Sentences with phrase «reserved cooking liquid»

Stir 1/4 cup reserved cooking liquid into bean mixture.
Pulse until a smooth mixture forms, adding reserved cooking liquid if necessary.
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).
Drain the cauliflower well, reserving the cooking liquid in case you need to adjust the consistency of the cauliflower mash.
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.
Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if 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.
Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan.
(Strain and reserve the cooking liquid for another use, such as a soup base or for cooking rice.)
Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable.
Scald milk and combine with 1/2 cup reserved cooking liquid.
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.
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