Sentences with phrase «until about a cup»

Reduce until about a cup of liquid remains and sauce is slightly thickened.

Not exact matches

The saying about not drinking wine until the kingdom of God comes accompanies the first cup; but after the distribution of the bread Luke continues (22:20), «And likewise the cup after supper, saying, «This cup which is poured out for you is the new covenant in my blood.»»

In a frying pan, heat 1/3 cup olive oil and saute the onions over moderate heat until they begin to turn golden, about 5 minutes.

Blend the drained nuts with the dates, cinnamon and 2 cups of fresh water for about 10 - 15 minutes, this will depend on the strength of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms.

Crust about 1 1/2 cup raw pistachios 1/2 cup dried coconut flakes — untoasted 1 teaspoon matcha powder — optional 2 tablespoons raw agave syrup or more until sticky

Blend 5 oz (about 1 1/4 cups) of coconut meat and all of the coconut water in a high speed blender until a smooth coconut milk is formed.

Place the garlic and 2 cups of oil in a heavy casserole and roast covered in a 325 - degree oven until the garlic browns, about 45 minutes to an hour.

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

Total cooking time is between 40 - 60 minutes or until the milk has reduced to about 1 1/4 to 1 1/2 cups (300 - 360 ml).

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

Cook 15 minutes or so until reduced to about 2 cups, stirring occasionally.

• Preheat oven 350 degrees • Cut cauliflower into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs butter & 3/4 cup shredded cheese • Salt / pepper to taste • Stir to coat • Pour into buttered 8 × 10 baking pan • Cover with additional 3/4 cup raw cheddar • Bake at 350 degrees until cheese is melted (about 20 minutes)

In a small sauce pot over medium high heat, boil the 1 1/2 cups sugar and the water, until syrup reaches about 240F degrees.

Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy.

Gradually begin adding the powdered sugar, about one cup at a time, until frosting is light and fluffy.

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Cook until reduced to 1 1/2 cups, about 15 minutes.

Process 3/4 cup flour, salt, and sugar in food processor until combined, about 2 one - second pulses.

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about 30 minutes total).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Another trick for creating a nice environment for bread - rising in a cold kitchen: microwave a cup of water for about a minute or until the inside of the microwave gets nice and steamy, then quickly move the water to the side and put the dough in the microwave and close the door.

Place the squash, cut sides down, in a microwave safe dish, add 1/2 cup water, and microwave on high for about 12 minutes, or until squash is tender.

Gradually add powdered sugar (about 1 cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.

Place 1 cup of the oats and 1/2 cup of the walnuts in a food processor and blend on high until finely ground, about 30 seconds.

In saucepan, combine 1/2 cup honey, almond butter and brown sugar; cook stirring occasionally over medium heat until it comes to a boil; about 10 minutes.

Gradually add in the remaining 1 cup sugar and beat until light and fluffy, about 5 minutes.

Boil until reduced to about 3/4 cup, 5 to 10 minutes.

Flash - freeze the quiche on a baking tray, uncovered, (making sure none of the quiche cups are touching one another) for about 1 - 2 hours, or until firm.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Meanwhile puree the artichokes with about 1/2 cup of water (or more if needed) in a blender or food processor until mostly smooth.

On to sheets lined with parchment paper, spoon about 1/2 cup sized amounts and bake for about 15 minutes or so or until they start to brown and are cooked through.

Bake in 4 - 5 muffin paper cups (depending on how big they are) at 160 C for about 25 - 30 minutes or until, when poked with a knife, your knife comes out clean.

Keep adding hot milk to the egg yolks one spoonful at a time until you have added about half a cup.

Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporated.

In a food processor pulse pretzels until coarsely ground in batches if needed until you get about 2 cups of crumbs (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs.

To make the whipping cream, pop your bowl, whisk and measuring cup in the freezer for about 15 to 30 minutes, remove, then pour ingredients into the cold mixing bowl, and whip on low until combined then turn on high and mix until fluffy.

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy.

In a smaller bowl or liquid measuring cup, whisk together the olive oil, honey, and about 2 tablespoons water until combined.

Portion out into the liners (about 1/4 -1 / 3 cup per cupcake), and bake for 10 - 12 minutes, or until a tester comes out with a few moist crumbs.

While whisking, add remaining 1 cup wine, scraping up brown bits, and cook until reduced by half, about 2 minutes.

I used 914 grams, wrung out the water until I had about 620 grams, and that was enough for 2/3 of the recipe (so 2 cups).

Boil about four cups water, and boil the lentils for 20 minutes until cooked.

Chop the cookies until you have about a cup's worth, it took 8 cookies for me.

Simmer, whisking occasionally, until thickened and reduced to 2 1/2 cups, about 15 minutes.

Bring 6 cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).

Then remove from oven, uncover, top with the remaining 2 cups of cheese, and return to the oven to cook, uncovered, until the cheese has melted about 5 to 10 minutes.

Add salt and 1 cup water; cover and simmer until sprouts are almost tender, about 8 minutes.