Add brisket to
simmering water along with reserved 1/2 cup spice mixture and cook, covered, until corned beef is fork - tender and easily shreds with the grain, 4 — 4 1/2 hours.
Not exact matches
Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef
along with some
water and let it
simmer.
Add the remaining ingredients
along with 1 cup of
water, bring to a boil, reduce the heat, and
simmer until the beans are done.
Return to the pot
along with some
water and let
simmer until the soup is reduced and the flavors are blended.
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.
Blend the cashews and
water until very smooth, and stir into the soup pot
along with the cooked vegetables from the frying pan, and
simmer on low for 5 to 10 minutes covered before serving.
This involves sauteing the vegetables then adding the whole chicken
along with some
water and allowing that to
simmer for awhile.
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of
water or broth: bring to boil, salt, turn to
simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top
along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.
Add the rinsed quinoa and lentils
along with 1 1/2 cups of the the
water or stock, bring to a boil, and then reduce the heat to a
simmer.
Add the garlic - ginger mixture
along with the coriander, cumin, turmeric and red pepper flakes and
simmer until most of the
water has evaporated, 1 to 2 minutes.
Add the reserved pasta
water (about 1/2 cup)
along with some white wine, cream and let
simmer together for about 5 minutes or so until it reduces a bit.
Melt the chocolate
along with the cream and the espresso powder in a bowl over
simmering water.
Put it in a small saucepan
along with a splash of
water and
simmer gently, covered, for 15 minutes.
Add 1 c. (250 ml) of the
water and the garlic, marjoram, thyme, cumin, and bay leaf
along with 4 of the
simmered chipotles.
Carefully add in the vegetable broth or
water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow
simmer over medium heat.
Nectar is just pealed and sliced peaches or mango
simmered in
water and maybe a little sugar
along with a little lemon juice for 5 minutes and then blended in a Vitamix until very smooth.