Sentences with phrase «add reserved liquid»

Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, about 20 minutes.

Add reserved liquid to skillet with 2 tablespoons juice and 1 tablespoon capers.

Add the reserved liquid in which the beans cooked and the meat in its cooking liquid.

Add the reserved liquid, 1 tablespoon at a time, processing until the mixture is the consistency of thick cream.

I use Campbell's tomato soup too... and add the reserved liquid to it - along with a good grinding of cracked pepper.

Return the pureed soup to the pan, add the reserved liquid until it reaches a consistency you like.

Add the reserved liquid to the zucchini mixture and cook for 2 additional minutes.

Puree until desired consistency, adding the reserved liquid as needed.

Puree, adding the reserved liquid as necessary to achieve a smooth, thin puree.

Pulse until you have a paste, adding reserved liquid until you achieve a nice hummus texture — smooth, thick, and spreadable.

Not exact matches

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

Add the reserved two tablespoons of garbanzo bean liquid from the can.

Season with salt and pepper, Thyme, add in the Bay leaf, beef stock and 1/2 a cup of the reserved vegetable liquid.

Add 2 cups of the broth (you could use the reserved liquid from rehydrating the chiles) and blend until smooth.

Add reserved bean liquid as required.

Drain the soaking mixture, reserving 1/4 cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.

If mixture is too thick, add some of the reserved canning liquid to achieve a thinner - but - sturdy, sauce - like consistency.

Add reserved dragon fruit, white wine, vinegar, and sriracha and cook for several minutes over medium high until fruit breaking down and liquid reduced.

Add the wine, water and reserved porcini liquid.

Puree the apricots with the brown sugar and lemon juice, adding a bit of the reserved liquid if the mixture seems too stiff to be spreadable.

Add reserved cooking liquid to adjust consistency.

Add the lentils and reserved cooking liquid, and cook until heated through, 2 to 3 minutes.

Add the stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.

Add the broth, water, reserved mushroom soaking liquid, mirin, soy sauce, vinegar, and chile paste, and bring to a vigorous simmer over high heat.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.

Add tomatoes with their reserved liquid, peppers, onions, Italian sausage, olive oil basil mixture, parsley, garlic salt, salt, and freshly ground pepper to the chilled pasta and stir gently.

If you need it creamier, most likely you will, add a tiny bit (1/2 teaspoon at a time) of the reserved liquid from the roasted red peppers.

If the chocolate seems to thick, add more of the reserved liquid from the coconut milk.

If you happened to save the reserved liquid from the can, then you can always remelt the chocolate and add the rest to the pot.

Remove the lid and add the rehydrated porcini mushroom pieces to the pot, reserving the liquid.

Cook and stir until a smooth paste forms, adding some of reserved bean liquid if needed, about 5 more minutes.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Add the reserved porcini liquid and the wine, and bring to a simmer.

Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes.

Stir in the cooked black - eyed peas and corn, then add half of the reserved pot likker and cook until the liquid is reduced by half, about 20 minutes.

Some reserved liquids came out post baking that can add a mushy texture to the bread — just my observation.

Return the shredded meat to the pot, adjust salt and cumin to taste and add some of the reserved liquid back.

Add sausage, gnocchi, cheese, black pepper, and reserved cooking liquid to pan; cook 1 minute or until cheese melts, stirring constantly.

Add the chopped basil and then let it set for another 15 minutes and then strain the peppers and reserve the liquid.

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 the tomato purée, parsley, mint, marjoram, orange zest, cinnamon, allspice, and the 2 cups reserved poaching liquid and simmer for 5 minutes.

Drain sorghum, reserving about 3 - 4 tablespoons of the liquid (add more if you'd like it more risotto - like).

Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper.

Add the thyme, 1 1/2 cups water, and 1 cup reserved bean liquid to pot; bring to a boil.

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.

Add reserved sauce and mix into liquid.

Add 1 tablespoon reserved liquid.

Add just enough reserved pasta cooking liquid until the sauce becomes very thick and smooth to taste.

Add the reserved cooking liquid, tahini, lemon juice, olive oil and garlic.

Add sausage / sauce mixture and toss over medium - low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 ladel - fuls, if mixture is dry.