Sentences with phrase «more cooking liquid»

If the soup is too thick, add more cooking liquid, water, or broth to your desired consistency.

If mixture seems too thick, add more cooking liquid, 1/4 cup at a time until desired thickness is reached.

Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.

If the soup is too thick, add more cooking liquid, water, or broth to your desired consistency.

Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta.

Once all gnocchi are cooked, add 1/2 cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.

Toss, adding more cooking liquid as needed, until sauce coats pasta.

lemon juice, adding more cooking liquid as needed, until smooth.

Stir, adding more cooking liquid as needed, until sauce coats pasta.

Bring to a simmer and cook, tossing frequently, until a thick glossy sauce forms and coats pasta, adding more cooking liquid as needed.

Toss until well coated, if pasta seems dry add more cooking liquid.

Add more cooking liquid as needed, until sauce reaches desired consistency.

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.

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

You may need to cook them for a little longer or add more liquid.

I really think there are more benefits to lightly cooking foods and liquids than having them raw.

It's an extraordinary dish and made even more so by the bulgur, which is cooked right in the stewing liquid.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

I used canned tomatoes since we didn't have paste, and cooked them a bit more than in your recipe to reduce the liquid.

Next, add the salt, and continue to cook for about 5 - 10 more minutes, stirring frequently now, until all the liquid is absorbed and the oats are thick and porridge - y.

Stir the cocoa powder and currant jelly into the pot, and cook 5 more minutes, or a little longer, until the liquids in the pot are thick.

I cooked these ahead of time to get more liquid absorbed into them, thus getting a more voluminous breakfast!

Sometimes, general baking rules like those you'd find out of Ruhlman's Ratio just don't apply to gluten free cooking — one often needs to alter amount of liquid to dry ingredients, add more eggs, etc..

If you are finding your old recipes are cooking too fast go ahead and add more liquid or cook for a shorter amount of time.

Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely.

For jammier, even more deeply caramelized onions, continue cooking for another few hours, but this time leave the lid ajar so the liquid can evaporate.

Uncover and cook for about 3 minutes more, or until the liquid is evaporated.

While that's cooking, scoop 1/2 — 1/3 of the cooked soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then blend until very smooth.

I would recommend adding a bit more stock, my potatoes did not cook evenly due to the fact that they were not all covered in the liquid.

How to get more flavor into rice or grains: An easy trick is to cook with tomato liquid, vegetable or chicken stock, instead of water.

Stir in cranberries, cover again and cook until liquid is completely absorbed and quinoa is tender, about 8 to 10 minutes more.

Then shredded the meat and added some of the remaining liquid from the slow cooker (and a few tablespoons of very hot water that I heated up in the microwave) to moisten the shredded meat more.

You can start with less paste and always add more to the liquid if need be after cooking.

1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.

Recipes that are doubled or tripled don't take any more or less time to cook, but the proportions of liquid can change.

All you do is saute onions and garlic, add the zucchini and saute some more, add the liquids, cook a little longer, and blend it up!

If you'd like to skip it them you'll need to add more liquid to the recipe and allow them to cook for longer.

The amount of liquid you add is up to you, the lentils will soak up most of the water as they cook, but continue to add more if you want more of a soup.

You may also need to add more liquid depending on how much the chili has cooked down.

Maybe my beef and vegetables gave off more juice than yours did, and in general the slow cooker needs less liquid than cooking stovetop.

Rolled oats cook faster than steel - cut oats, are ideal to use in baking for cookies, muffins, granola bars, and quick breads, can easily be ground into an oat flour, and absorb more liquid than other types of oats.

Cook until the mushrooms appear to be glazed and there is no more liquid left in the pan.

One of my go - to versions involves stirring a spoonful of peanut butter into the cooked oats (this thickens them, so you may need more liquid) and letting it melt.

I added more liquid after the prescribed cooking time and cooked it longer but this ended up in a gummy mess.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Cook for at least 1 hour or up to 4 checking the liquid level — adding more wine or broth to keep the meat covered.

If you try steel cut oats, you will have to cook it a lot longer and add more liquid.

Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.

Essentially it's just boiling down the mixture to cook off some of the water and create a more concentrated liquid.