Sentences with phrase «of their cooking liquid»

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

If salsa is too thick add some of the cooking liquid to thin out.

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

Add a ladle or two of the cooking liquid, whisk well, and pour the mixture into the big pot, (Do not boil, or the egg and cream will curdle).

Place the flour in a small mixing bowl and add 1/4 cup of the cooking liquid, stirring to form a thick paste.

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

If necessary, add small amounts of the cooking liquid until the right consistency is achieved (I will drop a spoonful of the pear butter on a plate, if there is no water which seeps out, it is the right consistency).

Serve hot or at room temperature, with some of the cooking liquid on each serving.

I like to drain off some of the cooking liquid after it's done, and then also blend a portion of the remaining vegetables and broth so the curry is nice and thick.

Combine all the ingredients, with the exception of the cooking liquid and olive oil in an upright blender.

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

Drain, reserving a half - cup of cooking liquid.

These compounds form a stiff and stable foam that rises to the top of the cooking liquid.

Add a few tablespoons of cooking liquid if pasta seems dry.

Then I shredded the pork, transferred it and a half cup of the cooking liquid to a roasting pan, and roasted it at 450 °F for 20 minutes.

Reserve 1/4 cup of cooking liquid.

I would make the same changes again, and maybe add even more of the cooking liquid next time.

I also added a splash of cognac and about twice as much of the cooking liquid as called for, plus a tablespoon of flour (mostly because I used a waxy potato that didn't seem to be absorbing the juices as much as a floury one would have).

Measure 1 3/4 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 1 3/4 cups total liquid.

Add the tahini, the cumin, and 1/2 cup olive oil, and pulse to create a dip, adding more tablespoons of cooking liquid as you go as necessary to make a smooth paste.

Drain all but 2 cups of the cooking liquid; set aside.

Drain all but about 1/2 to 1 cup of cooking liquid from pot.

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.

Add more of the cooking liquid, if necessary.

Transfer pasta to the bowl and toss, adding 1/4 cup of the cooking liquid and a little more olive oil if too dry.

Place softened chiles plus 3/4 cup of their cooking liquid in a blender along with the remaining sauce ingredients.

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.

If the puree is too thick, loosen with more of the 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.

Drain, reserving 1 cup of 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 the beans, reserving 2 tablespoons of the cooking liquid.

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

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

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.

Reserve a 1/2 cup of cooking liquid and drain the remaining liquid.

of the cooking liquid.

If it seems dry, add a few tablespoons 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.

Drain the pasta, reserving 1/4 cup of the cooking liquid.

Ladle out 3/4 cup of the cooking liquid and set it aside.

Drain pasta, reserving 1 cup of cooking liquid.

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

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

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

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

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

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

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