Gently toss sweet potatoes
with juices from pan.
Add the tomatoes along
with any juices from the pan and process to break down the tomatoes into salsa consistency, as smooth or chunky as you like.
After 2 hours have passed, baste the pieces
with the juices from the pan, cover it up again, and return to the oven for another half hour.
Not exact matches
After the vegetables have simmered for 30 minutes, add the beef and all
pan juices from the skillet to the stock pot, along
with the potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock.
Top cheese
with bacon, approximately 4 tomatoes and 2 basil leaves (if there are residual tomato
juices from the sheet
pan you can drizzle over sandwiches).
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.
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!!
Deglaze the
pan with the
juice - herb mixture, and cook until the liquid begins to thicken
from the residual flour, about 1-1/2 minutes.
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.
To allow the
juices to settle, remove the steak
from the
pan and let sit for 5 minutes, covered loosely
with foil to keep hot.
Butter cake
from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon
juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake
pan, line the bottom
with baking paper and butter the paper as well.
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.
Almond cakes
with sugared apple icing
from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple
juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
pans.
Orange cake
from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon milk finely grated zest of 1 large orange 4 tablespoons orange
juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2 tablespoons orange
juice zest of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf
pan * and line
with baking paper; butter the paper as well.
Then remove tomatoes and peppers
from oven and simply poor them into the pot along
with all the
juices from the
pan.
When you're ready to serve them, top each glass
with a few pieces of rhubarb and some of the
juice from the
pan.
I would take it one step further and turn this into A Greek Dish by Frothing egg whites slowly adding fresh lemon
juice and adding a bit of the cooked
juices from the
pan make sure it's warm not hot so as not to curdle, then incorporate
with the dish by folding froth into the beans.
Top off
with the roasted tomatoes, including the
juices that dripped
from the
pan.
To make this lemon pound cake to go
with your morning or afternoon tea (or to enjoy all on its own), you'll need a 12 - cup bundt
pan and the following ingredients: granulated sugar, Cabot Unsalted Butter (softened), grated lemon zest (
from about 3 - 4 lemons), fresh lemon
juice (
from about 3 lemons), eggs, all - purpose flour, salt, baking soda, baking powder, Cabot Plain Greek Yogurt, and powdered sugar.
Add shredded chicken and the Herdez Chipotle sauce
with juices from slow cooker into a medium size
pan and set on medium setting.
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).
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.
Make classic roast chicken even better by starting
with seasonings under the skin and finishing
with a delicious sauce
from the
pan juices.
I used these without the sweetener and stuffed it
with pan seared salmon, shredded napa cabbage and a southwest sauce I made
from sour cream, garlic, cumin, chiplotle pepper powder and a little lemon
juice.
Using the same
pan with the same heat, add the minced garlic and diced onions to the
pan and mix, scrapping the
pan to get all the left - overs
from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon
juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
Deglaze the
pan with chicken stock scraping the bottom of the
pan to release any stuck bits then add fish sauce, lime
juice from 1 lime, almond butter and tomatoes and bring to a simmer.
(a) For
from four to six ounces of uncooked rice choose a four - quart, or even larger, stew -
pan; three - parts fill this
with water and set it on to boil, putting into it a dessertspoonful of salt, and the
juice of half a lemon.
Remove
from oven; spoon some of the
pan juices over the squash, sprinkle
with a little bit of fresh herbs and a pinch of salt.
Transfer vegetables and all their
juices from the
pan to bowl
with soaked bread.
When cool, slice chicken into strips and put in bowl along
with the leftover cooled
juices from the
pan — strain the
juices first.
Remove
pan from heat; toss shrimp
with 1 tablespoon lemon
juice.
The sauce is made
from the
juices created in the saute
pan so this is a great trick to learn because you can make a wonderful sauce
with anything you're sauteing.
Deglaze the
pan with chicken stock scraping the bottom of the
pan to release any stuck bits then add fish sauce, lime
juice from 1 lime, almond butter and tomatoes and bring to a simmer.
Remove the chicken
from the
pan and let it rest on a cutting board, covered
with foil for 20 - 30 minutes to redistribute the
juices.
Long Haul Bow Tie Vehicle: 2003 Chevy Silverado 2500HD 4X4 Owner: Shaughn «Shoggin» Reid Location: Drove 8,600 miles
from Los Angeles to Pitman, New Jersey Chassis: Stock hydroformed GM frame rails Engine: LB7 Duramax turbo diesel, AFE air filter, Optima batteries, Edge Hot
Juice programmer, So Cal Diesel tuning Drivetrain: Allison transmission, ATS torque convertor, ATS transmission
pan, Amsoil transmission oil, polished aluminum rear driveshaft, 14 - bolt rear differential, Oasis cover, Amsoil gear oil Suspension: Front RCD 6 - inch lift, RCD lower control arm drop brackets and steering knuckles, fabricated chromoly upper control arms
with uniballs and dual shock mounts, fabricated shock hoops, custom sway bar links, Deaver leaf springs in the rear, 5,000 - pound air bags, long shackles, Bilstien 7100 reservoir shocks, dual ProComp Explorer ES9000 shocks Steering: PSC power steering pump, 0.75 in.