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Recipes Involving Simmering

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Q: What is the foam substance that develops when cooking / simmering soups or any other type of recipes?

A: Thank you for asking this question cuz I have wondered the same thing myself. It’s so yukky looking. Now I know where it comes from. I have always just skimmed it off.

Q: I need to adapt a beef stew recipe from simmering on the stove for an hour to baking in the oven for anywhere?
from 1-3 1/2 hours. At what temperature should I bake it and for how long? Do I need to add more liquid? Cover it?

It’s about 2 lbs of beef, a pound of potatoes and about 2 cups of carrots, onions and peas.

Thanks in advance.
I will be gone for 3 1/2 hours, but my oven has a delay and a timer.

A: I would put it in a roasting pan with the lid on. Or a deep casserole dish with a lid or tin foil.

Put on 250 or 225. It should be about perfect when you get home. You may want to add just a tad more liquid to be onthe safe side. If it isn’t thick enough when you get home uncover it, bump up the temp or simmer on the stove top for a while.

Please don;t listen to the people suggesting 350 or 325. That will burn and dry out your stew. I have done it in the oven a lot and I use 225-250. The lower temp and slow cooking will ‘making a better stew than cooking it at a high temp and getting it done right away!!

Think of it as making your oven a slow cooker. Slow cookers cook at a low temp.

Q: Any good barbecue sauce recipes?
Preferably one that is sweet and spicy, and simple. The bottled sauces are good, but I like homemade sauce better. Problem is, most of the recipes I find require a lot of time, simmering, and work. If you have a quick sauce I can whip up relatively fast, I’d appreciate it.

A: I found this recipe not long ago, and I absolutely love it. Hope it works for you! It’s sweet and sticky and spicy and good! Try it with the ribs or alone.

3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper

3 racks beef back ribs (about 9 pounds total), each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 1/2 cups coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt

Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)

Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)

Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

Makes 6 servings.
Bon Appétit

Ok so you have to let it shimmer 1 hour, but that’s pretty fast compared to another recipe I have that asks to be left alone for 1 week! :)

Q: does anyone have any good homemade chicken soup recipes?
i have a whole chicken simmering and want to add matzo balls. i’ve been using search engines for recipes, but i’m not too crazy about most of them. i don’t know when to add the matzo balls either. thanks
i don’t want rice or noodles. i don’t want chicken pieces parts. i have a whole chicken and vegetables simmering. that’s one of the recipes i saw on a search engine. how long should my concoction simmer? when do i add the matzo balls?

A: Chicken Soup a la Florence
I use chicken bones because no one in the house likes boiled chicken meat.
In the grocery there are packaged chicken carcasses.
3 or 4 carcasses will make a pot of chicken soup
3 whole peeled carrots
2 celery stalks or 1/2 of 4 inch diameter sized celery root peeled
1 medium whole onion
Chicken powdered soup base
12 to 16 cups water.
Bring water, chicken bones whole onion and veggies sliced in large chunks ,to boil in a soup pot.
Boil for about 1 hour on medium
Drain boiled soup through a fine sieve into a large holding container or bowl to hold clear liquid soup
throw away boiled onion and chicken bones rinse all vegetables
clean up soup pot and pour liquid soup and veggies back into the pot
Add Soup base– approx.1 tsp for each cup of water that you made the soup with , but taste soup liquid to your liking.
Make your Matzo Balls in boiling salted water and cook for about 30 minutes until done, not right in the soup. They do expand when cooked.
Drain water out from the matzo balls when they are cooked.
You can store balls in a container and add 2 or 3 to each soup bowl or to big soup pot to heat up before serving
Matzo Balls Recipe
2 large eggs
2 Tbsp. oil
3/4 cup matzo meal
1/4 tsp. salt

In large bowl, beat eggs with oil and until well blended. Stir in remaining ingredients. Place in refrigerator for 1/2 hour. Mixture should have absorbed and become firm. Bring salted pot of water to boil. Wet hands and roll mixture in walnut sized balls or(ping-pong ball if you want the giant fill up the whole bowl ones) . Double recipe for the big ones. Cover. Cook for 30 minutes without looking at them. on medium Pull out a tester ball, cut it in half and see if it is cooked all the way through. If it is not leave for 5 more minutes.

Q: What are some great soup recipes for fall/winter?
What’s better than homeade soup simmering and warm fresh bread when it’s chilly out? Yum.

