Sentences with phrase «reserved juices from»

Drain whole peeled tomatoes, reserving the juice from the can.

Not exact matches

for the avocado + mango salsa: 1 ripe avocado, diced 1 mango, peeled, pitted, and diced 1 jalapeño, seeds removed and diced 3 - 4 green onions (just the white parts that were reserved from the filling), diced the juice of 1/2 of a lime salt + pepper

- Finally, add the grated apples into the batter along with about 6 tablespoons (1/4 cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.

With mixer on medium - low speed, add some of the juice reserved from the cherry filling one teaspoonful at a time.

Remove the meat from the slow cooker (reserving the juices) and shred with a fork.

ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

Whisk 3/4 cup water, cranberry juice and reserved liquid from nuts in medium saucepan to blend.

I prefer fresh pineapple, but if you like your dish sweeter, use canned pineapple and reserve some of the juice from the can to add to the sauce in place of fresh pineapple juice.

Remove from the heat and drain, reserving the juices for the fumet.

Remove roast from crock pot, reserving juices.

If it appears a bit dry, add some of the reserved tomato juice from the drained tomatoes or some gluten free chicken stock.

Remove the roast from the skillet, reserving any juices, and set aside.

I marinated the chicken skewers in some of the pineapple juice reserved from the can of pineapple chunks, plus some Kikkoman Soy Sauce to balance out the sweetness.

Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a teaspoon or so of the coconut and lime zest for garnish).

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

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice

Squeeze the juice from the pulp, and reserve.

2 tbsp soy sauce 1 tbsp rice wine vinegar 1/2 tbsp sesame oil 1 tbsp pineapple juice (reserved from canned pineapple chunks) 1/2 tbsp corn starch 1 tbsp light brown sugar

Remove from heat and stir in reserved lemon juice and vanilla extract.

To a small bowl, add the remaining cilantro, the lime zest, juice from the remaining lime half, half the beans (reserving half for the Socca Pizza recipe), and a pinch of salt and pepper.

1/2 Cup Dried Cranberries (I buy organic fruit sweetened) 2 Teaspoons Stone Ground Mustard 1/8 Cup Apple Cider Vinegar 1 Teaspoon Salt 1/4 Cup Beet Juice (reserved from roasting the beets) 1 Tablespoon Fresh Ginger 1/4 Cup EV Olive Oil

Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water.

Carefully unwrap ribs; pour any juices from foil into a 4 - cup heatproof measuring cup; reserve juices.

Prepare the filling by separating the thawed cherries from the cherry juice; reserve juice in a small bowl.

Remove from pan and drain on paper towel, reserving pan juices.

Drizzle generously with olive oil, the vinegar from pickling the onion and the reserved citrus juices.

Scrape juices and browned bits from reserved roasting pan into large glass measuring cup.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Take your reserved specimen berries and squeeze a small amount of lime juice from the lime you zested for your berry compote and sprinkle sugar on the berries.

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock in a jar or covered container in your refrigerator

Wash and cut the long stems from the greens and reserve for another use (like juicing).

Remove the meat from the slow cooker (reserving the juices) and shred with a fork.

Zest the rind from the reserved half orange into the mixture and squeeze in the juice.

1 - 2 teaspoons of cherry juice (reserved from pitted cherries or use liquid from maraschino cherries)

Let the mushrooms sit for 10 minutes, then remove them from their cooking juices (reserve juices for another use, like stock or soup, or discard).

Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.

This may not juice stock performance in the short run, but in the long - run, it will lead to good results, because there will be few negative surprises from reserving.