Sentences with phrase «drained reserving the liquid»

such as manila, scrubbed and discard any that are not closed, or 1 10 - ounce can baby clams, drained reserving the liquid and using to make the 2 cups

Not exact matches

Drain the boiled vegetables, reserving some of the cooking liquid if you'll be using it in place of plant milk.

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

There won't be much liquid remaining when you drain the lentils, but you can reserve it and freeze it for later use — it's a great addition to a soup base.

1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional

Drain beans but reserve liquid 4.

Make the Salad: Reserving 1 tablespoon of the pickling liquid, drain the pickled onions.

Drain, reserving 1 cup of the pasta cooking liquid.

Drain the soaking mixture, reserving 1/4 cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.

Drain clams, reserving liquid.

Drain potatoes, reserving 1/2 cup cooking liquid.

Drain, reserving the soaking liquid.

Drain the liquid from the chicken, reserving 1/3 cup.

Remove from heat and drain potatoes, reserving 2 cups of cooking liquid.

Drain the apricots, reserving about 1 tbsp of the liquid, and put the fruit in the work bowl of a food processor fitted with the metal blade.

Drain, reserving soaking liquid.

To prepare the wild mushroom bruschetta: Drain the soaked mushrooms, reserving some of the soaking liquid.

It's pretty simple: Drain a can of chickpeas (or reserve the cooking water from cooking the beans), and use the liquid in place of egg or egg whites in your recipe.

Toss cauliflower again, drain off any excess liquid (reserve for another use if desired), spread cauliflower and onion in an oiled roasting pan, and roast for about 20 minutes or until tender and beginning to caramelize, stirring once or twice during roasting process.

Before cooking, remove the food from the marinade, drain, and reserve the liquid if you want to serve it with the food.

Drain, reserving a half - cup of cooking liquid.

Drain and Save the Syrup: Drain the syrup (liquid gold), reserving it for awesome cocktails or club soda flavoring, etc., with an emphasis on et cetera.

Meanwhile, cook pasta according to package directions, reserving 1/4 cup of pasta cooking liquid before draining.

Drain; reserve cooking liquid.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Drain pasta, reserving 1/4 cup cooking liquid.

Layered Overnight Casserole Drain tomatoes, reserving liquid.

Drain, reserving 2 cups cooking liquid.

Meanwhile, cook rigatoni according to package directions, reserving 1/2 cup cooking liquid before draining.

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

Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.

* To make your own quick refried black beans, drain a can of black beans and reserve the liquid.

2 cans garbanzo beans (about 3 cups), drained (reserve some of the liquid) 1/2 cup tahini 1/4 cup lemon juice 1 to 1-1/2 teaspoons kosher salt 4 cloves garlic, halved 1 tsp ground cumin

Drain sorghum, reserving about 3 - 4 tablespoons of the liquid (add more if you'd like it more risotto - like).

Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.

Drain the beans, reserving 2 tablespoons of the liquid.

Drain and roughly chop the chiles, reserving the liquid.

Turn off the slow cooker and drain the chickpeas, reserving the liquid in a bowl.

Drain barley, reserving soaking liquid.

Drain beans, reserving 2 tablespoons liquid.

Drain tomatoes, reserving 1 cup of soaking liquid.

Drain the quince and reserve the liquid which you can mix into yoghurt.

Drain the porcini mushrooms, reserving the soaking liquid.

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

1/2 cup dried pigeon peas washed and picked over, or 1 8 - ounce can pigeon peas, drained and liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed, minced 2 cloves garlic minced 1 onion chopped 2 tbsp vegetable oil 2 cups rice 1 cup coconut milk 1 tsp dried thyme 3 green onions chopped including some of the greens

Drain cooking liquid through a sieve over a bowl; reserve liquid.

The day of serving, open the can and drain off the liquid part, reserving the solids.

Drain the beans in a colander set over a large heatproof bowl; reserve the cooking liquid.

Simply boil the cauliflower until tender, drain the cooking liquid (reserving a bit in case more liquid is needed in the food processor), then puree until smooth.

Drain, reserving 1 cup of cooking liquid.