Sentences with phrase «reserve liquid for»

Shred it with two forks, and reserve the liquid for later (discard the bay leaf).

When the recipe says to reserve liquid for cooking rice, is that to cook the rice in the instapot after the chicken is done?

Next, separate the dried mushrooms from the liquid (reserving the liquid for later), chop them into small pieces, and then add them to the pot with the cooked fresh mushrooms.

Scoop out the cream and set aside, reserving the liquid for another recipe (smoothies!!!).

Drain, reserving the liquid for later use.

Not exact matches

For these purposes, the Australian Prudential Regulation Authority (APRA) has defined high - quality liquid assets to include cash, central bank reserves and government securities.

While foreign interest in the loonie bodes well for Canadians who shop south of the border, it will also jolt Canada's fixed - income markets as reserve managers buy liquid debt securities with the Canadian dollars they own.

The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months.

There won't be much liquid remaining when you drain the lentils, but you can reserve it and freeze it for later use — it's a great addition to a soup base.

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.

Speaking of the sweet liquid, reserve any extra for another batch of cranberries or use to flavour cocktails and / or sparkling water.

Add reserved dragon fruit, white wine, vinegar, and sriracha and cook for several minutes over medium high until fruit breaking down and liquid reduced.

I reserve the watery - liquid at the bottom of the can and use it for other recipes that call for milk.

Strain the strawberries, discarding the liquid (or reserving it for another use).

Divide the chocolate liquid in half and reserve one half for the «top layer» of the almond butter cups.

Reduce heat to medium, and simmer for 2 minutes with the reserved pasta liquid.

2 cans of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)

Yep, I use the mushrooms themselves in the marinade mixture and the reserved mushroom water (after mushrooms are soaked for 30 minutes) in the cooking liquid for the dutch oven.

Toss cauliflower again, drain off any excess liquid (reserve for another use if desired), spread cauliflower and onion in an oiled roasting pan, and roast for about 20 minutes or until tender and beginning to caramelize, stirring once or twice during roasting process.

Drain and Save the Syrup: Drain the syrup (liquid gold), reserving it for awesome cocktails or club soda flavoring, etc., with an emphasis on et cetera.

Strain the liquid, reserving it for later.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Strain the cooking liquid into a measuring cup and reserve for the sauce (you should have about 3.5 cups).

Add the chopped basil and then let it set for another 15 minutes and then strain the peppers and reserve the liquid.

Add the tomato purée, parsley, mint, marjoram, orange zest, cinnamon, allspice, and the 2 cups reserved poaching liquid and simmer for 5 minutes.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peLiquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peliquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Turn them upside down, open the cans, and pour out the liquid (reserve for another use like smoothies or curry), leaving the thick cream in the can.

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.

Strain the cooking liquids and reserve for soup stock.

Cook for another 3 minutes, then pour in the reserved mushroom liquid and red wine.

4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill

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

Remove and strain the excess liquid (reserve the pineapple juice for smoothies and other recipes).

Add the reserved liquid to the zucchini mixture and cook for 2 additional minutes.

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.

(Strain and reserve the cooking liquid for another use, such as a soup base or for cooking rice.)

Be sure to reserve 3/4 cup of the liquid (the rest of it you can save for, uh, the next time you need to liven up some leftovers or, um, if you want to drink it straight, then you do you).

Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew.

(Strain and reserve any remaining poaching liquid for another use.)

Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup.

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

Drain, reserving the cooking liquid, and let stand for 2 minutes.

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

Blanch the leafy greens for 30 seconds, drain and transfer to an ice water bath, reserving the cooking liquid.

For some reason, I got the «Burn» message and all of my reserve liquid was gone.

Add some of the reserved liquids, as needed for the desired consistency.

➢ Select kale that is loose and not in plastic bags, if at all possible ➢ Wash each leaf thoroughly under cold water ➢ Discard unwanted leaves ➢ Remove stems ➢ Steam leaves for 5 minutes, reserving the liquid ➢ Place pieces in blender with some reserved liquid ➢ Purée away!

Liquid - supported self - assembling membrane reserves allow for extreme deformations of polymer membranes.

Soak the dried mushrooms in 100 ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside.

In a separate bowl, remove the thick white cream of the chilled coconut milk only; reserve liquid coconut milk for smoothie or other recipe.