Sentences with phrase «cook pan juices»

Not exact matches

I love to roughly chop tomatoes, and toss them with a bit of fresh - cooked pasta and garlic in a sautee pan just enough to render some of their delicious juices.

Meanwhile, mix together the honey, soy sauce, ginger, garlic, coriander, lime juice and add to the pan with the cooked tofu and gently cook for 4 minutes.

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

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.

I added a tablespoon of orange juice to the marinade as I was low on lime juice and used a grill pan to cook the shrimp in my apartment.

Once the fish has marinated for at least 30 minutes (not much longer than that because of the lime juice), then cook it on a stovetop grill pan or outdoor grill for about 3 to 4 minutes per side.

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.

Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.

I just put everything in and cook it low most of the day, then roughly divide into batches of meat + juices that will fit in my non-stick frying pan and fry it up to crispy just before serving.

I then added the lemon juice and zest to the pan, heating it on medium low for approximately 6 minutes, whisking continuously throughout the cooking time.

Allow the cooked turkey to sit for 30 minutes, allowing enough time to use the pan juices to make gravy.

- Add patties, cooking for 5 - 7 minutes on each side, flipping over once, until juices run clear (depending on the size of pan, you'll need to cook the patties in batches; do not overcrowd pan)

Add the cooked spinach to a strainer and strain the juices back into the pan.

The key here is to cook them the last couple of hours in a pan covered or wrapped in foil in a bath of apple juice.

I made this for a pot luck, cooked (1) in a smaller, 6 ″ x 3.75 ″ x 2.75 ″ loaf pan, and instead of using dairy I used 2 refrigerated cans of coconut cream, vanilla extract, zest of 2 lemons and lemon juice.

Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken.

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.

One example is the stainless steel rack that lifts cooked pizzas approximately 1 / 4 - inch above the serving pan so the juices drip down and keep the crust crisp instead of allowing it to get soggy.

Though the mollusks and shellfish are prepared on a grill, the cooking method actually is a steaming process, since the flames and hot coals cause them to steam in their own juices, with their shells acting as miniature pans.

The cook finds that this keeps all the rich juices in the meat and only fat drops out into the pan under the beef.

Cook the hamburgers in a frying pan over medium heat for 1 minute per side, or until juices bubble to the top like the picture below:

Return the beef to the pan (along with any juices that collected on the plate) and cook for another 3 - 4 minutes.

Return cooked shrimp back to the pan and add remaining lime juice and chopped cilantro.

Whenever I cook fish these days I pan roast halves of lemon on the side, resulting in prolific and delicious roasted juice.

Just before the peach was ready I sloshed in a bit of balsamic over the halves and cooked another minute.The juices together with the pan drippings made a great dressing over the arugula.

Cook, spooning the pan juices over the chicken, for about 1 minute.

Place the saute pan in the oven (alternatively you can place it in an ovenproof baking dish) and roast until the pork is cooked through and the juices run clear, approximately 15 - 20 minutes.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear — set aside.

When quinoa cooked through add quinoa to the pan with the veggies and add lemon juice, pesto, basil and green onions.

Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

A splash of wine while cooking turns the juices into a creamy sauce for the ultimate one - pan meal.

+ salt and pepper + bibb or butter lettuce for two + one watermelon radish, washed and shaved (I used my sprializer) + 2 tablespoons toasted walnuts (dry cook walnuts in a frying pan) + 1/4 cup of crumbled goat cheese + 1 tablespoons of olive oil, divided + juice of a quarter of an orange or lemon

Place the chicken on top of the wire rack so that the juices flow to the bottom of the roasting pan to make sure the chicken cooks through and the bacon gets sort of crispy.

Roast chicken for approximately 1 1/2 hours, basting with pan juices every now and then once it is halfway through cooking.

I would take it one step further and turn this into A Greek Dish by Frothing egg whites slowly adding fresh lemon juice and adding a bit of the cooked juices from the pan make sure it's warm not hot so as not to curdle, then incorporate with the dish by folding froth into the beans.

Combine the cooked rice, apples, lemon juice, rice syrup and pour into a 9 x 13 - inch pan treated with non-stick oil spray or margarine.

The couscous is cooked right in the pan while the chicken roasts, soaking up all of it's delicious juices.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Except you need orange juice, and limes, and a spice blend; plus you usually want to sear it in a pan, before transferring to the oven, or slow - cooker to roast for 6 - 8 hours, and while that's generally fine, sometimes it's Tuesday, and you don't know what you are going to have for dinner, and you are definitely not going to do all the work for carnitas (unless you decide at the last minute to go out instead to satisfy said craving).

We're in the South, so I used cane syrup (similar to molasses) instead of the maple, and since some reviewers said there wasn't enough pan juice, I cooked the roast on some thick - sliced, separated onion rounds, and there was more than enough juice, and deliciously - flavored cooked onions to boot.

Add shredded chicken and the Herdez Chipotle sauce with juices from slow cooker into a medium size pan and set on medium setting.

During grilling, turkey cooks best by indirect heat on an outdoor covered gas or charcoal grill with a pan of water placed beneath the grilling surface to catch the dripping turkey juices.

Add the cooked veggies to the bowl using tongs, leaving any excess water / juices in the pan, and mix well with the flours.

The only thing that would improve this recipe is cooking the potatoes in the pan you just roasted a chicken in, using the chicken juices as part of the liquid.

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.

Using the same pan with the same heat, add the diced onions to the pan and mix with the oil, after cooking the onions for about 2 - 3 minutes add the minced garlic, mix and then add 1/2 cup of white wine and the juice of 1 lemon, then add 1/2 teaspoon of dried thyme, 1 tablespoon of fresh parsley, mix everything together and turn up the heat to a medium - high

Remove from the oven, drain the cooking juices into the pan and leave the chicken to rest.

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 toasted garlic back to pan with HERDEZ ® Red Guajillo Mexican Cooking Sauce, lemon juice and tomatoes.

Return chicken to pan, including any accumulated juices, and add HERDEZ ® Traditional Chipotle Mexican Cooking Sauce.