Sentences with phrase «cook until the liquid reduces»

Bring the mixture to a simmer and cook until the liquid reduces by half.

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

Cook until the liquid reduces, about 3 to 5 minutes.

Then add the reserved corn stock and lime zest and bring to a simmer, cooking until the liquid reduces and begins to thicken.

Allow to cook until liquid reduces by half, about 4 minutes.

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

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.

Cook for 10 to 15 minutes until the liquid is reduced and begins to thicken.

Reduce heat to very low and simmer, uncovered, for 20 minutes or until quinoa is cooked and liquid well reduced, stirring occasionally.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

Cook another 3 - 4 minutes or until pork is cooked through and the cooking liquid is slightly reduced.

Skim fat from cooking liquid, transfer to a pan and cook over medium - high heat until reduced to 2 1/2 to 3 cups.

Once boiling, cook 1 to 2 minutes, or until the liquid is slightly reduced in volume.

Boil the remaining cooking liquid until it's reduced to about 2 tablespoons.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

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

Increase heat to medium - high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.

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.

Reduce the heat to medium, cover the pan, and cook for 3 - 5 minutes, stirring occasionally, until the apples are lightly browned, the cranberries have burst, and much of the liquid has been absorbed.

Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced.

Bring to a boil over medium - high heat and cook until the liquid is reduced by half, about 8 - 10 minutes.

Reduce the heat to lowest heat setting, cover the pot, and cook for 25 minutes (until all the liquid has been 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.

Let cook, stirring regularly until most of the liquid has reduced and the potatoes are tender, 10 - 15 minutes longer.

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

Cook, stirring occasionally, until liquid is reduced slightly and mixture is heated through, 2 to 3 minutes.

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.

Cook until the beef is extremely tender all all the vegetables are tender and the liquid has reduced to make a nice, thickened broth, about 3 to 3.5 hours.

It's because the recipe directions say to «reduce heat to a simmer and cook until liquid is reduced by half.»

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

Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid — about 20 - 30 minutes.

Bring to a boil and reduce heat to a simmer until the quinoa is cooked and no liquid is left.

Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the liquid.

Increase heat and cook, stirring, until liquid is reduced to a thick syrup.

Allow to cook, stirring occasionally, until liquid is reduced by about half, about 5 minutes.

Add the chicken, beans, broth, cumin, garlic powder, salt, and black pepper to taste, and cook until the liquid has reduced, about 5 minutes.

Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups.

Stir in a pinch of salt and cook until the liquid is reduced by half.

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

Cook, uncovered, stirring often so that the pasta doesn't stick to the bottom, until the pasta is al dente and the liquid has reduced to a creamy, ragù - like sauce, 10 to 12 minutes.

Bring to a boil; cook until liquid is reduced by half (about 2 minutes).

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

Add 1/3 cup water to the pan along with the butter, and cook for a few minutes until the liquid has reduced by half.

Add the peppers and broth and cook over medium heat until the tomato and broth liquid has reduced to a light coating on the peppers.

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

Bring the mixture to a boil and cook for 10 - 12 minutes until the liquid has reduced into a sauce and the orechiette is al dente.

Stir in the cooked black - eyed peas and corn, then add half of the reserved pot likker and cook until the liquid is reduced by half, about 20 minutes.