Sentences with phrase «to simmer on low»

Bring to a boil, then let simmer on low heat for 3 hours.

Let simmer on low heat for approx 20 minutes or until soft.

Cover and simmer on low until peas are completely soft (about 1 hour 30 minutes).

Bring mixture to a boil then simmer on low heat for 2 minutes or until broccoli is cooked through.

Let everything simmer on low heat for a couple of minutes for flavors to combine.

Reduce flame and allow to simmer on a low flame for around 8 - 10 minutes until carrots are tender.

Let sauce simmer on low for about 20 - 25 minutes.

Let the mixture simmer on low heat for 30 minutes.

Just simmer on low heat for 3 - 4 hours.

Bring the water to a boil, reduce heat, and simmer on low uncovered for about 8 hours.

Allow the pan to start simmering on a low heat.

Let simmer on low medium for about 5 - 8 minutes, then transfer to the oven and bake 10 more minutes.

Let the stew simmer on low heat for 20 - 30 minutes, or until the pumpkin is soft.

Let the curry simmer on low heat for at least 10 minutes, stirring occasionally.

Notes: If you notice your vegetables or lentils are still a bit crunchy, continue to simmer on low until they are cooked.

Bring to a gentle boil, and then simmer on low heat until the sugar has melted.

Stir, season with pepper and salt to your liking, and let simmer on low heat while you cook the pasta.

Then simmer on a low heat for 30 - 45 minutes.

Bring to a boil and then simmer on low for about 10 minutes.

Simmer on low while pasta is cooking.

If it is too runny (ideally it should resemble egg whites), reduce it a bit by simmering it on a low heat (without a lid) until it reaches the consistency similar to an egg white.

(If you're making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn't dry out.)

Simmer on low 1-1/2 to 2 hours or until peas are tender.

Simmer on the lowest possible setting until the petals have lost their color.

Although, once simmered on low and switched to the «warm» function, the meat cooled faster than the sauce.

Simmer on low until spaghetti squash is finished.

Oh, and the slow cooker, though if you wanted to make this on the stovetop you could just let everything simmer on low heat until the potatoes are soft.

Let this sauce simmer on low for 10 to 15 minutes, or until it's thick enough to coat the back of a spoon.

Let this mixture simmer on low heat for about 10 minutes or until it begins to reach more of a thick, saucy consistency, adding more water if needed.

If you're using pre-cooked spaghetti squash from the refrigerator or freezer (like I did), place pre-cooked spaghetti squash, seeds removed, in a medium stock pot and cook with one quart chicken stock, simmering on low while you cook the chicken

If it is too runny (ideally it should resemble egg whites), you can concentrate it a bit by simmering it on a low heat (without a lid) until it reaches the desired consistency.

Add crushed ginger, basil leaves, cloves, senna, Psyllium, fennel, pepper and mint and leave to simmer on low flame for about five minutes.

Bring water, vanilla and apple cider to a rolling boil and add steel cut oats, salt and cinnamon then simmer on low for 20 minutes.

Let simmer on low for about 15 minutes until pumpkin is tender.

Simmer on low heat till the sauce is thick and has a rich, deep red color with the raw smell gone.

Let everything simmer on low for 15 minutes.

Continue to simmer on a low heat for about 5 minutes or until the all of the vegetables are fully cooked.

Place rice and water in a saucepan, bring to a boil, lower the heat immediately and let simmer on low heat for as long as instructed on the packet (meanwhile prepare the other ingredients).

Once all back into the original pot, add spices and butter, and simmer on low for half an hour or until you can not wait any longer.

Simmer on low for a while.

Instead of baking the rice, I simmered it on low on the stovetop.

Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens.

Allow sauce to simmer on low heat for 10 minutes longer.

Add the spinach and simmer on low for 2 to 3 minutes, just until the spinach is bright green.

Reduce heat to a simmer on low for about 10 minutes, stirring occasionally, until creamy and almost all liquid has been absorbed.

Cover with a lid, and simmer on low for 30 minutes.

Toss to coat a few times and simmer on low until the mixture thickens a little.