Sentences with phrase «is no liquid left»

Cook down until there is no liquid left, then remove from heat.

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.

If there is any liquid left in the bowl then use a bit more kale.

If there is some liquid left, cook it off.

Bake for 45 - 55 minutes, until the top is brown and crisp and there is no liquid left in the center.

There should be no liquid left in the pan.

Stir in the mushrooms and saute until they release all of their moisture and there is no liquid left in the pan.

Reduce the heat to low and simmer, partially covered, for 2 - 3 hours until all the milk is absorbed and there is no liquid left.

You want it to appear a little wet — and want there to be some liquid left when serving.

When cheese is made from milk, casein protein makes the cheese and whey protein is the liquid left behind.

In other words, it's the liquid left over after the sugar has crystallized.

Molasses is the liquid left after most of the sucrose has been extracted from sugar cane.

Not exact matches

You can also go for liquid cleaners, says Schrage, but oftentimes their formula is diluted and leaves residue.

While increased liquidity and transparency are among the primary benefits driving interest in liquid alternatives, the shift of investor assets into liquid alts may leave opportunities «further down the liquidity spectrum» for entities like BDCs.

Imagine further that the liquid solidifies, so that the containing jar itself can be removed, and we are left with a kind of sponge structure packed with marbles.

Might try it with a little less orange juice next time, as I ended up with some liquid left over (may have been the particular brand of oats I used, though?).

Once the water is drained, place a paper towel over the top and leave something heavy on it for 20 minutes to press out any excess liquid.

Lastly, if you're just serving this for your family and don't need to keep it very smooth and liquid - y for a long time (like at a party) or can gently reheat it a bit if needed to get back some lava - goodness as it cools, you could also try leaving the oil out altogether.

The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day.

Transfer raisins and soaking liquid (if there is any left) to a food processor and puree.

When thoroughly chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the cream or liquid layer at the top) either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).

Traditionally buttermilk was created from the liquid left over after cream had been churned into butter.

BUT save the liquid, in case you have left overs, because it will be a little dry the next day, and all you have to do is add a little liquid and you're good to go!

You'll be left with a beautiful, translucent liquid.

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.

1 - 2 tsp liquid smoke 2 tbsp honey 1.5 tbsp dijon mustard 1 tsp garlic salt This was tasty... I think you could probably also use ketchup as a base to make quick homemade sauce if you left out sweeteners.

I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes.

We suggest at least 6 cups of water for every one cup of amaranth, not because the little grains will absorb that much liquid, but because of what happens to the water that's left.

Hm, you can leave it out all together, and just try to use as little liquid as possible for the rest of the filling so it stays thick (because that is the purpose of the coconut oil).

Our experiments with the average amount of liquid (about 2 cups) left us with about two inches of excess water that was goopy and viscous, in part due to starch being released by amaranth as it cooks.

Make sure there is no excess liquid left in the vegetable mixture by the time you set it aside to cool.

+ When the rice is done and the liquid is absorbed, remove the cinnamon stick and bay leaf.

You can leave it out the banana if you are not a fan, but you may want to then reduce the amount of liquid to keep it from being more like strawberry chocolate milk.

Buttermilk Traditionally made from the thin liquid left over after butter - making but is now more often made from skimmed milk, mixed with milk solids and cultured with lactic acid.

I end up using almost all the liquid on the rice, and if there's any left, I add it to my next day's pot of soup.

You want to leave some chunks but make sure all the liquid is absorbed.

Liquid smoke isn't my favorite ingredient, and I've found that you can get outstanding results here without it - less «bacon - y» but still delicious, simply leave it out.

Traditional Hoppin» John is made with ham hock, but in this vegan version we'll be using «ham mock» or «sham hock,» or whatever vegan pun you prefer, it's just a little liquid smoke and bay leaves.

As you're mixing, pour in a little of the remaining liquid at a time until dough comes together (you may have a bit left over).

When I added the chicken and beans, there was pretty much no liquid left and I started to get a little worried.

Add the milk, bay leaf, and rosemary; bring the liquid to a simmer, then reduce the heat and simmer, stirring occasionally, until the ragu is thick and the meat is tender, about 30 minutes.

If you cook this in the crock pot your best bet would be to leave the lid off for the last hour with it on high, or if you want it to go faster then take the excess liquid out, boil it down in another pot on the stove and put it back in with the chicken for serving.

Add the mint and pulse until leaves are incorporated into the liquid, but not completely blended.

What is left in the middle is a pure golden - yellow liquid called clarified butter.

Liquid EXPANDS, you'll have glass in your stock if you don't leave at least an inch of space at the top, 2 inches might even be better.

The cake itself is light and airy, but then you add the evaporated milk, condensed milk and half and half and let is sit for a couple of hours (better if left overnight) to let the flavors develop and the cake absorb all the liquid goodness.

Almost instantaneously you are left with a bright fuchsia liquid, perfect for pickling eggs or adding to your salad dressing.

The potent liquid that's left behind is the perfect medium for flavoring the couscous.

One time I had cooked the beans so long, the «liquid» I drained off was almost as thick as the beans left in the pot — added some salt and cumin and it was like a dip.

Only thing is the thawed version leaves a lot of liquid behind which sometimes messes a bit with my recipe.