Sentences with phrase «cook juices until»

Continue to cook juices until reduced by half, stir in a bit of butter, then serve as a sauce, drizzled over artichokes.

Not exact matches

Transfer all the cooked ingredients to a blender, add the lemon juice, and blend on high until smooth, adding salt and pepper to taste.

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

Add minced chipotle, lime juice and lime zest and continue to cook until all berries have popped and sauce is thickened, about 5 more minutes.

Creamy Spinach Dip Print Prep time 5 mins Cook time 5 mins Total time 10 mins Author: A. N. Flitter Recipe type: appetizer Cuisine: Vegan Serves: 6 Ingredients 1 cup Raw Spinach 1/2 cup Vegan Mayo 1/2 cup Vegan Sour Cream 1 tbsp Lemon Juice 1 clove Garlic, minced 1 tbsp Nutritional Yeast Salt and Pepper, to taste Instructions Place all ingredients in a food processor and blend until well combined.

Allow the lamb and tomato filling to cook, stirring infrequently until the tomato juice has cooked off and the mixture is thick.

Put the roast back in the baking dish with juices and cook for another few minutes or until cooked to your taste, whichever that may be, rare to well done.

Add the remaining ingredients except the lime juice and cook until the bean are warmed, about 10 minutes.

In a pot place a part of the wild berries and add the orange's juice, the sugar and the corn flour, cook slow heat and stirring with a wood spoon, cook by 5 minutes or until is thick, add the other part of berries and cut the fire.Let chill and reserve.

In a large skillet, cook the chicken, onion and garlic in 3 tablespoons broth until chicken juices run clear.

Strawberry jam: in a medium saucepan put sugar, diced strawberries and lemon juice and cook over medium - low heat until the strawberries are soft and mixture thickens slightly.

Filling: Cook first 4 ingredients in a large skillet over medium heat, stirring often until juices release.

In a small saucepan add the cranberries, swerve and orange juice and cook, over low heat for few minutes until the cranberries have popped and they become mushy.

Heat orange juice in a 2 - quart pan over medium - high heat Cook until reduced by half, 12 - 15 minutes.

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 lecook 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 lecook 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 lecook 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 leCook 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.

Slice the mushrooms, add to the pan and cook until most of the water has evaporated, then squeeze in the lemon juice, add the kale and allow to wilt.

Fluff the cooked rice and then stir in the remaining lime zest, lime juice, and cilantro until evenly combined.

Place tin foil over the dish and cook for about 1 1/4 hours until the juice runs clear when you insert a knife into the thigh

Place over charcoal grill and cook for 3 - 4 minutes on each side or until juices run clear.

Roast in the oven for 45 minutes, or until the carrots are cooked through and the chicken juices run clear.

Add the mushrooms to the same skillet, and cook over medium heat, stirring until they release their juice, about 4 minutes.

Cook until tomato is broken down and releasing juice, about 3 minutes.

Increase the heat to high, add onion, cook until translucent, then add black beans, scook for a few minutes, add adobo sauce, salsa, lime juice, then then add the cauliflower.

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly.

Cook the tomato mixture until the tomatoes start to wilt and release their juices.

White fish is «cooked» in lime juice until opaque and firm, then tossed with avocado and corn.

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear.

Place 1/4 cup sugar and the orange juice in a small pot, bring to a boil and let cook until it becomes syrupy.

In a small saucepan, cook the raspberries on medium - high heat until they have released their juice and part of the liquid has evaporated.

Pour the released juices into a small saucepan and cook over low - medium heat until reduced by half.

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

Add the Worcestershire and beef and cook on medium high heat until the juices start to release and the meat starts to brown.

Cook the burgers for 7 - 8 minutes one side, flip only once and cook on the opposite side until the juices run clCook the burgers for 7 - 8 minutes one side, flip only once and cook on the opposite side until the juices run clcook on the opposite side until the juices run clear.

Turn chicken over and cook on other side about 5 minutes more or until juices run clear.

Add mushrooms and cook until browned and the juices have released.

Stir cooked rice into the soup then add a little bit of lime juice at a time until desired taste is reached.

Bring the drained juice and the cream to a boil in the now - empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes.

Deglaze the pan with the juice - herb mixture, and cook until the liquid begins to thicken from the residual flour, about 1-1/2 minutes.

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium - high heat, stirring, until the sugar dissolves.

Cook on each side for about 5 - 7 minutes (if thinly sliced, longer if thicker) until meat thermometer registers at least 165 °F and juices run clear.

Cook, stirring occasionally and pressing the berries against the side of the pot, until the berries have completely broken down and the juices have thickened to a jamlike consistency (a wooden spoon scraped across the bottom should leave a clear trail that doesn't fill in), 10 to 12 minutes.

Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.

For the fruit layer: Cook frozen berries in medium saucepan over medium - high heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes.

Cook until onion is tender; drain off juices.

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

Lastly, add in the lemon juice and spinach and cook for 1 minute more or until the spinach leaves are lightly wilted.

Step 2: In a large stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boil.

Place 800 grams berries, sugar and water in a medium saucepan and cook until juices run (about 3 - 4 minutes for fresh and 8 - 10 minutes if frozen).

Add chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes.