Sentences with phrase «salt brought to a simmer»

Not exact matches

Bring to a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes.

Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes.

Slowly pour the milk into the flour and oil mixture, add the salt and pepper, and bring the milk to a low simmer.

In a small saucepan, whisk together coffee, cocoa powder, sugar, and salt and bring to a simmer over medium - low heat.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Whisk together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer over medium - high heat.

Bring the mixture to a simmer and season to taste with salt and pepper.

Bring water, vanilla and apple cider to a rolling boil and add steel cut oats, salt and cinnamon then simmer on low for 20 minutes.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

Bring to a boil; reduce heat and simmer until the cauliflower for about 12 - 15 minutes until cauliflower is tender; add salt and pepper and cayenne (if desired).

Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer.

Bring to a simmer, stirring occasionally, until the sugar and salt have dissolved, 8 to 10 minutes.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Bring to a boil, then stir in the chickpeas, coconut milk, salt, and pepper and reduce to a simmer.

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

For the dough, mix water, butter, salt, and sugar in a medium saucepan and bring to a simmer on medium - high / high heat.

Add water, milk, oil, sea salt, golden raisins, oats and bring to simmer — but do not boil.

Bring to a simmer and add the Parmesan cheese, lemon juice, hot sauce, salt and pepper.

Bring a large pot of salted water to a rolling boil, add the potatoes and reduce the boil to a simmer.

In a small saucepan, combine the milk, salt, and sugar and bring to a simmer.

Bring the rice, water, salt and pepper (to taste) to a boil, immediately turn it down to a simmer, cover and don't touch it for 15 minutes.

Add the garlic, sun - dried tomato puree (substituted for the tomato paste), basil and salt to the tomatoes and bring to simmer over medium heat.

To the seaweed and mushroom water, add in the soy sauce, sugar and salt (if using) to the broth and bring to a light simmeTo the seaweed and mushroom water, add in the soy sauce, sugar and salt (if using) to the broth and bring to a light simmeto the broth and bring to a light simmeto a light simmer.

In a large pot, cover the potatoes in salted cold water, bring to the boil and simmer until tender.

Bring the coconut oil, butter, honey, sugar, and the remaining salt to a simmer on the stove.

To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and draiTo boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and draito the boil, simmer until tender (about 10 minutes) and drain.

Bring to a simmer over medium heat and then add the turmeric, smoked paprika, lemongrass, chili flakes, miso, apple cider vinegar, lime juice, and salt.

Add the rinsed quinoa, water and salt, cover, bring to the boil then reduce to a simmer and allow to cook undisturbed for 10 - 15 minutes, or until all the water is absorbed.

In a small saucepan, bring Baileys, cream, butter and sea salt to a simmer while waiting for the sugar mixture to brown.

Bring it to simmer with the bay leaf, garlic clove, salt, pepper, and a splash of vinegar.

In a small saucepan, whisk together 1/2 cup cream, salt and blueberry powder and bring to simmer over medium - high heat.

Bring cream, corn syrup and salt to a full simmer over medium heat in a small saucepan.

Add the star anise, butter and 1 tsp salt, then bring to the boil and simmer for 10 mins until the carrots are just cooked.

Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer.

Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat.

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.

How to cook black rice Place the black rice in a sieve and rinse well, then place in a medium saucepan with 4 cups (1 liter) water and 1/2 tsp salt, bring to a boil, cover and lower the heat to simmer.

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

In a 2 - quart saucepan over medium - high heat, bring lightly salted water to a boil, reduce to a simmer, and stir in grits and garlic.

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

Add measured salt, cumin, paprika, beer, chicken broth, and epazote and bring to a simmer.

Prepare the fennel: In a small saucepan, combine the lemon juice, Pernod, water, sugar, fennel seeds and salt and bring to a simmer.

In a 2 - quart saucepan, combine quinoa, water and a teaspoon of sea salt, bring to a boil, reduce to a simmer, and cook, partially covered, for about 15 to 20 minutes or until quinoa is tender and water is absorbed / evaporated, stirring occasionally.

Bring to a simmer and season with additional salt and pepper if necessary.

Stir in sugar, lemon juice and salt, and bring to a simmer.

In a 2 - quart saucepan, bring the broth or stock and a pinch of salt to a simmer.

Bring the water to a simmer and add vinegar (any kind will do) and salt.

Bring vermouth, water, sugar, basil leaves, salt, peppercorns, and cardamom pods to a simmer in a high - sided skillet over medium heat, stirring to dissolve sugar.

Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.