Add reserved cooking water 1 tsp.
Add the reserved cooking water and rotini to the skillet.
Add the noodles into the sauce, simmering until noodles have finished cooking, about 3 additional minutes (
add reserved cooking water if sauce becomes overly dry and thick).
Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed,
add the reserved cooking water with wine to keep pasta wet.
Step 5: Pulse and / or puree,
adding reserved cooking water from the carrots and apple, until the mixture is the desired consistency, for smaller babies or chop as needed for the older / toddler baby.
Not exact matches
Use plain whipped cream or
add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C
water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in
cooking mixture,
reserve the rest for later / Place ingredients in a small pot, bring to a simmer and
cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C
water / 2 t orange or lemon zest optional — place 1 t in
cooking mixture,
reserve the rest for later / Bring to a simmer and
cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste,
add more sugar,
cook a little longer if needed / Let cool / Sauce thickens as it cools.
Add the pasta, pesto,
reserved cooking water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2 - 3 minutes.
Drain the pasta and
add it to the sauce with the
reserved cooking water.
Add the
cooked pasta back to the pan with a small bit of the
reserved water along with a few tablespoons of the pesto.
Add the pasta and
cook as the label directs;
reserve 1 cup
cooking water, then drain.
Add half a jar of Rogan Josh paste, chickpeas with
reserve water (if using canned) or
cooking water.
Add 2 1/2 cups of the
reserved cooking liquid to the crock - pot - if you have less than that
reserved use
water to make up the difference.
Add a few splashes of the
reserved pasta
cooking water as needed to thin out the pesto and evenly coat everything.
Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups
water or
reserved bean
cooking liquid, or a combination.
Mix the pesto and pasta in a large bowl,
adding some of the
reserved cooking water to loosen the pesto.
Add the
cooked pasta and the
reserved water to the pot with the bolognese.
Place the
cooked chickpeas (
reserve a handful for garnish),
cooked garlic (and if you love garlic as much as we do,
add 2 cloves of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup of the
cooking water.
Boil cream in a 1 - to 1 1/2 - quart heavy saucepan, uncovered, 2 minutes, then
add to pasta along with trout, zest,
reserved cooking water, dill, salt, and pepper and toss until combined.
If using minced dates the sauce may be a little thick, use
reserved cooking water to thin,
adding a teaspoon at a time until desired consistency is achieved)
Combine the chicken, vegetables, pasta, and alfredo sauce in the pot used to
cook the pasta and toss over low heat until evenly combined,
adding reserved pasta
water as / if needed to reach desired consistancy.
Let it
cook for a minute or two, then
add the ramps for about thirty seconds and remove everything with a strainer,
reserving water to
cook pasta.
Add the
cooked pasta,
reserved pasta
water, and pesto and fold everything together gently.
Stir gently to combine
adding some of the
reserved cooking water if you want to thin the sauce slightly.
Remove ribs and stems from kale /
Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and se
Cook in large pot of boiling salted
water, uncovered, just until tender, 5 to 8 minutes / Remove kale from
water with tongs, chop and
add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and ser
add to onions, along with
cooked lentils / Bring the kale -
cooking liquid back to a boil,
add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and ser
add pasta and
cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and se
cook for recommended time until al dente / Drain pasta,
reserving about 1 cup of the
cooking liquid /
Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and ser
Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta
cooking liquid /
Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and se
Cook over high heat, tossing together for a minute or two /
Add salt & pepper to taste / Top with grated parmesan cheese and ser
Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Add the
cooked fettuccine to the pan, along with 1/3 cup of the
reserved pasta
water.
Add the pasta and
reserved pasta
water to the pan and
cook for 30 seconds, stirring and tossing to blend.
Add the
reserved saffron
water and
cook, stirring, until it is absorbed.
Add brisket to simmering
water along with
reserved 1/2 cup spice mixture and
cook, covered, until corned beef is fork - tender and easily shreds with the grain, 4 — 4 1/2 hours.
Add sausage mixture to pasta with 1/2 cup
reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine.
Add salt at the end, then drain,
reserving 1/4 cup of the
cooking water.
Return hot
cooked pasta, Brussels sprouts and cauliflower to pot;
add reserved pasta
water and mushroom mixture.
If the sauce is too thick,
add a small amount of half and half or
reserved cooked pasta
water.
Add a small amount of half and half or
reserved cooked pasta
water, if the sauce is too thick.
Boil 2C
Water (including the reserved mushroom soaking water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the gr
Water (including the
reserved mushroom soaking
water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the gr
water),
add ginger, sliced mushrooms, carrot and spinach and
cook for 1 minute to wilt the greens.
Drain,
reserving some
cooking water, and now blend to the needed consistency,
adding a few of the
reserved water if needed.
Drain pasta,
reserving 1/4 cup
cooking water;
add pasta to skillet.
Add remaining 1 tablespoon oil and 1/4 teaspoon salt, plus 1/2 cup
cooking water; mash the potatoes,
adding more
reserved water, if necessary.
Return linguine to pot, and
add pesto and
reserved cooking water; toss well to coat.
If using minced dates the sauce may be a little thick, use
reserved cooking water to thin,
adding a teaspoon at a time until desired consistency is achieved)
Drain,
reserving a little of the
cooking water, and
add bowties to broccoli.
If your slow
cooker is also on the small side or is looking realllly full as you
add the ingredients, you can
reserve 1 - 2 cups of
water for the end of the
cooking time.
Stir in noodles,
adding 1/2 cup
reserved cooking water.
Add the pasta to the boiling
water and
cook until al dente; drain,
reserving 1/2 cup of the
cooking liquid.
2 Drain the pasta,
reserving 1/3 cup of the pasta
cooking water, and
add it to the tomatoes and corn.
4 Before draining the spaghetti, scoop out a little pasta -
cooking liquid and
reserve, then toss the drained pasta into the bowl of tuna, scallions, etc., and mix together really well,
adding a spoonful or so of pasta -
cooking water to bring some starchy creaminess to the sauce.
Set the pot over low heat and toss the mixture with tongs,
adding a little
reserved pasta
water to loosen the sauce, until the eggs are thoroughly
cooked.