Sentences with phrase «reducing the heat just»

You can definitely reduce the sweetener to your preference along with reducing the heat just a little bit.

Reduce the heat just below medium, and add the rice.

Not exact matches

Add the remaining ingredients to the stockpot, bring to just below boiling, reduce the heat, and simmer for 45 minutes, or until the posole is tender and the meat is starting to fall apart.

Reduce the heat, return the chicken pieces to the pan, and simmer, uncovered, stirring occasionally, for 30 to 40 minutes or until the chicken is just done.

You can absolutely reduce the oil in the dressing if you like and instead just heat the almond butter a little until its runny and then pour that over with a little extra lime.

Reduce heat to medium - low, cover and let simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.

I know they have a diffuser of sorts that fits over electric burners to reduce the heat... I just prefer gas.

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 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 a 4 - quart pot of water to a boil, add orzo, return to boil, reduce heat to simmer and cook for 8 minutes until just tender.

Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, 4 to 5 minutes more.

Reduce the heat to medium / low so that the water is just at a simmer.

No more chopping, just add water or broth to contents of mix; bring to a boil; reduce heat and simmer for 25 minutes.

Reduce heat add chopped Amaranth greens, boiled Pigeon peas, ground coconut paste and cook for just one whistle.

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.

Reduce the heat to low and cook, stirring frequently, until the cauliflower leaves are just tender, 18 to 20 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.

Bring the contents to a boil, reduce the heat and cook on medium heat until the veggies are just done.

In place of shutting the oven off completely, we'll just reduce the heat to 170F, which will give you the freedom to check the roast's temperature periodically with an instant - read thermometer to make sure you pull it out of the oven right when it's ready.

Increase heat to medium high and allow to just come to a boil, then reduce heat to a simmer.

Bring to a gentle boil, then reduce heat to medium - low and cook until potatoes are just tender.

Then just pop that sucker onto the stove, turn the heat to high, bring it to a boil, cover, reduce heat to medium and let it simmer for 20 - 25 minutes.

Reduce heat to medium so that the water is just simmering; add the salt and shrimp to the pot and poach the shrimp for 2 1/2 minutes.

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

In a medium saucepan, heat stock until just simmering, reduce heat to very low to maintain the heat.

Turn the dish over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked all the way through, 3 to 4 minutes more.

Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minuHeat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minuheat, and simmer for 5 minutes.

Bring to just under boiling, reduce the heat and simmer for an hour or more until the meat is very tender and the vegetables are done.

I would think this would work just as well with a cast iron pot, as the heating up time is reduced.

Reduce the heat, and cover and simmer until the rice is just tender, about 15 minutes.

Bake until just starting to turn golden, about 15 minutes, then reduce heat to 350 °F.

Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly.

Keep on a high medium heat for another 15 minutes or until the sugar starts to crystalize (that doesn't really happen with the coconut sugar it just kind of reduces and gets a syrup consistency) then spread it out over parchment paper.

Once boiling, add the lemon slices and reduce the heat to medium low or just until it's simmering.

Reduce heat; simmer uncovered for 15 minutes until the carrots of just tender.

Reduce heat and continue to cook until just cooked through.

Reduce the heat to low and add the lentils and cook until the lentils are just about tender, about 30 minutes.

Bring to a boil, then reduce heat and simmer 7 - 9 minutes or until just tender.

Bring to a boil slowly, then reduce the heat and cook, stirring occasionally, until the apples are just tender.

Reduce heat to low and drizzle 2 - 3 tbsp of the coconut rum glaze over the plantains just before serving.

Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted.

Bake muffins in preheated oven for 5 minutes, and then reduce heat to 375ºF and bake for about 15 minutes longer, just until a toothpick inserted into the center of one of the muffins comes out clean.

Bring to a bowl over medium - high heat, then reduce the heat and allow to simmer until beans are just tender (2 - 3 hours).

Remove the cover, reduce heat to medium - low, and simmer gently until fish, shrimp and chicken are just tender, 4 to 5 minutes.

Bring to a rolling boil and then reduce heat so that the water is just barely simmering.

Reduce the heat on the sauce just enough for it to stop bubbling.

Bring just to a boil, then reduce heat and let simmer.

If you are using the stove top, turn heat to high until the mixture just starts to boil then reduce the heat to medium low and cook covered for about 30 minutes.

Reduce heat to low; simmer 20 - 25 minutes or just until tender.