I already make these kinds, do you have any more ideas or recipes?

Chicken Noodle (homeade egg noodles)
Chili
Stew
Beef Barley
Potato

I’d especially love to know how to make a great veggie soup, as well as Italian Wedding Soup. Thanks~

A: i love this soup……its sooo easy too

Cheesy Potato and Corn Chowder

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food

In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
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Quick and Easy Vegetable Soup

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Q: What desserts I can make that involve either boiling, simmering or broiling?
I was assigned to pick a recipe for gourmet that involves either boiling, microwaving, broiling, or simmering. I preferably would like to choose a dessert, but i can’t seem to find any recipes that involve one of these types of cooking methods. Can you help me??

A: FRESH STRAWBERRY PIE

1 qt. strawberries, washed,hulled and drained
1 9″ pie shell (baked & cooled)
1 c. sugar
1 c. water
4 TB strawberry gelatin mix
3 TB cornstarch
1/2 tsp red food coloring
1/2 pt. whipped cream (whipped)
Put the strawberries (pointed side up) in the pie shell. Mix sugar, water, gelatin, cornstarch and food coloring in saucepan. Bring to a boil and cook 3 min. Cool. Pour over strawberries and chill. Before serving, put whipped cream on top

CHOCOLATE PEANUT BUTTER BARS
1 12-oz pkg chocolate chips
1 cup chunky peanut butter
4-5 c. miniature marshmellows
Simmer chips & peanut butter over boiling water (ala double boiler) until smooth, melted and blended. Fold in marshmellows and put into greased square pan. Chill and cut into bars

Q: Does anyone have simmer sauce recipes?
I’m looking to recreate store bought simmer sauces. I would prefer dry ingredients so I can make the mix in bulk and divide into a few different meals.

I want to simmer chicken in a crock pot while I’m at school. I currently make my own dried bean soup blends and seasoned rice mixes.

Can anyone point me in the right direction?

A: Make healthy, gourmet meals within minutes…

Try one of these mouth watering recipes that are quick and easy to prepare:

Chicken Makhni (Butter Chicken)
Barbequed Chicken Tikka Masala
Malabari Fish

Chicken Makhni

Succulent pieces of chicken simmered in a delicious Thali® Makhni sauce

Description

Often referred to as Butter Chicken in restaurants, this aromatic dish originates from North India. It is mildly spiced and has a rich, creamy, butter like taste. With every spoonful, you will feel the flavours of cardomom and cream eplode! While it is ideal for chicken, you may also use lamb or beef. As a vegetarian option, you can use vegetables of your choice orPaneer (a soft Indian cottage cheese). Best served hot with steaming aromatic Basmati Rice or warm Indian bread.

Ingredients

1 Tbsp vegetable oil
1 Onion – finely chopped
500g chicken breasts – cubed
1 jar (460gms) Thali® Makhani Sauce
1/2 tsp salt
1 Tbsp fresh coriander – chopped to garnish

Preparation

1. Heat the oil in a pan
2. Add the finely chopped onion and stir-fry till golden brown.
3. Add the cubed chicken and stir-fry for 5 minutes
4. Stir in the Thali® Makhani sauce, add salt to taste and then cover the pan and simmer for about 10 minutes, or until the chicken is cooked
5. Serve immediately garnished with chopped coriander

Serves: 3 – 4

Duration: 20 – 25 Min
Spice Level: Mild
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Barbequed Chicken Tikka Kebabs with a cooling Mint and Cucumber Raita

Description

Tikka Masala is a medium spicy preparation which is aromatic and flavoursome. The combination of cloves, coriander, onions and tomatoes makes it a thick sauce which is ideal for use with all meats. Best served hot on its own, with warm Indian bread or as a wrap with any flat bread of your choice.

Ingredients

1 jar (460 gms) Thali® Tikka Masala
2 Tbsp of plain yoghurt
1 tsp salt
650g chicken breast fillet – diced
1 green pepper, deseeded and cut into chunks
1 red onion, cut into chunks
Oil spray
Bamboo skewers, pre-soaked in water to prevent the ends from burning.
Lemon wedges

For the Mint and Cucumber Raita

350gms of plain yoghurt
1 small red onion, finely chopped
2 Lebanese cucumber, deseeded and finely chopped
3 Tbsp fresh mint leaves, finely chopped
½ tsp cumin powder (optional)
Salt and black pepper to taste

Preparation

1. Mix together one jar Thali® Tikka Masala, salt and yoghurt. Add the diced pieces of chicken, coat well in the mixture and leave to marinate for 30 minutes. (You could also cover and place the marinated chicken in the fridge for 3 to 4 hours)
2. Skewer the chicken alternating with the green pepper and red onion chunks.
3. Cook on the barbeque or on a pre-heated ridged griddle pan (low to medium heat) and spray with the oil. Turning occasionally, sear the chicken for about 20 minutes or until cooked.

