Sentences with phrase «cups liquid remaining»

Not exact matches

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

Combine water and remaining 1 tablespoon oil in 1 - cup liquid measuring cup.

Blend the remaining half with about 1/3 — 1/2 cup of the rhubarb mix, to the desired colour and consistency (don't add too much liquid — just the rhubarb pieces!)

Pour another 3/4 cup of the guajillo soaking liquid into the onion skillet to dislodge any remaining bits.

Add remaining broth, 1/2 cup a time, until liquid is absorbed, stirring often.

Blend 2 cups corn mixture in a blender until almost smooth, about 30 seconds (use caution when blending hot liquids), then stir into remaining corn filling.

Placing the Dutch oven back on the stovetop over medium - high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes.

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

Add remaining ingredients plus 1/2 cup of the soaking liquid and blend until smooth.

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.

In another bowl, place the liquid smoke, Worcestershire, olive oil, tomato paste, remaining 2 tablespoons soy sauce, and 1/2 cup water.

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

Using another liquid measuring cup, add the juice of 1 lime, the remaining sugar, and a splash of the champagne.

Bring to a boil with the lid off and reduce until only 4 cups of liquid remain, about 1 — 1/12 hours.

Transfer 1/4 cup of the pickling liquid to a small bowl (discard the remaining liquid).

Once used, disposable cups from the food hall and offices at the department store will be «tipped, flipped and stacked» — a process to ensure any remaining liquid is drained and the lid, sleeve and cup are separated.

Remove chiles from water and place in a blender along with the remaining ingredients and 1/2 cup of the chile soaking liquid.

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.

Transfer 1 cup cooking liquid and 1 cup seeds to a blender; reserve remaining seeds and discard remaining liquid.

Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well - combined.

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

Add the remaining 1/4 cup stock and cover, reduce heat to medium - low, and cook for about 15 - 20 minutes, stirring occasionally, until the onions are soft and glazed and liquid is evaporated.

Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan.

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.

Transfer the cherries to a glass measure; stir in the jam, brandy, almond extract and enough liquid to make 2 1/2 cups; discard remaining juice.

Stir in crème fraîche, 1/2 cup pasta cooking liquid, and remaining 1 tsp.

Cook the quinoa in the remaining 1 cup of stock in a covered saucepan for about 10 minutes, or until the liquid is absorbed.

Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.

In a blender or food processor, combine all the remaining ingredients with 1/4 cup of the reserved soaking liquid.

Reduce until about a cup of liquid remains and sauce is slightly thickened.

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.

Make a dandelion (Taraxacum officinale) compress: boil about an ounce of minced dandelion root in two to three cups of water until only half the liquid remains; use compresses of the resulting brew.

Combine the remaining 1/2 cup of liquid and the honey or maple syrup in a saucepan.

It's hard to tell how many cups per serving, as it depends on the amount of liquids that remain in the slow cooker (that depends on the slow cooker).

Step # 2: Blend remaining 1 cup liquid coconut milk with nut butter, vanilla protein powder, and vanilla stevia until smooth.