Sentences with phrase «simmer over low heat on»

Not exact matches

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

Simmer on the stove, over low heat, for 8 - 10 minutes, until the green beans become tender when pierced with the tip of a knife.

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

Wait for the water to come back to a boil for about 2 - 3 minutes, place 2 long chopsticks across the pot and place the lid on top (letting a little steam out keeps the rice from boiling over, without letting all the liquid evaporate too quickly) then lower the heat to a bubbly simmer for about 8 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.

Simmer, covered, over low heat, stirring the meat every 15 minutes to prevent scorching the pork on the bottom, for 1 hour or until the meat is tender when pierced with a knife.

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.

While the pork is on the bbq, pour the reserved marinade in a small saucepan and let it simmer over a medium - low heat for 4 or 5 minutes.

Place a double boiler (or a stainless bowl placed over a pot of water) on low heat and bring to a simmer.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the skillet, and simmer the pork chops a minimum of 10 minutes on each side, depending on their thickness.

(If you have a glass top stove like me that takes forever to lower its heat, have another burner turned on low and slide it over to simmer.)

Heat the almond milk on the stove on low until simmering, then pour it over the chocolate in the bowl.

Continue simmering over low heat until streaks of oil form on mole surface, about 10 minutes longer.

The burner goes back on and I keep the pot over low heat (it should be steamy, but not simmering).

Bring farro and water to a boil with a lid on (allow for some air so it doesn't boil over) and then lower heat to simmer.

Or, place lid on pot, and bring chili to a boil over medium - high heat; reduce heat to medium - low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours.