Sentences with phrase «add reserved cooking water»

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 seCook 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 seradd 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 seradd 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 secook 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 serAdd 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 seCook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serAdd 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 grWater (including the reserved mushroom soaking water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the grwater), 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.