Sentences with phrase «simmer over a low»

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.

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

Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat.

Season with 1 tablespoon of salt, cover, and simmer over low heat until the pork is tender, about 1 hour and 15 minutes.

Simmer over low heat, partially covering the pot, for 40 minutes, stirring regularly to integrate all the flavors.

From the blender, I then immediately poor the sauce into a small saucepan and slowly simmer over low heat for about 25 - 30 minutes.

Gradually whisk in the half - and - half, stirring and simmering over low heat for 5 minutes until thickened.

Allow the water to come up to a very gentle simmer over low heat.

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

Reduce heat; cover and simmer over low heat for 1 hour.

Cover and bring to a simmer over low heat, without stirring, until bulgur absorbs liquid and is tender, 10 to 15 minutes.

In a small saucepan, combine the maple syrup (or honey) and coconut oil and bring to a simmer over low heat.

Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3 - 4 minutes, stirring constantly.

Simmer over low heat for 1 more minute, stirring, until thick.

Bring to a simmer over low heat and cook, stirring occasionally, until thickened, 15 - 20 minutes.

Let the sauce simmer over low heat (stirring often so it doesn't stick) for 30 - 45 minutes or until it thickens and becomes nice and rich tasting.

The veggies here are slowly simmered over a low heat maintaining their nutrition, which your body will more easily digest when eating.

Stir in rice and simmer over low heat, partially covered, until it's tender but firm, 10 — 12 minutes.

Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.

Simmer over low heat, whisking constantly, until the mixture thickens — it should take about 3 minutes.

Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, 10 to 12 minutes for quick - cooking barley or about 45 minutes for pearl barley.

Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.

Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

Allow to simmer over low heat for about 10 minutes, while you prepare your tofu.

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.

Simmer over a low heat 2 hours until the meat is tender.

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.

Simmer over low heat for 5 minutes.

Allow to simmer over low heat, uncovered, until squash is tender, about 12 minutes.

Simmer over low heat, stirring occasionally, until sugar dissolves and cranberries are soft — about 10 minutes.

Simmer over low heat, whisking very frequently, until thick and bubbly, about 5 minutes.

Thin the mixture with 1 1/2 cups of the reserved stock, add the reserved pork, and simmer over low heat for 30 minutes.

Cover and simmer over low heat until potatoes are tender, about 20 minutes.

Bring to a boil over medium heat and then simmer over low heat for 10 minutes.

Combine berries, sugar, vanilla bean and seeds and 1.1 litres water in a large saucepan, simmer over low heat until infused (50 minutes).

Transfer to a medium saucepan, add cream, milk and demerara sugar, then bring to the simmer over low heat.

Allow to simmer over low heat until it thickens slightly.

Simmer over a low flame until the garlic begins to turn light brown.

Pour into a saucepan and simmer over low - heat for 30 minutes before serving.

Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium - low heat, mostly covered, until lamb is fork - tender, about 1 1/2 hours.

Let sit for 5 minutes, then simmer over low heat for 10 minutes.

Allow soup to simmer over low heat for about 15 - 20 minutes.

Simmer over low heat 10 to 15 minutes.

If you would like to make your own balsamic glaze, simple place 1/2 cup of balsamic vinegar in a small pot and simmer over low heat until it has reduced to 1/4 cup.

Simmer over low heat, stirring occasionally for about 15 minutes.

Bring a large saucepan filled halfway with water to a simmer over low heat.

Cover and simmer over low heat for about five minutes.

Add in remaining ingredients and simmer over low - medium heat for about 10 minutes or until sauce has thickened.

Cover pan and allow chili to simmer over low heat for an additional 10 - 15 minutes.