Sentences with phrase «reserve the cooking liquid for»

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

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

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

Not exact matches

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.

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.

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

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.

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

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

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

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 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.

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.

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.

Strain the cooking liquid, discarding the solids, and reserve for another use.