Sentences with phrase «of liquid evaporates»

Cook, stirring occasionally, until most of the liquid evaporates and the stems are very tender, about 5 minutes.

If needed, remove lid and continue cooking until most of the liquid evaporates.3.

Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12 — 15 minutes.

3 Add the ginger, tomato puree and 3 tbsp water and simmer for a few minutes until most of the liquid evaporates.

Bring to a lively simmer, then lower the heat and cook at a gentle simmer, stirring occasionally, until most of the liquid evaporates (50 to 60 minutes).

Add the chopped peppers and the vinegar and cook, stirring occasionally, until most of the liquid evaporates, about 3 minutes.

Cook for 3 - 5 minutes until the kale softens and most of the liquid evaporates.

Add garam masala and roasted cumin powders and cook for a couple more minutes, till most of the liquid evaporates.

Add wine; cook 1 minute or until most of liquid evaporates.

I make practically this same recipe, ingredient for ingredient, but I do the whole thing on top of the stove and just let it simmer on low till much of the liquid evaporates or until I'm so hungry I just have to dig in.

When most of the liquid evaporates, taste and add more sugar, golden raisins and a pinch of salt.

Simmer until a little of the liquid evaporates and the mixture becomes thicker.

If you used the So Delicious Coconut Milk, you would want to cook it on the stove for a while to let some of the liquid evaporate.

Mixture will be somewhat soupy because of the liquid evaporated milk.

Not exact matches

In such cases, transferring the diluted liquid (again, pure water) onto a sugar tablet and then letting it evaporate works because the sugar has a memory of the water that has a memory of the chemical.

As many firms learned in the depths of the crisis, what was once thought to be a liquid asset quickly became illiquid as markets seized up and normal outlets for converting assets to cash evaporated.

Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.

Add the shiitake / crimini, a drizzle of tamari, and black pepper, and cook for another 5 - 7 minutes, until most of the liquid, released by the mushrooms, evaporates.

Add the garlic, half of the tomatoes, honey, cayenne pepper, and cumin and raise the heat to medium and simmer until almost all of the liquid has evaporated.

Add the tomatoes and oregano, stir and simmer uncovered for 20 - 30 minutes or until the sauce has thickened and much of the liquid has evaporated.

Continue cooking the onion and pepper mixture until most of the liquid has evaporated.

Add the onions and wine and cook for 2 to 3 minutes, or until most of liquid has evaporated.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & pepper.

In a small saucepan, cook the raspberries on medium - high heat until they have released their juice and part of the liquid has evaporated.

Sautee for about 10 minutes, until most of the liquid has evaporated.

If you continue to cook it too long, all of the liquid will evaporate and the mixture will indeed become too hard.

This method of cooking potatoes — where the potatoes are allowed time to cook in the pan until all the liquid evaporates then to brown and crisp in a little fat (such as butter) is just so tasty and easy and perfect.

Reduce heat to medium - low and continue to cook 20 - 25 minutes, stirring occasionally, until apples have softened and most of the liquid has evaporated.

I used loin so there was little fat for crisping; I just put a bit of olive oil in a large skillet and browned the meat in it as the bottom of the Dutch oven was black once the liquid evaporated.

sautéing chopped onion, garlic and jalapeno in a lug of olive oil, add your spices (I used smoked paprika and cumin), veggies of your choice and sauté until the liquid evaporates.

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.

of olive oil, portobello mushroom, garlic, tomato paste, and rosemary and cook, stirring occasionally until all liquid has evaporated and tomato paste starts to brown, 3 - 5 minutes.

Simmer rapidly over medium heat, stirring frequently to prevent sticking, until the figs are very soft, most of the liquid has evaporated and the mixture is thick and syrupy, about 25 minutes.

Cook, stirring often, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on the surface of the pan, about 5 minutes.

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

Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.

Add a pinch of salt to the mushrooms, mix and sauté for another 4 minutes, until all the liquid released by the mushrooms evaporates.

If liquid evaporates too quickly, add a little bit of water.

keep cooking and stirring until all of the liquid in the pan is evaporated.

Nitrogen is one of 118 known elements and because it evaporates at low temperatures, it typically exists as a gas and in order for it to remain in a liquid state it must be kept at extremely cold temperatures.

Otherwise, I leave it uncovered to get some of that liquid to evaporate while cooking.

Add the chopped zucchini, tomato, oregano, salt, and pepper, and cook until most of the liquid has evaporated.

Add the fresh mushrooms, then the slivers of softened dried shiitaké and stir - fry for about 1 minute, or until any excess liquid has evaporated and the mushrooms are aromatic.

Reduce the heat and simmer for 35 minutes, stirring occasionally, until most of the liquid has evaporated.

Reduce the heat to medium - low and simmer for 6 - 8 minutes or until the turkey is tender and no longer pink in the center and most of the liquid has evaporated.

Finished it off on saute setting for 5 mins to evaporate some of the excess liquid, as well as a little cornflour to make a slightly thicker gravy.

With pressure cookers you don't have to add a lot of liquids, as it almost doesn't evaporate at all.

Add the lentils and barley along with the stock / water and cook for a couple of minutes until about half the liquid evaporates.

Usually it is 2 cups of liquid to 1 cup of water, simmering on a low heat until the liquid has evaporated.

Take the lid off and cook uncovered until most of the liquid has evaporated.