Sentences with phrase «use sherry»

If you don't wish to use sherry for flavoring, a tablespoon of lemon juice would be a great substitution.

If you don't want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.

Use up those last few dribbles of Christmas Irish cream in a dessert, and use sherry in Spanish tapas, such as garlic prawns or braised pork cheeks — perfect for all the bank holiday entertaining that lies ahead.

If you want to use sherry instead of a white wine, this will give you a sweeter flavor to the sauce.

If you want to use sherry instead of a white wine, this will also give you a sweeter flavor to the sauce.

I did not use the sherry or ham and instead of sherry vinegar I used cider vinegar.

With lots of choice and not much time, I was torn between panforte de Siena and the mulled wine biscuits which I eventually went for — only I used sherry rather than red wine.

Used sherry as didn't have regular wine vinegar, and regular lentils as didn't have French ones.

But I made it tonight and just used sherry vinegar instead of the lemon juice and zest.

Not exact matches

I made plum and amontilado jam last weekend (sounds odd adding sherry to plum jam but it is sublime) and i couldn't get organic plums so i used the supermarket basic ones and it made very good jam and despite not being organic a lot better than all the additives in commmerical jam!

One of the unique innovations that Port Brewing is known for is its use of more than 1,000 oak bourbon, brandy, sherry and wine barrels.

I used one less can of black beans, and 1 / 4C apple cider vinegar plus 1/4 cup water because I didn't have any sherry.

In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!

I used fresh pumpkin puree instead of canned and rice vinegar for the sherry vinegar.

Didn't have sherry vinegar (and it was $ 11.99 at the grocery store) so I used red wine vinegar instead.

(1 28 oz can of diced tomatoes would be fine) 2 TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2 cup of day old, cooked rice 1/4 cup nut milk, i used oat

I used Maria Valley Style Seasoning for grilling steaks and glazed them with Suzie Q's sherry citrus rib glaze.

I have used wine vineger mixed with sugar as a substitute for sherry with some sucess.

I used chard bc it was what I had on hand and also added 1/4 c dry sherry with the cream.

Thought this was a great lite meal I did not have any sake so I used dry vermouth and a little sherry Turned out great

sherry vinegar (I used apple cider vinegar) 1 Tbsp.

1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)

1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper

The sherry is used as an alternative to Chinese cooking wine (which contains gluten).

You'll love sherry vinegar - I've been using it as a dressing by itself on a lot of my salads lately.

I didn't have mirin and could not find it locally at Asian markets or liquor stores, so reading some ideas for substitution on the web, used Port (instead of sherry) and a tiny bit of sugar.

Add dry sherry and reduce for a couple of minutes and then add vegetable stock, along with flavored seasoning (if using).

There were two ingredients, rosemary and sherry, that, if my family knew I was using them, would probably head off to Taco Bell instead of show up to dinner.

Sauce: 4 Tbsp rice vinegar (I used brown rice vinegar) 4 Tbsp coconut sugar (or other natural sugar) 2 Tbsp water 1.5 Tbsp fish sauce 1 Tbsp sake or sherry 1 large garlic clove, grated 1 tsp crushed chili pepper 1 tsp potato starch

3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

My dressing is also simple, using a good extra virgin olive oil, sherry vinegar, sea salt and freshly ground black pepper.

I made a few minor changes to mine, most notably using cream sherry plus orange extract.

I did not have sherry so I used about 1/4 cup chardonnay and waited for the liquid to absorb.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

I used beef instead of vegetable bouillon, chardonnay instead of sherry, regular cottage cheese and almost twice the amount of parsley, garlic, onions and thyme.

I ended up tweaking the sauce to my liking, using honey instead of sugar, adding sesame oil, rice wine vinegar, and sherry wine.

Step 3Add the beef stock and sherry (if using) to the onions.

The proportions of the oil and vinegar (which I used the suggested grapeseed oil and sherry vinegar) seemed wrong and sure enough.

This is because sherry has a lower alcoholic strength than Bourbon, and when the cask is initially used to age sherry in Spain the sherry extracts less from the cask compared to Bourbon, which has a higher alcoholic strength, and so Bourbon extracts more from the cask during the ageing process in Kentucky.»

It is advertised as being served with a magic sauce and without taking any of the magic away we can tell you that it's made with sherry, honey, some vinegar, and fresh ginger so it's going to taste incredible, without using any ingredients that will set you back on your progress.

Balsamic, sherry or white vinegars can be used as substitutes.

Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.

Add the tomatoes, remaining vegetable broth, sherry (if using), Italian seasoning, agave, and tamari.

I added sherry to the mixture and used Panko bread crumbs instead of regular bread crumbs.

I'm not a fan of sherry so I used champagne vinegar instead.

The sweetness of the sherry works as a great balance to smokier flavors, so use this dressing on a chicory salad, grilled greens or bitter vegetables.

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

I used extra sherry and added toasted pecans and I'd recommend those changes.

I use two kinds of vinegar: a good red wine vinegar or aged sherry vinegar for crispness, and a smaller amount of balsamic for its full body and touch of sweetness.