Sentences with phrase «reserved liquid until»

Pulse until you have a paste, adding reserved liquid until you achieve a nice hummus texture — smooth, thick, and spreadable.

If the mixture is too thick, add some of the reserved liquid until it reaches your desired consistency.

Return the pureed soup to the pan, add the reserved liquid until it reaches a consistency you like.

Not exact matches

Add 2 cups of the broth (you could use the reserved liquid from rehydrating the chiles) and blend until smooth.

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

Puree until desired consistency, adding the reserved liquid as needed.

Simmer reserved soaking liquid until reduced to about 1/3 C. Pour liquid through a sieve lined with a dampened paper towel into bowl with chopped porcini.

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.

Add the lentils and reserved cooking liquid, and cook until heated through, 2 to 3 minutes.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.

Cook and stir until a smooth paste forms, adding some of reserved bean liquid if needed, about 5 more minutes.

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.

Stir in the cooked black - eyed peas and corn, then add half of the reserved pot likker and cook until the liquid is reduced by half, about 20 minutes.

Add sausage, gnocchi, cheese, black pepper, and reserved cooking liquid to pan; cook 1 minute or until cheese melts, stirring constantly.

Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.

Meanwhile, combine powdered sugar and reserved pear liquid, stirring until smooth.

Add just enough reserved pasta cooking liquid until the sauce becomes very thick and smooth 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.

Take reserved pasta cooking liquid and add slowly to pot in 1/4 cup increments, stirring to break down cheese until mixture becomes smooth and creamy.

Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes.

Pour reserved marinade over tempeh and cook until liquid evaporates, about 1 - 2 minutes more.

In a large liquid measuring cup, combine the white wine, chicken broth, dijon mustard and reserved tablespoon of flour; whisk until smooth.

Return the reserved vegetable mixture to the pot with the bay leaf and thyme and cook, stirring often, until most of the liquid has evaporated, 10 minutes.

Add reserved scallop cooking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated (leaving only oil), 10 to 15 minutes.

Add the steamed broccoli and reserved tofu, and cook, stirring, 1 to 2 minutes, or until the liquid has been absorbed by the noodles.

Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3 — 4 minutes.

Simply boil the cauliflower until tender, drain the cooking liquid (reserving a bit in case more liquid is needed in the food processor), then puree until smooth.

If the mixture looks like it needs some liquid to help it blend more, add a drizzle of the reserved coconut water until everything looks mixed together.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

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.

Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids).

Then add the reserved corn stock and lime zest and bring to a simmer, cooking until the liquid reduces and begins to thicken.

Step 3: Cook until tender and beef is fully cooked, approx. 15 minutes — reserve liquid.

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.

Let sit until soft, 15 minutes, then drain and reserve the soaking liquid.

If you desire a baked version, rinse the pasta before mixing it with the reserved pasta liquid and sauce, and then put the whole vegan mac and cheese dish in the oven at 350 topped with breadcrumbs and oil until crispy.

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.

Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes.

Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.

Add the reserved liquid, 1 tablespoon at a time, processing until the mixture is the consistency of thick cream.

Cook pasta until al dente, drain, reserving 1 1/2 cups cooking liquid, then... 1 Toss pasta and butter in a large skillet over medium heat.

With the food processor running, blend in one tablespoon at a time of your reserved chickpea liquid until your hummus is at your desired, creamy texture.

* quince syrup: just simmer the reserved poaching liquid in a small pan over medium heat (I add a little splash of white wine vinegar but that's not even necessary, I just like a little extra tang) until it becomes thickened and glossy.

Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

To make the dressing, put two of the artichoke hearts, reserved liquid, chiles, lemon juice, oregano, garlic, black pepper, and 2 tablespoons of water in a blender or food processor and puree until smooth.

Puree until smooth, adding a little of the reserved cooking liquid to thin if necessary.

Add the pasta and the reserved pasta liquid to sauce in the skillet; cook until heated through (about 2 minutes), stirring constantly.

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

Simply boil the cauliflower until tender, drain the cooking liquid (reserving a bit in case more liquid is needed in the food processor), then puree until smooth.

Blend until smooth, adding a few tablespoons of the reserved soaking liquid as needed to make a purée.