Sentences with phrase «until flavor has»

Cook over low heat for about 30 minutes, or until the flavors have melded.

Add crushed tomatoes, olives and reserved eggplant; simmer, stirring occasionally, until flavors have blended, about 10 minutes.

Reduce heat to a very low simmer and cook for about an hour or until flavors have combined and sauce is slightly thickened.

Add the remaining stock and milk, skimming any fat that rises to the surface, and continue cooking until the flavors have melded together and the sauce has thickened, 30 to 40 minutes.

Mix again on medium speed until the flavorings have been completely incorporated.

Cook 15 minutes until flavors have melded.

Reduce the heat to medium - low and simmer for about 30 minutes or until the flavors have blended and the sauce has reduced slightly, stirring often.

Simmer until flavors have blended.

Then add in the garlic and ginger, cooking this mixture for a few more minutes until the flavors have combined.

Simmer for 10 - 15 minutes, or until the flavors have come together to your liking.

Using a wooden spoon, stir until the flavors have melded and the garlic has softened, about 5 minutes.

Gently simmer for about 20 minutes, until the flavors have melded and the carrots are done to your liking.

Add the crème fraîche and cook, stirring occasionally, until the flavors have melded together, about 5 minutes more.

Reduce heat to simmer, cover, and cook for 25 - 30 minutes or until flavors have melded, stirring occasionally.

Bring to a boil, reduce heat, and simmer until flavors have melded, about 5 minutes.

They're then plunged into a spicy, tomato - based stew, and simmered until the flavors have mixed and mingled nicely.

Reduce the heat to low, cover, and simmer for 20 minutes, until flavors have blended and pork is warmed through.

Reduce heat and simmer until flavors have melded (25 — 30 minutes).

Reduce the heat to medium and simmer for 10 minutes until the flavors have melded.

Cook, stirring often, until flavors have blended, about 10 minutes.

8 Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.

Not exact matches

Until that point, Lubetzky figured that if customers tried the experimental flavor and didn't like it, they would just go back to the flavor that they did like.

You may have to keep tweaking your measurements until you reach the best flavor combination possible, but the result will be more than worth it.

If God is really love and Jesus really said «Do until others as you would have them do unto you...» Why is it that religionists (all flavors) hate and condemn and non-religious people are the ones who preach consideration and tolerance?

The flavor and substance of the stew are altered because of the new ingredient; the ingredient, however, is altered too, cooked down by the stewing until it has become an integral aspect of the whole.

Romney... ermmm, du n no yet - at least he has some experience in economics... As for the religious aspect, we are going to get one flavor of it or another with whichever candidate until it fades out.

That would be exciting for you until the next taste sensesion arrives and you just happen to be last months flavor.

Add black beans, taco meat, bell peppers, chili powder, garlic powder, cayenne pepper, salt, and pepper and simmer for 15 minutes or so until peppers have softened and the flavors have had a chance to mingle.

If your avocados are fairly large the filling may still have a slight avocado flavor, if so add a little more cocoa powder and maple syrup until it tastes right.

After you saute and chop the gizzard, it's simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor.

And not only is it handy to have around, its creamy smooth, fruity, and nutty flavors will keep you full until your next meal of the day.

The basting: After the tofu has marinated, we reduce the leftover marinade until the flavors concentrate and it becomes a thick glaze.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

I'm sure you have noticed, but I sort of like to keep building upon flavors and textures until I can't go anymore.

I would scoop up a perfect bite with some of each component, drawing it towards my open mouth, thin strands of cheese slowly stretching their way from the bowl until I pursed my lips around the spoon and broke them off, sighing with delight as the aromas and flavors enveloped me in warmth and comfort and love.

It's made by washing wheat flour dough with water until all the starch granules have been removed, leaving a sticky, insoluble glue - like substance, which is then flavored and cooked.

it was important for me to perk myself up with some colors and flavors that would boost me for the next couple of months until the flowers bloom and the birds start chirping.

Of course, I don't have a wood - burning oven, but the home oven does a solid job of blackening and shrinking the green beans until their flavor is condensed and their texture snackable (I can't totally credit Franny's for the green bean roasting thing — my immediate family is also obsessed).

It will need some liquid, so while it's beating, add one tablespoon raspberry puree at a time until it is the consistency and flavor you'd like.

Saute in a little drizzle of olive oil just until cooked through, probably 2 - 3 minutes per side, and they will have a great, light flavor that I think would complement this pasta really well!

I, too, had a hard time finding a good infant multivitamin that did not have any artificial flavoring / unnecessary junk in them, until I found a multivitamin made by the same brand prenatal vitamins I took when pregnant — Rainbow Light Nutristart Multivitamin Powder.

It didn't even occur to me until the other day that hey, I've pretty much completely missed pumpkin season which happens to be one of my favorite autumn flavors.

When you have a good, hearty soup, it will leave a lasting impression as you try desperately to duplicate it on your own stove until you get the flavors just right.

Simmer on low for 25 minutes until the vegetables are tender and the flavors have shacked up together.

Now, I know that the Internet isn't exactly facing a shortage of recipes for pecan sandies, but I happen to think that these are a step above, due to the tiniest of steps: Fleming has you toast them until they're very dark, which, combined with sugar, brings out an almost maple - y flavor.

It had a nice flavor until the burnt flavor crept in:P Then I tried white sugar and it burned before it hit 350.

All of that to say, your cook book is as beautiful as I expected and has such an awesome blend of daring new flavors and wonderful comfort food, I'm pretty sure this will be my favorite cookbook to come back to forever, and hopefully one day my children will beg for me to pass it on and I will greedily clutch it until my last days.

Problem was, nobody liked the strawberry flavor and he wouldn't buy a new gallon of ice cream until we finished the last bit.

When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti.

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.