boil.
Reduce heat to low; gradually stir in romano, asiago and brick until melted.
Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil).
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 heat to a simmer on low for about 10 minutes, stirring occasionally, until creamy and almost all liquid has been absorbed.
Reduce heat to low and simmer for 10 - 15 minutes or until most of the liquid is soaked up and the rice reaches your desired tenderness.
Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
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 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 low and cook, uncovered, for 5 minutes or until vegetables are tender.
Reduce heat to low, cover, and simmer, stirring occasionally, until smooth and creamy, 40 minutes.
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 heat to low; gradually stir in 1 1/4 cups cheddar, 1 1/4 cups monterey jack and 1 cup blue cheese until melted.
Reduce the heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 30 - 40 minutes.
Reduce heat to low and stir constantly until mixture thickens and coats the back of a wooden spoon.
Reduce heat to low and cook, covered, until rice is tender and most grains are split open, about 45 minutes to 1 hour.
Reduce the heat to low, pour in the yogurt or butter milk, and stir until warmed through; do not allow to boil.
Bring to a boil, then reduce heat to medium - low and simmer, covered, until lentils are soft, 20 - 25 minutes.
Reduce the heat to low and simmer covered until the quinoa is tender and the liquid is absorbed, 25 minutes.
Bring to a boil; reduce heat and simmer over low heat about 15 minutes or until thickened.
Reduce the heat to medium - low and cook until all of the cranberries have burst, about 15 minutes.
Reduce heat to low; gradually stir in 1 cup swiss and 1 cup cheddar until melted.
Reduce heat to low and add in white cheddar and blue cheese a couple handfuls at a time until cheese melts and sauce is thickened.
Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through.