Meanwhile, in a mixing bowl, beat the yoghurt to get a smooth consistency, then combine all of the other raita ingredients, season to taste and spoon into a dish.

Serve the kebabs hot on a platter, along with the cool mint and cucumber raita on the side.

Serves: 4 – 5

Duration: 30 Min + marinating time (min 30 Min)
Spice Level: Medium
———————————-
Whole roasted Malabari Barramundi served with a Tangy Tomato and Cucumber Salsa

Description

Malabari simmer sauce is a preparation that originates from coastal regions of South India. Dry roasted spices are ground and cooked in a unique blend of coconut cream, cashews and tomato paste. Ideal preparation for fish, prawns and seafood in general. Best served hot with steaming aromatic Basmati rice.

Ingredients

1 whole Barramundi (appx. 500 gms), cleaned, gutted, scaled
1 tablespoon extra virgin olive oil
2 Tbsp lemon juice
1 teaspoon fresh ground sea salt
½ teaspoon fresh ground black pepper
1 tablespoon butter

1/2 jar (230 gms) Thali® Malabari sauce
2 Tbsp fresh coriander – chopped to garnish

For the Tangy Tomato and Cucumber Salsa

1 small red onion, finely chopped
1 Lebanese cucumber, deseeded and finely chopped
2 tomatoes, deseeded and finely chopped
3 tbsp fresh coriander leaves, chopped
3 tbsp lime juice
½ – 1 red chilli, deseeded and finely chopped (optional)
Sea salt and black pepper to taste

Preparation

1. Preheat oven to 200 °C.
2. Make three incisions in each side of fish.
3. Season with one tablespoon of olive oil and lemon juice. Season with salt and pepper.
4. Place fish in a shallow baking dish, dab with butter and roast for 20 minutes or until cooked.
5. Meanwhile, place a deep sauce pan on the cooktop on low to medium heat. Add a teaspoon of oil.
6. Add half the jar of Thali® Malabari sauce in the pan, cover and gently heat for 10 min, stirring occasionally.
7. For the Salsa, combine all of the salsa ingredients, season to taste and spoon into a dish.
8. Remove the roasted fish from the oven, pour the warm Malabari sauce over it and garnish with chopped coriander.

Serve the Malabari Fish hot on a bed of steamed aromatic Basmati rice, along with the tangy tomato and cucumber salsa.

(For a slightly different flavour try steamed fish instead of roasted with the Malabari sauce)

Serves: 2 – 3
Duration: 30 Min
Spice Level: Mild
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Q: Does soup have nutritional value? I’ve heard that boiling (simmering) foods make them lose nutrients.?
Some recipes call for simmering soups for an hour or two, even longer. Will this reduce the amount of vitamins in the dish?

I know produce is high in vitamins but using them in soups where they’re simmered for hours would make them a dead food with little nutritional value. Any thoughts?
*EDIT* thanks for the answers. It was just a random question I thought of because I was making vegetable stock for soup this weekend.

A: Food looses nutrition when its boiled in water and the water is discarded, but in soups, the nutrition that is leaked out of the veggies stays in the broth, so you’re good to go!

Q: Does the beer marinate the chicken or in the sauce while simmering?
I want to make oven BBQ Chicken with Beer in the sauce, but I don’t know if I am to marinate the quarters in the beer and spices first, or do I just pour it in the sauce when it’s simmering???

Can you give me your recipe on how to do this please?

A: My advise to you will be to marinate your chicken with beer and spices like a day before you’re planning on cooking it. So that way it can absorb the flavors. Then once you’re ready to cook your meat you can marinate the chicken with BBQ sauce a little before you are ready to cook it so it can soak on the BBQ flavors also.
P.S. Do not over marinate with beer or it might come up with a more sour taste though. But once again that depends on what kind of flavor you’re trying to reach. Good luck and save me a plate;)

Q: Looking for those old family recipes. How long do you cook marinara sauce?
Most recipes call for marinara sauce to simply simmer for a few minutes. In my family we let it simmer for hours. I’ve noticed after two hours the acidity is gone. The most I’ve simmered mine is three hours. Usually because by then the smell is so appealing we can’t wait any more to eat it.

