Sentences with phrase «cook until liquid almost»

Not exact matches

Cook for a few minutes more until reduced — almost all the liquid should have evaporated and the sauce should be thick, not runny.

Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid.

Add the sherry, and cook until almost all the liquid has evaporated.

Cook, covered, until the liquid has been absorbed and the rice is almost completely cooked, 10 minutes.

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

Cover the pot, lower the heat to medium low and cook about 20 minutes, or just until the liquid is almost absorbed and the farro is cooked through but still chewy.

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

Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes.

Next add the white wine, lemon zest and the cooked gnocchi and cook on high flame until the liquid is almost evaporated.

Add wine; cook 2 minutes or until liquid almost evaporates, stirring constantly.

Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.

Cook about 40 minutes or until liquid is almost absorbed.

Cook, stirring frequently, until almost all of the liquid is cooked off, about 15 to 20 minutes.

Lower the heat and allow the mixture to simmer until almost all of the liquid cooks off, about 15 minutes, stirring occasionally.

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.

Stir in raisins, 1/2 teaspoon minced garlic, and 1/3 cup broth; cook 4 minutes or until liquid almost evaporates.

Reduce heat to low and cook, uncovered, for 15 - 20 minutes or until rice is tender and liquid is almost absorbed.

Add sherry (or wine); cook, stirring, until almost all the liquid has evaporated and the mushrooms form a soft mass, 8 to 10 minutes.

Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.

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

Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liqCook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liqcook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

Cook 2 minutes or until liquid almost evaporates, stirring frequently.

sambal (yup, more of the hot stuff... we want that heat) and cook until almost all liquid in the pot is gone.

Return skillet to medium heat and pour in deglazing liquid; cook, scraping up any browned bits, until almost all liquid has evaporated.

Add wine, bring to a simmer, and cook, stirring occasionally, until liquid is almost completely evaporated, about 4 minutes.

Add wine and cook, stirring occasionally, until liquid is almost completely evaporated, about 2 minutes.

Stir in two tablespoons of soy sauce, a teaspoon of fish sauce, a small spoonful of sambal oelek or other hot sauce (like sriracha), and a tablespoon of brown sugar, cooking until the liquid is almost completely reduced.

Increase heat to medium and bring to a boil; cook until liquid is almost completely evaporated and beets are softened, 15 — 20 minutes.

Uncover and cook, stirring, until squash is tender and glossy and liquid is almost completely absorbed, 8 — 10 minutes more.

Bring liquid to a simmer over medium; cook, stirring often, until water has almost completely evaporated and carrots are partially tender, about 5 minutes.

Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.

Cook, stirring and scraping up any browned bits from bottom of skillet, until liquid is almost completely evaporated, about 2 minutes.

Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12 — 15 minutes.

Add broth, soy sauce, fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes.

Add wine and pepper; cook 1 minute or until liquid almost evaporates.

Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.

Cook until liquid has almost evaporated, about 3 minutes.

Add another 1/2 cup of hot broth and continue cooking, stirring often, until almost all the liquid has been absorbed again.

Continue cooking for a few minutes until liquid has almost completely evaporated.

Add sherry (or wine); cook, stirring, until almost all the liquid has evaporated and the mushrooms form a soft mass, 8 to 10 minutes.

Let the mixture come to a simmer, cover with a lid (if you don't have one you can use a piece of foil or even a large metal baking sheet), reduce the heat to medium - low, and cook for 15 minutes (stirring once), or until the noodles are cooked to your liking and almost all of the liquid is absorbed (there will be a bit left over to create a sauce).

Cover the pot, lower the heat to medium low and cook about 20 minutes, or just until the liquid is almost absorbed and the farro is cooked through but still chewy.