Sentences with phrase «of cooking liquid»

Drain, reserving a cupful of the cooking liquid.

• The basic ratio is 1 cup farro to 4 cups of cooking liquid.

Heap a generous portion of meat on the roll, then spoon some of the cooking liquid over the meat.

Add the pasta to the boiling water and cook until al dente; drain, reserving 1/2 cup of the cooking liquid.

Prepare the pasta according to the package instructions, reserving 1/2 cup of the cooking liquid.

You can add in some of that cooking liquid if the pasta seems too dry.

Once done, set aside about 1/2 cup of the cooking liquid.

To do that, ladle about a cup of the cooking liquid into a small saucepan and bring to the boil.

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

Store extra pork in the fridge (it'll give you meals for the next week) and consume within 5 - 6 days, otherwise, mix the leftovers with the rest of the cooking liquid and freeze in an airtight container (I use ziplock bags smooshed flat to take up less space).

If cauliflower puree needs more liquid, add a tablespoon of the cooking liquid or another tablespoon of olive oil.

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

* Note: If using canned pasole, use water or broth of your choice in place of the cooking liquid.

Transfer to a mixing bowl and very slowly add a few ladles of the cooking liquid to the flour and whisk until smooth.

Drain (reserving some of the cooking liquid) and return to pot.

Drain the beans, but reserve some of the cooking liquid.

Mash well or puree with a food processor, adding a little of the cooking liquid, breast milk, formula or water to thin if necessary.

I used some of the cooking liquid to thin it to my desired consistency.

Store extra pork in the fridge (it'll give you meals for the next week) and consume within 5 - 6 days, otherwise, mix the leftovers with the rest of the cooking liquid and freeze in an airtight container (I use ziplock bags smooshed flat to take up less space).

After 15 minutes, remove the squash from the oven and brush with more of the honey mixture as well as with some of the cooking liquid that's now at bottom of the pan (this will add tons of color and flavor!)

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.

Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth.

Add pureed chickpeas to the farro mixture; if necessary, add more of the cooking liquid from the chickpeas to achieve the consistency of a creamy soup.

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

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.

Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid.

Add the sauce, stirring well to combine and adding more of the cooking liquid if necessary.

The majority of the cooking liquid is absorbed by the grains, rather than evaporated into the air.

Place equal portions of chilled citrus mixture on top of avocado, along with some of the cooking liquid from bottom of bowl.

* Note: If using canned pasole, use water or broth of your choice in place of the cooking liquid.

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

Finishing pasta in a pan with butter and some of the cooking liquid is what separates restaurant results from home versions.

or about 3 1/2 cups cooked lentils with a little of their cooking liquid, lightly drained but not rinsed

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

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

When the beans have finished cooking, add salt to taste and serve in bowls with some 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.

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.

If it seems dry, add a few tablespoons of the cooking liquid.

of the cooking liquid.

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.

Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and puree (use caution when blending hot liquids).

Drizzle some of the cooking liquid over the rhubarb and top with a spoonful of nut mix.

Drain the beans, reserving 2 tablespoons of the cooking liquid.

Combine carrots and 1 1/2 cups of the cooking liquid with chickpeas and garlic in a food processor fitted with a blade.

Drain, reserving 1 cup of cooking liquid.

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.