Sentences with phrase «brown bits»

Add orange juice and bring to a boil, scraping brown bits from bottom of pan.

I'm all white with one little brown bit on my right ear.

Remove onions to crock pot and use 1 cup beef broth to scrape brown bits off of the bottom of the pan.

Add wine, stirring to loosen browned bits from pan.

Pour in wine; bring to a boil, scraping brown bits off bottom of pot.

Allow browned milk solids to settle, then slowly pour off melted butter, leaving browned bits in the pan.

The problem I see using bone - in breasts with this dish is that the cauliflower is browned a bit at the end of the normal cooking time.

Add the tomatoes and bring to a simmer, stirring to release any of the delicious browned bits stuck to the bottom of the pan.

Whisk continuously until brown bits forms at the bottom of the pan.

Bring to a boil, scraping up browned bits from bottom of skillet.

Add 2 cups cold water and bring to boil, scraping up browned bits with flat wooden spatula or spoon.

Add broth and stir to remove browned bits from bottom of pan.

Melt and cook down the butter until little brown bits appear in the pan.

Cook and stir 7 to 10 minutes or until browned bits attached to skillet are dissolved and sauce is reduced to 1/4 cup.

Add 1/4 cup of the reserved pasta water to the sausage, using a spatula to loosen any delicious browned bits from the bottom of the pot.

Continue cooking, while constantly whisking, until butter starts to brown and brown bits form at the bottom.

In other words, the soy sauce will help softened and loosen all the tasty brown bits in the skillet.

The tops of the cupcakes did brown a bit more than I would have liked, but the taste and texture was amazing.

The best that I ended up with were hash brown bites.

You'll see brown bits begin to form at the bottom of the pan.

It may brown a bit around the edges but I think it tastes great that way.

As the corn cooks, flavorful brown bits will stick to the pan, which along with the nutty - sweet butter help mask the flavor of bland corn.

I love using my cast iron skillet especially in this recipe as you get all the yummy brown bits from meatballs mixed with the delicious mushroom onion gravy.

Repeat the process with the rest of the tofu and then bake for 30 minutes, flipping the cubes every 10 minutes to ensure an evenly browned bite.

Remove the foil and return the baking dish to the oven for another 5 to 10 minutes, to let the filling brown a bit.

Whisk browned bits off of the bottom of the pan and pour into the bowl of a stand mixer or large bowl.

When golden brown bits begin to form at the bottom of the pan, remove it from the heat, and continue whisking for another minute or two.

Add wine to skillet, scraping up any remaining brown bits.

Add onions and peppers; cook, without stirring, until tender and some caramelized brown bits begin to show up in pan, 3 to 4 minutes.

Make sure you get some nice dark brown bits on there, it really adds to the flavor.

Return baking sheet to oven for a few minutes if needed to help loosen browned bits.

Add onions, cook for about 3 minutes, scraping up brown bits on the pan.

Roast the squash until it is cooked through and beginning to brown a bit on top.

Reduce wine about 1 minute while scraping up browned bits with a wooden spoon.

Pour in red wine vinegar and use a wooden spoon to scrape brown bits off bottom of pan so they add flavor to hash.

Add the juice of the other half of the lemon and stir to get all the yummy little brown bits off the bottom of the pan.

The mushrooms will cook down and start to brown a bit in the butter.

Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved.

It does not have a non stick surface, and that's the point... to get those tasty brown bits.

Cook and stir, 1 to 2 minutes or until browned bits attached to skillet are dissolved.

To get those delicious browned bits, you need food to, well, stick.

I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.

Stir well, to be sure to mix in all little brown bits from skillet.

Add a couple of glugs of red wine, if using, and stir well, giving the pan a good deglaze, scraping up all those tasty brown bits left behind from the browning of the meat.

Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck - on brown bits of sausage in the bottom of the pan.