Sentences with phrase «pan juice mixture»

(Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)

Gradually add pan juice mixture, whisking until smooth.

Not exact matches

Stir this into the apple mixture until any juices that have escaped into the pan have thickened up.

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.

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.

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).

Pour pan juices over the top and serve with remaining vegetable mixture if desired.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear — set aside.

Pour in the orange juice + lemon juice mixture on the pan with high heat.

I mixed the liquid smoke, soy sauce, and lime juice, and poured the mixture over the veggies in the pan, stirring to get the veggies covered by the sauce.

Carefully place the pears on top of the mixture, arranged in a circle flat - side down, then drizzle any remaining pan juices over the top.

While the ribs are chilling, pour any pan juices into a bowl and whisk them together with a mixture of hard cider, cider vinegar and your favorite barbecue sauce.

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.

Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave.

Remove pepper mixture to a large saute pan over medium heat and stir in the orange zest and juice, sherry vinegar, mustard seeds and salt.

Off the heat, add the mushroom mixture, green parts of the scallions, tuna, lemon juice, and salt to the pan.

Add broth, lime juice and pureed salsa mixture to pan and stir to combine.

Continue roasting the chicken until an instant - read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.

What really pushes this recipe over the top, however, are the rich, dark brown drippings that come from a mixture of the turkey juices and the shallots roasting in the bottom of the pan.

Strain the mixture to remove the seeds and peel, then transfer the resulted juice back into the sauce pan.

Add the tomato mixture — be careful since the juices will splutter when you add them to the pan.

Remove from heat, add orange juice mixture, and scrape browned bits off bottom of pan.

Once marinated, place the Halloumi on a hot non-stick pan with roughly half the coconut milk mixture and cook until the juices have dried and the Halloumi has browned.

- Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 - 4 minutes to blend the flavors, then turn the heat off;

Combine mixture with remaining juices; freeze overnight in shallow pan.

Add the lemon juice mixture and 1 — 2 tablespoons capers to pan, scraping pan to loosen any browned bits; drizzle sauce over chicken.

Cook over medium - high heat, stirring gently and scraping the bottom and sides of the pan, until mixture comes to a boil and juices have noticeably thickened, about 1 - 2 minutes after the mixture begins to bubble.

Remove the pan from the heat and stir the oat mixture into the juice.

Just whisk in a little gelatin with some reserved cold broth, use the rest of the broth to deglaze your pan after roasting a cut of meat or vegetables, bring to a boil, add any seasonings / herbs you like (we like mustard and fresh herbs or a splash of wine or apple juice), reduce heat to a simmer and add in the gelatin cold broth mixture.

In a sauce pan heat the juice of one lemon and sugar until sugar melts and the mixture boils for 1 minute.