Sentences with phrase «reduce to a simmer over»

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.

Bring to a boil then reduce to a simmer over medium - low heat.

Once boiling reduce to a simmer over medium - low heat.

Not exact matches

Bring to a boil over high heat, then reduce the heat and simmer, covered, for 45 minutes.

Bring to a boil over high heat, then reduce the heat, cover, and simmer 30 minutes, stirring occasionally.

Bring to a boil over high heat, reduce heat to low and simmer until fragrant, about 6 minutes.

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.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

To make the glaze: in a small saucepan over medium heat, melt the butter, reduce heat to simmer / loTo make the glaze: in a small saucepan over medium heat, melt the butter, reduce heat to simmer / loto simmer / low.

Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 10 minutes.

Bring to a boil over high heat, then reduce the heat to medium and simmer 8 - 10 minutes, or until fork tender.

Bring to a simmer over medium heat, then stir in the toasted oats and reduce heat to medium - low.

Cook sauce over medium heat stirring often and reduce to a slow simmer for 20 - 30 minutes to thicken a bit.

Bring to a boil over medium - high heat; immediately reduce to a low simmer.

Bring to a boil; reduce heat and simmer over low heat about 15 minutes or until 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.

Bring to boil and simmer over medium heat until it reduces to 2 tablespoons.

Heat to boiling over high heat; reduce heat to medium and simmer 10 minutes or until thickened.

Bring the mixture to a boil over high heat; then add the beans, reduce the heat to medium - low, and simmer for 30 minutes.

Bring the rice to a boil over high heat then reduce to simmer and cover.

Bring to a simmer over high heat, then reduce heat to medium - low, cover, and simmer 20 minutes.

My trick to cooking kamut however is to simmer it for over an hour, at least the entire time the soup is reducing down.

Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.

Add the lime juice to the sauce remaining in the pan and simmer over medium - high heat until slightly reduced and thickened, 10 to 20 minutes.

Bring to a boil over medium high heat, reduce temperature, and simmer for 25 to 35 minutes, or until it thickens into a syrup.

ADD the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer over medium - high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes.

Then, you want to prepare the pineapple barbecue sauce and pour it over the meatballs... bring it to a boil, then reduce the heat to a simmer and cook for 8 minutes.

Bring to a boil, reduce heat to a simmer and cover; cook over medium - low heat for 30 minutes.

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.

Reduce heat to medium - low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 5 to 7 minutes longer.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

In a saucepan over medium - high heat, bring the apple cider and honey to a boil and let the mixture simmer until it reduces by half.

In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

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).

Bring water to a boil over medium - high heat and then reduce to a simmer.

Reduce to a simmer, continue to cook whilst stirring over a low flame for 5 - 10 minutes, until thickened.

Add two cups of water to a saucepan and bring to a boil over medium - high heat, then reduce to a simmer.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

Bring to a simmer over medium - high heat and cook until reduced to 1/4 cup, 3 to 5 minutes; set aside.

Bring to a boil over high heat, reduce heat and simmer until just fork - tender, about 15 minutes.

Bring to a gentle simmer over medium heat, then reduce the heat to low and let cook for about 15 minutes to let the flavours mingle.

Combine all the ingredients except the 2 cups of distilled vinegar in a saucepan, cover, and simmer over low heat until the sauce is reduced to about 1 1/2 cups.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart.

Bring the mixture to a boil over high heat, then reduce the heat to medium and let the soup simmer, uncovered, for 1 hour.

Bring to a boil over medium heat, then reduce the heat and simmer, uncovered, stirring occasionally, for 10 minutes.

Place all the ingredients except the white vinegar in a saucepan, cover and simmer over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups.

Add the cream and continue to simmer the mixture over medium - low heat (do not allow it to boil) until it is again reduced by half.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes.

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.