Sentences with phrase «juice mixture for»

Make cake batter as directed on box, substituting pineapple juice mixture for the water.

Not exact matches

This classic brunch cocktail is usually made with a mixture of orange juice and champagne but for the holidays it's fun to swap the flavours for something extra special.

For the «cream» mixture, in a large bowl combine coconut cream, mayo, lemon juice, onion powder, cayenne, nutritional yeast, 3/4 tsp salt.

Mix in lime juice and cilantro into onion mixture, and let sit for 5 minutes.

For a lemon panna cotta, to your recipe I'd add 5 - 6 tablespoons of lemon juice, depending on how tart you like it, grated rind from 3 - 4 lemons (again, to taste), and a little more gelatin, straining out the rind when you pour the mixture into the molds.

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

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.

Add the ground mixture, lemon juice and pepper to the pot, stir carefully and cook for another 10 minutes.

For the cilantro drizzle, place the drained cashews, cilantro, lemon juice, water, and kosher salt in a blender and blend until the mixture is completely smooth.

These mixtures are added to replace the natural flavours lost when the juice chemically separates oxygen (or «deaerates») to be able to maintain shelf life for more than one year without oxidising.

Toss the langoustines with the lime juice, salt, garlic, olive oil, and jalapenos and let the mixture marinate in the refrigerator for 20 - 30 minutes, stirring a few times to coat with the liquid.

I added 4 cups of sugar to the peaches and when I added them to the pectin / grape juice and brought it to a boil, I only boiled the mixture for 1 -1 1/2 minutes.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

Dip the ladyfingers in the juice mixture (they will soak up the juice very quickly so you only need to leave them in it for a second).

I also added fresh lime juice to the basil pesto mixture for this chicken, giving it an additional great flavor.

For each ladle of broth mixture you add, add 1 tablespoon of pomegranate juice.

Add cream of tartar or lemon juice and vanilla and whip for another 5 minutes or until them mixture is very stiff.

For the glaze: Take the remaining orange mixture and squeeze the juice out with a fine mesh strainer or cheesecloth.

Melissa — Exchange the milk for a 50 - 50 mixture of water & coconut milk with a few tablespoons of lemon juice or vinegar.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

After they turn ripe, if you can't use them up fast enough in the recipes below, mash them up or puree them with a tablespoon of lemon or lime juice for two avocados, double - bag and freeze the mixture.

Allow the mixture to sit at room temperature for 10 minutes or until the strawberries have released their juices.

She simply follows the recipe on the bag of cranberries (one bag of rinsed and picked cranberries, 1 cup of water and 1 cup of natural sugar simmered together for 5 to 10 minutes or until cranberries pop and the mixture thickens), but she substitutes clementine juice for the water and adds a generous portion of walnut pieces.

Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.

Or chill remaining juice mixture, and reserve for another use, such as a topping for ice cream.

This tasty tuna skillet casserole uses a mixture of blanched almonds, chicken broth, lemon juice, liquid aminos, gluten - freen flours, and some seasonings as a replacement for the cream of mushroom soup in standard recipes.

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

And the left - over mixture whisked with the lemon juice made a nice dressing for some red quinoa and broccoli rabe.

I like to use a flank steak and marinade it in a mixture of citrus juices and spices for a couple hours to give it added flavor.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

It's my understanding that this mixture will keep for many months without discoloring because of all the sugar and the acid in the lemon juice (and the rum helps with the preservation, as well).

Add coconut milk mixture, the other can of coconut milk, vegetable broth, curry paste and lime juice and cook for 20 minutes.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

Drizzle the mixture with any beet juice and about half the chickpea broth to deepen the flavor and help the salad stick together a bit for easier eating.

Let the peaches simmer over low heat for about 5 minutes or until they release some of their juices and yield a syrupy mixture.

For veggies, a real quick and simple mixture is simply a couple tablespoons of Chobani nonfat plain greek yogurt mixed with a small amount of dill pickle juice, with as much herbs and onions in the juice as possible.

When mixture starts boiling, place cranberries and lemon juice in and return to a boil, then bring down to medium - low and let sauce simmer for around 15 minutes until it has achieved a thick jam - like consistency

Combine cranberry - vinegar mixture, orange juice, and orange sugar in a non-reactive container then allow to steep at room temperature for at least two days.

For a Middle Eastern flair, mix quinoa with fresh parsley, tomatoes and cucumbers, then season the mixture like you would tabbouleh (olive oil, mint, lemon juice, salt and pepper).

Cook for about a minute until fragrant, and then add the orange juice mixture.

Add the roasted blueberries (and juice) once the mixture has been churning for 20 minutes.

With motor running, stream dry white wine, apple juice, or beer until mixture is a spreadable consistency — the amount will depend on the creaminess of your cheeses, but aim for about 1/4 cup of liquid.

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.

Add the strained fruit mixture and clear date juice concentrate in a large saucepan and bring to a gentle simmer for 2 minutes.

Blend until smooth then add to egg yolk mixture with lemon juice and whisk until incorporated, then return to double boiler and cook for a further 10 mins until thickened slightly.

Pour the orange juice, etc mixture over the tempeh and simmer for 10 - 15 minutes (flip tempeh piece 3 or 4 times during this time to allow all sides to absorb sauce) until sauce becomes thick and sticky.

Add some salt, pepper, lime juice and Creole mustard; let the mixture cook for awhile.

Pour the lime juice over the fish, cover and refrigerate the mixture for about 2 hours, stirring occasionally, until the fish is opaque.

Spooning melted unsalted butter, thyme, rosemary, and garlic over the meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the butter mixture and steak juices mingle.