Sentences with phrase «cook until liquid evaporates»

Reduce heat and cook until the liquid evaporates.

Stir in wine; cook until liquid evaporates.

Add the Calvados and black pepper and cook until the liquid evaporates, 1 to 2 minutes, stirring frequently.

Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes.

Continue to cook until liquid evaporates and mushrooms are golden brown and tender, 5 — 7 minutes longer; season with salt and pepper and transfer to a plate.

Uncover and cook until liquid evaporates.

Add sherry and cook until liquid evaporates.

Pour reserved marinade over tempeh and cook until liquid evaporates, about 1 - 2 minutes more.

Cook until the liquid evaporates and the mushrooms are nearly dry.

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 the shiitake / crimini, a drizzle of tamari, and black pepper, and cook for another 5 - 7 minutes, until most of the liquid, released by the mushrooms, evaporates.

Add the remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.

Add chicken stock and lemon juice to skillet; cook until liquid has evaporated.

Cook the spinach until all the liquid evaporates, season with salt and pepper and transfer in a bowl.

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

Remove the lid and cook until the liquid has evaporated, about 3 minutes longer.

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

Add sliced mushrooms and cook for 5 minutes, until they are browned and liquid has evaporated.

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

In a small saucepan, cook the raspberries on medium - high heat until they have released their juice and part of the liquid has evaporated.

Cook partially covered for about 20 to 25 minutes until the beans are cooked and the liquid has mostly evaporated.

Add the mushroom mixture and cook until lightly browned and any liquid the mushrooms have given off has completely evaporated.

This method of cooking potatoes — where the potatoes are allowed time to cook in the pan until all the liquid evaporates then to brown and crisp in a little fat (such as butter) is just so tasty and easy and perfect.

Keep cooking until all liquid has evaporated and you hear a sizzling sound - that sound means that the potatoes are now starting to brown.Using something flat - bottomed (I use a tamper but anything flat - bottomed will do), gently press down on each potato to flatten gently (it's okay if they split, you want to gently «pop» them).

Uncover and cook for about 3 minutes more, or until the liquid is evaporated.

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.

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

of olive oil, portobello mushroom, garlic, tomato paste, and rosemary and cook, stirring occasionally until all liquid has evaporated and tomato paste starts to brown, 3 - 5 minutes.

Cook, stirring often, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on the surface of the pan, about 5 minutes.

Sprinkle in salt and cook, stirring occasionally, until mushroom liquid has evaporated.

Pour into a wok and cook over medium - low heat until most of the liquid has evaporated, ~ 20 minutes.

Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.

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

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

In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.

keep cooking and stirring until all of the liquid in the pan is evaporated.

Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.

Cover, reduce heat to low and cook until all the liquid has evaporated and the rice is tender, about 20 minutes.

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

Add the chopped zucchini, tomato, oregano, salt, and pepper, and cook until most of the liquid has evaporated.

Cook until the liquid has nearly completely evaporated, 10 minutes.

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

Add the lentils and barley along with the stock / water and cook for a couple of minutes until about half the liquid evaporates.

Add the vinegar and honey and cook uncovered over high heat, stirring frequently, until the liquid has evaporated completely and the beets are very tender and dry, about 6 minutes longer.

Take the lid off and cook uncovered until most of the liquid has evaporated.

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.

Cook until starting to brown and all liquid has evaporated.

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

Add wine to the cooked meat mixture, and cook until the liquid is mostly evaporated.