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)
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)
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.
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.
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.
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.
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.
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.
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.
If you're not going to
use immediately, you can
reserve them in a jar with their
cooking water.
Reserving the
cooking water and
using it to puree baby food is a great way to retain those nutrients.
Do not
reserve any leftover beet
water to
use for thinning out the beets because Nitrates could seep into the
cooking water.
12 - ounce package of whole grain pasta (I
used Jovial's Gluten Free Brown Rice Fusilli),
reserve about 1/2 cup of the
cooking water to
use