Sentences with phrase «it cooks down»

Best Practices in Managing Internal Capital AdequacyGuaranteeing a Solid Base of Capitalization Cooked down to its essence, the convulsion that overtook the international banking system in 2008 came d...

The flavor and substance of the stew are altered because of the new ingredient; the ingredient, however, is altered too, cooked down by the stewing until it has become an integral aspect of the whole.

Like others have commented, the «Curry» is very watery and needs a considerable amount of cooking down.

At the time I was pretty afraid of fruit, so I had to cook it down until it became more fruit soup than whole fruit!

At this point, it might seem like there's too much chard, but it will cook down quite a bit in the oven.

At the time I was pretty afraid of fruit, so I had to cook it down until it -LSB-...]

I also let it cook down for about 30 mins so the beans softened up a bit more.

I love them raw sliced over mashed avocado on toast, chopped into quinoa and pasta bowls, cooked down into soups and pureed into sauces.

The difference is paste is cooked down more.

I love them raw as dipping batons for dips and guacamole, chopped into pieces for quinoa bowls and cooked down into delicious sauces for pasta.

Once the vegetables have cooked down, remove from the heat and add to the bowl with the lentils.

A couple of cups of your favorite berries, with some sugar and vanilla will cook down perfectly to create a sweet simple jam.

Add the apples, onions, and salt to the pan and sauté over medium heat, stirring frequently, until cooked down and caramelized.

Oatmeal has a chewier texture than most grains and a lovely creaminess when it's cooked down in liquid.

Cook the mushrooms until they sweat, add some red wine and cook it down.

Cook for another 5 minutes, or until the mushrooms are cooked down and wilted.

Cover and simmer for 45 - 60 minutes, stirring a couple times initially to incorporate the cabbage as it cooks down.

I decided to use some roasted rhubarb compote instead of raw chopped rhubarb in my filling, just in case it wouldn't have time to cook down fully.

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

But she always prepared them in a very old - school Southern way — sautéed in pork fat, salt and vinegar and then cooked down to within an inch of their lives.

I'll admit before it had a chance to cook down, it tasted a little funky.

Add mushrooms and let cook down while preparing next steps.

In this case, I went for reduced blueberries (simply cook down some fresh of frozen blueberries in a small sauce pan) and some powdered sugar.

Once you've already cooked them down, they become less an ingredient (that requires washing, drying, chopping, and cooking to become a part of your meal) and more like a condiment.

And since rhubarb is fibrous, you might want to actually cook it down a bit before using it.

I added a little bit of brandy to the onions at the end and cooked it down and some herbs de provence.

Let them cook down.

It didn't take very long to cook down, but maybe a bit longer than the time stated in the recipe.

Directions: Step 1: Rinse the cranberries and add all ingredients to a medium size sauce pan and cook over medium heat until it has cooked down and thickened, about 20 min.

I was skeptical to use so much celery, but it cooked down and caramelized nicely.

However, you will have some extra cherry filling left over that you can cook down into a sauce for serving over pork chops, chicken or of course, ice cream.

Cook it down, adding arrowroot to thicken if you need to.

Remove cooked sausage when wine is mostly cooked down and set aside.

Slowly cook down several large onions thinly sliced in the bacon grease (if you need more fat add the red palm oil).

And should they be thawed beforehand or just blended with the rest of the ingredients without cooking them down?

Add the spinach in batches and cook until it has wilted and cooked down.

Allow the vegetables to cook while stirring for about 5 minutes - at this point you can add a splash of water, cover and allow to cook down until vegetables are cooked but still crunchy - about an additional 10 minutes.

The sauce should be cooked down enough that you can draw a line through the middle with a spoon and the line remains for at least 15 seconds.

If you prefer to bake it in a pie tin, you'll likely have extra cherry filling to cook down and use on ice cream.

Fresh figs are cooked down with brown sugar into a compote and subtly flavored with balsamic vinegar and vanilla.

Add the peppers and tomatoes and cook down for about 10 more minutes.

I would also finish the dish on the stove too so that the sauce could cook down faster.

Heat over medium - high to simmering and continue simmering until parsnips are tender and milk has cooked down and thickly coated the parsnips; this may take about 20 minutes.

Then it's slowly cooked down until the cauliflower melts into a creamy texture.

I was initially quite suspicious that a combination of raw bok choy, onion, and apple could ever taste good, but since I get bok choy all the time in my CSA and it cooks down to almost nothing in a stir fry, I decided to give the salad a try.

With that amount of pasta, the 4 1/2 cups water should have cooked down almost completely.

When the mushrooms have cooked down add the kale.

Saute up some onions until they begin to caramelize, toss some sliced mushrooms into the pan and cook down.

You can get a lot of kale into one bite when you cook it down this way, which is great for your body!

It takes a little extra time to help the sweet potatoes cook down and get soft, making this a creamy and delicious dish!