Sentences with phrase «reduce the heat cover»
Bring to a boil, reduce the heat cover and simmer until the rice is tender and the liquid is absorbed, about 35 minutes.
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Bring to a boil over high heat, then reduce the heat and simmer, covered, for 45 minutes.
Add enough water to cover, bring to a boil for 2 minutes, skim off any residue, reduce the heat to a simmer, cover, and simmer for 30 minutes.
Bring the mixture to a boil, reduce the heat to a simmer, cover, and simmer for 30 minutes.
Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook for 1 hour.
Turn the heat to high and bring the liquid to a boil, then reduce the heat and simmer, partially covered, about 2 hours.
Bring to a boil over high heat, then reduce the heat, cover, and simmer 30 minutes, stirring occasionally.
In a partially covered saucepan over medium heat, reduce 2 1/2 cups of apple cider to 1 1/2 cups, about 15 to 20 minutes.
Add the Espelette powder, the bouillon, and bay leaves, reduce the heat, and simmer, covered, for 25 minutes.
Reduce the heat, cover, and simmer the stew for an hour, adding water if necessary to thin if it becomes too thick.
Reduce the heat and cover with a lid.
Reduce heat to medium - low, cover and let simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.
Bring the mixture to a boil, then reduce the heat to a simmer, cover, and simmer for 1 hour.
Bring to a boil, reduce the heat to a simmer and cook, covered, for about 10 minutes.
When the liquid is almost boiling, reduce the heat, cover, and simmer until the lamb is tender about 1 1/2 hours.
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 10 to 12 minutes.
Cover, bring to a boil, then reduce heat and simmer for 10 minutes until all of the liquid has been absorbed.
Reduce heat to medium - low, cover, and simmer until the berries are tender, 50 to 60 minutes.
Cover and reduce heat to simmer; cook 50 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.
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.
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.
Reduce the heat and cover partially with a lid.
Place the tempeh in the saucepan, cover the pot, reduce the heat and let the tempeh simmer for 10 - 15 minutes.
Add millet, stir, reduce heat, cover, and simmer until the water is absorbed, about 20 minutes.
Reduce heat down to a simmer; cover and cook the quinoa for 10 minutes.
Bring to a boil, cover, reduce heat to simmer, and cook for 15 minutes.
Cover the pan, vented, and reduce heat to medium low.
Reduce heat, cover, and simmer for 45 - 50 minutes until the rice is done.
Add 1 cup teff, reduce heat to medium - low, cover, and simmer 15 to 20 minutes, stirring occasionally.
let the water come back to a boil, reduce heat to low and cover.
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.
Bring to a low simmer, then reduce heat and cover.
Cover the beans with cold water, bring to a boil, then reduce heat and simmer until they are tender, about an hour.
Reduce heat to medium and cook covered for 1 hour.
Cover to pot, reduce heat, and simmer until the berries are tender and the liquid is absorbed, 50 to 60 minutes.
Reduce heat to simmer and cover.
Cover, reduce heat to medium low and simmer for about 10 minutes, or until heated through, stirring occasionally.
Reduce heat, cover, and simmer.
Then fry in a small amount of oil until slightly golden, then reduce the heat, cover with BBQ sauce and simmer until the sauce has fully reduced, so the tofu is fully coated and quite sticky.
Reduce heat to medium - low, and simmer, covered, 15 minutes.
Add lentils, broth, water, bay leaves and lemon zest, bring to boil, cover, reduce heat to simmer and cook 45 minutes to 1 hour or until lentils easily mash between your fingers.