Sentences with phrase «reduce to a simmer on»

Increase the heat to medium - high, bring to a boil, and then reduce to a simmer on medium - low.

Not exact matches

BEIJING (Reuters)- China's efforts to reduce its reliance on debt and find a more sustainable route to grow its economy may be derailed by the simmering trade dispute with the United States, economists warn.

If the sauce is too thin, place it back on the stove and simmer until it's reduced to the desired consistency, if too thick, add additional broth or water.

If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency, or if too thick, add more water or broth.

Reduce the heat to a simmer, place the lid on and allow to cook.

Bring a simmer and let reduce for about 20 - 30 minutes (depending on how much you would like the berries to break down).

On a low heat, simmer till it has reduced by a third in volume, and then add a little salt to temper the sweetness.

Bring to a boil, lid on, then reduce to a simmer, cooking until the vegetables are tender, mine took about 18 minutes.

Reduce heat to a simmer on low for about 10 minutes, stirring occasionally, until creamy and almost all liquid has been absorbed.

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

Pop the lid on and bring it to a boil, then reduce the heat to let it simmer for 20 minutes.

Bring the beans to a boil, uncovered, then reduce to a simmer, put a lid on it and cook for 2 hours.

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.

Bring the mixture to a boil; then reduce the heat and simmer until it reduces in volume by half or less (depending on preference).

Add water; heat to boiling on high, then reduce heat to maintain steady simmer.

Reduce the heat to medium - low and simmer for 30 minutes, until potatoes are tender and fall apart on a fork.

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.

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.

Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the liquid.

Meanwhile, add the millet to a medium - sized sauce pan and dry - toast on low heat for 2 - 3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8 - 9 minutes.

If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the skillet, and simmer the pork chops a minimum of 10 minutes on each side, depending on their thickness.

Reduce to a simmer and cook on low heat for 30 minutes.

Once the milk begins to boil, reduce heat to a gentle simmer (lowest setting on your stove) and let it simmer for 40 minutes.

Add stock and remaining ingredients and stir then bring to the boil and reduce heat place on lid and simmer for 10 mins

Add potatoes and bay leave, bring to boil again, reduce the heat and simmer on a medium heat for 15 - 20 minutes or until potatoes are soft and ready.

On low to medium heat, bring the mixture up to a boil before reducing the heat and simmering for five minutes.

Place the stock in a saucepan and simmer on a medium heat for 20 minutes until the stock reduces to almost half its volume.

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles.

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

Placing the Dutch oven back on the stovetop over medium - high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes.

Bring to a boil, reduce heat and simmer, stirring occasionally, for 1 - 2 hours, until peas are broken down and completely soft (this will depend on how old the beans are).

Cook for ~ 8 minute or until almost cooked through, add marinara sauce, bring to a boil, then reduce to simmer for ~ 10 minutes while you work on the zucchini.

Reduce the temperature to a simmer, pour the chocolate chips in the glass bowl, and place the bowl on top of the simmering pot.

Add the tamari mixture to the saucepan, bring to a boil, reduce heat and simmer on low until thickened, about 10 minutes.

Reduce the heat to low, place a lid on the pot and simmer for about 5 minutes until the cranberries turn soft.

Simmer on low, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes.

Reduce heat to a simmer and add meatballs, and any juices remaining on baking sheet.

Stir constantly for a couple minutes; then reduce the heat and simmer, stirring every 5 minutes or so, for 30 to 45 minutes (read the label on your polenta for cooking time approximations).

Turn the heat down to a simmer and leave to cook until well reduced and thick, stirring often as it thickens so that it doesn't catch on the bottom.

Reduce to simmer and cook for 20 minutes on simmer.

Reduce heat to maintain a simmer - bubbles should break on the surface without sputtering - cover partially, and let cook for 1 1/2 to 2 hours.

Directions: Place all ingredients in the pot, bring to a boil and let simmer with lid on for 30 minutes / Stir occasionally / Remove lid and continue cooking for another 15 or 20 minutes until liquid has reduced and apples have softened and browned a bit.

Place on medium - high heat and bring to the boil, then reduce heat to medium and simmer for 25 - 30 minutes until tender.

While the pears are baking, bring the pear poaching liquid back to the boil and simmer on high heat until reduced and thick, about 5 - 6 minutes.

Reduce to simmer and cook for 15 minutes on very low simmer.

Drain and place in a medium saucepan with broth and water Bring to a boil, then reduce heat and simmer until beans are tender (the time will depend on how old your dried beans are).