Sentences with phrase «reserve about»

Step 1) Crush nearly all the basil leaves (reserve about 5) and the olive oil together in a pestle and mortar and leave to sit while the pizza dough proves.

It's a free service you can go there you can reserve about that.

Like other Mercedes - AMG models (and indeed, most Benzes), Project One will offer four drive modes, plus an EV mode — you'll be able to reserve about 15.5 - miles of pure - electric driving for the city center.

If implementing entire lessons, reserve about four to six hours for each lesson, which can be extended across a semester or completed over several weeks.

I usually reserve about 1/2 cup of sauce to pour over any leftovers.

If the fennel stalks are attached to the fennel bulb, cut them from the bulb and reserve about 2 tablespoons of the wispy green fronds for later and either discard or save the stems for your next stock or broth.

In a large bowl combine chicken, penne pasta, mozzarella cheese, Parmesan cheese, and sauce (reserve about a cup of the sauce and set to side).

I have no measurements — I go by eye sight and feel heat a liter of milk slowly — oh reserve about 1/3 or 1/2 cup of cold milk and dissolve your starch -LRB-?

Drain, but reserve about 1/4 cup pasta water.

If you want to put a cookie crumble on top reserve about 1/4 - 1/2 cup of cookie dough and form in to a cookie shape and bake for 10 - 12 minutes at 350.

12 - ounce package of whole grain pasta (I used Jovial's Gluten Free Brown Rice Fusilli), reserve about 1/2 cup of the cooking water to use

If boiling, reserve about 1/2 cup of the liquid to blend or puree baby's food in your food processor or blender (your magic bullet works, too).

(You don't need to measure out the 3 cups... just reserve about 1 tablespoon of cookie crumbs for the topping.

Before adding in the whole bag of chocolate chips to the mixing bowl, I reserve about 1/3 of the chocolate chips for later.

Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint.

Drain the chopped tomatoes through a sieve placed over a bowl and reserve about a quarter of the juice.

Crush up cake, brownies or chocolate cookies, reserve about 1/4 cup for the top «dirt.»

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.

Toss in sliced strawberries (reserve about 1/4 cup for topping).

Once they're done cooking, set some aside in a bowl (drained of oil) for the risotto, and reserve about two tablespoons of the oil as well for toasting up your bread later.

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

Remove bacon from skillet and crumble up (set aside); reserve about 2 tablespoons of bacon drippings in skillet.

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

Stir in the the shredded cheddar and most of the shredded parmesan (reserve about 2 tablespoons to sprinkle over the tops of the scones).

I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa powder, coconut oil, chia seeds, vanilla extract and salt in a food processor.

Even if there is reserve about my suggestion that a founding trauma for recent British theology was the aggressive assault of positivist and analytical philosophies and their allies in the middle 50 years of the century — a full account would at least require interweaving with several other historical strands — it is still clear that the mood of the parents is rather different from that of the grandparents.

Other religious traditions share at least some of the Buddhist reserve about religious talk.

Hoping for the redemption of all creation, Christians maintain a certain eschatological reserve about the way things are.

Attiwapiskat was an «in - your - face» example to those of us without connections to the reserves about the how life really is for our First Nations.

It is reserved about metanarratives of massive discontinuity, whether in the first millennium, the late Middle Ages, early modernity, the Enlightenment or the 19th or 20th centuries (a reserve that should extend to the founding trauma suggested above!).

Gently fold in the cherries, reserving about 1/3 of them.

In a large bowl, add the sliced apples, sliced fennel, celery and blackberries, reserving about 8 - 10 blackberries for the dressing.

Add chopped parsley, reserving about a tablespoon for garnish.

I reserved about a tablespoon of the coconut milk to drizzle on top.

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.

Fold in most of the coconut flakes, reserving about 1 Tablespoon to sprinkle over the top of the dip.

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

Stir in chopped butterfingers (reserving about 3/4 cup for the top).

Drain, reserving about a cup of the cooking water.

Allow to cool slightly, reserving about 1/4 of the roasted vegetables.

Drain sorghum, reserving about 3 - 4 tablespoons of the liquid (add more if you'd like it more risotto - like).

Sprinkle chopped pecans over pretzels, reserving about 2 tablespoons or so for coating the outside of the bars.

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

Pour mixture into the cake tin reserving about 1/3 cup then freeze.

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

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

Spread the pesto over the baked crust, reserving about 1/2 inch barrier around edges.