Sentences with phrase «of reserved cooking liquid»

Puree until smooth, adding a little of the reserved cooking liquid to thin if necessary.

I used 1 cup of reserved cooking liquid.

Return drained pasta to the pot along with pistachio mixture and half of the reserved cooking liquid.

Add 2 1/2 cups of the reserved cooking liquid to the crock - pot - if you have less than that reserved use water to make up the difference.

Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes.

Not exact matches

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.

Strain the pasta, reserving 1 cup of the cooking liquid.

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.

Drain, reserving 1 cup of the pasta cooking liquid.

small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce pinch of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c

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

Drain, reserving a half - cup of cooking liquid.

Return shredded pork to slow cooker, along with 1/2 of the bottle of BBQ sauce and enough of the reserved liquid to keep pork moist.

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

Cook and stir until a smooth paste forms, adding some of reserved bean liquid if needed, about 5 more minutes.

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.

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

Using a spoon, carefully scrape the cooked flesh from acorn squash; transfer to pot of cooked rice and reserved cooking liquid.

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.

If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.

Return the reserved vegetable mixture to the pot with the bay leaf and thyme and cook, stirring often, until most of the liquid has evaporated, 10 minutes.

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

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 reserved scallop cooking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated (leaving only oil), 10 to 15 minutes.

Drain, reserving 1 cup of cooking liquid.

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

Add 5 cups of reserved chicken cooking liquid and mix into a dough making sure all Maseca has been incorporated and there are no dry spots.

Add squash and 6 cups of liquid (reserved bean cooking liquid plus additional broth if necessary.)

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together.

If your mango mixture gets an excess of liquid while cooking, strain the mangos and reserve the mango liquid into a bowl.

Add the pasta to the skillet of sauce with the reserved cooking liquid.

When pasta is done cooking, drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

Add the beans, stock, tomatoes, pepper, and 2 cups of reserved bean 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 seCook 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 secook 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 seCook 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 1/4 cup of the cooking liquid.

Bring the large skillet of tomato sauce to a light simmer, then add the drained pasta and reserved cooking liquid.

Add 1 cup of reserved bean - cooking liquid.

Stir in the half - and - half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay.

In a small bowl or measuring cup, combine the reserved cooking liquid with the rest of the sauce ingredients.

Drain pasta, reserving 1 cup of cooking liquid.

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

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.

Add 1/2 cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot.

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

Repeat the same process for cooking the rice and reserving 10 % of the soaking liquid in the fridge.

Sprinkle most of the cheese (reserve some for garnish) over the noodles, and add 1/2 cup of the ramen cooking liquid.

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