Sentences with phrase «return heat to a simmer»

Add the potatoes, return heat to a simmer and cook for about 10 minutes.

Not exact matches

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.

Add the tomatoes and return to a simmer, then add the spinach; remove from heat once the spinach is bright green.

Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes.

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.

Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.

Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.

When the water returns to a boil, turn down the heat to simmer and cover.

Return the saucepan to medium heat and, whisking occasionally, bring to a simmer.

Return to a boil then reduce heat to low and simmer, uncovered, for 40 minutes, stirring frequently.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.

Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35 — 45 minutes.

Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.

Return the milk to the saucepan and bring to a simmer over medium heat.

Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes.

Set over moderate heat and return to simmer.

Return to heat and simmer on low for five minutes.

If you see the dulce boiling, reduce the heat to return it to a simmer.

Return to a boil and then reduce heat and simmer until the black - eyes peas have softened.

Return chicken to skillet; reduce heat and simmer, turning once, 4 minutes or until cooked through.

Return boned chicken to broth and simmer until heated through.

Return strained sauce to pan; heat to a gentle simmer.

Return to heat, add chicken to soup and simmer for 5 minutes.

When the water returns to a boil, reduce the heat and simmer for about 15 minutes or until the greens are tender.

Return the sauce to a simmer, then lower heat to medium - low.

Re-cover the pot and return heat to medium to simmer.

Return to the pot and reduce heat to the lowest setting and let simmer until ready to serve.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Return to a boil, reduce the heat to low, and simmer for 10 minutes.

Return pan to heat and simmer over low heat until scallops are soft and pale, about 15 minutes, then remove from heat and cool in cooking liquid.

Add salt and ground wheat berries / return to a boil, stirring constantly, then lower heat to a simmer.

Return to simmer; reduce heat to low and cover pan.

Return the soup to a gentle simmer, stir in the coconut milk, and cook over low heat for 5 to 10 minutes, until well heated through.

Return to a rapid simmer, then turn down the heat and cook for 10 minutes, or until the barley is tender.

Return the pot of cooked Udon noodles back to the burner, add the chicken broth, garlic salt, kale, corn and green onions, and let simmer over medium heat until kale is wilted and the corn is cooked through.

Season with salt and pepper, then return to the heat and simmer over very low heat for 10 minutes longer.

After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30 minutes.

Return the saucepan to low heat and simmer until the sauce has thickened, about 10 minutes.

Return the pork stock to medium - high heat and bring it to a simmer.

Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.

Return to boil on high heat then reduce to low and simmer for 45 minutes or until green beans are tender.

Return to the stockpot, add soymilk and sesame oil, then simmer over low heat for 10 minutes to let the flavors meld.

Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes.

Bring to a boil, reduce heat, and simmer until tender, 10 — 15 minutes; drain and return to saucepan.

As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes.

Return the water to a boil, reduce heat and simmer for three minutes.

When it returns to a bubble, lower the heat to simmer and cover; stir often.

Return to pot and bring to a simmer over medium - low heat.

Return curry to a boil; reduce heat and simmer until thickened, 8 — 10 minutes.

Return the soup to the casserole and bring to a boil; reduce the heat to a simmer, and the add the cream in a steady stream, stirring constantly.