Sentences with phrase «until rind»

Bring kumquat mixture to a boil, reduce heat and allow to simmer for about 45 minutes until rind is very tender

Add the blanched lemon slices and allow to simmer until the rind is translucent, about 45 minutes.

Simmer the soup for 20 - 25 or until the rind of the parmesan has almost fully melted.

Mash with a wooden spoon (or utensil of your choosing) until the rinds of the lemon begin to soften and the lemons release their juice.

Not exact matches

Plantation owners extracted the best part, the inside, for themselves but generously and thriftily gave the rind to the help who cooked the leftovers until it became soft again.

For the breading, I mixed together the following ingredients: 1 cup of pork rind crumbs (I pulse the pork rinds in a food processor until they turn to crumbs) 1 Tbsp Italian seasoning (no salt added) The following ingredients while also be needed for this recipe: 1...

In another separate bowl, add cream cheese, egg yolk, sugar, vanilla essence, squeezed lemon juice and lemon rind and beat with hand mixer until it forms a smooth consistency.

Heat vinegar, sherry, sugar, and lemon rind in small saucepan over medium heat until sugar is melted, about 1 minute.

Char on both sides and then place the wedges on their backs (rind side down) on the cool side of the grill to bake until they wedges are soft all the way through (about 20 minutes)

Add the lemon juice and rind and keep whisking for about 10 minutes, or until thickened.

Add the lemon slices to the skillet, making sure none overlap, and simmer gently for about 15 minutes, turning the slices frequently, until the pulp is slightly translucent and the rinds are soft.

Remove the rind and using an immersion blender or regular blender, puree the tomato sauce until smooth (if you're using a regular blender you may need to do this in batches).

Tint the 1/3 cup dough with green food coloring until the hue of the rind.

I commend Mr. Chang for taking the watermelon rind pickle to the high end eateries, I never thought I'd see a watermelon pickle look so glamorous until I saw your photo.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

thought it was going nowhere special until the addition of rind and juice (had no lime, used lemon).

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

Add flour, lemon rind, and salt, beating until combined.

Combine the pork rinds and seasoning in a food processor and pulse until the mixture resembles course breadcrumbs then transfer to a third shallow bowl.

Combine mascarpone, rind, icing sugar and remaining vanilla seeds in a bowl, adding milk if necessary until spreadable.

13 / Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.

Grind your pork rinds with a food processor until it resembles flour.

Procedures For the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined.

Strips of rind from lemons, oranges, grapefruits, and limes can be boiled in a mixture of equal parts water and sugar until the liquid is absorbed (a couple of hours).

Add lemon juice, vanilla, rind, and egg yolks; beat until blended.

Discard the Parmesan rind and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture.

Rub the grated lemon rind into the sugar with your fingers until they are well combined.

Place pork rinds into a small food processor or blender and mix on high until you have a fine powder.

Gently fold in blueberries, pecans and lemon rind until blended.

Transfer to the bowl of a food processor and add salt, pepper, 75g butter, orange rind and cream, and whiz until you have a smooth puree.

Add clementine rind and beat until mixture changes color, it should look pale.

Transfer to a small bowl and continue until squash rind is empty.

Dice the pickled rind and reserve until you are ready to assemble.

Repeat until the jar is full and the lemon rinds are fully submerged in juice, finishing with salt and spices.

Lower the heat and simmer, stirring the bottom often to prevent the rinds from sticking, until the broth is rich and aromatic, 1 1/2 hours.

Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter.

Start mixing the biscuits, coconut, rind and butter together in a large mixing bowl until well combined.

Beres takes the pork rinds that they fry in - house and tosses them in cheddar powder, until they're entirely coated in that magical white powder (reminder, we're talking about cheese here, guys).

Pop in the oven on a baking sheet rind side up for 35 - 40 minutes or until you can easily pierce the flesh with a fork.

Allow the pumpkin to cool until you can comfortably touch it, then use a spoon to scoop the meat away from the rind.

I go kinda crazy with the ingredients using more then necessary and make it in large batches, using old bottles to store in the fridge, I also throw all ingredients into a pot (including lemon rind) until water starts steaming, then I strain thru cheesecloth to help with the sediment from spices:D This is a keeper for me

Stir lemon rind into ice cream until well - blended.

Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter.

Bring to a boil, lower heat and cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes.

Put in the refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.

Tint the 1/3 cup dough with green food coloring until the hue of the rind.

Put the apples into a non-stick pan with 1/3 cup of the sugar, add the lemon rind and juice, cover and simmer for 20 minutes, stirring occasionally, until the apples are soft.

Place 1/2 bunch of continental parsley, grated rind of a small lemon and 1 clove of garlic in a food processor and pulse until finely chopped.