Sentences with phrase «to cook until liquid»

Add the liquid juices and continue cooking until the liquid reduces.

Continue cooking until the liquids reduce and the sauce has begun to thicken.

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

Add mushroom mixture and continue to cook until the liquid released from the mushrooms has reduced by half.

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

Stir in spinach, and cook until all liquid from spinach has been absorbed.

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

Add the liquid juices and continue cooking until the liquid reduces.

Add the tomato paste, vinegar, maple syrup, and spices and continuing cooking until liquid is absorbed.

Add mushrooms, sliced shallots, thyme, salt and pepper to taste, and allow the mushrooms to cook until their liquid releases, about 8 minutes.

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

Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes.

Keep cooking until all liquid has evaporated and you hear a sizzling sound - that sound means that the potatoes are now starting to brown.Using something flat - bottomed (I use a tamper but anything flat - bottomed will do), gently press down on each potato to flatten gently (it's okay if they split, you want to gently «pop» them).

Deglaze the pan with the juice - herb mixture, and cook until the liquid begins to thicken from the residual flour, about 1-1/2 minutes.

If the mixture is slightly wet, continue to cook until the liquid dissolves.

Cook until the liquid cooks off and the kernels begin to toast and turn golden brown.

Continue cooking until liquid accumulated in pot has evaporated, about 5 minutes more.

Cook until liquid almost evaporates (about 2 minutes).

Cook until the liquid evaporates and the mushrooms are nearly dry.

Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and thickens up a bit, 20 to 30 minutes.

Bring the mixture to a simmer and cook until the liquid reduces by half.

Add the vinegar and syrup, stir and continue cooking until the liquid is syrupy and the onions are broken down, about 15 minutes.

Add chicken stock and lemon juice to skillet; cook until liquid has evaporated.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

Remove the lid and cook until the liquid has evaporated, about 3 minutes longer.

Place the lid on and cook until the liquid is absorbed and the rice is fully cooked, about 20 minutes.

Continue to cook until liquid is reduced by half and brussels sprouts are tender, about 5 minutes.

Stir in the reserved clam juices and continue cooking until the liquid has evaporated, 2 to 3 minutes.

Bring to a boil over medium - high heat and cook until the liquid is reduced by half, about 8 - 10 minutes.

Cook until liquid has reduced and sauce is thickened, about 4 minutes.

It's because the recipe directions say to «reduce heat to a simmer and cook until liquid is reduced by half.»

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

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

Uncover and stir in sliced green onions and continue to cook until liquid is absorbed.

Turn the heat to low so that the mixture bubbles gently, cover, and cook until the liquid is absorbed and the couscous is al dente, about 10 minutes.

Cook until all liquid has cooked off, then for about 10 minutes, flipping once or twice, until browned on multiple sides.

Once it reaches a boil, cook until liquid has reduced in half and is a syrupy consistency.

Add the chicken, beans, broth, cumin, garlic powder, salt, and black pepper to taste, and cook until the liquid has reduced, about 5 minutes.

Pour in the wine and cook until the liquid is almost evaporated, about 2 minutes.

Add Cabernet and continue to cook until liquid is reduced to half.

Stir in a pinch of salt and cook until the liquid is reduced by half.

Bring to a boil; cook until liquid is reduced by half (about 2 minutes).

Cook until the liquid has nearly completely evaporated, 10 minutes.

By this time, the chicken should be all cooked so remove the cover, increase the heat back to medium high and cook until the liquid is caramelized

Continue to cook until liquid is reduced to a thin sauce.

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.

Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes.

Cook until liquid is reduced and creamy.

Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes.