Sentences with phrase «cooked pineapple juice»

In small saucepan over medium heat, cook pineapple juice 20 - 25 minutes while stirring frequently, until juice reduces by half.

Not exact matches

Filed Under: Clean Eating, Cooking For Cancer, dairy - free, Desserts and Cookies, gluten - free, Liquid / Soft Food Diet, vegan, vegetarian Tagged With: cherries, frozen treat, fruit punch, healthy popsicle, nectarines, pineapple juice, strawberries, summer

I then take the amount of rice I need to make this and use 1/4 Cup pineapple juice and 1/2 cup coconut milk to every COOKED cup of rice — adding it before adding veggies back in!

4) Heat up some vegetable + coconut oil (I used a blend of both) in a large skillet and cook the chicken until ~ 165 F. 5)(Sauce) Add enough orange juice to blend the pineapple and mango chunks.

Slow Cooker Brown Sugar Ham is flavored with pineapple juice and a brown sugar glaze featuring Dijon, balsamic vinegar, and honey for an easy holiday dinner!

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

I found your recipe in your cook book - Squeezed out the juice of 1/2 cup of pineapple, substituted 3/4 Cup Coconut Flakes for 1/2 Cup of Almond Flour.

Anyone who has cooked very many briskets knows that a little mustard, buttermilk, vinegar or pineapple juice isn't going to turn it into a tender piece of meat.

Only a small amount of oil is used to cook down the onions... the primary ingredients are fresh pineapple, pineapple juice, vinegar, chiles and spices... Each batch...

Well the rice is cooking make the slaw, in a medium size bowl whisk together the greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper.

I've taught this recipe a few times in my cooking classes and one of my students told me she made a tropical version, using pineapple juice instead of orange juice and adding dried mangos.

Make tacos using sliced meat, onion, cilantro, cooked pineapple, creamy guacamole salsa and a sprinkle of lime juice.

Ingredients: 1 cup all - purpose flour 1 cup quick - cooking oats 2/3 cup firmly packed brown sugar 1/4 teaspoon baking soda 1/2 cup butter or margarine, chilled 1/2 cup chopped macadamia nuts 1 tablespoon granulated sugar 1 tablespoon cornstarch 1 1/4 cups crushed pineapple chunks, drained 3/4 cup orange juice 1/2 teaspoon finely grated orange peel

While the pork is cooking, make the pineapple slaw: In a medium bowl whisk together the Greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper until well combined.

This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken.

1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions

Pour pineapple juice into the bottom of the slow cooker.

Add the pineapple, ginger, vinegar, red pepper flakes, and any remaining pineapple juice, and cook stirring for another 2 minutes.

Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally.

Be careful and add some liquid (maybe water, maybe soy sauce, maybe pineapple juice) and cover until they start to appear more cooked.

Only a small amount of oil is used to cook down the onions... the primary ingredients are fresh pineapple, pineapple juice, vinegar, chiles and spices... Each batch includes a half a cup of vinegar, half a cup of simple syrup and one cup of pineapple juice.

While pineapple mixture cooks, stir together yogurt, lime juice, and remaining 1/4 teaspoon salt in a small bowl.

I also cooked it in a wok and added some of the pineapple juice.

Ingredients: Cake: Cooking spray 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/3 cups sugar 1/3 cup vegetable oil 2/3 cup plain fat - free yogurt 5 ounces egg substitute 2 cups shredded carrot 1/4 cup finely chopped walnuts 1 (8 - ounce) can crushed pineapple in juice, undrained

Make sure you use a high quality source of cooking gelatin and we would recommend using orange juice instead of pineapple juice.

Phase 5 — all of the above plus cooked apple, certain raw vegetables, additional fresh - pressed vegetable juices, apple, pineapple, and mango juice, raw honey

Pour over pineapple juice and let your slow cooker do the rest of the work.

In a large bowl, combine the cooked quinoa, chopped cilantro, mint, coconut flakes, and pineapple juice.

4) Heat up some vegetable + coconut oil (I used a blend of both) in a large skillet and cook the chicken until ~ 165 F. 5)(Sauce) Add enough orange juice to blend the pineapple and mango chunks.