Sentences with phrase «stirring at a simmer»

Not exact matches

While simmering the mixture, do we need to keep stirring constantly, occasionally, or none at all?

Continue simmering and adding hot broth mixture, 1/4 cup at a time, stirring frequently.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leStir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lestir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lestir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Add milk in small amounts at first, whisking until smooth after each addition; continue stirring until sauce thickens and comes to simmer.

Stir to mix, bring to a simmer, and simmer for 15 minutes or until very thick and no longer juicy, stirring occasionally but especially at end.

Simmer for at least 1 hour, stirring occasionally.

Turn heat down and allow to simmer for at least an hour, stirring occasionally, until most the juices have evaporated.

At this point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking procesAt this point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking procesat once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking process.

Once the sauce comes to a simmer, stir in 6 ounces each of the Gruyere and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful.

I sat at the stove and monitored the slow simmer and stirred once in awhile with a whisk, scraping the sides to keep it from gunking up.

Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes).

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).

For the next 30 minutes continue this process of adding in the broth, 1 cup at a time, bringing it to a simmer, stirring frequently and allowing the the liquid to absorb.

I didn't have to stir it constantly and I was pleased that my electric range medium setting kept the milk at a nice simmer.

Stir in the rice, and then lower the heat so that the soup bubbles at a slow but steady simmer.

Add the Basmati and Quinoa, stir, cover, and turn the heat down to medium - low to keep at a simmer.

Cover and simmer the mixture for at least one hour, stirring occasionally.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

Continue to cook at a low simmer for 2 1/2 hours, stirring every 15 - 20 minutes to prevent scorching.

Stir frequently and cook at a low simmer for about 15 minutes until fully cooked or cook according to package instructions.

Lower heat and allow to cook at a low simmer for about 10 minutes, stirring occasionally, until veggies are tender.

Simmer small pieces covered for about 35 min, stirring at beginning to prevent sticking to bottom of pan.

Stir the paste into the simmering compote a little at a time, stirring constantly, for about 1 minute, or until thickened to desired consistency.

Heat slowly, stirring to avoid lumps, then simmer for at least 3 minutes.

Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

When it is just at a simmer, turn off the heat and stir in the vanilla, salt, and coconut butter.

Bring to a boil, then reduce to a simmer; cover the pot and let cook at a low simmer, stirring occasionally, for 2 hours.

Speed it up by increasing the temperature (still keeping the milk at a simmer), but you'll be more closely tied to the stove for stirring.

Bring tagine to a simmer, stir in carrots then gently add meatballs one at a time being careful not to break them up.

Bring to a boil over medium - high heat, then reduce the heat to medium low, cover and cook at a simmer, stirring occasionally until thickened, 20 to 25 minutes.

Add vinegar and honey, increase heat to medium - high and cook at a rapid simmer, stirring often, until syrupy and reduced by half, about 4 minutes.

Bring the mixture up to a slight simmer (you will see bubbles form around the edge of the milk), reduce the heat to LOW, then slowly add the shredded cheese about 1/4 cup at a time, stirring constantly to prevent clumps or the cheese from separating.

When my friends at Bush's Beans asked me to create a family favorite recipe using their beans, I knew just what I wanted to put together... a simple Bean and Steak chili recipe that would both tempt our tastebuds and be as simple as pouring, stirring and simmering.

Lower the heat and allow the mixture to simmer for at least 30 minutes, and up to 90 minutes, stirring occasionally.

Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more.

I'm more afraid of boiling over the rice milk and then trying to keep it at a simmer while remembering to stir occasionally for an hour.

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.

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 white wine and stir, simmering until wine is absorbed, then add the stock from the first pot a bit at the time, waiting until it's absorbed before adding any more and returning the stock to simmer between.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blenstir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blenStir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Mix well, reduce heat to low and simmer for at least an hour, stirring occasionally.

Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.

Bring to a lively simmer, then lower the heat and cook at a gentle simmer, stirring occasionally, until most of the liquid evaporates (50 to 60 minutes).

Cover and allow to simmer for at least another 1/2 hour, stirring occasionally.

Simmer for at least 45 minutes, stirring occasionally.

Once boiling, add the beans, cinnamon, paprika, and chili powder, then cover, reduce heat to the lowest setting and let simmer for at least two hours, stirring occasionally.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Add some grated scamorza cheese or other melting cheese at hand and simmer for 2 minutes, continuing the stirring.

Continue to cook the soup at a steady simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan.