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simmer

simmer

simmer Sentence Examples

  • There were a half dozen messages from both Julie and Howie from California but in view of our frenzied day, decided to let them simmer until after a much relished glass or two of wine and Molly's carefully grilled hot dogs and cheese bread.

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  • She clamped a lid on her temper and turned the fire down to simmer.

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  • Add tomato, garlic, basil, oregano, olives, water and red wine; simmer, covered, for about 10 minutes or until most of the liquid is evaporated.

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  • Rather than see your blonde hair turn brassy, your red locks fade to pink, or your rich brunette simmer to a dark blonde, invest in a sun-protecting hair product.

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  • Let the conversation evolve naturally by having a few questions in the back of your mind to ask and then let each of them simmer.

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  • There's the orange and black Simmer, the red Quasar D8, the black Shark with pink lenses, and even a shiny red Boost with vermillion lenses for kids.

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  • Add yogurt, wine and beef stock to bowl and mix thoroughly; continue to simmer sauce, stirring until thickened and heated through, about five minutes.

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  • Stir in 1and half tbsp caster sugar (fine sugar) and simmer gently for 10 minutes or so stirring to prevent sticking.

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  • add the chicory and simmer, uncovered, until tender, for about 8 minutes.

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  • Add the stock and ginger cordial and leave to simmer for 20 minutes.

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  • Whisk in the brown gravy; simmer gently for 10 minutes.

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  • Bring up to the boil, then reduce heat and leave to simmer until red lentils and sweet potato are very tender.

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  • mealie puddings on top, cover the pan and simmer the mince for about 20 minutes.

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  • Bring the dressing to a low simmer, then add the sealed monkfish.

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  • Cover and simmer until the potatoes are cooked but not mushy - about 15 - 20 minutes.

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  • Pour in the wine and the water, add the mustard, and simmer for 20 minutes.

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  • oxtail pieces, herbs and plenty of salt and pepper, Bring to the boil then simmer for 3 hours.

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  • Pour in the coconut milk and stock, scatter in the green peppercorns, and leave to simmer until the vegetables are fully tender.

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  • Bring to the boil and then simmer for just 30 minutes, add the pumpkin and spicy sausage and simmer for another 30 minutes.

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  • add the quinoa to the boiling juice, return to the boil, reduce to a simmer.

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  • raisin wine 1/2 tsp black pepper simmer ingredients to reduce slightly.

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  • Wine sauce 1 cup red wine 2 tbsp chopped rue 1 cup raisin wine 1/2 tsp black pepper simmer ingredients to reduce slightly.

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  • Simmer gently for about 3 minutes until the egg is cooked, but the yolk is still runny.

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  • simmer the sauce for 2 to 3 minutes.

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  • simmer on lowest heat possible.

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  • simmer gently over a low heat for about five minutes.

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  • simmer over low heat for 5 to 6 minutes.

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  • simmer gently for 30 minutes.

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  • simmer until almost tender, about 10 minutes.

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  • simmer until the sauce is thick enough to coat the back of a spoon.

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  • simmer gently until the vegetables are tender.

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  • simmer until the potatoes are cooked through but still hold their shape.

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  • simmer until the mixture becomes honey colored.

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  • simmer with the lid on for about 10 mins.

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  • simmer for 15 mins.

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  • simmer for 25 minutes, then add the potatoes.

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  • simmer very gently for 1-1 1/2 hours.

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  • All of a sudden it will go quite stodgy, allow to simmer like this for a minute.

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  • Keeping the green sauce in the wok, add the water chestnuts, sweetcorn and bamboo shoots and simmer for 5 minutes.

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  • Add the quinoa to the boiling juice, return to the boil, reduce to a simmer.

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  • Bring to the boil and simmer for 20 minutes 3. Remove from the heat and strain the liquid into a separate pan.

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  • Reduce the heat to low and simmer the sauce for 2 to 3 minutes.

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  • Add water to suit, bring to the boil then simmer on lowest heat possible.

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  • Bring mixture to the boil, then simmer gently over a low heat for about five minutes.

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  • Add shallots and simmer over low heat for 5 to 6 minutes.

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  • Bring to boil, simmer gently for 30 minutes.

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  • Bring to the boil, cover and simmer until almost tender, about 10 minutes.

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  • Strain the mixture into a clean saucepan and simmer until the sauce is thick enough to coat the back of a spoon.

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  • Bring to the boil and simmer gently until the vegetables are tender.

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  • Reduce the heat and simmer until the potatoes are cooked through but still hold their shape.

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  • Add the caustic soda and continue to simmer until the mixture becomes honey colored.

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  • Bring to the boil then simmer with the lid on for about 10 mins.

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  • Bring to the boil, simmer for 15 mins.

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  • Bring to the boil, simmer for 25 minutes, then add the potatoes.

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  • Cover with a lid, bring to the boil, then simmer very gently for 1-1 1/2 hours.

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  • Gently bring to a simmer and skim off the scum as it forms on the surface.

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  • Let all simmer for 2 hours or longer when done add two tablespoonfuls of cream.

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  • Soak them for 48 hours first, then simmer in water with a teaspoonful of bicarbonate of soda to soften.

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  • Simmer the peelings and cores in a saucepan with a tumbler of water for half an hour; then strain and cool.

