Sentences with phrase «juice over low heat»

Heat almond milk and tart cherry juice over low heat in a small pot.

Combine the sugar, lemon zest and lemon juice over low heat in a pan for 10 minutes, until the sugar dissolves.

Simply adding crushed kuzu starch to fresh fruit and juice over low heat makes an amazing fruit sauce that will satisfy your sweet tooth and is a healthier alternative to artificial sugars and syrups.

In a sauce pan, simmer the soy sauce and juice over lower heat.

But if all you've got is water, use it to deglaze the pan, then reduce the pan juices over low heat and make a little mini sauce to spoon over that chicken.

Not exact matches

Strawberry jam: in a medium saucepan put sugar, diced strawberries and lemon juice and cook over medium - low heat until the strawberries are soft and mixture thickens slightly.

In a small saucepan add the cranberries, swerve and orange juice and cook, over low heat for few minutes until the cranberries have popped and they become mushy.

In a heavy bottomed pan set over low heat, melt the butter along with the lemon zest and juice.

To make the filling, I just chopped up some Bosc pears and tossed them with some lemon juice, coconut sugar and spices, and cooked them over a low heat.

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

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.

Pour the released juices into a small saucepan and cook over low - medium heat until reduced by half.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

Rapadura is the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heats, whilst being stirred with paddles, then ground to produce a grainy sugar.

Heat a medium, heavy - bottom sauce pan over low, and add the lemon juice, sugar, egg yolks, eggs, and salt, and whisk well, until the egg yolks have smoothed out (the mixture will still appear broken - that's okay).

Place the egg yolks, lemon juice, water, and sugar in a small pan and heat over very low heat, while stirring constantly.

Place mangoes, sugar, water and lemon juice in a saucepan and cook over low - medium heat until fruits are tender, about 10 to 12 minutes.

In a small saucepan, cook fresh or frozen blueberries over low to medium heat until hot and a small amount of juice is formed.

Add wine and let it bubble over high heat for 1 min, then lower the heat and stir in the fresh cream and lemon juice.

In a small saucepan, heat the butter, apple juice, and honey over low heat.

Pour wine mixture over chicken in slow cooker, cover and cook on low heat until chicken is tender and juices run clear when pierced in the thickest part with a knife, about 4 hours.

In a heavy, medium size saucepan over medium - low heat, add 3 baskets of the blueberries, the orange juice, maple syrup, sugar, lemon juice, orange zest and salt and stir until the sugar dissolves and the mixture begins to simmer.

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

Heat about 1/2 cup of the tangerine juice with the sugar in a small, heavy pot over low hHeat about 1/2 cup of the tangerine juice with the sugar in a small, heavy pot over low heatheat.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

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

In a medium stainless steel saucepan over medium - low heat, whisk together the eggs, sugar, lemon juice, lemon zest and cream.

Bring pomegranate juice, cinnamon, allspice, and one - third of ginger to a simmer in a small saucepan over medium - low heat.

In a medium saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the apples exude their juices, about 10 minutes.

Pour the butter / sugar / eggs / lemon juice into a heavy saucepan and heat over low - medium heat.

Let cook for 8 - 10 minutes over low heat, stirring occasionally until the cherries soften and release a lot of juice.

Stir in the tomatoes and their juices, bring to a boil and simmer over medium - low heat for 10 minutes.

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.

In a small sauce pan over low heat place juice and arrowroot in the pan.

When thawed grill over medium low heat until meat is cooked through, or bake at 35o for about 1 hour (flipping partway through cooking time) until meat is cooked and juices run clear.

Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined.

Heat up a small saucepan over medium - low, adding the sugar, malt syrup, and lime juice until the sugar crystals have all melted.

Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium - low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20 — 25 minutes.

Heat crabmeat, olive oil, lemon zest, and lemon juice in a medium saucepan over low, stirring gently, until slightly warm; season with salt.

Heat sugar, cranberry juice, lemon juice, and gelatin mixture in a small saucepan over low, stirring, until sugar is dissolved; remove from hHeat sugar, cranberry juice, lemon juice, and gelatin mixture in a small saucepan over low, stirring, until sugar is dissolved; remove from heatheat.

Add the lime juice, mint, maple syrup or honey, and the strawberries (if you're using frozen strawberries, first place them into a saucepan and put it over low - medium heat for a couple of minutes until the strawberries defrost and soften).

Over a medium low heat, simmer the berries and the juice until the berries get soft.

In a small sauce pan add the raspberries and lemon juice, and bring to boil over low heat, then let simmer for five minutes.

Liquid Vanilla Stevia (I used NuNatural's Brand) or 1/2 cup Agave 1 cup water or apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Heat all ingredients in a non-stick saucepan over low hHeat all ingredients in a non-stick saucepan over low heatheat.

Prepare stewed rhubarb by combining chopped rhubarb, sugar, orange juice and zest in saucepan over medium - low heat.

Tweak the salt, pepper, lemon juice, and thyme to taste, and warm the soup over low heat.

(Alternatively, if there is not enough juice, work in a little cold butter and cream over low heat to make a sauce).

This low RPM is the main benefit of masticating juicers over centrifugal juicers, which whip up juice quickly but create more oxidation (so your juice degrades faster) and heat (which can harm nutrients).

Return the soup to the pot over low heat, stir in the lemon juice, maple syrup, and a pinch of salt, and gently reheat.

Pour the soup back into the pot, heat gently over medium - low heat, and stir in the lemon zest and juice.