Sentences with phrase «with juice in the pan»

Baste with the juices in the pan and serve hot with a rice side dish.

Not exact matches

Place the fish pieces in a shallow glass pan and toss with the lemon juice, garlic, habanero, salt, olive oil, and oregano.

I love to roughly chop tomatoes, and toss them with a bit of fresh - cooked pasta and garlic in a sautee pan just enough to render some of their delicious juices.

Combine the beetroot juice with sugar in a medium pan and place it on medium heat.

Once you've done that, put the tomatoes and the juice that remains on the baking sheet in the pan with the onion and garlic.

In the same pan, sauté roughly chopped artichokes with lemon juice in the pan juices until soft and edges browIn the same pan, sauté roughly chopped artichokes with lemon juice in the pan juices until soft and edges browin the pan juices until soft and edges brown.

When they're cool enough to handle, remove the blackened skins and put the tomatoes and the juice that remains on the baking sheet in the pan with the onion and garlic.

In a heavy bottomed pan set over low heat, melt the butter along with the lemon zest and juice.

We filled the bottom crust with filling, but, as the juice from the thawing strawberries pooled in the bottom of the pie pan, we thought it may need something more.

Sprinkle in scallions and deglaze the pan with the lemon juice.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Finally, drizzle it all with the pan juices and dig in to this totally satisfying Tex - Mex meal in a bowl.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.

A side like Hungarian Red Potatoes becomes a complete one - pan meal, a saucy and savory Hungarian Red Potato Goulash, when combined with deliciously caramelized onions sauteed with a touch of freshly cracked black pepper, and succulently rich smoked sausage that's been seared in the pan leaving behind all of its best juices to infuse what is yet to come; it becomes a meal that comforts from within and envelopes completely just like a favorite blanky from childhood, and nothing sounds more soothing to me than that as these fall evenings become cold, crisp and clear.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Once the chicken and the onions are done, get out the largest platter you have and pile the chicken right in the middle of it, then dump the juices from the pan over the top and scoop the onion topping out and surround the chicken with it.

Place the red fruit in a pan, drizzle with the honey (if using) and on a gentle heat warm through the fruit until soft and some juices begin to be released.

Though the mollusks and shellfish are prepared on a grill, the cooking method actually is a steaming process, since the flames and hot coals cause them to steam in their own juices, with their shells acting as miniature pans.

Toss potatoes in olive oil, lemon juice, oregano, and salt and pepper and spread out evenly on a sheet pan with edges or a large casserole dish.

They add to the butter and juices in the pan which you must clean up with the baguette.

Just before the peach was ready I sloshed in a bit of balsamic over the halves and cooked another minute.The juices together with the pan drippings made a great dressing over the arugula.

For summer our go to dinners are breaded chicken cutlets, pan fried in olive oil, over arugala or fresh spinach with capers piled on top & the juice of a lemon & a glug of really good olive oil (and a fresh baguette & some rose»).

Pour in the orange juice + lemon juice mixture on the pan with high heat.

Take them out, baste again with the marinade or the chicken juices collected in the pan and broil them on 450 deg.F for just 2 - 3 minutes.

Once in the pan, season the shrimp with 1 teaspoon of sea salt and the juice of one of the limes.

Meanwhile, make the drizzle syrup by mixing the lemon juice with the icing sugar in either a small saucepan or a heatproof glass bowl and either stir in the pan over a gentle heat until fully dissolved and simmering or heat in the microwave until dissolved and just beginning to boil (stirring frequently in between microwave bursts).

Add any juice that remains in the can to the pan along with the chicken stock.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

Chutney and pan juices will add flavor to the couscous, and there are other ways to add flavor too: place one peeled and smashed clove of garlic in the bowl with couscous; add 1 tablespoon of lemon or orange juice and / or 1 teaspoon lemon or orange zest / After steaming, stir in freshly chopped parsley / The rule is 2:1 liquid to couscous — using that guide, make as much or as little as you like.

A traditional gravy in its simplest sense is the pan drippings and juices from the turkey thickened with a roux (equal parts flour and fat).

In a medium saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the apples exude their juices, about 10 minutes.

Add the cooked veggies to the bowl using tongs, leaving any excess water / juices in the pan, and mix well with the flours.

Remove and chop giblets, return to pan, add in a can of oysters with juice and seasoned bread crumbs, mix, stuff turkey.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Step 3: Scramble the yolk in a bowl with formula, breast milk, juice or whole milk and transfer to frying pan

After fifty minutes in the oven, you get to experience spring's perfect pairing wrapped in a flaky, tender crust with their juices oozing all over the sheet pan.

If you prefer a lot of juice with your bulgogi, keep it on medium high heat allowing for some liquid to be left in the pan (some people like to mix this into their rice)

Put them in the roasting pan along with any carving juices and a little bit of turkey or chicken stock and cover it really well with foil so it doesn't leak.

- purée the chick peas, olive oil, lemon juice, one clove of garlic chopped and salt with a hand blender until creamy, stir in the chopped black olives and some of the chopped cilantro leaves - in a heavy frying pan heat the 2 tbs.

A quick marinade tenderizes the steak and adds extra flavor while the onions and mushrooms are cooked in the pan juices along with red wine and garlic for a delicious special occasion or weeknight meal.

In a small sauce pan over medium heat throw in the minced cherries and juice with arrowroot and continuously try to whisk to make sure the powder dissolveIn a small sauce pan over medium heat throw in the minced cherries and juice with arrowroot and continuously try to whisk to make sure the powder dissolvein the minced cherries and juice with arrowroot and continuously try to whisk to make sure the powder dissolves.

When cool, slice chicken into strips and put in bowl along with the leftover cooled juices from the pan — strain the juices first.

Divided the steak with onions over the french rolls, if there is some of the meat juices in the pan pour those over the meat.

- Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 - 4 minutes to blend the flavors, then turn the heat off;

Step 3: Scramble the yolk in a bowl with formula, breast milk, juice or whole milk and transfer to frying pan

With a few minutes» baking time remaining, heat the remaining lemon juice with the icing sugar in a small pan, and simmer to form a light syWith a few minutes» baking time remaining, heat the remaining lemon juice with the icing sugar in a small pan, and simmer to form a light sywith the icing sugar in a small pan, and simmer to form a light syrup.