How long do you cook your sauce and can you also tell me if this is an old family recipe? I’m looking mostly for people that cook it beyond two hours.

A: marinara sauce gets cooked a lot at least it did in my step Italian grandmothers house she prepared it with fresh skinned tomatoes olive oil chopped basil, parsley, oregano, thyme and an onion chopped so fine you could not ever see it. it is a very basic tomato sauce. she would start hers in the morning around 9-10 then we would have it for dinner at 6
she always used this electric fry pan turned down to around 190 – 200 all day And believe me she was the only one to life the lid and stir !

Q: Would simmering vinegar, water, and cloves on the stove break down scent molecules in the air?
I recently found a recipe for homemade air freshener that required simmering a pot on the stove with a solution of one part vinegar and two parts water with a teaspoon of whole cloves. I thought that the vinegar solution might remove scent molecules from the air or break them down, and wondered what the cloves would add, aside from scent.

Having tried it, I’d be inclined to weaken the vinegar solution. Also, I didn’t enjoy the clove fragrance much.

Simmering acetic acid tends to be hard on the eyes and lungs, I suspect …

A: Actually, vinegar absorbs the odors (similar to baking soda); so by “boiling off” the solution you are defeating its purpose.

Just set out a bowl of vinegar for several days to remove the odor. You can simmer your cloves separately if you would like to add any fragrance.

Q: I’m making Chicken Riggies and the sauce has been simmering for a while and is NOT thickening.?
I got the recipes offline and never made it on my own. Wwhat’s something I can do to thicken the sauce? Add parmesaen cheese? Boil then simmer? I need help!

A: Mix a tablespoon of cornstarch with a tablespoon of water and add it to the sauce whisking it in. If you wisk 5 minutes and it’s not thick enough .. do it again.

Q: I want to make one big loaf of italian bread, the spaghetti is already simmering and I can’t find my recipe fo
r yeast bread, I have the yeast,flour oil, and more than likely everything else. Just not anything fancy as my spaghetti is the star. Can anyone help me quick, I don’t want to go back to the store again today?

A: Italian Bread
INGREDIENTS
3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour

DIRECTIONS
Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino’s behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on – perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat “footballs.” Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

Q: Hi Folks. looking for recipes which are cheap and easy to prepare. 10 points for the best.?
I sometimes make stovies i.e Cut potatoes, Turnip, Onion, Carrots, Link Sausages with a pinch of salt and pepper to taste. Put in a large pot and bring to boil then simmer for 30 mins.

I would like recipes which are easy like this one. Thanks to all who reply.

I live in Scotland and I’m willing to try something from abroad.

A: Mud and Worms

Dry fry a tray of cheap supermarket mince, pour off excess fat.
Crumble over 2 to 3 oxo cubes and stir
Add boiling water and cover. Stir occasionally until almost cooked, topping up the water as needed.
Add in a pack or three of “Straight to Wok” noodles, stir heat through and serve.
You can add flour to thicken the mud but my children prefer it without.

Q: Any recipes for Authentic Carne Guisada?
I used this recipes from allrecipes.com and my Husband said that it didn’t taste anything like it should. Please Help.
INGREDIENTS

* 2 tablespoons cooking oil
* 1 pound beef stew meat
* 1/2 (6 ounce) can tomato paste
* 1 (10.5 ounce) can beef broth
* 1/2 cup water
* 2 cloves garlic, crushed
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon black pepper
* salt to taste
* 2 serrano chile peppers, seeded and chopped
* 2 teaspoons cornstarch

DIRECTIONS

1. Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
2. Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.

A: Carne Guisada
1 1/2 lbs stew meat
1 medium onion (chopped)
1 (14 ounce) can diced tomatoes
1 (6 ounce) can jalapenos (chopped)
1 teaspoon ground cumin
1 garlic clove (minced)
1 dash salt
1 dash pepper (may substitute cayenne if desired for heat)

1. Brown stew meat in oil over medium-high heat. Add onions and saute for 5 minutes. Add canned tomatoes, jalapenos, cumin, garlic, salt and pepper. Reduce heat to low, cover and simmer for 1 hour.
2. Serve on warm flour tortillas.

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