Sentences with phrase «time let it simmer»

If you have more time let it simmer longer.

Not exact matches

Lower the heat and let simmer for about 20 minutes, check the exact time, it depends on your specific type lentils.

For these next steps, you can multi task by popping the corn and letting the caramel simmer on stove at the same time or cook them separately.

Combine all the pannacotta ingredients (if using gelatin, see instructions below) in a medium saucepan and bring to a simmer, stirring from time to time, without letting the mixture boil.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

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.

Put the lid on, set the timer for the longest, slowest time allowed, and let those onions simmer away.

Most of that time is spent waiting for the chicken to roast (up to 90 minutes — although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour).

Then add 2 cups of water and let it boil and simmer for 10 minutes under a lid, by which time the water would have also reduced.

If you're concerned about that you could prep everything else ahead of time and just add the broccoli when you reheat it the day of serving, and let it simmer for a few minutes until the broccoli is tender.

Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.

The pasta sauce will be thin, if you want to make it thicker I would suggest adding a little more Greek yogurt and letting it simmer for a longer period of time

I followed the directions to a T. Next time I'll take the lid off and let the sauce simmer down, so that it's not so watery and I'll use real wine instead of cooking wine.

But if you have more time to prepare your dish, I suggest you let the sauce simmer for over an hour because the more you cook it the more flavourful it will become.

One of the main advantages is that it stay really hot for a long time but you can also let your dish simmer slowly and let it get cooked through thoroughly.

When the mixture starts to boil, turn the heat down and let simmer for 30 minutes or so — totally cooking time should be about 45 minutes.

Let it simmer for a long time... was pretty damn good!

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.

By this time the stew should be simmering; stir everything to combine, cover the pot, and let it cook a good three hours over very low heat.

Stir about 3 times or so for the first 5 minutes, then leave it alone and let it simmer.

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.

Stir the mixture from time to time and let simmer for about 10 minutes to allow the flavours to soak in.

Let simmer, stirring from time to time until sauce has thickened, ~ 15 minutes.

Bring to a boil, lower the temperature and let simmer under a lid for about 15 minutes, stirring occasionally for a couple of times.

At this point, you can add canned tomatoes and let them simmer away into a thick sauce, but I don't always have time for that.

Next time I suggest two things to guard against it... first, do it double - boiler style, with a heatproof bowl over a pan of barely simmering water (don't let the bottom of the bowl touch the water).

Whether you make one batch or two, the time involved is practically the same — four to five hours, depending on how long you want to let it simmer.

When onions are translucent, sprinkle the flour over the onions and mix it in until it browns a bit then add 2 1/2 cups of the cooking liquid a little at a time stirring until you have a nice sauce with no lumps, let it come to a boil then let simmer for 5 mins.

Although the recipe recommends that you simmer this barley soup for 30 minutes, it really is better if you have the time to let it cook even longer, as the flavors take time to develop.

Let simmer, turning only once, until cooked through — approximately 8 - 10 minutes total cooking time.

A little time consuming yes, but once you start it, you don't really have to do much to it besides let it simmer for as long as possible.

I recently read that if you put the apple cider vinegar in the water & let it all sit for an hour before simmering, more of the nutrients will be pulled from the bones, as it takes time for the vinegar to penetrate the bones — you will get an easier gelling product as well.

If you have more time, let the broth simmer longer.

I've let the thought of buying them simmer for over a year, now it's just a matter of time till I find the right ones (these pictured are from Dillard's, by the way).

His advice to take your time with your book and let it simmer a while is not your normal advice.

We haven't forgotten but we're already over 2,000 words with this blog post so we thought we'd give you guys some time to let all of this creamy goodness simmer in your brain for a bit before hitting you with Part 2 coming soon.

I like it when action games take time to simmer, letting you closely observe a scene and, if you're paying attention, piece together the plot just before it's explained to you.

Unlike the previous games that had a lot of build up towards the twists and turns of the plot, Spirit of Justice doesn't give many events time to simmer and let you absorb what is happening.

«When I was a new, hungry salesperson, I would let the clients dictate the time that I met with them,» says Caryn Simms, owner of Real Estate Teams LLC in Frederick, Md. «On one occasion, I let some clients push me into a time that was convenient for them, causing me to miss an important event in my 7 - year - old daughter's life.

Also, this time of year, I do what my parents always did to make the house smell good: throw apple peels and cores in a saucepan with a little water, cinnamon, and vanilla and let it simmer away all day.