Sentences with phrase «of reserved cooking water»

Mash them with 2 tablespoons of olive oil or ghee, black pepper and 1/4 cup of the reserved cooking water.

Stir gently to combine adding some of the reserved cooking water if you want to thin the sauce slightly.

If the potatoes are a little dry, mash in some of the reserved cooking water.

Mix the pesto and pasta in a large bowl, adding some of the reserved cooking water to loosen the pesto.

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.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.

Cook the fettuccine until just shy of al dente and drain (about 1 minute for fresh pasta), reserving a little of the pasta cooking water.

Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well.

Just before draining, reserve a large mugful of the starchy cooking water.

Before draining the pasta, reserve about 1/2 cup of the cooking water and set aside.

Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto.

Cook the spaghetti al dente according to package directions and drain, reserving about 1/3 cup of the pasta water.

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp.

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 gnocchi, reserving 1/2 cup of pasta cooking water.

Now simply cook your pasta in salted water, drain - reserving some of the cooking water, return to the pot and toss with the sauce.

After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and lots of parmesan cheese, just because.

Drain, reserving about a cup of the cooking water.

Cook one minute more, reserve about 1 cup of the pasta water, then drain.

Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce.

Drain, reserving half a tablespoon of the cooking water.

Drop them into the boiling water and give them 2 — 3 more minutes after they float to cook all the way through then drain them, reserving a few tablespoons of the cooking water.

Drain the pasta, reserving half a cup of pasta cooking water.

When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3 cup to 1/2 cup of pasta water and drain the pasta (do NOT rinse) into a large colander.

Add half a jar of Rogan Josh paste, chickpeas with reserve water (if using canned) or cooking water.

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

Drain, reserving half a cup of pasta cooking water.

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 a few splashes of the reserved pasta cooking water as needed to thin out the pesto and evenly coat everything.

Drain the cooked pasta reserving some of the water.

When the beans are done cooking, drain them (reserving some of the cooking water) and transfer them to a bowl or container.

When the pasta is ready, reserve 1 cup of the cooking water.

Drain out the cooking water, reserving 1/4 cup of the water if using.

When the pasta is just cooked drain it, reserving some of the cooking water.

Scoop out and reserve 1/4 cup of the cooking water.

Cook penne until al dente then drain, reserving 1/2 cup of the cooking water.

Drain, reserving 1/2 cup of the cooking water, and return the pasta to the pot it was cooked in.

Drain pasta, reserving 1/2 cup of the cooking water.

Drain, reserving some of the noodle cooking water, and rinse under cold running water.

Place the cooked chickpeas (reserve a handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup of the cooking water.

In an upright blender, combine the cashews, the reserved pasta cooking water, and the 1/2 cup of filtered water.

Cook Jumbo Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water if using fresh spinach.

Drain the pasta, reserving about 1/2 cup of the cooking water.

While cooking the pasta, reserve a cup or so of the cooking water.

Put the drained pasta into the pot, reserving about a 1/4 cup of pasta cooking water.

Drain the pasta, reserving 1 cup of the cooking water.

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.

Add the cooked fettuccine to the pan, along with 1/3 cup of the reserved pasta water.