Sentences with phrase «cup cooking liquid then»

When pasta is ready reserve 1 cup cooking liquid then drain pasta.

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.

Mash potatoes with olive oil, then slowly add 1 cup cooking liquid, or enough to give potatoes a moist, fluffy consistency.

Stir 1/2 cup cooking liquid into 1 cup plain yogurt then return yogurt mixture to skillet.

oh, and for those asking about the slow cooker — simply brown the meat on the stove, then add the browned meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a thickly sliced red onion) and let it go.

Then, gradually add 1/2 cup cooking liquid from the bean pot.

Reserve about 1/4 cup of the cooking liquid, drain well, and then transfer the cauliflower, parnsips, and minced garlic to a food processor.

I used 4 cups of cooked rice and I then reduced the liquid (milk and water) by half.

Then I shredded the pork, transferred it and a half cup of the cooking liquid to a roasting pan, and roasted it at 450 °F for 20 minutes.

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.

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.

Drain the cauliflower, reserving about 1/4 cup of the cooking liquid, then transfer cauliflower to a food processor.

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.

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.

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.

Reserve 3/4 cup cooking liquid, then drain in a colander.

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorthen added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorthen removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorthen simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorThen I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Dried chickpeas should be soaked in cold water for at least 4 hours, drained, and then cooked gently in liquid (4 cups per every cup of dried chickpeas) until tender, 2 to 3 hours.

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.

Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce.

Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce.

Drain, then add to skillet with brown butter along with 1/2 cup pasta cooking liquid.

Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes.

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.

Drain the cauliflower, reserving about 1/4 cup of the cooking liquid, then transfer cauliflower to a food processor.

Reserve about 1/4 cup of the cooking liquid, drain well, and then transfer the cauliflower, parnsips, and minced garlic to a food processor.