Sentences with phrase «reserved water if»

You may need to add some more reserved water if needed.

Drain, reserving some cooking water, and now blend to the needed consistency, adding a few of the reserved water if needed.

Add additional reserved water if the hummus is too thick for your liking.

Blend until smooth, adding reserved water if necessary.

Stir to coat the pasta, add a splash of reserved water if necessary to obtain the desired consistency.

Toss until well combined; add some of the reserved water if the sauce is too thick.

Not exact matches

If you choose to use beans you've cooked yourself, reserve the cooking liquid and use in place of the water and stock.

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

Add sauce and pasta and toss (add more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multiplied)

Remove some water, but reserve to use later, if needed.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Thin sauce with some of the reserved hot pasta water if required.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Toss to coat, adding the reserved water, if needed (I did not).

Toss lightly to combine and coat, adding a bit of the reserved pasta water if the sauce seems too thick (I didn't need any).

Add the noodles into the sauce, simmering until noodles have finished cooking, about 3 additional minutes (add reserved cooking water if sauce becomes overly dry and thick).

Add the pasta and 1/3 c of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce.)

Add a tablespoon or two of reserved pasta water to the mix if you like a more saucy pasta.

If the sauce seems too thick, add in the reserved pasta water one - quarter cup at a time until desired consistency is reached.

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp.

If the pasta is too thick add a little reserved water to desired taste and consistency.

If desired, add some of the reserved pasta water to taste.

If your coconut cream is too thick to beat properly, add a tbsp or so of the reserved coconut water to thin it out just a bit.

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)

If I wanted things more glisten - y and coated I'd likely stir some reserved pasta water, broth, and / or cream back in with the eggs.

Add half a jar of Rogan Josh paste, chickpeas with reserve water (if using canned) or cooking water.

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.

Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination.

Drain out the cooking water, reserving 1/4 cup of the water if using.

If the potatoes are a little dry, mash in some of the reserved cooking water.

If the mixture stops turning and is too thick, add a few tablespoons of the reserved water until the mixture starts to turn again.

Place the cooked chickpeas (reserve a handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup of the cooking water.

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.

If using minced dates the sauce may be a little thick, use reserved cooking water to thin, adding a teaspoon at a time until desired consistency is achieved)

Add the hot drained pasta and reserved pasta water (if needed) to the bowl of pumpkin puree mixture and stir to combine.

Out of the 1 cup + 2 tbs of liquid used in the recipe, I would reserve the 2 extra tablespoons of water on the side only if you need it.

If necessary, add the reserved pasta water a small amount at a time to get your desired consistency.

Cook Jumbo Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water if using fresh spinach.

Combine the chicken, vegetables, pasta, and alfredo sauce in the pot used to cook the pasta and toss over low heat until evenly combined, adding reserved pasta water as / if needed to reach desired consistancy.

Add lemon zest and juice and toss to combine, adding additional reserved pasta water if necessary.

Add the green apple (reserving a bit for the toppings, if desired) along with half of the hemp seeds and half of the almonds, the banana or avocado, celery, cucumber, parsley, spinach, water and ice to a blender.

Stir in the parsley, add some of the reserved pasta water if the sauce seems too dry, and serve in a large bowl.

If it seems too thick, you can add a bit of water to thin it out, but I just reserve a bit of pasta water and thin it out later.

Transfer the broccoli and chives to a blender or food processor and puree for 1 - 2 minutes on hight or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

Transfer the sweet potatoes and mild curry powder to a blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

Transfer the green beans and coconut oil to a blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24 - 48 hours (change the water several times during the soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup extra virgin olive oil * 1 generous pinch of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch of fennel pollen * 28 oz.

Stir gently to combine adding some of the reserved cooking water if you want to thin the sauce slightly.

If you would like more broth, add some of the reserved pasta water.

Add about 1/4 cup of the reserved pineapple juice to the skillet and cover (you can add water here instead of the juice, if desired).