Sentences with phrase «then reduced the liquid»

I used 4 cups of cooked rice and I then reduced the liquid (milk and water) by half.

I would think you could use an equal amount of this starter and then reduce the liquid in the recipe as needed, but that's just me trying to make an educated guess.

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

If you want to get fancy, you can then reduce that liquid and use it as a sauce.

First, you introduce the solid food mushed, and then you reduce the liquid content until it is just the solid food left.

Not exact matches

Combined with reduced risk - taking in the financial system as a whole, this would then further reduce market - makers» willingness to build up large inventories of less liquid assets.

Then simmer for another 10 minutes and allow the liquid to reduce, until it reaches your desired thickness.

Turn the heat to high and bring the liquid to a boil, then reduce the heat and simmer, partially covered, about 2 hours.

Cover, bring to a boil, then reduce heat and simmer for 10 minutes until all of the liquid has been absorbed.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more.

Boil for up to 2 hours until the liquid is reduced by 1/2 or more until you get a concentrated liquid.Strain and then pour into jars for canning.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

Pour in the measured cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly.

Then, reduce the heat to medium - low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated.

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.

Bring to a boil, then reduce the heat to simmer for about 40 minutes, or until all the liquid has been absorbed.

Bring to the boil, then reduce the heat to low and simmer for 20 — 25 minutes, until the lentils are tender and the liquid has been absorbed.

Bring to a boil, then cover and let simmer until the liquid has reduced and you have a nice thick rich chili, about an hour, maybe longer.

Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.

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.

Bring the liquid to a boil then reduce the heat to medium.

Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid — about 20 - 30 minutes.

Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the liquid.

Bring the mixture to a slow simmer over medium heat, then turn the heat down to low and simmer (uncovered) until the liquid is completely reduced and envelopes the chickpeas nicely.

Stir in the cooked black - eyed peas and corn, then add half of the reserved pot likker and cook until the liquid is reduced by half, about 20 minutes.

While my original recipe with fairly healthy, I've since reduced the sodium significantly by swapping the soy sauce for tamari, and then for liquid aminos.

I just switch out the coconut oil with Earth balance spread (and reduce the salt to 1/4 tsp), and then chickpea liquid (aquafaba) instead of almond milk!

If cooking liquid measures more than 1/2 cup, boil in pot until reduced to 1/2 cup, then add to meat in baking dish.

Cook until liquid is reduced by about half, cool, then transfer to Magic Bullet.

Bring to a boil then reduce heat to low and simmer uncovered until quinoa is tender and has absorbed almost all the liquid, about 12 - 15 minutes.

The mixture is brought to a boil and then simmered until the liquid reduced.

Bring liquid to a boil then reduce to a simmer and continue to cook for 5 - 6 minutes or until it has thickened.

salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80 — 90 minutes.

Bring the liquids to a simmer and then reduce the heat to low.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

You can then boil the liquid (broth and juices), until it reduces and thickens or serve as is.

Then uncover, and simmer till the liquid is reduced.

Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2.

Bring to a boil then reduce heat to low and simmer uncovered until quinoa is tender and has absorbed all the liquid, about 12 - 15 minutes.

When tender, remove the pears and continue to reduce the liquid to about 1/2 cup, then reserve the red wine reduction sauce.

Change heat to high and reduce liquid by 1/2, then add the parsley and serve over the mussels and clams.

Further reduce heat to low and then add butter by continuously whisking the liquid and adding one cube at a time.

Bring to a boil then reduce heat to medium and simmer for 12 - 15 minutes, or until most of the liquid is absorbed.

in red wine, then further soaked in the poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.

Another suggestion on this — make a big batch up through the reducing the liquid stage, then freeze in smaller portions with the liquid.

Reduced the liquid, stirred in the pork and then spread it out on a foil lined cookie sheet.

If the pot juices are too thin and watery, place the pot over a burner with high heat, boil down the excess liquid then pour the reduced juices over the ossobuco platter.

Then add the reserved corn stock and lime zest and bring to a simmer, cooking until the liquid reduces and begins to thicken.

Reduce the heat, then pour in the milk, orange juice and rice malt syrup and stir the mixture constantly until the semolina has absorbed almost all the liquid and has become very soft.