Sentences with phrase «cooking juices spooned»

Not exact matches

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.

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.

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 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.

Cook uncovered until tomatoes release all of their juices, stirring occasionally, breaking up any whole tomatoes with a wooden spoon until mixture is thick yet soupy.

Spoon the cooked sorghum into a large mixing bowl and add the roasted brussels sprouts with fruits, nuts, herbs and their caramelized juices.

Once the rice is cooked, fluff with a wooden spoon and fold lime juice, cilantro and salt to taste, into it.

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

Meanwhile, cook the sweet potato however you like (boil, steam, roast, etc.) and make the coconut glaze by simmering the coconut milk, the zest and juice of half of the lime and the maple syrup until reduced by half and it has thickened enough to coat the spoon — about 10 to 15 minutes.

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.

Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes.

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 a wooden spoon, quickly scramble the egg with any accumulated juices until the egg is cooked and any liquid has thickened, 1 minute.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Spoon 2 - 3 tablespoons juice from the cooked berries into the tapioca and stir together until smooth with no lumps (honestly it's ok if there are a few little lumps, who cares?).

Add tomatoes and cook, breaking up with a spoon, until beginning to darken and juices have evaporated, about 4 minutes.

Add tomatoes and red pepper flakes, season with salt, and cook, breaking up with a wooden spoon, until tomato juices have reduced slightly, about 3 minutes.

Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1 — 1 1/2 hours longer.

While the polenta is in the oven, bring reserved braising juices to a boil in a medium skillet over medium - high heat and cook until thick enough to coat a spoon, 15 — 20 minutes.

2 teaspoons Manuka honey 1/2 teaspoon organic lemon juice * 1 teaspoon aloe vera (optional) Mixing bowl Spoon Wash cloth Cooking pot

As kids grow, they will develop the skills, attention span, and interest to do bigger cooking jobs, like squeezing the juice out of a lemon, measuring ingredients into cups and spoons, and beating eggs or mashing potatoes.