Sentences with phrase «cook the wine until»

Not exact matches

Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wet.

Cook the mushrooms until they sweat, add some red wine and cook it dCook the mushrooms until they sweat, add some red wine and cook it dcook it down.

Add the wine, raise the heat to medium - high, and cook for 30 seconds or until the wine has fully evaporated.

Add the red wine vinegar and red wine and cook, uncovered, on High for another 2 - 3 hours until sticky.

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

If using a rice cooker, add the onions, stock, white wine and farro, cooking on the «Brown Rice» setting until completely cooked.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Add the wine and cook until half the wine has evaporated.

He hunts in his spare time and will drop off a shoulder, which I cook low and slow in wine until it's so tender you can eat it with a spoon.

Add white wine vinegar; cook and stir until liquid is evaporated.

After browning, they were covered in a rich sauce (almost a gravy, but not quite so thick and heavy) of red wine and beef stock, and baked in the oven until they were cooked though and the cheese became a pocket of melty deliciousness.

Add the wine and cook for another couple minutes until reduced by half.

Remove the cover, add the red wine, and cook until the wine is reduced and the sauce is your preferred consistency.

While whisking, add remaining 1 cup wine, scraping up brown bits, and cook until reduced by half, about 2 minutes.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.

Add the onions and wine and cook for 2 to 3 minutes, or until most of liquid has evaporated.

Stir the wine into the rice, and then add a 4 to 6 - ounce ladle of stock and cook, stirring, until it is absorbed.

Add red wine and continue to cook until wine is slightly absorbed.

Add reserved dragon fruit, white wine, vinegar, and sriracha and cook for several minutes over medium high until fruit breaking down and liquid reduced.

Add the white wine and water, stir them well and cook without cover about 25 minutes until its liquid is reduced to a third.

Add the wine and thyme to the pan and cook until the wine reduces and absorbs into the rice, about 2 minutes.

Bring to a light boil and cook for several minutes until ingredients are heated through and alcohol in wine is cooked off.

Add wine, and cook, stirring occasionally, until cabbage begins to wilt and turns a dark pink color, 8 to 10 minutes.

When the rice starts to look translucent, add the white wine and cook, stirring constantly, until the wine is fully absorbed.

Add the red wine, if using, and cook until almost completely reduced.

Add the red wine vinegar and soy sauce and continue to cook until the collards are soft and tender.

Scrape any brown bits off the bottom of the pan and continue to cook until wine is reduced by about half.

Pour the wine in the skillet and continue cooking for one to two minutes or until tender.

Add soy sauce and Shaoxiang wine and then stir fry, stirring regularly until rice is heated up and cooked through.

Add the Chardonnay and cook — stirring constantly — until nearly all of the wine evaporates.

Add wine, increase heat to high, and cook scraping up any browned bits until the wine has almost completely evaporated, 1 to 3 minutes.

Add wine and cook until absorbed.

Dry white wine was added and cooked until absorbed.

Cook until wine has reduced by 2/3 and mushrooms are soft, about 3 — 5 minutes.

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

Cook for 5 minutes, or until the wine is reduced by about half.

Add red wine; deglaze the bottom of the pot by scraping with a wooden spoon, and cook until reduced by half, 2 - 3 minutes.

In a medium, like 2 qt size, saucepan bring the rosé to a low simmer and cook for 4 - 5 minutes, until the wine's reduced by half.

Stir in the butter, lemon and wine, and let cook, while stirring occasionally, until the wine reduces and the sauce begins to thicken.

Cook until onion is soft, and then add tomato paste, oregano (I used dried), red wine vinegar, Worchestershire sauce, molasses, and salt (which I forgot to add).

Add the wine and cook until reduced, 2 - 3 minutes.

Cook, stirring, until wine is reduced by half, about 1 minute.

Add the sparkling wine and bring to the boil, reduce heat and cook, stirring occasionally, until nearly all liquid is absorbed.

Add wine, and cook over medium - high heat until liquid is almost completely reduced, 5 to 7 minutes.

Add the white wine and cook until it has almost completely evaporated.

Add the wine and continue cooking and stirring until the wine has evaporated.

Pour in wine; cook, stirring, until absorbed, about 1 minute.

Add wine; cook 1 minute or until liquid is reduced by half.

Add wine; cook 1 minute or until most of liquid evaporates.