Sentences with phrase «cooking liquid over»

Heap a generous portion of meat on the roll, then spoon some of the cooking liquid over the meat.

Pour 1/4 cup cooking liquid over cheese and stir until cheese is slightly melted.

Plate cooked short ribs on top of rice and spoon cooking liquid over top.

Drizzle some of the cooking liquid over the rhubarb and top with a spoonful of nut mix.

Reserve 1/2 cup of the pasta - cooking liquid, then pour the tortellini and the rest of the cooking liquid over the broccoli in the colander.

(Pouring the hot pasta and cooking liquid over the broccoli «flash - cooks» it, leaving it bright green and tender - crisp.)

Spoon cooking liquid over beef.

Check the meat throughout the cook time: probably once after the first hour and then every half hour after that and spoon the cooking liquid over shanks.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

Not exact matches

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

Toss to coat, and toast over medium heat until most of the liquid has been cooked off.

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 over low to medium heat, stirring and mashing raspberries for 8 - 10 minutes until mostly liquid and seeds.

Return pork to cooker, pour liquid over and stir.

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

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

Browning meat or poultry in a small amount of liquid or fat, then cooking, tightly covered, over low heat for a long time.

Cook over a medium heat until apples have softened a little and most of the liquid is gone, leaving you with sort of a thick syrup coating the apples, about 5 minutes.

Cooking food gently over low heat in liquid that is just below the boiling point (about 180ºF to 210ºF).

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.

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

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

If you've never heard the term pot likker before, it is the liquid left over after you've cooked collard, turnip or mustard greens.

Simple add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of liquid (water, bourbon) and cook over medium heat until combined.

I don't cook»em straight in the sauces because that does not give me control over liquid to bean ratio.

Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and cook over medium heat with a drizzle of olive oil.

Cook over medium - low heat, stirring occasionally, until all liquid has been absorbed and kale is tender.

The excitement over aquafaba has also spawned a Facebook group with over 50,000 members, where they record their successes and failures of using the unique cooking liquid.

Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, 10 to 12 minutes for quick - cooking barley or about 45 minutes for pearl barley.

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

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

Drain the beans over a colander placed over a bowl or pot, saving the bean cooking liquid for later (we'll be using it as a veggie broth in a bunch of dishes in this meal plan).

I drained the rhubarb and cooked down the liquid as directed, and this makes a fabulous sauce to drizzle over the bread pudding.

Strain cooking liquid through a fine mesh sieve over a bowl; discard solids.

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

Pour liquid seasoning mixture over drained beef, stir well, cover and cook for 10 more minutes on HIGH.

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.

Cook over medium heat for 7 - 10 minutes, stirring frequently, until the tofu has absorbed the liquid from the tomatoes, and has taken on a golden hue from the spices and nutritional yeast.

Just baked left to cool for 10 mins but they were still gooie in the middle (half baked) although still a bit warm, i cooked them for an extra 10 mins dispite this they taste amazing i suspect it could be the oats i used i will defenlty try this recipe again with different oats i did nt have any liquid left over either the oats very quickly absorbed it all when mixing

Cook over medium heat until liquid is absorbed.

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.

Cook over low heat about 25 minutes or until all liquid is absorbed.

Combine 1 1/3 cups cooking liquid and stock in a medium saucepan over medium heat; bring to a simmer.

When seared, add half the liquid and continue to cook over medium heat until barely tender - keep the crunch!

Cover and cook over medium - low heat 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven during cooking.

Drain rice in a colander over a bowl, reserving 1 1/3 cups cooking liquid.

Transfer cooking liquid from slow cooker into a small saucepan (when doing this it is best to place a small strainer over saucepan to separate the fat).

Cook the mushrooms and onion in water over medium - low heat for 8 to 10 minutes, until the mushrooms have released all their liquid and it has mostly evaporated.

Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up.