Sentences with phrase «to reserve the marinade»
The phrase "to reserve the marinade" means to set aside or save the liquid mixture used to marinate meat or vegetables. It is not discarded and is kept separate for later use, such as for basting or as a sauce. Full definition
Pour reserved marinade over tempeh and cook another minute.
connoisseurusveg.com
Heat reserved marinade in a pan, bring to boil, simmer 1 minute.
Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
Add reserved marinade sauce to a small saucepan and bring it to a boil.
Toss the warm or hot pasta with 2 tablespoons of reserved marinade, chile, oregano, parsley, and vinegar.
Pour reserved marinade into skillet; let boil for 30 seconds.
Bake for 15 minutes, then gently turn and spoon or brush reserved marinade over cubes.
Remove pork chops from marinade, scraping off excess (reserve marinade for sauce).
Place reserved marinade in a small saucepan; cook over medium heat 3 minutes.
Remove pork from the bag and reserve marinade aside.
Taste reserved marinade and season with salt, if needed.
Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often for 10 minutes.
Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.
Pour reserved marinade into a sauce pan and heat until reduced and slightly thickened.
Drizzle reserved marinade over; sprinkle with chopped cilantro.
Pour reserved marinade over the tuna and leave at room temperature for about 30 minutes.
Bake until skins are crispy, and chicken is cooked through (the thighs should have an internal temperature of 175 °), 40 — 45 minutes, basting with reserved marinade halfway through cooking time.
In a small saucepan over medium low heat, cook reserved marinade until garlic is soft, about 5 minutes.
Meanwhile, bring reserved marinade to a rolling boil and boil for 1 minute.
Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.
Before serving, combine reserved marinade with any remaining garlic oil and brush both the chicken and vegetables.
Drizzle with reserved marinade if desired.
Boil reserved marinade for 10 minutes to thicken and to make safe for basting on the cooked meat.
Meanwhile, in a saucepan, reduce reserved marinade to half its original volume, or until it coats the back of a spoon.
Add the tempeh slices while reserving the marinade.
Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat.
Remove 1/4 cup of reserved marinade for ratatouille; set aside.
Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until sauce is thick and syrupy, about 5 minutes.
SKEWER shrimp and grill 3 to 4 minutes or until just cooked through, turning once and brushing with reserved marinade.
Add drained orange juice to reserved marinade in saucepan.
Meanwhile, bring reserved marinade to a boil in a small saucepan.
Place the chicken breasts in a large square baking dish and pour some of the marinade over them, reserving some marinade for basting.
Drizzle any remaining reserved marinade over chicken and serve.
While chicken is still warm pour reserved marinade over chicken and sprinkle with the gremolata.
Pour reserved marinade over tempeh and cook until liquid evaporates, about 1 - 2 minutes more.
Remove the tenderloins from the marinade, reserving the marinade.
Remove the chicken from the marinade and grill for 12 to 15 minutes, turning and basting frequently with the reserved marinade.
Drain the fish, reserving the marinade.
Mix the reserved marinade with 1 cup water and pour over the tagine.
Drizzle with reserved marinade.
Quickly browned (mine went almost black), the chicken's cooked slowly with the reserved marinade.
Add the reserved marinade and bring to a simmer.
While the tofu is baking, take the reserved marinade and heat it in a small saucepan over medium heat.
Roast for 40 minutes, basting with the reserved marinade every 10 to 15 minutes.
Remove mushrooms from marinade; reserve marinade.
Whisk 1/4 cup water and 2 teaspoons cornstarch to the reserved Marinade / Glaze.
I was just wondering — is the 1/4 cup of measured - out Marinade the reserved marinade to use as the glaze?
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top.
Brush the reserved marinade on the flipped side and grill / broil for another 15 - 20 minutes or until the chicken wings are browned all over.
Remove pork chops, reserving marinade.