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  • Bring to a boil, turn down the stove and simmer for 30 minutes.

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  • Bring everything to a boil on the stovetop, then put a top on it and simmer for 25 - 30 minutes.

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  • You may also simmer homemade scents in a small saucepan on the stove.

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  • Add any of these herbs to a pot of boiling water, and allow the pot to simmer for about five minutes.

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  • Let the mixture simmer, stirring as necessary, and then let cool.

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  • Bring these ingredients to a boil, and then turn the burner down to a simmer and stir occasionally.

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  • In a saucepan, heat the water on simmer and add in the sugar.

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  • Bring them to a boil and simmer them over moderate heat until they are reduced by half, or approximately 15 minutes.

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  • Heat the milk in a saucepan just until it starts to simmer.

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  • Bring to a boil and then reduce to a simmer.

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  • Then, reduce the heat so the water is now just a simmer.

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  • Simmer for 1 hour or until soup is creamy and potatoes are soft.

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  • Bring to boil and simmer until the potatoes are tender.

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  • The longer you simmer, the stronger the flavor.

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  • Bring to a boil and then simmer on low heat for 5 minutes, stirring frequently.

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  • Reduce the flame to low and simmer the soup for half and hour.

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  • Add the cream to the soup and simmer for a few more minutes.

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  • Let the osso buco simmer for 1 to 1 ½ hours.

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  • For this recipe, you will need to simmer whole cloves of garlic in chicken stock for a very long time.

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  • Add the garlic cloves and reduce to a simmer.

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  • Simmer the sauce while stirring it constantly until it thickens a bit.

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  • Place all the chicken back into the pan and simmer for 6 minutes longer.

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  • Simmer over medium heat, stirring occasionally to mash some of the berries, for 10 minutes.

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  • Simmer the ingredients, stirring, until it has thickened into a glaze.

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  • Bring to a simmer and then cover the pot.

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  • Let the jambalaya simmer for 15 minutes.

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  • Let simmer for five minutes or until the shrimp are cooked through.

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  • Simmer until the liquid is reduced by a third.

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  • Reduce the heat to a simmer and whisk until thick.

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  • Then, put the kettle over a low heat and bring the contents to a gentle simmer.

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  • When it has reached the boiling point, leave it to simmer for ten minutes; a thick scum will then have formed.

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  • Reduce the burner heat to low, and simmer the mixture for 10 minutes.

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  • Reduce heat to a simmer; add red pepper and rice.

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  • Heat vegetable broth, pepper and divided cumin to a simmer; keep warm.

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  • Gently simmer ingredients over medium heat; stir until chocolate pudding is thickened.

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  • Add remaining coconut milk, and simmer until vegetables are tender.

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  • Let the ingredients simmer for 25 minutes.

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  • Next, add the chicken and simmer the meat for about 15 minutes.

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  • When the mixture boils, reduce heat to simmer.

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  • Simmer sauces have been created to enhance your meals with the taste of India.

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  • Add the rest of the ingredients, cook for 15 minutes and then simmer for 10.

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  • Simmer until the onions start to turn translucent.

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  • Simmer for 15 -30 minutes, stirring occasionally.

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  • Cover and let simmer for about 20 minutes or until the chicken is done.

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  • Let simmer for an hour to an hour and a half.

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  • Simmer uncovered for ten minutes or until chicken is done.

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  • Bring to a simmer and then reduce the heat to low.

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  • Place over a medium low flame and bring to a simmer.

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  • Simmer until the sauce is reduced and coats the back of a spoon.

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  • Bring the water to a low simmer, just hot enough to allow the wax to melt slowly.

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  • Wax melts are highly scented and perfect for use in a simmer pot and the fragrances last up to ten hours.

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  • Simmer for a while to get a great scent throughout your home.

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  • Add spices, cover and simmer for 1 hour.

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  • Allow the mixture to simmer gently on the stove, adding more water when needed.

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  • Bring to a simmer, stirring gently, and simmer until suds form, about half an hour.

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  • Simmer until vegetables are the consistency that you prefer.

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  • Cover, reduce heat and simmer until all the vegetables are tender.

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  • Return to boil; reduce heat and simmer, covered, for 5 minutes or until rhubarb is tender.

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  • Reduce the heat and let simmer for 10 to 15 minutes.

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  • Reduce heat and simmer for 10 to 15 minutes.

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  • Bring the mixture to a boil, then simmer.

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  • Bring to a boil and simmer for about one hour.

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  • Simmer over low heat until it just reaches the boiling point.

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  • In a double boiler, slowly heat the heavy cream; simmer over low heat just to the boiling point.

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  • Tensions simmer between art student Lauren and her layabout boyfriend James over their inability to find a new housemate.

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  • Bring the soup back to the boil and then add the kale and sausage and simmer for around 5 minutes.

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  • Add the water and the cooked lentils, then simmer for 20 minutes.

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  • In a small saucepan over medium heat, simmer the raw ground beef with water until light brown, while stirring frequently.

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  • Use a blender or food processor to puree the ingredient and oil or vinegar and then pour the puree into a pot and simmer it.

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  • Reduce heat to a simmer; add soy milk along with the arrowroot starch, stirring constantly until mixture is evenly blended.

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  • Simmer the water over low heat, making sure that the bottom of the bowl or double boiler isn’t touching the water.

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