Sentences with phrase «simmer at low heat»

After 30 minutes, remove the lid and continue to simmer at a low heat for 30 more minutes to remove excess water.

Simmer at low heat, uncovered and stirring occasionally, for an hour.

Simmer at a low heat for about 45 minutes (or about 20 minutes if you have a pressure cooker).

The debate over Friday practice and whether it's actually worth doing has always been simmering at a low heat, so let's see if the new owners and new people in charge do anything about it.

Not exact matches

Bring to a boil, then reduce heat to low so that the water is at a bare simmer.

Bring to the boil and lower the heat so the liquid is at a very slow simmer.

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

I simmered it for two hours at a low temperature and took it off the heat.

Add the farro, reduce the heat to low, cover, and simmer for 30 to 35 minutes or until the grains are soft but still have some firmness at the center.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

At this point, put the lid on, lower the heat and simmer for approx 10 minutes.

Stir in the rice, and then lower the heat so that the soup bubbles at a slow but steady simmer.

Adjust the heat to very low or simmer setting until the liquid is at a low simmer, adding water as necessary to keep the braciole completely submerged.

Reduce heat to low and cook at the barest simmer for 10 minutes.

Add the Basmati and Quinoa, stir, cover, and turn the heat down to medium - low to keep at a simmer.

Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.

Turn the heat to low, partially cover the pan and gently simmer for at least 45 minutes until the chicken is very tender.

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.

Reduce heat to low and cover; cook at a low simmer until lentils are tender, about 40 to 50 minutes.

Lower heat and allow to cook at a low simmer for about 10 minutes, stirring occasionally, until veggies are tender.

Bring the water to a boil, and then lower the heat so the water is at a bare simmer.

Once at boiling point lower the heat to a simmer and allow the flavours to develop for around 2 hours.

In a small saucepan over medium - low heat, warm the milk until small bubbles appear at the edges, but it is not simmering.

Bring to a boil over medium - high heat, then reduce the heat to medium low, cover and cook at a simmer, stirring occasionally until thickened, 20 to 25 minutes.

Bring the mixture up to a slight simmer (you will see bubbles form around the edge of the milk), reduce the heat to LOW, then slowly add the shredded cheese about 1/4 cup at a time, stirring constantly to prevent clumps or the cheese from separating.

Lower the heat and allow the mixture to simmer for at least 30 minutes, and up to 90 minutes, stirring occasionally.

Reduce heat to medium / low and simmer, uncovered, for at least 40 - 45 minutes.

Bring to a simmer over medium heat, cover, and cook at a low simmer for 40 minutes (or according to package instructions).

Lower heat and allow to simmer, uncovered, for about 25 minutes, until the lentils are just shy of being fully cooked and still a tiny bit firm at their centers.

Reduce heat to a low simmer and let cook until chicken is falling off the bone, at least 1 hour.

Place the dutch oven over medium heat and cook at a low simmer for 10 minutes.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 40 minutes.

Cook at a hard boil for 5 minutes, then lower the heat, cover, and simmer until the beans are tender to the bite.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Mix well, reduce heat to low and simmer for at least an hour, stirring occasionally.

Reduce the heat to medium - low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.

Bring to a lively simmer, then lower the heat and cook at a gentle simmer, stirring occasionally, until most of the liquid evaporates (50 to 60 minutes).

Turn to low heat and simmer for at least 20 minutes.

Bring the mixture to a boil, then lower the heat to medium - low and let cook at a bare simmer for at least 2 hours and ideally 3, skimming any scum off the top as it forms.

Once boiling, add the beans, cinnamon, paprika, and chili powder, then cover, reduce heat to the lowest setting and let simmer for at least two hours, stirring occasionally.

Lower heat and allow to simmer until lentils are almost fully cooked but still a bit firm at their centers, about 20 minutes.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dry beans you will need about 1 hour at least, sometimes more)

Lower heat and allow to cook at a low simmer for about 20 minutes until reduced by about half, stirring occasionally.

You want the sauce to be at a low simmer, so if it's bubbling frantically, reduce the heat to low.

Simmer uncovered on low heat until the contents are thick and the the apples are completely softened — at least 15 minutes.

Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours.

Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes.

Add the onion and simmer at low to medium heat until the beans are soft (about 20 - 30 minutes).