When applying for a Super-Jumbo Loan remember that you will have to have a higher - credit score, a lower debt to income ratio, put more money into a down - payment, and have more money
in liquid reserves after closing.
When applying for a Jumbo Mortgage remember that you will have to have a higher - credit score, a lower debt to income ratio, put more money into a down - payment, and have more money
in liquid reserves after closing.
Not exact matches
A 2008 U.S. geological survey pegged oil
reserves north of the Arctic Circle at 90 billion barrels — or 13 % of the projected undiscovered oil
in the world — and 44 billion barrels of natural gas
liquids.
Specifically, a sudden expansion of financial liquidity
in the world's leading banking centers — whether an increase
in British gold
reserves in the 1820s or the massive transformation
in the 1980s of illiquid mortgage loans into very
liquid mortgage securities, or some other structural change
in the financial markets — has been the catalyst behind every period of globalization.
While foreign interest
in the loonie bodes well for Canadians who shop south of the border, it will also jolt Canada's fixed - income markets as
reserve managers buy
liquid debt securities with the Canadian dollars they own.
Disclosure related to the State Street Institutional
Liquid Reserves Fund: You could lose money by investing
in the Fund.
It proposes to increase its holdings of «
liquid financial assets» by $ 35 billion
in the form of domestic cash deposits and foreign exchange
reserves.
What any individual bank needs to hold to maintain its liquidity
in the face of stochastic adverse clearings,
in addition of course to
reserves of outside money, is not one specific type of earning asset, but a portfolio that includes enough
liquid assets, meaning assets that can be sold on short notice with negligible losses from bid - ask spreads.
Because banks typically receive fresh inflows of
reserves every day, as a result of ordinary deposits, loan repayments, or maturing securities, a responsible banker, once having set - aside a reasonable cushion of
reserves, has only to see to it that the lending and investment that his or her bank engages
in just suffices to employ those inflows,
in order to succeed
in keeping it sufficiently
liquid.
The investment objective of State Street Institutional
Liquid Reserves Fund («ILR» or sometimes referred to
in context as the «Fund») is to seek to maximize current income, to the extent consistent with the preservation of capital and liquidity, by investing
in U.S. dollar - denominated money market securities.
Under fractional
reserve banking, commercial banks only hold a limited amount of their total funds
in a
liquid form at any given time.
The cooking
liquid from the beans can be
reserved and used as vegetable broth
in other dishes, as well as frozen for up to 2 months.
If you choose to use beans you've cooked yourself,
reserve the cooking
liquid and use
in place of the water and stock.
Drain the boiled vegetables,
reserving some of the cooking
liquid if you'll be using it
in place of plant milk.
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.
Season with salt and pepper, Thyme, add
in the Bay leaf, beef stock and 1/2 a cup of the
reserved vegetable
liquid.
Divide the chocolate
liquid in half and
reserve one half for the «top layer» of the almond butter cups.
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.
In large bowl, beat cake mix, oil, walnuts, orange segments,
reserved 1/3 cup orange
liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
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.
Yep, I use the mushrooms themselves
in the marinade mixture and the
reserved mushroom water (after mushrooms are soaked for 30 minutes)
in the cooking
liquid for the dutch oven.
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.
Place dates
in a food processor and puree with 1 cup of the
reserved date soaking
liquid by adding slowly 1/4 cup at a time and blending until smooth.
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes
in puree 1/2 cup red or white wine 1/2 cup
reserved bean cooking
liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
When the recipe says to
reserve liquid for cooking rice, is that to cook the rice
in the instapot after the chicken is done?
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)
Whisk 3/4 cup water, cranberry juice and
reserved liquid from nuts
in medium saucepan to blend.
Stir
in the cooked black - eyed peas and corn, then add half of the
reserved pot likker and cook until the
liquid is reduced by half, about 20 minutes.
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons
reserved pickling
liquid and 1 tablespoon honey.
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.
Whisk
in the miso and the
reserved liquid from the sorghum.
2 medium - large white, baking or Yukon gold potatoes, peeled (
reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of
Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning pe
Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed
in the microwave or
in a saucepan 2 cups unsweetened soy milk, also warmed
in the microwave or
in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed
in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (
in place of salt)
liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning pe
liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
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.
Stir
in the lemon juice, lemon zest, heavy cream, and
reserved pasta
liquid.
I love being able to utilize the bean's cooking
liquid... I'm definitely putting this
in my recipe
reserve!
Turn them upside down, open the cans, and pour out the
liquid (
reserve for another use like smoothies or curry), leaving the thick cream
in the can.
Stir
in the trout and some of the
reserved shallot pickling
liquid to taste.
Turn off the slow cooker and drain the chickpeas,
reserving the
liquid in a bowl.
Thinly slice mushroom caps and place half
in a medium saucepan with
reserved barley soaking
liquid.
Take
reserved pasta cooking
liquid and add slowly to pot
in 1/4 cup increments, stirring to break down cheese until mixture becomes smooth and creamy.
Meanwhile, bring
reserved nectarine - peach
liquid to a boil
in a small saucepan over medium heat.
Cook for another 3 minutes, then pour
in the
reserved mushroom
liquid and red wine.
If the mixture needs a bit more moisture, drizzle
in a small amount of the
reserved liquid from the baby corn.
In a large
liquid measuring cup, combine the white wine, chicken broth, dijon mustard and
reserved tablespoon of flour; whisk until smooth.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles
in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups
reserved bean cooking
liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Add the
reserved 1/2 cup cooking
liquid to the pesto
in the food processor; pulse to combine.
Drain the beans
in a colander set over a large heatproof bowl;
reserve the cooking
liquid.
Combine the
reserved cooking
liquid and salsa verde
in a saucepan; bring to a boil over medium - high heat.
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.