Sentences with phrase «cup of cooking»

One cup of raw carrot juice provides 450 % of the recommended daily dose of vitamin A for adults and half a cup of cooking carrots 270 percent.

«AFDHAL oil can be used for all types of cooking oils by applying 15 millimetre (ml) or one big spoonful to 150 ml or half a cup of cooking oil,» she said.

Drain (reserve 1/2 cup of the cooking water), then place the green beans in a bowl of ice water to stop them from continuing to cook.

Drain the beans and reserve 1 cup of their cooking liquid.

Drain (reserve 1/2 cup of the cooking water) and squeeze out as much of the water as possible.

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.

Add salt at the end, then drain, reserving 1/4 cup of the cooking water.

Drain pasta reserving about 1/4 cup of cooking liquid.

Drain, reserving 1/2 cup of cooking water and set aside.

Reserve a 1/4 cup of the cooking water and add to the pesto to thin the sauce and make it more creamy.

Reserve about a 1/4 cup of the cooking water and add it to the pesto to thin the sauce make it more creamy and silky.

Reserve 1/4 cup of the cooking liquid off to the side.

Drain and reserve 1/4 cup of the cooking liquid.

Drain pasta, reserving 1 cup of cooking liquid.

Ladle out 3/4 cup of the cooking liquid and set it aside.

Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint.

Next, steam or boil corn, then add cooked corn to a blender or food processor with 1/2 cup of cooking water and salt.

Drain the pasta, reserving 1/4 cup of the cooking liquid.

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 serve.

Drain the pasta, reserving 1 cup of the cooking water.

Take 1 cup of cooking sauce and spread it evenly on the bottom of dish.

Reserve a 1/2 cup of cooking liquid and drain the remaining liquid.

In a blender combine drained, soaked chiles, ground nuts, a third of the charred vegetables, and about a cup of the cooking liquid from the chicken.

Drain the pasta, reserving about 1/2 cup of the cooking water.

Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).

Mix the chopped chicken, corn, onion, and 1/2 cup of the cooking sauce in a bowl.

Drain, reserving 1 cup of cooking liquid.

Place the cooked chickpeas (reserve a handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup of the cooking water.

Drain pasta, reserving 1/2 cup of the cooking water.

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

Drain, reserving 1/2 cup of the cooking water, and return the pasta to the pot it was cooked in.

Place softened chiles plus 3/4 cup of their cooking liquid in a blender along with the remaining sauce ingredients.

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

Cook penne until al dente then drain, reserving 1/2 cup of the cooking water.

Scoop out and reserve 1/4 cup of the cooking water.

When the pasta is ready, reserve 1 cup of the cooking water.

Reserving a few chickpeaas for garnish, add 3 1/2 cups of chickpeas (that's about what the slow cooker should have yielded) and 1/4 cup of their cooking liquid.

Drain all but about 1/2 to 1 cup of cooking liquid from pot.

Right before draining, scoop a cup of the cooking water out and set it aside.

Reserve 1/4 cup of cooking liquid.

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.

Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.

Drain, reserving a half - cup of cooking liquid.

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

Drain, reserving about a cup of the cooking water.

Add gnocchi and 1/4 cup of cooking water to pot with sauce and bring to a hard boil, stirring gently.

Reserve 1/2 cup of the cooking water and set aside.

Reserve 1/4 cup of the cooking water before draining.

Reserve a cup of the cooking water.

Reserve 1/3 cup of the cooking water.