Sentences with phrase «simmer until the squash»

Cover and simmer until squash is fork tender, about 10 minutes.

Procedure: • Place squash, stock, honey, heavy cream and cinnamon in a pot, and simmer until the squash is tender.

Bring to a simmer and reduce heat to low; simmer until the squash is fork - tender, about 20 minutes.

Reduce heat, cover and simmer until the squash is softened, about 20 minutes.

Reduce the heat, cover partially and simmer until the squash and apples are very tender, about 30 to 45 minutes.

Bring to a boil, reduce heat to medium - low, cover, and simmer until squash is almost tender, 15 - 20 minutes.

Reduce heat to medium - low and gently simmer until squash is tender, 12 — 15 minutes.

Add the squash and continue to simmer until the squash is tender when pierced with a fork but not mushy, about 30 minutes.

Let it simmer until your squash is done.

Uncover and simmer until squash is tender, about 10 - 20 minutes more.

Step 2: Bring the mixture to a slow simmer and simmer until the squash is tender enough to puree.

Reduce heat and simmer until squash is tender, 15 — 20 minutes.

Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15 — 20 minutes.

Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8 - 10 minutes.

Pour in the water, cover and simmer until the squash is tender (10 - 15 mins).

Reduce heat, cover and simmer until the squash is softened, about 20 minutes.

Reduce heat, cover, and simmer until squash is very soft, about 25 minutes.

Simmer until squash is tender.

Not exact matches

Reduce heat and simmer for about 10 minutes or until squash is tender.

Put the lid on and let the soup simmer for a half hour or until the butternut squash and celeriac are very soft.

Reduce the heat to medium and simmer until the apples and squash are tender, about 20 minutes, stirring often to make sure the squash doesn't stick to the bottom of the pot.

Add the squash and stock, bring to the boil then leave to simmer for 20 to 25 minutes, or until the squash is tender.

Cover, reduce heat and simmer 12 minutes or until squash is tender.

Add the squash and simmer for about 10 minutes, or until the squash is soft.

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

Lower heat and allow to simmer, uncovered, until squash is tender, about 35 - 40 minutes, stirring occasionally.

Add the beans and simmer another 5 to 10 minutes until the squash is tender and the beans are well heated, stirring occasionally.

Simmer until the butternut squash is almost cooked (10 - 15 minutes), then add the spinach and beef and simmer for 5 minutes more (* see note below regarding the Simmer until the butternut squash is almost cooked (10 - 15 minutes), then add the spinach and beef and simmer for 5 minutes more (* see note below regarding the simmer for 5 minutes more (* see note below regarding the beef).

Bring to a bowl and then let simmer for 30 minutes until the squash is fork tender.

Once it comes to a boil, lower the heat and let it simmer for 15 minutes, or until all the squash is fully cooked.

Simmer until the kale and squash are tender, about 10 to 15 minutes longer.

Bring to a simmer for 15 - 20 minutes or until squash is fork tender.

Bring the soup to boil, reduce the heat, cover and simmer for 20 - 25 minutes or until the butternut squash is fork tender.

Bring the mixture to a boil then reduce the heat and allow to simmer for another 15 - 20 minutes, stirring occasionally, until the squash is tender

Simmer on low until spaghetti squash is finished.

Add the pepper and cinnamon and simmer, covered, about 15 minutes, or until the squash is soft.

Bring to a boil, then simmer for about 10 - 20 minutes, until the squash is soft and easy to mash.

Stir in broth and squash, bring to a simmer, cover, and simmer gently until broth is absorbed, about 20 minutes.

Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.

Reduce the heat to medium - low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld together, about 15 minutes.

Reduce heat and simmer, covered, until squash is just tender, about 15 minutes.

Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Bring to a boil, reduce to a simmer, cover, and cook until squash is tender, stirring once or twice — about 5 - 7 minutes.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Let soup simmer until butternut squash is tender.

Cover the pan, reduce heat to low and simmer for 6 - 8 minutes or until squash is tender.

Let the squash simmer for about 10 - 15 minutes, stirring occasionally until it becomes tender and caramelized.

Bring to a steady simmer, then cover and simmer gently until the apples and squash are tender, about 10 minutes.

Add the soft vegetables (summer squash, green beans) and simmer over medium until the vegetables are tender.