Sentences with phrase «simmer over low heat until»

Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Allow to simmer over low heat until the mixture has reduced to about 1 to 1 1/4 cups.

Bring to a boil, then simmer over low heat until lentils tender, about 20 minutes.

Transfer to a saucepan and simmer over low heat until slightly thickened, stirring frequently, about 10 minutes.

Cover the pan with a lid and simmer over low heat until the lentils are tender and the liquid is almost fully absorbed, about 20 minutes.

Cover and let simmer over low heat until tomatoes have collapsed and pasta is coated with sauce, about 2 minutes.

Season to taste, and simmer over LOW heat until butter has completely melted and everything's nice and hot.

Simmer over low heat until the vegetables have softened to your liking, probably 10 - 15 minutes.

Cover and simmer over low heat until the split peas have softened.

Add the tomatoes and simmer over low heat until the tomatoes have broken down.

Give it all a good mix, then add lid and simmer over low heat until the lentils are tender, 30 - 40 minutes.

Add the 1/4 cup of maple syrup and simmer over low heat until thickened, about 1 minute.

Place quinoa and broth in small saucepan and bring to a simmer, Cover and simmer over low heat until liquid is absorbed, about 20 minutes.

Cover and simmer over low heat until liquid is absorbed and rice is tender, about 45 minutes.

Add reserved scallop cooking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated (leaving only oil), 10 to 15 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.

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.

Allow to simmer over low heat until it thickens slightly.

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

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

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.

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

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

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

Not exact matches

Bring to a boil over high heat, reduce heat to low and simmer until fragrant, about 6 minutes.

Toss together the rhubarb and strawberries in a saucepan; simmer over medium - low heat for 15 - 20 minutes or until the strawberries and rhubarb break down and form a sauce.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Simmer the soup over low heat for about 25 - 30 minutes, or until the potatoes are cooked through.

In a small skillet over medium - low heat, melt the butter and simmer until it turns brown and nutty.

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.

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

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

Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through.

Continue simmering over medium - low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

and simmer for 3 - 4 minutes over low heat stirring occasionally until it gets slightly thicken.

Simmer over medium - low heat for about 12 minutes (or until the liquid is absorbed.)

Heat the heavy cream in a saucepan over medium - low heat, just until it is simmering along the edHeat the heavy cream in a saucepan over medium - low heat, just until it is simmering along the edheat, just until it is simmering along the edges.

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 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.

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 over medium - low heat until warm and sauce has reached desired consistency.

Reduce heat to medium - low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 5 to 7 minutes longer.

In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.

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

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

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.

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

Set pot over low heat and simmer, stirring consistently, until the pudding thickens.