Sentences with phrase «apple juice until»

Blend in a food processor, adding apple juice until you get the thickness you want.

In a medium bowl whisk together flaxseeds, egg replacer, and apple juice until gooey.

Chicken is seasoned with salt, pepper, thyme and rosemary, and then simmered with onions in carrot and apple juice until it reduces to a thick, luscious, and flavorful sauce.

Boneless, skinless chicken breasts simmered with cranberries, apple and apple juice until tender.

Not exact matches

Once this has happened, slice the banana into the mix and pour in the apple juice, water, cinnamon, date syrup and maple syrup and blend again until smooth.

Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are really soft.

Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are

Add in oil and apple juice; work it with your fingertips until mixture resembles coarse crumbs.

Stir this into the apple mixture until any juices that have escaped into the pan have thickened up.

Simply add your cashews, basil, lemon juice, apple cider vinegar, regular unsweetened almond milk, garlic, and salt to a blender and blend until smooth.

Combine the agave nectar, apple juice concentrate, sugars and salt in a saucepan and cook over medium heat until the mixture begins to simmer.

Using either an immersion blender or a Nutribullet blend together your avocado, extra virgin olive oil, lemon juice, fresh herbs, apple cider vinegar, garlic clove, and Himalayan pink salt until fully blended.

- Begin by grating the unpeeled gala apples using a box grater, and add them into a bowl; prepare two more small bowls, and take a handful of the grated apples, and squeeze as much of the juice out of them into one of the other bowls as possible; place the squeezed - out apples into the other bowl; repeat the process until all the grated apples have been squeezed of their juice, and set them aside for a moment.

Turn heat down to medium - low and cook uncovered until the juice thickens and the apples are tender, about 10 minutes.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

I usually do a whole pork shoulder with garlic, cumin, orange juice, lime juice, and apples in the slow cooker for pork tacos because until reading this entry I didn't know how to make authentic carnitas, even though I've lived in Texas my whole life.

- Finally, add the grated apples into the batter along with about 6 tablespoons (1/4 cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.

Mix together until the apples are coated with lemon juice.

If any juice leaks out from the apple, blot with kitchen towel until the juice has gone.

Combine the apple juice, cranberry juice and vodka in your blender and mix until light pink and frothy

Boneless, skinless chicken breasts, simmered with apples, cranberries, and apple juice in the slow cooker until tender, this one pot wonder couldn't be easier, more delicious, or more perfect for this busy time of year.

Saute the apples tossing gently for about 6 - 7 minutes until they are tender, but not mushy, they have a glistening light brown color the juices are reduced.

Combine apples, cranberries, sugar, orange zest and juice, and ginger in a large bowl and toss until fruit is well coated.

Peal and slice 3 apples thinly and lay on a serving dish, squeeze lemon juice lightly over top to keep fresh until ready to serve.

In your food processor using the S - blade, combine the drained dates, apple, reserved soaking water, lemon juice and vanilla and blend until smooth (a bit chunky is ok).

In a large bowl, combine the apples and lemon juice until well - coated.

Place celery, green onions, capers, fresh dill, optional dried apple, and 1 teaspoon lemon juice in bowl of food processor and pulse until finely minced, scraping down sides of bowl as necessary.

In a large mixing bowl, beat soy milk, canola oil, rice syrup, agave nectar, apple juice and vanilla extract until they are dissolved.

In a mixing bowl, stir together the apple juice, vinegar, honey, salt and pepper until well combined.

In a large glass measuring cup or medium bowl, combine apple cider or juice, oil and maple syrup; stir into oat mixture until fully combined.

Combine the drained dates, apple, water, lemon juice, and vanilla in a food processor and blend until fairly smooth (it may remain just slightly chunky).

Add salt; whirl until smooth, gradually adding apple juice through processor feed tube.

In a medium - sized bowl, combine TURKEY, APPLE, CELERY, CRANBERRIES, WALNUTS, and CHIVES; squeeze LEMON juice over ingredients to prevent browning of celery and apple pieces; refrigerate until ready to use.

In another medium bowl, whisk together the grated apple (without the lemon juice), white cheddar, golden syrup, vegetable oil, eggs, and milk until combined.

In a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated.

Place the dates, apricots, raisins and apple juice in a food - processor or blender and work together until smooth, scraping down the sides as necessary.

Cover the pot and simmer, stirring occasionally to mash up the apples, until the apples release their juices and completely break down, 20 to 25 minutes.

Cook apples until they have caramelized and released all of their juices, about 10 minutes.

Bake, turning the chops, apples, and onions twice during baking, until the pork is cooked through and the juices have reduced to a glaze, about 20 minutes.

In a medium saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the apples exude their juices, about 10 minutes.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Place in oven for about an hour until apples are thoroughly cooked and juices at bottom of pan are bubbly and topping is browned.

Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes.

Simmered this with juice and grated zest of 1 lemon and 2 tbsp unrefined granulated sugar until apple soft but not too mushy.

Reduce oven temperature to 375 °F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer.

Step 2: Add the apple juice and continue stirring and cooking until the juice has been absorbed.

Step 1: In large saucepot, simmer apples, water, and juice until apples are tender — about 20 minutes.

In a bowl mix together apples, caramel sauce, 1/3 cup flour, 2 teaspoons cinnamon, and lemon juice, until well combined.

In a medium mixing bowl, toss the apples and lemon juice, then add the tapioca mixture and toss until apples are evenly coated.

If you don't want to read the whole recipe here is the short version: Take dough, cut apples, wrap apples in dough, bake until cooked, don't fuc * it up, the end Image source Here is what you need: 1 Pkg puff pastry which has been thawed in the refrigerator, 8 small tart apples, 1 fresh lemon, 8 TBS sugar, 2 TBS cinnamon, 1 egg for egg wash, extra sugar and preheat your oven to 400 degrees Image source Put a pot with water on heat and let it boil, meanwhile cut the apples into thin slices and add them to the pot with the lemon juice then turn the heat off, put a lid on the pot and let the apples steam for a minute.