Sentences with phrase «cooking liquid if»

You can add in some of that cooking liquid if the pasta seems too dry.

Add the sauce, stirring well to combine and adding more of the cooking liquid if necessary.

Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead.

Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.

Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated.

Add reserved bean cooking liquid if needed.

Drizzle with more olive oil and add some of the pasta cooking liquid if it seems dry.

Add the extra cup of bean cooking liquid if it seems too thick.

Blend until smooth, use cooking liquid if the hummus is too thick.

Add a few tablespoons of cooking liquid if pasta seems dry.

Drain the boiled vegetables, reserving some of the cooking liquid if you'll be using it in place of plant milk.

Not exact matches

If you choose to use beans you've cooked yourself, reserve the cooking liquid and use in place of the water and stock.

Once cooked, drain out any remaining liquid, if there is any, and store the rice refrigerated in an airtight container until ready to use.

If you prefer to use uncooked rice, you may need to make various adjustments to ensure there is enough liquid for the rice to cook through completely.

I used the gorgeous, organic beefstake tomatoes you see pictured, but if you'd like to speed up the sauce cooking time you can use plum or roma tomatoes, which have less liquid.

If salsa is too thick add some of the cooking liquid to thin out.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

I wasn't immediately sure if this was going to work, because with the lime juice and the maple syrup you end up with a lot of liquid, which (1) has to cook off and (2) dissolves your cornstarch.

Add the eggs, whisking them (or stirring vigorously with a heat - proof spatula if using a non-stick) for a few seconds, so that as the «curd» forms the liquid on top will move to the bottom to cook.

(If the sauce looks too thick, add a little pasta cooking liquid to adjust it.)

I'm curious if there's any reason not to increase the liquid and cook the quinoa in the step 3 rather than using already cooked quinoa?

I use olive oil and, if I'm feeling energetic, cook some onions and mix the cooked onions and their liquid in as well.

Half way through the cooking, check to make sure you have enough liquid in the pot, add a little water if necessary.

If you are finding your old recipes are cooking too fast go ahead and add more liquid or cook for a shorter amount of time.

If you've never heard the term pot likker before, it is the liquid left over after you've cooked collard, turnip or mustard greens.

The recipe calls for dried lentils, if tinned is all you have you would need to reduce the cooking time, and reduce the liquid (I would take out all the stock and just use coconut).

Recover and continue cooking on high for about 1 hour (turn to high at this point if you were cooking on low), until the rice is soft and has absorbed most of the liquid.

If you have cooked or baked anything in your kitchen, chances are you have used some type of cooking oil either in liquid form (canola, olive or peanut), solid (Crisco or lard), or spray (Pam).

If you continue to cook it too long, all of the liquid will evaporate and the mixture will indeed become too hard.

Keep cooking until all liquid has evaporated and you hear a sizzling sound - that sound means that the potatoes are now starting to brown.Using something flat - bottomed (I use a tamper but anything flat - bottomed will do), gently press down on each potato to flatten gently (it's okay if they split, you want to gently «pop» them).

The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

If you cook this in the crock pot your best bet would be to leave the lid off for the last hour with it on high, or if you want it to go faster then take the excess liquid out, boil it down in another pot on the stove and put it back in with the chicken for servinIf you cook this in the crock pot your best bet would be to leave the lid off for the last hour with it on high, or if you want it to go faster then take the excess liquid out, boil it down in another pot on the stove and put it back in with the chicken for servinif you want it to go faster then take the excess liquid out, boil it down in another pot on the stove and put it back in with the chicken for serving.

You'll want to cut the liquid to 3 cups of broth and cook for 1 hour or maybe a little less, especially if using the zucchini.

If using cornstarch just mix with a little liquid and then stir into the sauce and cook just a few minutes till thicker.

You can start with less paste and always add more to the liquid if need be after cooking.

If you choose to use your slow cooker, use less liquid, cook it on low for 8 hours, and don't add the raisins until the last hour otherwise they become mushy and tasteless.

On the other hand, if there appears to be too much liquid, just transfer the pear butter in a saucepan and continue to cook, uncovered, on the lowest setting.

If necessary, add small amounts of the cooking liquid until the right consistency is achieved (I will drop a spoonful of the pear butter on a plate, if there is no water which seeps out, it is the right consistencyIf necessary, add small amounts of the cooking liquid until the right consistency is achieved (I will drop a spoonful of the pear butter on a plate, if there is no water which seeps out, it is the right consistencyif there is no water which seeps out, it is the right consistency).

If you'd like to skip it them you'll need to add more liquid to the recipe and allow them to cook for longer.

The amount of liquid you add is up to you, the lentils will soak up most of the water as they cook, but continue to add more if you want more of a soup.

If using a rice cooker, add all of the above ingredients to your rice cooker, (use your rice cooker measurements for correct liquid to rice ratio).

Deb — Small thing, but it would be helpful for lazy recipe skimmers if the water / chickpea cooking liquid were included in the ingredient list.

I soaked them overnight and want to do your hands off method of using the slow cooker, but not sure if I just throw the soaked chickpeas with their liquid into the slow cooker.

Before cooking, remove the food from the marinade, drain, and reserve the liquid if you want to serve it with the food.

(You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.)

If there is some liquid left, cook it off.

If your cupcakes are sinking, it would typically be one of two, or possibly both, things: either there is too much liquid in the recipe, or they are not cooking long enough.

If you used the So Delicious Coconut Milk, you would want to cook it on the stove for a while to let some of the liquid evaporate.

If you try steel cut oats, you will have to cook it a lot longer and add more liquid.

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