Sentences with phrase «then simmer over low heat»

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

Return to the stockpot, add soymilk and sesame oil, then simmer over low heat for 10 minutes to let the flavors meld.

Let sit for 5 minutes, then simmer over low heat for 10 minutes.

Bring to a boil over medium heat and then simmer over low heat for 10 minutes.

Not exact matches

Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes.

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.

Bring to a simmer over medium heat, then stir in the toasted oats and reduce heat to medium - low.

From the blender, I then immediately poor the sauce into a small saucepan and slowly simmer over low heat for about 25 - 30 minutes.

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.

Bring the mixture to a boil over high heat; then add the beans, reduce the heat to medium - low, and simmer for 30 minutes.

Bring to a simmer over high heat, then reduce heat to medium - low, cover, and simmer 20 minutes.

Wait for the water to come back to a boil for about 2 - 3 minutes, place 2 long chopsticks across the pot and place the lid on top (letting a little steam out keeps the rice from boiling over, without letting all the liquid evaporate too quickly) then lower the heat to a bubbly simmer for about 8 minutes.

Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3 - 4 minutes, stirring constantly.

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

Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

Bring to a gentle simmer over medium heat, then reduce the heat to low and let cook for about 15 minutes to let the flavours mingle.

While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving.

Bring to a boil over high heat and then lower heat and let simmer for 15 - 20 minutes, or until millet is tender and water has evaporated.

First, I whisked together evetything but the liquid smoke and the olive oil, and then simmered the sauce over low heat for about 20 minutes.

Transfer to a medium saucepan, add cream, milk and demerara sugar, then bring to the simmer over low heat.

Bring the mixture to a slow simmer over medium heat, then turn the heat down to low and simmer (uncovered) until the liquid is completely reduced and envelopes the chickpeas nicely.

Bring this to a boil over high heat then turn heat to medium low and let it simmer.

Let it come to a simmer over medium to low heat, then reduce for 10 minutes.

Bring to a boil over high heat, then lower the heat to medium - low and simmer, covered, for 8 - 10 minutes.

Bring to a rapid simmer, then turn down the heat, cover, and simmer gently over low heat for 15 minutes.

Season with salt and pepper, then simmer over very low heat for 10 minutes longer.

Cook for a couple of minutes over medium - high heat and then reduce the heat to low and let simmer for about 10 minutes.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Bring to a boil over medium heat, then reduce heat to low and simmer the vegetables, covered, until they are completely tender, about 30 minutes.

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.

Bring to a boil over medium - high heat, then lower heat to a simmer and cook until tomatoes are just starting to fall apart.

Bring to a boil over medium - high heat, then lower to a simmer and cook, stirring frequently, for 20 - 25 minutes or until quinoa is tender.

Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the liquid is absorbed.

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.

Bring to a boil over high heat, then lower the heat, cover, and simmer.

Bring the mixture to a boil over medium - high heat, then lower to a simmer.

heat it over medium - high heat until the earth balance is melted, then turn the heat down to low and let it simmer for 5 minutes.

Heat over medium heat until it starts to bubble, then turn heat down to low and simmer for about 5 minutes so the flavors mHeat over medium heat until it starts to bubble, then turn heat down to low and simmer for about 5 minutes so the flavors mheat until it starts to bubble, then turn heat down to low and simmer for about 5 minutes so the flavors mheat down to low and simmer for about 5 minutes so the flavors meld.

Bring to a boil then reduce to a simmer over medium - low heat.

Bring to a boil over high heat, then reduce to medium low and simmer, stirring occasionally, until the dal is very tender and has broken, 16 to 20 minutes.

Bring to a simmer, then cook over medium - low heat for 10 minutes, stirring frequently.

Season with salt and pepper, then return to the heat and simmer over very low heat for 10 minutes longer.

Heat the almond milk on the stove on low until simmering, then pour it over the chocolate in the bowl.

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.

Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

Bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the parsnips are soft, about 5 minutes.

Bring to a boil over medium heat and then reduce heat to low, cover and simmer for 15 minutes or until thickened to desired consistency.

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