Continue adding stock 3/4 cup at a time until
rice is tender and creamy, 25 - 30 minutes total.
When
squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl.
Reduce heat to a slow simmer and cook, covered, until
meat is tender about an hour.
Bring to a boil, reduce heat, and simmer until
onions are tender all the way through, 15 — 20 minutes; set aside.
Reduce heat and simmer for approximately 20 - 25 minutes or until the potatoes
are tender when tested with a fork.
Bring to the boil, then lower the heat, cover and simmer gently until the chunks of
apple are tender (around 10 mins).
Cook on high for 2 - 4 hours or on low for 6 - 7 hours or until
chicken is tender enough to shred.
Change to low for 4 - 5 hours or until
veggies are tender (or skip the hour on high and cook on low for a total of 6 to 7 hours).
Add rice wine vinegar to skillet and cover, cooking until
mushrooms are tender, about 3 - 4 minutes.
Bring to a boil, then reduce heat and simmer for 45 minutes or until chicken
is tender enough to fall off the bone.
When the
pasta is tender immediately drain the water (saving 1 cup of the water) In a skillet sauté the onions with the olive oil until golden brown.
Roast for 40 - 45 minutes, until
beets are tender enough to run a knife through easily.
Add zucchini, carrot, peppers and sauté for a 1 - 2 minutes, until
zucchini is tender crisp, but not mushy!
When
pork is tender, remove pork from the sauce and set aside to cool slightly in a bowl or on a cutting board.
The flavorful
beef is tender and the peppers are sweet with some crispy edges.
Cover, reduce heat to maintain a simmer and cook until the rice
is tender with a slight bite, 40 to 50 minutes.
Add 1/4 cup water to create steam and cook until
greens are tender, about 4 to 5 minutes.
Reduce heat to medium; simmer 5 minutes, or until meatballs are cooked through and snow
peas are tender.
Reduce heat to low and simmer for 4 to 5 minutes or until
pears are tender, stirring occasionally.
However, many new mothers still find their nipples
are tender for the first few days when the baby starts nursing.
This cookie
cake is tender, super chewy with crispy edges, filled with white chocolate and loads of sprinkles!
Cover skillet and reduce heat to low; cook until
kale is tender, about 5 to 10 minutes.
Stir in the onion and bell pepper and cook, stirring frequently, until the vegetables
are tender crisp and the chicken is cooked through.
Once the water reaches a full boil, lower the temperature to medium and let simmer until the pumpkin
flesh is tender.
Sometimes I find that the
oats are tender at 20 minutes, but leaving the pot bubbling for a little longer helps thicken everything up.
Cover and cook until chickpeas
are tender on high setting, 3 - 4 hours or on low setting, 4 to 5 hours.
Roast the first baking sheet (eggplant, peppers and tomatoes) for about a half hour or until
eggplant is tender and golden brown.
Add baby corn and allow to simmer about 10 minutes, until baby
corn is tender.