Sentences with phrase «let cook until liquid»

Cover and let cook until liquid is nearly completely absorbed, about 20 minutes.

Let cook until the liquid is thickened to your desired consistency.

Heat over medium - low heat and let cook until the liquids have cooked out, between 5 - 10 minutes.

Not exact matches

Let the thighs simmer for 40 - 45 minutes, basting with the cooking liquid every 10 minutes or so, until meat is exceptionally tender.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble awLet it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble awlet the liquid bubble away.

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

Set the heat to medium - high, cover the pot with the lid and let cook for about 15 minutes or until the rice is tender and the liquid has been absorbed.

Bring it to a boil and, lower the heat & let it simmer for approximately 15 - 20 minutes or until the liquid has cooked off.

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

Add garlic, celery, and corn stir to combine all ingredients and let cook until vegetable liquids begin to release.

Let cook until all the liquid is gone.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.

Drain off cooking liquid, let cool until warm enough to shred with a fork or your fingers.

Directions: Place all ingredients in the pot, bring to a boil and let simmer with lid on for 30 minutes / Stir occasionally / Remove lid and continue cooking for another 15 or 20 minutes until liquid has reduced and apples have softened and browned a bit.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Cook 20 minutes or until liquid is absorbed, Remove from heat and let stand 10 minutes.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

Add the bacon and 4 Tbs of water and let them cook, stirring every so often, until the liquid evaporates again — another 7 minutes.

Let cook about 15 minutes or until all the liquid is absorbed.

Let the tomatoes cook until most of the liquid has evaporated and bubbles form at the edges of the tomato paste mixture.

Let the brussels sprouts cook, stirring every now and again, until the liquid thickens and evaporates (should be caramel - like in substance)-- for 7 minutes.

Let sit undisturbed for about 20 minutes or until liquid is absorbed and rice is cooked.

Cook, letting the vegetables steam for 2 - 3 minutes until crisp - tender (add more liquid, if needed, if it dries up).

Let the cooking liquid cook down until most of the water has evaporated and the rendered fat coats the bottom of the pot.

Lower to a simmer and let cook, covered, until couscous has absorbed all the liquid, 8 - 10 minutes.

When onions are translucent, sprinkle the flour over the onions and mix it in until it browns a bit then add 2 1/2 cups of the cooking liquid a little at a time stirring until you have a nice sauce with no lumps, let it come to a boil then let simmer for 5 mins.

Add water or mirin and let cook (uncovered) for 2 - 3 more minutes, until all liquid has evaporated and cabbage «noodles» are soft and noodle - like.

Add into the saucepan (If using firm tofu, cube and add into the saucepan at this stage) and continue to let cook for 10 - 15 minutes or until liquid is reducing and becoming thicker.

Let the mixture come to a simmer, cover with a lid (if you don't have one you can use a piece of foil or even a large metal baking sheet), reduce the heat to medium - low, and cook for 15 minutes (stirring once), or until the noodles are cooked to your liking and almost all of the liquid is absorbed (there will be a bit left over to create a sauce).

Then reduce liquid to a simmer, and let it cook on low for a few hours or until vegetables are cooked to desired firmness.

Bring the liquid to a low boil over medium - high heat, cover and let the beans cook until liquid has thickened.