Sentences with phrase «until sherry»

Cook until the sherry evaporates.

Stir in the sherry and cook for 2 minutes or until sherry is reduced.

Not exact matches

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

Pleasantly bitter turnips are roasted until sweet and then slicked with bacon fat and sherry vinegar and tossed along with their hearty greens.

Add a splash of white wine (I had a yummy chardonnay on hand) or dry sherry and a generous dollop of sriracha and whisk the orange bubbly amazingness until all the little golden bits of scallop have released from your pan.

In a large bowl whisk together sherry, parsley, garlic, smoked paprika, crushed red pepper and salt, whisking until salt is dissolved.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Whisk cornstarch, apple butter, sherry and soy sauce together in bowl until smooth, then stir into slow cooker.

Add the sherry, and cook until almost all the liquid has evaporated.

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

To prepare stir - fry: Stir cornstarch, 1 tablespoon tamari (or soy sauce), 1 tablespoon rice wine (or sherry) and 1/2 teaspoon sesame oil in a small bowl until smooth; set stir - fry sauce aside.

And, if I'm feeling especially inspired, I may melt the butter and the cheese and throw in a splash of sherry, until it resembles some sort of sauce.

Add the sherry wine, apple and balsamic vinegars, increase heat, and boil until reduced to half a cup, approx. 10 minutes.

Grilled Stone Fruit Gazpacho Grill sliced peaches, nectarines or plums over high heat until just barely warmed through, then puree in a blender with some cucumber, red bell pepper, onion, a dash of sherry vinegar, salt, pepper and ice.

Add sherry and cook until liquid evaporates.

In a blender, combine the roasted pepper, tomatoes, almonds, garlic, sherry vinegar and olive oil, blending until smooth.

Add the lemon juice and 1/2 cup sherry, then swirl in the remaining 1 tablespoon butter until melted.

Pour in the wine or sherry and cook until evaporated, stirring the rice frequently.

Add sherry (or wine); cook, stirring, until almost all the liquid has evaporated and the mushrooms form a soft mass, 8 to 10 minutes.

Meanwhile, to make Romesco Sauce: Purée peppers, sherry vinegar, and paprika in blender until smooth.

Simmer until most of the sherry is evaporated (about 5 minutes).

Place miso in small bowl, add sherry and blend with fork until smooth.

Swirl in sherry mixture, salt, sugar, and pepper, and continue to stir - fry 30 seconds or until lettuce is just tender and still bright green.

Put chopped cooked chestnuts in a small bowl with a little sherry vinegar for 2 mins until lightly pickled.

Pour over the sherry and cook for a few mins more, just until the prawns are cooked through.

Add 1/4 cup sherry to the onions and mushrooms and continue to sauté at low heat for 5 - 8 minutes until the mushrooms are very tender.

Add sherry (or wine); cook, stirring, until almost all the liquid has evaporated and the mushrooms form a soft mass, 8 to 10 minutes.

I put away my notebook and we sat, sipping sherry, listening to opera, until a maid came in and asked if she should get my coat.