Not exact matches
Drain the soaking
mixture,
reserving 1/4 cup of the
liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.
If
mixture is too thick, add some of the
reserved canning
liquid to achieve a thinner - but - sturdy, sauce - like consistency.
Puree the apricots with the brown sugar and lemon juice, adding a bit of the
reserved liquid if the
mixture seems too stiff to be spreadable.
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.
Add tomatoes with their
reserved liquid, peppers, onions, Italian sausage, olive oil basil
mixture, parsley, garlic salt, salt, and freshly ground pepper to the chilled pasta and stir gently.
Press raspberry
mixture through a fine sieve into a bowl,
reserving liquid; discard solids.
Pour chicken cooking
liquid into saucepan with onion
mixture (
reserve the pot).
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.
If the
mixture needs a bit more moisture, drizzle in a small amount of the
reserved liquid from the baby corn.
If
mixture starts to look dry, moisten with a bit of
reserved bean cooking
liquid when breaking up the crust.
Add
reserved cooking
liquid and cornstarch
mixture to skillet.
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.
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.
Add the
reserved liquid to the zucchini
mixture and cook for 2 additional minutes.
If the
mixture is too thick, add some of the
reserved liquid until it reaches your desired consistency.
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.
If your mango
mixture gets an excess of
liquid while cooking, strain the mangos and
reserve the mango
liquid into a bowl.
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.
In a small bowl, whisk the broth, eggs, and
reserved currant soaking
liquid, and pour over the bread
mixture.
Add the
reserved liquid, 1 tablespoon at a time, processing until the
mixture is the consistency of thick cream.
Add the
reserved onion - garlic
mixture, the reduced
liquid, and the tomato concasée.
Drain the
mixture and
reserve the cooking
liquid.
Add miso
mixture, soymilk
mixture and
reserved soaking
liquid to tofu, and process.
If you feel you need to add more
liquid to the
mixture, add the
reserved water, 1/4 cup at a time (you may only need 1/4 cup).
Add the dry
mixture in three stages, alternating with the
reserved fruit steeping
liquid, beginning and ending with the dry ingredients.
Drain tofu
mixture,
reserving pickling
liquid.
Pour
mixture through a sieve over a large bowl,
reserving liquid; discard solids.
Pour this
mixture over the
reserved bread and stir well, then transfer to an oven safe dish, cover and refrigerate overnight; This will allow the bread to soak up the
liquid.
Place the cheese
mixture in a bowl and stir in peppers and about 1 tablespoon of the
reserved liquid.
Stir 1/4 cup
reserved cooking
liquid into bean
mixture.