Let cook until the liquid is thickened to your desired consistency.
Cover and
let cook until liquid is nearly completely absorbed, about 20 minutes.
Heat over medium - low heat and
let cook until the liquids have cooked out, between 5 - 10 minutes.
Not exact matches
Let the thighs simmer for 40 - 45 minutes, basting with the
cooking liquid every 10 minutes or so,
until meat is exceptionally tender.
Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble aw
Let it
cook for 10 - 15 minutes without stirring,
until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute
until it softens, 3 - 5 minutes / Drain rice and add to onion,
cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and
let the liquid bubble aw
let the
liquid bubble away.
Let cook, stirring regularly
until most of the
liquid has reduced and the potatoes are tender, 10 - 15 minutes longer.
Set the heat to medium - high, cover the pot with the lid and
let cook for about 15 minutes or
until the rice is tender and the
liquid has been absorbed.
Bring it to a boil and, lower the heat &
let it simmer for approximately 15 - 20 minutes or
until the
liquid has
cooked off.
Let the rice continue to
cook until the
liquid is evaporated, about 5 - 8 minute.
Add garlic, celery, and corn stir to combine all ingredients and
let cook until vegetable
liquids begin to release.
Let cook until all the
liquid is gone.
Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and
let it
cook for 5 - 7 minutes
until most of the
liquid has been absorbed and you are left with a sticky caramel.
Drain off
cooking liquid,
let cool
until warm enough to shred with a fork or your fingers.
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.
Cook 20 minutes or
until liquid is absorbed, Remove from heat and
let stand 10 minutes.
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.
Add the bacon and 4 Tbs of water and
let them
cook, stirring every so often,
until the
liquid evaporates again — another 7 minutes.
Let cook about 15 minutes or
until all the
liquid is absorbed.
Let the tomatoes
cook until most of the
liquid has evaporated and bubbles form at the edges of the tomato paste mixture.
Let the brussels sprouts
cook, stirring every now and again,
until the
liquid thickens and evaporates (should be caramel - like in substance)-- for 7 minutes.
Let sit undisturbed for about 20 minutes or
until liquid is absorbed and rice is
cooked.
Cook,
letting the vegetables steam for 2 - 3 minutes
until crisp - tender (add more
liquid, if needed, if it dries up).
Let the
cooking liquid cook down
until most of the water has evaporated and the rendered fat coats the bottom of the pot.
Lower to a simmer and
let cook, covered,
until couscous has absorbed all the
liquid, 8 - 10 minutes.
When onions are translucent, sprinkle the flour over the onions and mix it in
until it browns a bit then add 2 1/2 cups of the
cooking liquid a little at a time stirring
until you have a nice sauce with no lumps,
let it come to a boil then
let simmer for 5 mins.
Add water or mirin and
let cook (uncovered) for 2 - 3 more minutes,
until all
liquid has evaporated and cabbage «noodles» are soft and noodle - like.
Add into the saucepan (If using firm tofu, cube and add into the saucepan at this stage) and continue to
let cook for 10 - 15 minutes or
until liquid is reducing and becoming thicker.
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).
Then reduce
liquid to a simmer, and
let it
cook on low for a few hours or
until vegetables are
cooked to desired firmness.
Bring the
liquid to a low boil over medium - high heat, cover and
let the beans
cook until liquid has thickened.