Sentences with phrase «until most liquid»

Boil, covered with a lid, for about 15 minutes or until most liquid is absorbed.

If not, leave uncovered until most liquid is evaporated.

Add enough stock to cover rice and cook, stirring frequently, until most liquid is absorbed.

Not exact matches

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.

Toss to coat, and toast over medium heat until most of the liquid has been cooked off.

Reduce heat to low and simmer uncovered for 30 minutes or until most of the liquid is absorbed.

Reduce heat to low and simmer for 10 - 15 minutes or until most of the liquid is soaked up and the rice reaches your desired tenderness.

Add the wine and continue sautéing until most of its liquid has cooked off.

Simmer 7 to 8 minutes, until most of the liquid has been absorbed and what remains looks thick and saucy.

Reduce heat, and simmer until most of liquid has been absorbed by dates, about 15 minutes.

Season with salt to taste and cook until the mushrooms give off most of their liquid, 8 - 10 minutes.

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

Cook rice approximately 15 minutes, stirring occasionally, until most of liquid is absorbed.

Cook over a medium heat until apples have softened a little and most of the liquid is gone, leaving you with sort of a thick syrup coating the apples, about 5 minutes.

Slowly pour in the teriyaki sauce mixture over the filling and sauté for another 2 - 3 minutes, until most of the liquid has been absorbed into the filling.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of the liquid has absorbed, about 5 - 6 minutes.

Add the onions and wine and cook for 2 to 3 minutes, or until most of liquid has evaporated.

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.

Let cook, stirring regularly until most of the liquid has reduced and the potatoes are tender, 10 - 15 minutes longer.

Recover and continue cooking on high for about 1 hour (turn to high at this point if you were cooking on low), until the rice is soft and has absorbed most of the liquid.

Mix on medium until almost emulsified (most of the liquid is incorporated into the butter), about a minute.

Sautee for about 10 minutes, until most of the liquid has evaporated.

Using clean hands, squeeze the spinach mixture until most of the liquid has been squeezed out and discard the excess liquid.

Reduce heat to medium - low and continue to cook 20 - 25 minutes, stirring occasionally, until apples have softened and most of the liquid has evaporated.

Cook 2 - 3 minutes until most of liquid is dissolved.

Simmer rapidly over medium heat, stirring frequently to prevent sticking, until the figs are very soft, most of the liquid has evaporated and the mixture is thick and syrupy, about 25 minutes.

Cover and cook until the quinoa is tender and most of the liquid has been absorbed — about 10 minutes.

Continue to simmer, stirring occasionally, until most of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more.

Pour into a wok and cook over medium - low heat until most of the liquid has evaporated, ~ 20 minutes.

Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.

Bring to a boil, reduce heat and simmer for 15 - 20 minutes or until rice has absorbed most of the liquid.

Cook for about 15 minutes, until most of the liquid has absorbed.

Let it boil on a medium / high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be boiled off and the temp will rise VERY quickly) and keep the heat on until it hits 350.

Stir the fish sauce, lime juice, and water together and add to the pan and cook another 4 to 5 minutes until most of the liquid has cooked off.

Allow to sit for 10 minutes, until bread has absorbed most of the liquid.

Allow to cook until most of the liquid has cooked off and tempeh is nicely browned, about 10 minutes, flipping once or twice.

Simmer until the leeks are very soft and most of the liquid has been absorbed, about 15 minutes.

Add the chopped zucchini, tomato, oregano, salt, and pepper, and cook until most of the liquid has evaporated.

Cover with a lid and cook until noodles are soft and most of the liquid has absorbed, about 10 minutes.

Reduce the heat and simmer for 35 minutes, stirring occasionally, until most of the liquid has evaporated.

Reduce the heat to medium - low and simmer for 6 - 8 minutes or until the turkey is tender and no longer pink in the center and most of the liquid has evaporated.

Add wine; cook 1 minute or until most of liquid evaporates.

Take the lid off and cook uncovered until most of the liquid has evaporated.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.

Cook 25 - 30 minutes until most of the liquid is absorbed and the millet is soft and creamy.

Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed.

Add mushrooms and onions and cook until softened and most liquid is released, about five minutes.

Bake the oatmeal for 30 - 35 minutes, or until most of the liquid is absorbed and the oatmeal is puffed and golden.

Add the chardonnay and cook until most of the liquid is absorbed.

Add the white wine and cook for 2 minutes, until most of the liquid has evaporated.