Sentences with phrase «liquid over the sliced»

Pour the hot liquid over slices of radish and carrot, let cool and enjoy.

Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged.

Not exact matches

gin, 1/2 C clear cucumber liquid and 1/2 C tonic over plenty of ice / Add a big squeeze of lime juice, stir and garnish with a thin slice of cucumber.

Then slice each aubergine in half and scoop out the flesh, placing it in a sieve over a bowl to allow any excess liquid to drain away.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peLiquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peliquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Place the sliced fennel in an airtight container and pour the pickling liquid over.

Simmer for a minute, until the sugar has dissolved, then pour over the hot liquid over the shallot so the slices are fully submerged.

Transfer the brisket to a baking sheet, chill in the fridge before slicing and rewarm with the braising liquid over medium heat.

Maybe a blender on low, but a blender usually requires more liquid to turn over; and we don't want too much liquid in this quiche or else it won't be firm enough to slice.

Pour the liquid over the jar of cucumber slices until it covers them entirely.

Place pork slices on a clean rimmed baking sheet and spoon some braising liquid over.

METHOD: Head olive oil in large pan, brown chicken pieces with garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.