Sentences with phrase «adding reserved water»

Blend until smooth, adding reserved water if necessary.

Transfer the green beans and coconut oil to a blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

Transfer the sweet potatoes and mild curry powder to a blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

Transfer the broccoli and chives to a blender or food processor and puree for 1 - 2 minutes on hight or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

Toss to coat, adding the reserved water, if needed (I did not).

Add reserved water for pureeing until mixture is of the desired consistency.

Add the reserved water as necessary to achieve a smooth, thin puree 9.

If you feel you need to add more liquid to the mixture, add the reserved water, 1/4 cup at a time (you may only need 1/4 cup).

Step 7: Add the reserved water as necessary to achieve a smooth, thin consistency.

Not exact matches

Peel and chop the squash, but reserve the seeds and add to bowl of water.

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 wAdd spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wadd the reserved cooking water with wine to keep pasta wet.

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!)

Make sure to reserve some pasta water as you will DEFINITELY need it to add to the cream sauce for chicken to make it less thick and more smooth:

Add sauce and pasta and toss (add more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multipliAdd sauce and pasta and toss (add more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multipliadd more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multiplied)

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.

Add reserved tomato juice, carrot, turnip, 12 cups water and lentils.

Add two tablespoons of reserved chile water.

Add the wine, water and reserved porcini liquid.

When there is only a couple pieces of chocolate left to melt then remove the bowl from simmering water and add the reserved 5 % of dark chocolate callets and stir it in to melt.

Toss lightly to combine and coat, adding a bit of the reserved pasta water if the sauce seems too thick (I didn't need any).

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 thicAdd 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 thicadd reserved cooking water if sauce becomes overly dry and thick).

Add the pasta and 1/3 c of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the saucAdd the pasta and 1/3 c of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the saucadd a splash or two more of the reserved pasta water if necessary to loosen the sauce.)

Toss until well combined; add some of the reserved water if the sauce is too thick.

Add the tomatoes with their juice, olives, capers, and the reserved pasta water.

Add a tablespoon or two of reserved pasta water to the mix if you like a more saucy pasta.

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.

If the sauce seems too thick, add in the reserved pasta water one - quarter cup at a time until desired consistency is reached.

Add 1/2 cup reserved pasta water to skillet and gently toss to combine.

If the pasta is too thick add a little reserved water to desired taste and consistency.

Add some of the reserved water to make it more saucy.

Place the mushrooms, reserved water, shallots, garlic, black pepper, and chicken stock in a stock pot and boil for 30 minutes, adding water to keep to the original volume.

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

Add the reserved pasta water as needed to thin the sauce.

Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.

Remove the pasta from the water with tongs, reserving some of the pasta water, and add the pasta to the mixture.

Add the reserved pasta water 1 tablespoon at a time, as needed, to thin the sauce.

Remove, reserving 2tsp, then add the butter and sugar, whizz, then add the eggs one at a time while the motor is running, then the lemon juice and rose water.

Save the cashew cream to the side (no need to wash out the blender) and add the soft carrots and enough of the reserved water to just barely cover them.

If desired, add some of the reserved pasta water to taste.

If your coconut cream is too thick to beat properly, add a tbsp or so of the reserved coconut water to thin it out just a bit.

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 half a jar of Rogan Josh paste, chickpeas with reserve water (if using canned) or cooking water.

Chop spinach to a chiffonade; add to pan along with peas, mint and 1 1/2 cups reserved potato water or stock.

Add the drained pasta noodles, the reserved 1/2 cup pasta water, and the 1/2 cup parmesan to the skillet.

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.

I added another tablespoon of balsamic to 1/3 reserved pasta water along with 1 tablespoon butter.

Add a few splashes of the reserved pasta cooking water as needed to thin out the pesto and evenly coat everything.