Sentences with phrase «with reserved liquid»

➢ Select kale that is loose and not in plastic bags, if at all possible ➢ Wash each leaf thoroughly under cold water ➢ Discard unwanted leaves ➢ Remove stems ➢ Steam leaves for 5 minutes, reserving the liquid ➢ Place pieces in blender with some reserved liquid ➢ Purée away!

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.

Not exact matches

While foreign interest in the loonie bodes well for Canadians who shop south of the border, it will also jolt Canada's fixed - income markets as reserve managers buy liquid debt securities with the Canadian dollars they own.

What any individual bank needs to hold to maintain its liquidity in the face of stochastic adverse clearings, in addition of course to reserves of outside money, is not one specific type of earning asset, but a portfolio that includes enough liquid assets, meaning assets that can be sold on short notice with negligible losses from bid - ask spreads.

The investment objective of State Street Institutional Liquid Reserves Fund («ILR» or sometimes referred to in context as the «Fund») is to seek to maximize current income, to the extent consistent with the preservation of capital and liquidity, by investing in U.S. dollar - denominated money market securities.

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!)

1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional

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.

Season with salt and pepper, Thyme, add in the Bay leaf, beef stock and 1/2 a cup of the reserved vegetable liquid.

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.

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.

Drain the apricots, reserving about 1 tbsp of the liquid, and put the fruit in the work bowl of a food processor fitted with the metal blade.

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Remove the jalapenos and vegetables (typically carrots and onions) that have been packed with them; reserve the liquid.

Reduce heat to medium, and simmer for 2 minutes with the reserved pasta liquid.

Simmer reserved soaking liquid until reduced to about 1/3 C. Pour liquid through a sieve lined with a dampened paper towel into bowl with chopped porcini.

Before cooking, remove the food from the marinade, drain, and reserve the liquid if you want to serve it with the food.

Toss the greens with the reserved marinade liquid and divide between chilled salad plates.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.

I doubled the marinade, and I would strain some of the liquid off before serving the reserved marinade so that people who like a bit more kick with their food can use the solids as a condiment.

Drain and Save the Syrup: Drain the syrup (liquid gold), reserving it for awesome cocktails or club soda flavoring, etc., with an emphasis on et cetera.

Return shredded pork to slow cooker, along with 1/2 of the bottle of BBQ sauce and enough of the reserved liquid to keep pork moist.

Thin with reserved 1/4 cup cooking liquid, if desired.

Shred it with two forks, and reserve the liquid for later (discard the bay leaf).

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

Pour chicken cooking liquid into saucepan with onion mixture (reserve the pot).

Combine reserved marinating liquids with olive oil and lemon juice to taste.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peLiquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peliquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

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.

Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid.

If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.

Remove kabobs to platter; drizzle with reserved pineapple liquid.

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.

Add the pickled corn, along with the reserved tablespoon of pickling liquid to the salad; give it all a good toss and season accordingly.

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.

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

Add the pasta to the skillet of sauce with the reserved 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 serve.

Heat a wok, and add the seitan pieces, along with enough of the marinade to lightly cover, reserving the remainder of the liquid.

Drain the pasta, reserving the cooking liquid, and add to the pan with the mushrooms.

If you desire a baked version, rinse the pasta before mixing it with the reserved pasta liquid and sauce, and then put the whole vegan mac and cheese dish in the oven at 350 topped with breadcrumbs and oil until crispy.

I use Campbell's tomato soup too... and add the reserved liquid to it - along with a good grinding of cracked pepper.

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

In a blender or food processor, combine all the remaining ingredients with 1/4 cup of the reserved soaking liquid.

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

With the food processor running, blend in one tablespoon at a time of your reserved chickpea liquid until your hummus is at your desired, creamy texture.

Moisten with some of the reserved liquid, if desired.

TRANSFER pears to plate with slotted spoon, reserving poaching liquid, and let cool.

Next, separate the dried mushrooms from the liquid (reserving the liquid for later), chop them into small pieces, and then add them to the pot with the cooked fresh mushrooms.