simmer造句61. Add the tomatoes and season to taste with salt. Cover and simmer for 5 minutes.
62. Meanwhile place apples, water, peel and soft brown sugar and cinnamon in a pan and simmer until tender.
63. Simmer the rice for 20 minutes until all the liquid is absorbed.
64. Simmer for 25-60 minutes, depending on the quality and freshness of the lentils, until tender but not too soft.
65. Bring to the boil, then reduce the heat and simmer until the onion is tender and the sauce has thickened slightly.
66. Cover with a tight-fitting lid and simmer on a low heat for one hour.
67. Reduce heat and simmer slowly, uncovered, for 2 to 3 hours, skimming any scum that rises to surface.
68. Stir milk slowly into the roux bringing to a simmer, stirring constantly, 8 to 10 minutes.
69. And it seems I won't get it until you've had a chance to simmer down.
70. Add the kidney beans and a little water if required and simmer for a further 5 minutes.
71. Drop them in a pan of boiling salted water and simmer until tender - 5-6 minutes.
72. Reduce heat to medium and simmer approximately 15 minutes, until wine evaporates to a thin layer.
73. Simmer 2 minutes or until thickened. Stir in tarragon, parsley, chicken, corn and leeks.
74. Transfer to a small, nonreactive saucepan and bring just to a simmer over low heat.
75. If adding vermicelli, do so 15 minutes before serving, and simmer in soup.
76. If stocks need to be further reduced because of storage limitations, continue cooking at a gentle simmer.
77. Meanwhile, bring the chicken broth to a simmer in a large pot.
78. Stir in the chickpeas and simmer for 2 minutes, or until heated through.
79. Put the first five ingredients into a large pot and simmer gently for an hour.
80. Add barley and simmer for another 30 minutes. Remove pheasant carcass and pull off any meat; discard skin and bones.
81. Add orange zest, tomatoes, and raisins and simmer approximately 10 minutes to form a light sauce consistency.
82. Add sour cream and remaining butter, soy sauce, salt and pepper. Place mixture in saute pan and simmer.
83. Cover with a tight-fitting lid and simmer on a low heat for one hour. Add apples 15 minutes before the end.
84. Strain the cooking juices into a saucepan and simmer for 2 minutes.
85. Reduce heat to medium, cover and simmer for 30 to 40 minutes, or until the lentils are tender.
86. Cover and simmer gently for 10 minutes until the fruit is plump and soft.
87. Simmer the soup uncovered for the remainder of the cooking time.
88. Add the baked beans, bay leaf, basil, garlic and parsley and simmer.
89. Put all the ingredients into a saucepan and simmer uncovered for 20-25 minutes, or until thick.
90. Reduce heat to simmer, cover and cook until sauce forms and tomatoes fall apart, about 15 minutes.