Sentences with phrase «cup cooking liquid over»

Pour 1/4 cup cooking liquid over cheese and stir until cheese is slightly melted.

Not exact matches

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

Skim fat from cooking liquid, transfer to a pan and cook over medium - high heat until reduced to 2 1/2 to 3 cups.

Combine 1 1/3 cups cooking liquid and stock in a medium saucepan over medium heat; bring to a simmer.

Drain rice in a colander over a bowl, reserving 1 1/3 cups cooking liquid.

Add 2 cups of the tomato sauce (save the rest for another use) and cook over medium - high heat until most of the liquid has evaporated, about 8 minutes.

When all the greens are wilted, pour in a cup of cream and cook over low about 5 minutes more, tossing frequently, reducing the liquid a little more.

Reserve 1/2 cup of the pasta - cooking liquid, then pour the tortellini and the rest of the cooking liquid over the broccoli in the colander.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

Place the saucepan over medium - high heat and cook, reducing the liquid until you have 3 cups of glaze, 25 to 30 minutes.

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 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 seCook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

directions For the Pomegranate Glaze: In a medium saucepan over medium heat, add 1 cup of pomegranate juice and cook until reduced to 2 tablespoons of liquid, about 10 minutes.

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.

Place the Dutch Oven or heavy pot over high heat and reduce the cooking liquid until you have about 2 - 3 cups left in the pot.

Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute.

Cook pasta until al dente, drain, reserving 1 1/2 cups cooking liquid, then... 1 Toss pasta and butter in a large skillet over medium heat.

Bring cinnamon sticks and apple cider to a boil in a large skillet over medium - high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20 — 30 minutes.

Sprinkle most of the cheese (reserve some for garnish) over the noodles, and add 1/2 cup of the ramen cooking liquid.

Bring cabbage and 3 cups water to a simmer in a medium saucepan over medium - low heat and cook until cabbage is soft and liquid is reduced by about a third, 20 — 25 minutes.

Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

Bring beets and 3 cups water to a simmer in a small saucepan over medium - low heat; cook until beets have lost their vibrant red color and liquid is reduced by about one - third, 25 — 30 minutes.

Strain the soup stock into a large pot or dutch oven, add the fish sauce, and cook over high heat until the liquid reduces to roughly 12 cups.

When onions are translucent, sprinkle the flour over the onions and mix it in until it browns a bit then add 2 1/2 cups of the cooking liquid a little at a time stirring until you have a nice sauce with no lumps, let it come to a boil then let simmer for 5 mins.

Return the strained braising liquids to the cook - top set over medium - high and add the remaining 1 cup of wine and the Worcestershire sauce.

Your Choice Combo Dish: (for babies over 8 months) 1 cup cooked, cubed or diced meat (cut off fat) 1/2 cup cooked rice, potatoes, noodles or macaroni 2/3 cup cooked, diced vegetables 3/4 to 1 cup liquid (formula, broth or water)