Transfer the apple mixture to a large saucepan.
Not exact matches
Toss the
mixture till the
apple slices are all evenly coated, then
transfer to a large pan over medium heat.
Transfer the
apples to the prebaked pie shell; pour the reduced juice
mixture over and smooth with a rubber spatula.
Once the
apples are done,
transfer them back to a large bowl and let them cool slightly before adding the cornstarch
mixture.
Squeeze as much liquid out of the grated sweet potato and
apple as possible and
transfer the squeezed
mixture into a clean bowl.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter,
apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes,
apples, and onion
mixture in large bowl, toss gently to blend /
Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
If using a food processor,
transfer the
apple - onion
mixture into it and puree until completely smooth.
Finally stir in the diced
apples vanilla essence and
transfer the
mixture to the greased tin.
Transfer the
mixture to the prepared baking pan and arrange the sliced
apples followed by the blueberries.
Roll base of
apples in pistachio
mixture, then
transfer to prepared plate.
Toss the
apples with the butter, 1 cup of the sugar, the cinnamon, ginger and cloves and
transfer the
mixture to an ovenproof roasting pan.