Sentences with phrase «reserved water until»

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

Not exact matches

Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wet.

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 the sauce with a bit of the reserved pasta water, until it reaches your desired consistency.

Cook the fettuccine until just shy of al dente and drain (about 1 minute for fresh pasta), reserving a little of the pasta cooking water.

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.)

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

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.

With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.

Hi Sam — Chickpeas and tahini both vary in their stiffness, so I advise in the recipe to «drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.»

Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce.

Microwave 1 cup reserved chocolate mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.

In your food processor using the S - blade, combine the drained dates, apple, reserved soaking water, lemon juice and vanilla and blend until smooth (a bit chunky is ok).

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

Add reserved pasta water starting with 1/4 cup until desired sauciness is achieved.

In a small bowl, whisk the egg yolk (reserve the white) and 1/2 cup water until well - combined.

Cook penne until al dente then drain, reserving 1/2 cup of the cooking water.

Drain the dates but reserve the water and add them to the food processor with just enough water (start with 2 tablespoons) and process until it's as smooth as you can get, scraping down the sides as needed.

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.

Boil cream in a 1 - to 1 1/2 - quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

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)

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.

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.

Cook for 15 - 20 minutes until tender, then remove the potatoes, reserving the water.

Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.

Cook for 15 minutes or until chicken is done — reserve the water.

Cook until vegetables are tender, reserving water.

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.

Add reserved water for pureeing until mixture is of the desired consistency.

Cook until tender, reserving water.

Step 5: Pulse and / or puree, adding reserved cooking water from the carrots and apple, until the mixture is the desired consistency, for smaller babies or chop as needed for the older / toddler baby.

Blend until smooth, adding reserved water if necessary.

Add the reserved saffron water and cook, stirring, until it is absorbed.

Step 3: Steam until tender Step 4: Do not reserve any left over water to use for thinning out the beets as Nitrates may seep into the cooking water Step 5: Place into your choice of appliance for pureeing and begin pureeing.

Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water.

Add reserved pasta water by the tablespoonful, as needed, until desired consistency (not too stiff, but you don't want it to be too watery)

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.

Add brisket to simmering water along with reserved 1/2 cup spice mixture and cook, covered, until corned beef is fork - tender and easily shreds with the grain, 4 — 4 1/2 hours.

If the pasta is a little dry, add some of the reserved water, 1 tablespoon at a time, until moistened to your preference.

In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves.

Combine reserved 1/2 cup condensed coconut milk and 1/4 cup reserved soaked and rinsed cashews with cocoa powder and 2 tablespoons almond milk / water in an upright blender and blend until smooth.

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.

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock in a jar or covered container in your refrigerator

Mix flour and water (reserve 100g water for mix, later) in a bowl until all dry bits are hydrated.

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

Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.