Sentences with phrase «continue cooking until the liquids»

Add the tomato paste, vinegar, maple syrup, and spices and continuing cooking until liquid is absorbed.

Continue cooking until the liquids reduce and the sauce has begun to thicken.

Add the wine and continue cooking until the liquid has reduced by half, about 2 minutes.

Add the mushrooms and continue cooking until any liquid the mushrooms give off has evaporated and the they begin to brown, 5 to 6 minutes.

Bring to a boil, then reduce heat to a simmer and continue cooking until the liquid is reduced by half.

Add the liquid juices and continue cooking until the liquid reduces.

Not exact matches

Add the wine and continue sautéing until most of its liquid has cooked off.

Continue cooking the onion and pepper mixture until most of the liquid has evaporated.

Next, add the salt, and continue to cook for about 5 - 10 more minutes, stirring frequently now, until all the liquid is absorbed and the oats are thick and porridge - y.

Continue to cook until liquid is reduced by half and brussels sprouts are tender, about 5 minutes.

Recover and continue cooking on high for about 1 hour (turn to high at this point if you were cooking on low), until the rice is soft and has absorbed most of the liquid.

Reduce heat to medium - low and continue to cook 20 - 25 minutes, stirring occasionally, until apples have softened and most of the liquid has evaporated.

Continue cooking for about 3 - 5 minutes, until all the liquid has been absorbed.

Let the rice continue to cook until the liquid is evaporated, about 5 - 8 minute.

Uncover and stir in sliced green onions and continue to cook until liquid is absorbed.

Add mushroom mixture and continue to cook until the liquid released from the mushrooms has reduced by half.

Continue cooking by folding eggs until thickened and no liquid remains.

Continue cooking, stirring frequently, until the liquid has evaporated and the onions are nicely caramelized, 8 to 10 minutes.

Continue cooking and stirring until almost all the liquid has evaporated.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Whisking constantly, add the cocoa powder to the sugar mixture and continue to cook, whisking vigorously, until the cocoa powder is absorbed into the liquid.

Continue to cook until liquid is reduced to a thin sauce.

Add any remaining stock and continue cooking and stirring until liquid is absorbed and rice is tender.

When seared, add half the liquid and continue to cook over medium heat until barely tender - keep the crunch!

Remove the apples to a bowl and continue to cook the liquid until it has reduced and is quite syrupy.

Add the cooked leeks and potatoes with their cooking liquid and an additional 1/2 cup (120 ml) of vegetable stock and continue blending until smooth.

Add half of the stock or water and continue to cook for 5 - 7 minutes, stirring often until the couscous is tender and has absorbed the liquid.

Add white wine and continue to cook, until liquid reduces by half.

Continue to cook for 10 - 15 minutes, until the pears are soft and the liquid becomes syrupy and coats the pears.

Bring liquid to a boil then reduce to a simmer and continue to cook for 5 - 6 minutes or until it has thickened.

Continue cooking peaches and blueberries in wine mixture on high heat until liquid is reduced to a thick syrup consistency, about 10 - 15 minutes.

Continue to cook, stirring often, until the texture starts to resemble that of blueberry jam and the liquid has thickened and started to gel slightly.

Stir in cardamom, salt, and coconut cream concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed.

At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes.

Continue cooking, stirring occasionally, until most of the liquid has evaporated.

Continue to cook until all the liquid has evaporated.

Remove the lid and continue to cook at a boil, stirring frequently, until the liquid has reduced to a syrup and the cherries are wrinkly, 20 to 25 minutes.

Continue to stir - fry until the liquid cooks off and the noodles begin to crisp, about 2 to 4 minutes, depending on how crisp you'd like the noodles to be.

Directions: Place all ingredients in the pot, bring to a boil and let simmer with lid on for 30 minutes / Stir occasionally / Remove lid and continue cooking for another 15 or 20 minutes until liquid has reduced and apples have softened and browned a bit.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

Next time feel free to add more liquid and continue simmering until the quinoa is cooked through.

If there's still too much liquid in the skillet, continue to cook until the bean mixture thickens, then serve.

Cover and continue cooking for 20 - 25 minutes until all the liquid is absorbed and the rice is firm but tender.

Uncover, add the white wine to deglaze the pan, along with another pinch of salt, and continue cooking until much of the liquid has evaporated.

Pour in the wine and continuing cooking, stirring every now and then, until most of the liquid has evaporated.

If the mixture is slightly wet, continue to cook until the liquid dissolves.

Continue cooking until almost all the liquid has evaporated and all that is left is the rendered fat.

Stir in TABASCO ® Chipotle Sauce and beer and continue cooking until veggies are tender and all the liquid has evaporated.

Add 1/2 cup of stock from the saucepan to the einkorn berries and continue cooking, stirring frequently, until stock is absorbed and liquid doesn't immediately refill a section when you push at it with a spoon.