Sentences with phrase «until evaporated»

Stir until evaporated.

Add 1/4 cup wine, cook until evaporated, then add remaining 1/4 cup wine.

Add a ladle of the heated chicken stock to your rice and stir until evaporated.

Just add your liquid a little bit at a time, stirring until evaporated, and then adding more, little by little, until the rice is nice and creamy.

Pour in the wine or sherry and cook until evaporated, stirring the rice frequently.

Add the spices and 1 cup broth; cook, stirring, until evaporated, 4 to 5 minutes.

Stir in wine and cook until evaporated.

Stir until evaporated, about 2 minutes.

Add wine and cook until evaporated, 4 to 5 minutes.

The original version is far more labour intensive and involves gently simmering sweetened, flavoured milk until it evaporates by half leaving a thickened, very dense ice - cream.

Pour the juice of 1/2 -1 lime over the mushrooms and stir around until evaporates.

Pour the juice of 1/2 -1 lime over florets and cook until it evaporates, stirring.

Add wine and cook over high heat, stirring, until it evaporates, about 1 minute.

One issue I noticed is that on humid days, condensation can be trapped behind the protective lens, and can force you to wait until it evaporates to shoot pictures or videos so that it's not affected by the moisture.

Ironically, it's moisture farmers know about because, until it evaporates, it can delay harvesting.

Not exact matches

or by communicating warmth and caring, the chain of distortions may be compounded until all hope of understanding has evaporated.

Cook for a few minutes more until reduced — almost all the liquid should have evaporated and the sauce should be thick, not runny.

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 mushrooms, salt and black pepper and sauté for 7 - 8 minutes, until all the liquid released by the mushrooms evaporates.

Add prunes together with balsamic vinegar, followed by 2 tablespoons tamari and tomato paste and stir around until the liquid evaporates, about 1 minute.

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 remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.

Add mushrooms and saute for about 8 minutes or longer, until the liquid released by the mushrooms evaporates.

Caramelize the dates first: in a small saucepan, cook dates in a little boiling water for 5 minutes, until they're soft and all the water is evaporated.

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

Keep sautéing until all the liquid 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.

In other bowl mix the Condensed milk, evaporated milk, vanilla and cream, mix well, and with a large spoonful empty over the cake, until finish the mix.

Bring to a boil and then simmer for 15 minutes, or until the water is evaporated.

Add the wine, raise the heat to medium - high, and cook for 30 seconds or until the wine has fully evaporated.

Cook the spinach until all the liquid evaporates, season with salt and pepper and transfer in a bowl.

Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15 - 20 minutes, until sauce is thickened and all water 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.

Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.

In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice, and vanilla with a hand mixer until smooth.

Increase the heat to high and reduce liquid until almost evaporated.

Simmer until the sweet potatoes are tender and the water has evaporated, about 10 - 12 minutes.

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

WHISK together evaporated milk and eggs in a large bowl, then whisk in the flour, minced onion, garlic powder, black pepper, and red pepper (if using) until well blended.

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

Remove lid, increase heat to medium - high and cook 15 minutes more, or until carrots are tender and most of cider has evaporated.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

Slice the mushrooms, add to the pan and cook until most of the water has evaporated, then squeeze in the lemon juice, add the kale and allow to wilt.

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

Add the wine and cook until half the wine has evaporated.

Cook again over medium - high heat for a few minutes until any excess water evaporates from the pan.

Add the wine and boil until mostly evaporated, 2 to 3 minutes.

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

Add white wine vinegar; cook and stir until liquid is evaporated.