Sentences with phrase «cooking juice from»

Baste with cooking juice from time to time.

Add more of the cooking juice from the apples if needed to blend.

Top with tomatoes and cooking juices from packets.

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.

Remove the stems of thyme and add the roasted tomatoes with their cooking juices from the baking sheet and the parsley and stir to combine.

Not exact matches

Second question I have struggled to find raw uncooked beetroot, would beetroot from the supermarket cooked in its own juices (it doesn't list any other ingredients) work in your recipes instead (I think its either steamed or boiled can't quite remember), I just really want to make your beetroot and buckwheat risotto!

Continue cooking for another 5 minutes, then remove from heat, and stir in the lemon juice, zest, and butter.

If you're not familiar with hummus, Wikipedia tells us that hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.

Extract juice from cooked tamarind.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

I have a great banana bread recipe from Cooking Light that has rum and lime juice..

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

I found the cooking time needed to be a bit longer and watch out for the juices from the fish getting on the potatoes.

Author Bio: Chris Wimmer is from HealthSmartLiving.com where he blogs about cooking and juicing as ways to improve your...

Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)

2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)

Homemade Ketchup is SO EASY to make — and this version doesn't even require cooking, yet it contains beneficial probiotics (from whey or fresh sauerkraut juice) to help support a healthy digestive system.

Once cooked, remove from heat and allow the chicken to cool for 5 minutes in order to preserve the juice.

I think what happened is the natural juices from the chicken cooked out and diluted the marinade, thus my chicken was sitting in a water / marinade mixture.

mushroom broth from above 8 cups vegetable stock, possibly more 14 1/2 ounce can diced tomatoes with juice 2 cups cooked kamut or farro

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.

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 patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked potato chunks tossed in, and a little olive oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.

Once the salmon is cooked, place a fillet on top of the salad and drizzle over any remaining juices from the foil packets.

Cooking the chicken elevated on a wire rack allows the oven's hot air to circulate all around the chicken and for the fat to render from the skin so the thighs don't cook and stew in their own juices.

Once the chicken is cooked through, add the coconut milk, juice from one lime and simmer for another 5 minutes.

Strain and add your just cooked lentils to the soffritto, allowing them to simmer together for a few minutes, then add a ladleful or two of rich broth or the lentil cooking liquid or, best of all, the juice from the cotechino (see next paragraph).

Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of 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.

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

Cook the chili for 1 hour, then remove the jalapeños, squeezing the juice from them into the chili and discarding the pods.

The reason I cook fat down is to protect the exposed fat side from the direct heat in many cookers, and to keep all the juices from running out the bottom.

Remove the meat from the slow cooker (reserving the juices) and shred with a fork.

1 medium sweet potato, peeled 1 medium beet, peeled 1 small granny smith apple 2 tablespoons extra virgin olive oil 1/2 teaspoon ground turmeric 3 ounces fresh spinach 1 cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2 cup chickpeas 2 teaspoons chia seeds 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water Juice from one lemon

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Though the fish is not actually subjected to heat, the acid from the citrus juice «cooks» it.

first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.

Once cooked, remove the transfer the squash to a large bowl and add minced chipotle chili, cilantro and juice from the remaining lime.

1 3/4 cups chick peas (garbanzo beans), cooked from dried beans or from a can (look for no - salt added) 3 - 6 Tablespoons tahini (to taste) 1 red bell pepper, seeded (raw or roasted) juice of one lime or lemon water (if necessary for a smoother consistency) salt to taste (optional)

I also threw in raw mushrooms, rather than pre-cooking them, as their juices are released into the roast when cooking, preventing it from drying out.

For this truly delicious taco filling, I cut the cooking from fifty - seven hours to six in a slow cooker, and used some clever Mexican - style innovations, namely using multiple types of dry chilies and orange juice for tang and sweetness.

Cook for about 20 minutes, stirring occasionally, especially in the first few minutes to prevent the berries from sticking or burning before they've created enough juice to cookCook for about 20 minutes, stirring occasionally, especially in the first few minutes to prevent the berries from sticking or burning before they've created enough juice to cookcook in.

2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste

1) Wash and remove leaves from strawberries 2) Slice strawberries into small pieces and put in a large mixing bowl 3) Pour sugar on top of cut strawberries and mix together, then leave in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and cook under low heat 5) Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly into glass jars and cap them

Carefully, pour the juices from the slow cooker into a 1 - litre measuring glass.

Carefully turn the peach slices over and cook another 1 - 2 minutes or until the butter thickens slightly into a syrup from the sugar and juice from the peaches.

Once the filling has finished cooking, add the fresh cilantro and the juice from half a large lime.

1/2 cup fresh basil (packed) 2 garlic cloves 4 Tbsp extra virgin olive oil 4 Tbsp tahini 4 Tbsp lemon juice (from one lemon) 2 Tbsp filtered water 30 oz (850 g) cooked garbanzo beans (canned or homemade) 1 tsp salt