Sentences with phrase «pan juices from»

Drizzle over any pan juices from the chicken.

(We're following Chris Kresser's Paleo Cure) Yesterday he told me he was already missing bread — mostly to sop up all the great sauces and pan juices from the delicious Paleo food we've been eating!

For a deeper, richer flavor, add some pan juices from roasting your turkey to the gravy as you finish it.

After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock.

Be sure to scrape all of the pan juices from the meats into the pot also.

Not exact matches

Remove the pan from heat and add the orange juice, cinnamon and vanilla.

Remove the pan from the heat, add passionfruit and lime juice and give it a good stir.

Add the white wine to the pan juices and bring to a boil, being sure to deglaze the fond (brown bits) from the roasting pan.

Remove pan from the heat and add the lemon peel, lemon juice and vanilla.

Use a microplane or fine grater to grate in the zest of about 1/4 of the orange and bash in the seeds from half the pomegranate and squeeze in the juice, then add a lid to the pan.

Top cheese with bacon, approximately 4 tomatoes and 2 basil leaves (if there are residual tomato juices from the sheet pan you can drizzle over sandwiches).

We filled the bottom crust with filling, but, as the juice from the thawing strawberries pooled in the bottom of the pie pan, we thought it may need something more.

Heat butter and sugar in a small pan until just melted, remove from heat, add lemon juice and whisk until smooth.

Just before removing the pan from the heat, squirt a little lemon juice over the top and give it a few more shakes.

While cake is baking make the syrup by putting the blood orange juice and sugar into a small sauce pan and heat until the sugar has melted, remove from the heat and leave until needed.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

Add lime juice to pan to deglaze, scraping up any browned bits from bottom of pan.

From the plate, add the chicken and sausage and their juices back to pan on top of rice.

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.

A side like Hungarian Red Potatoes becomes a complete one - pan meal, a saucy and savory Hungarian Red Potato Goulash, when combined with deliciously caramelized onions sauteed with a touch of freshly cracked black pepper, and succulently rich smoked sausage that's been seared in the pan leaving behind all of its best juices to infuse what is yet to come; it becomes a meal that comforts from within and envelopes completely just like a favorite blanky from childhood, and nothing sounds more soothing to me than that as these fall evenings become cold, crisp and clear.

To allow the juices to settle, remove the steak from the pan and let sit for 5 minutes, covered loosely with foil to keep hot.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

I'm lazy so instead of making the caramel I just poured a little pineapple juice from the can and a few dots of butter on to the bottom of the pan, and it worked fine if you want to do it that way!

They caramelize a bit from the juices on the pan, which just takes them to a whole new level!

Once the chicken and the onions are done, get out the largest platter you have and pile the chicken right in the middle of it, then dump the juices from the pan over the top and scoop the onion topping out and surround the chicken with it.

Remove from heat, drain water from pan or transfer squash to a separate dish, squeeze lots of fresh lemon juice on the slices, generously salt, and immediately serve.

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.

6 Add vinegar to pan juices: Skim fat from pan juices and discard.

Stay away from straight fruit juices because they caramelize and then burn in the pan.

Remove garlic and bay leaves from pan juices and discard.

Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin pans.

Orange cake from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon milk finely grated zest of 1 large orange 4 tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2 tablespoons orange juice zest of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper as well.

Pour juices left in roasting pan through a fine mesh strainer and skim fat from juice or use a fat separator, you should have about 1/2 cup of fat.

Then remove tomatoes and peppers from oven and simply poor them into the pot along with all the juices from the pan.

Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.

Remove pan from heat; stir in basil, lime juice, and salt.

Remove beef and any juices from pan into a bowl.

When you're ready to serve them, top each glass with a few pieces of rhubarb and some of the juice from the pan.

Remove pan from oven and spoon juices from the bottom of the pan over the potatoes before serving.

There are definitely still juices that are in the pan from the chicken, but not so much that it made the veggies soggy

I was wondering how your pan was so dry, because everytime I make any sheet pan of chicken and veggies, everything is soggy from the chicken juices.

After 2 hours have passed, baste the pieces with the juices from the pan, cover it up again, and return to the oven for another half hour.

Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves.

Drizzle the juices from the pan onto the the chicken and vegetables on your plate.

After 3 minutes, squeeze the juice from the orange quarters into the pan.

Add the lemon juice, stir and remove the pan from heat.

Scrape any berries and juice from the work surface into the baking pan between the rolls.

I would take it one step further and turn this into A Greek Dish by Frothing egg whites slowly adding fresh lemon juice and adding a bit of the cooked juices from the pan make sure it's warm not hot so as not to curdle, then incorporate with the dish by folding froth into the beans.

Strain the juices and browned bits from the roasting pan through a fine - mesh sieve set over a large glass measuring cup.

Stir the reserved defatted juices from the roasting pan into the turkey stock.