Sentences with phrase «reserving cooking liquid in»

Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan.

Not exact matches

The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months.

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

Drain the boiled vegetables, reserving some of the cooking liquid if you'll be using it in place of plant milk.

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.

It's pretty simple: Drain a can of chickpeas (or reserve the cooking water from cooking the beans), and use the liquid in place of egg or egg whites in your recipe.

Yep, I use the mushrooms themselves in the marinade mixture and the reserved mushroom water (after mushrooms are soaked for 30 minutes) in the cooking liquid for the dutch oven.

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

When the recipe says to reserve liquid for cooking rice, is that to cook the rice in the instapot after the chicken is done?

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.

Drain rice in a colander over a bowl, reserving 1 1/3 cups cooking liquid.

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

I love being able to utilize the bean's cooking liquid... I'm definitely putting this in my recipe reserve!

Turn off the slow cooker and drain the chickpeas, reserving the liquid in a bowl.

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.

Cook for another 3 minutes, then pour in the reserved mushroom liquid and red wine.

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

Add the reserved 1/2 cup cooking liquid to the pesto in the food processor; pulse to combine.

Drain the beans in a colander set over a large heatproof bowl; reserve the cooking liquid.

Combine the reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium - high heat.

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.

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

When pasta is done cooking, drain in a colander, reserving 1/4 cup of the pasta cooking 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 seCook 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 secook 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 seCook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

Stir in the thyme, reserved clam cooking liquid, milk, bay leaves and nutmeg.

Stir in the half - and - half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay.

In a small bowl or measuring cup, combine the reserved cooking liquid with the rest of the sauce ingredients.

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.

Purée fava beans in a blender with 1/4 cup reserved cooking liquid and 1 Tbsp.

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.

Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup.

Repeat the same process for cooking the rice and reserving 10 % of the soaking liquid in the fridge.

Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.

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.

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.

Boil in water and reserve the cooking liquid to puree with to make a soup.

Add the reserved liquid in which the beans cooked and the meat in its cooking liquid.

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

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.