Add chicken, 3/4 cup
of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes.
Stem chiles (do not remove seeds), then purée in a blender
with reserved cooking liquid until smooth (use caution when blending hot liquids).
1 tsp canola oil 1/2 half a medium onion, chopped 4 cloves of garlic, minced 2 cups ketchup 1/8 cup yellow, ball - park style mustard 1/3 cup honey 1/3 cup brown sugar 1/2 cup
reserved cooking liquids from pork 2 canned chipotle pepper (not full cans, but 2 peppers from a can) 2 tsp Worcestershire sauce 1/4 cup apple cider vinegar Salt and black pepper to taste
Add sausage / sauce mixture and toss over medium - low heat until sauce coats pasta, adding
reserved cooking liquid by 1/4 ladel - fuls, if mixture is dry.
Microwaving takes about seven minutes, baking yields a soft sweet potato in a 400 - degree Fahrenheit oven in 30 minutes, and mixing steamed chunks of peeled sweet potato
with reserved cooking liquid can produce a smooth, thin product when pureed.
If you choose to use beans you've cooked yourself,
reserve the cooking liquid and use in place of the water and stock.
Add a little of
the reserved cooking liquid if the mixture is too thick.
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 the pasta and half of
the reserved cooking liquid and stir until the pasta is well coated with the sauce, adding more water as needed.
Toss the pasta with the cream sauce, adding some of
the reserved cooking liquid if the pasta seems dry.
Add the lentils and
reserved cooking liquid, and cook until heated through, 2 to 3 minutes.
Drain;
reserve cooking liquid.
Place the peppers in the saucepan you used earlier and add 3 cups of
the reserved cooking liquid.
Add sausage, gnocchi, cheese, black pepper, and
reserved cooking liquid to pan; cook 1 minute or until cheese melts, stirring constantly.
reserve the cooking liquid.
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.
Using a spoon, carefully scrape the cooked flesh from acorn squash; transfer to pot of cooked rice and
reserved cooking liquid.
Add
the reserved cooking liquid, tahini, lemon juice, olive oil and garlic.
Remove the lobster parts from the water and transfer to the prepared ice bath,
reserving the cooking liquid.
Add
reserved cooking liquid and cornstarch mixture to skillet.
If the sauce seems too thick, add
the reserved cooking liquid a tablespoon at time until you get the desired consistency.
Drain, but
reserve the cooking liquid.
Drain the beans in a colander set over a large heatproof bowl;
reserve the cooking liquid.
Transfer scallops to a bowl with a slotted spoon,
reserving cooking liquid.
If pasta looks too dry, add
reserved cooking liquid, 1 tablespoon at a time, to moisten.
Return drained pasta to the pot along with pistachio mixture and half of
the reserved cooking liquid.
Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding
the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together.
Drain the beans,
reserving the cooking liquid.
Strain seeds through a fine - mesh sieve into a large bowl,
reserving cooking liquid.
Add
the reserved cooking liquid.
Add the pasta to the skillet of sauce with
the reserved cooking liquid.
Remove with a slotted spoon to a small strainer (
reserve the cooking liquid).
Bring the large skillet of tomato sauce to a light simmer, then add the drained pasta and
reserved cooking liquid.
Stir sugar into
the reserved cooking liquid; bring to a simmer.
Drain the pasta,
reserving the cooking liquid, and add to the pan with the mushrooms.
Add
reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well.
In a small bowl or measuring cup, combine
the reserved cooking liquid with the rest of the sauce ingredients.