Sentences with phrase «simmering water until»

Stir and cook over simmering water until the custard coats the back of the spoon, about 10 minutes.

Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes.

Rinse the chicken, and then poach in a large pot of simmering water until done.

You know the deal; melt the chocolate in a heatproof bowl over simmering water until smooth and melted.

Stir both chocolates in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

Stir all ingredients in top of double boiler over gently simmering water until mixture is smooth.

For the burnt meringue topping place all of the ingredients into a heatproof bowl and whisk gently over a pan of simmering water until the sugar has dissolved.

Melt the chocolate and butter in a bowl set over a pan of simmering water until smooth and all of the chocolate is melted.

Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk.

Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pot of slightly simmering water until smooth.

Place the bowl over a pan of simmering water until the butter and chocolate are melted, then remove the bowl from the heat.

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

Cook the noodles in plenty of rapidly simmering water until al dente.

Melt dark chocolate in the microwave or in a heatproof bowl over simmering water until smooth.

Melt the chocolate chips and butter in a heatproof bowl set over a pot of simmering water until smooth.

Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.

Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water until completely smooth.

Cook the pasta in plenty of simmering water until al dente.

Cook the linguini in plenty of rapidly simmering water until al dente.

Meanwhile, lightly salt the water in the other pot and cook the potatoes in simmering water until fork tender but not too soft, about 20 minutes.

A Swiss Meringue takes egg whites and sugar and warms them (using a stainless steel or copper bowl as it conducts heat quickly) over simmering water until the sugar melts and the mixture is warm to the touch.

Melt the chocolate in the top of a double boiler over simmering water until smooth and melted, stirring occasionally.

Not exact matches

Lentils and barley, water and salt, split peas and pasta — pure to a fault — stir until clouded, season to taste, boil and then simmer, nothing to waste.

They didn't blend well, so I cooked them on the hob in some simmering water for about 10 minutes until they softened, drained them, and then blended.

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Add enough water to cover, add the chayote and simmer until cooked.

They are then diced or cut in strips, simmered in salted water until tender, and then drained and rinsed.

In a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 — 8 minutes, until most of the water is absorbed.

If the sauce is too thin, place it back on the stove and simmer until it's reduced to the desired consistency, if too thick, add additional broth or water.

Add the calabaza, curry paste, cloves, and water, stir, cover, and simmer until the calabaza is tender, about 30 minutes, stirring occasionally.

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.

If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency, or if too thick, add more water or broth.

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked — make sure that it never runs out of water during this time.

Add broccoli and cover with water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the broccoli is tender.

I put it back in a pyrex over simmering water and whisked it until it combined more, but it still had the consistency of the caramel layer!

Reduce heat to medium - low, cover, and simmer 45 to 55 minutes, until water is absorbed and rice is tender.

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Reduce heat to medium - low, cover, and simmer until the water is absorbed, 40 to 45 minutes.

Place butter and chocolate in a bowl and set it over simmering water, stir until melted.

Add millet, stir, reduce heat, cover, and simmer until the water is absorbed, about 20 minutes.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Bring to a boil and then simmer for 15 minutes, or until the water is evaporated.

Reduce to a simmer and cook until water has ben absorbed, about 15 minutes.

Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15 - 20 minutes, until sauce is thickened and all water has evaporated.

Cover the beans with cold water, bring to a boil, then reduce heat and simmer until they are tender, about an hour.

Cover and simmer for 15 minutes until the quinoa is tender and the water has been absorbed.

The directions usually recommend boiling a 1:2 ratio of quinoa to water then simmering until all water is absorbed.

Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes.

Simmer for 15 minutes, or until all of the water has been absorbed.

Simmer until the sweet potatoes are tender and the water has evaporated, about 10 - 12 minutes.