Sentences with phrase «to lower the heat to a simmer»

Bring to a boil then lower heat to a simmer for 15 minutes or until potatoes are cooked through.

Cover pot and bring to a boil, then lower heat to simmer for about half an hour, stirring often, until sweet potatoes and fork tender but not mushy.

Bring to a boil, then lower heat to a simmer until liquid is reduced by half, about 5 - 10 minutes.

Bring the mixture to a boil and then immediately lower the heat to a simmer, stirring often.

Once at boiling point lower the heat to a simmer and allow the flavours to develop for around 2 hours.

Bring to a low boil and then reduce to a med - low heat to simmer with the * lid on * for 30 minutes.

Bring to a boil and then lower heat to a simmer for 10 - 12 minutes, stirring occasionally, until cauliflower rice is tender and the mixture is the consistency of pudding.

Bring to a boil and then lower heat to a simmer for 10 - 12 minutes, stirring occasionally, until cauliflower rice is tender and the mixture is the consistency of pudding.

Immediately lower the heat to a simmer and carefully crack the eggs, one by one, into the tomato sauce.

Then lower heat to simmer until thickened.

Bring the mixture to a boil, then cover and lower the heat to a simmer for about 10 minutes until the pasta is soft.

Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer.

Bring the mixture to a boil, then lower the heat to a simmer and allow the mixture to simmer while you stuff the chiles.

Lower the heat to a simmer and simmer for 5 minutes, whisking periodically.

Lower the heat to a simmer and cook, covered, for 10 - 15 minutes, until the beans are soft, but still intact.

Stir everything to coat, bring to a boil, lower the heat to a simmer, cover and cook for 30 minutes.

Lower the heat to a simmer, add salt and cook, covered, for 20 minutes.

Bring to a boil, lower the heat to a simmer and cook for 10 - 20 minutes, until soft but not mushy.

Lower the heat to a simmer and simmer for about two hours or longer, until the upper foamy layer of the butter turns golden in color.

Lower the heat to a simmer and cook, covered, for 20 minutes.

Low the heat to a simmer and cook, covered, for 25 - 30 minutes, until creamy.

Bring to a boil, lower the heat to a simmer and cook, covered, for 10 minutes.

Bring to a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes.

Once boiling lower heat to a simmer and cook for about 30 - 40 minutes, uncovered or until desired consistency is reached.

Once boiling, lower heat to a simmer, add pasta and cook until pasta and vegetables are soft, about 10 more minutes.

In a medium pot, combine water with kombu and bring to a boil, then lower heat to a simmer and cook for ten minutes.

Lower heat to a simmer and simmer for 5 - 10 minutes, until the cauliflower is tender but still crisp.

Bring it to a boil, stir, then lower heat to a simmer, and let it cook for about 5 - 10 minutes, or until the cranberries have all popped.

Briefly boil, then lower the heat to simmer.

Bring the lentils to a boil, lower the heat to a simmer and cook until the lentils are tender, but not mushy, about 30 minutes.

Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.

Add shrimp and stir, let sauce boil, then lower heat to simmer.

Lower the heat to a simmer and cook for 30 minutes, stirring occasionally.

Lower heat to a simmer and cook, uncovered, for 20 minutes.

Bring one cup of water to boil, add quinoa, and lower heat to simmer.

Lower heat to a simmer and cook for 10 to 15 minutes or until potatoes are fork tender.

Add in the tempeh, cover, and lower the heat to a simmer.

Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the stock has reduced to about a third of the original volume.

Stir in quinoa and lower heat to a simmer.

Cover with cold water, bring to a boil, lower heat to a simmer and cook lentils until soft, drain and set aside to cool.

Bring to a boil, then lower the heat to a simmer.

How to cook black rice Place the black rice in a sieve and rinse well, then place in a medium saucepan with 4 cups (1 liter) water and 1/2 tsp salt, bring to a boil, cover and lower the heat to simmer.

Cover with plenty of water, bring to a boil, lower the heat to a simmer and cook for about 7 minutes.

Lower heat to simmer, add a pinch of salt and cook for 50 - 60 minutes or until soft (the sorghum will still be slightly chewy, but cooked).

Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes are dissolved.

Bring everything back up to a boil, lower the heat to a simmer and cook, covered, for another 5 minutes.