Sentences with phrase «cup cooking liquid if»

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

Not exact matches

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.

Thin with reserved 1/4 cup cooking liquid, if desired.

If cooking liquid measures more than 1/2 cup, boil in pot until reduced to 1/2 cup, then add to meat in baking dish.

Measure 1 3/4 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 1 3/4 cups total 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.

1 cup canned pumpkin puree (if using fresh pumpkin puree, withhold 1 to 2 tablespoons of the required liquid and readjust before cooking)

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

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.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Add sausage, pasta, pesto and remaining 1/4 cup cooking liquid to frying pan (or back to pasta pot, if frying pan is not big enough) and toss to combine.

Transfer pasta to the bowl and toss, adding 1/4 cup of the cooking liquid and a little more olive oil if too dry.

If you don't have a powerful blender and want to soak your instant oats, oatmeal, porridge, quick cook or rolled oats, soak 1 cup of oats with 1 cup of the liquid from the recipe.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Add squash and 6 cups of liquid (reserved bean cooking liquid plus additional broth if necessary.)

Note: If you're new to cooking millet you may choose to start with 3 cups of stock and drain any extra liquid that remains, once the millet reaches the desired texture.

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

If you'd like less resistance to the bite, add another 1/2 cup liquid and continue to cook for 10 minutes longer.

Return the liquid to a steady bubble; cook, stirring occasionally and adding water, 1/4 cup at a time, if the mixture starts to look dry.

Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes.

Combine liquid from shells with cooking water in a large measuring cup; you should have 3 cups liquid (add water if needed).

1/2 cup sliced shallots or onion a handful of flaked coconut (shredded would work too) 2 - 3 Tablespoons liquid coconut oil, divided 1 Tablespoon red miso black pepper to taste 1 cup cooked chickpeas (garbanzo beans) Handfuls of green delicious kale, washed and torn Lemon slices for squeezing on top, if you like

Add about 1/3 cup of the cooking liquid and start blending, adding more of the liquid if needed, a little bit at a time, to achieve a thin, creamy consistency.

If that so, you can reduce cooking liquid by 1/4 cup and reduce cooking time by few minutes.

If mixture seems too thick, add more cooking liquid, 1/4 cup at a time until desired thickness is reached.