Sentences with phrase «add the liquid juices»

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

Not exact matches

You can use fresh fruit or fruit juice and we recommend making it 5 % — 10 % of the total liquid content, although some flavours, like ginger or turmeric, require less — The fructose (a type of natural sugar) from the fruit will convert into C02 in a closed environment, leading to natural fizz — To add it, you'll need some reusable glass bottles with caps capable of withstanding pressure (our large empty Jarr Kombucha bottles are perfect).

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

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

Measure the orange juice and add enough water or vegetable broth to make 3/4 cup of liquid.

Hi Joyce, they say that «Lemon juice adds both lemon flavor and sourness whereas the zest only adds the lemon flavor», remember when you are adding juice you are also adding extra liquid.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

I tend to use orange juice rather than sugar to both add a bit of sugar and also add some liquid as needed.

There is no need to add liquids because the figs will release a considerable amount of juice.

Add all smoothie ingredients into a blender and add a splash or two of liquid (milk and apple juicAdd all smoothie ingredients into a blender and add a splash or two of liquid (milk and apple juicadd a splash or two of liquid (milk and apple juice.)

Strain the liquid to remove the seeds and add the liquid to a small sauce pan, along with the sugar and lime juice.

Pineapple juice is the only liquid in this recipe and raw honey provides a little added sweetness.

Because the lemon juice adds a lot of liquid — for this recipe it's definitely necessary.

For a little bit of flavor I add some apple juice and vanilla extract to the liquid, and some pumpkin pie spice.

If you need extra liquid, add additional water or lemon juice cautiously.

Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups.

Add lemon juice and process until liquid.

Puree the apricots with the brown sugar and lemon juice, adding a bit of the reserved liquid if the mixture seems too stiff to be spreadable.

Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.

Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether.

We call these green smoothies because they are thicker than traditional juice, but lots of folks add extra liquid when blending to make a more juice - like consistency.

Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro.

Ladle soup into bowls and add 1/2 T fresh lemon juice per bowl and 1 t of liquid smoke or chipotle sauce.

Make the icing: place the sugar in a small bowl and gradually add the juice / water, mixing until smooth (add more liquid if necessary).

Wednesday 12/11/13 Soft Tacos — using leftover brisket from chili (sauté with a bit grapeseed oil, add a splash of lemon juice and 1/4 cup of chicken stock, let liquid simmer down by three quarters).

I also used half the sugar, added some Vanilla Liquid Stevia from NuNaturals and left out the citrus juices.

Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note: if using regular vinegar, you have to add some salt to taste

You want to add the juice gradually to make sure you don't add too much liquid.

The roasted carrots are actually fairly moist and combined with the tahini, lemon juice, vinegar, and the warm water I find that there's plenty of liquid in this recipe — but you can always add additional water (or oil) as desired to adjust the texture.

My only advice is to not double the spices and maybe add more lime juice or some other kind of liquid.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

If the liquid isn't fruit juice, add 2 tablespoons of apple juice or milk to the mayonnaise.

Add the liquids — milk, applesauce, egg, lemon juice and lemon extract and stir to combine.

Then, if the liquid in the can of mandarin oranges is a fruit juice, add 2 tablespoons of the juice in the bowl with the mayonnaise.

gin, 1/2 C clear cucumber liquid and 1/2 C tonic over plenty of ice / Add a big squeeze of lime juice, stir and garnish with a thin slice of cucumber.

When adding the milk it should be incorporated with the other liquids (vanilla, lemon juice, lemon zest).

Strain and add your just cooked lentils to the soffritto, allowing them to simmer together for a few minutes, then add a ladleful or two of rich broth or the lentil cooking liquid or, best of all, the juice from the cotechino (see next paragraph).

This smoothie incorporates a small amount of apple juice that adds just enough sweetness and liquid to pull it together perfectly.

Then, if the liquid in the can of mandarin oranges is a fruit juice, add 2 tablespoons of the juice to the bowl with the mayonnaise.

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.

Try adding a tablespoon of vinegar or lemon juice (and substracting the same amount of other liquid)

Drain and rinse the almonds then add them to a blender or a food processor along with the almond milk, lemon juice vanilla extract, liquid sweetener and pinch of salt.

Add beans, panko, cilantro, lime juice, liquid smoke, cumin, chili powder, chipolte chili powder, salt and pepper.

Add in the cooking liquids — This is what helps the pressure build in the instant pot, but it also flavors the meat — fresh squeezed orange and lime juice and bit of water to top it off.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Wash out the blender and then add the cashew butter, lemon juice, lemon zest, 8 medjool dates, vanilla and 3/4 cups liquid coconut milk.

Add lemon juice and white wine, increase the heat to medium - high, and simmer until the liquid is reduced by half, about 5 minutes.

To your food processor add the chickpeas, lemon juice, tahini, garlic cloves, pickle liquid, oil and chili paste.