Sentences with phrase «heat chicken stock»

METHOD: Heat chicken stock and wine in saucepan.

Heat the chicken stock and boil the green onions for 3 minutes.

Add a ladle of the heated chicken stock to your rice and stir until evaporated.

Not exact matches

Add the beans, chicken stock, cumin, salt and pepper, and cook for 5 - 8 minutes more, until beans are heated.

Place the shredded chicken, vegetables, garlic, stock and thyme in a large soup pot and turn on the heat underneath.

Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat.

Whisk together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer over medium - high heat.

Turn heat to low and add in the chicken stock (that should be warm) and remaining ingredients.

Whether you're heating up a can of chicken noodle or tomato basil, or making your own from scratch using stock or broth, you feel like, «yeah, this is a healthy choice.»

Add some water (or chicken stock) and simmer on medium heat with the lid on until chicken is cooked (approximately 10 - 15 minutes)

Make the roasted pureed vegetable mixture: In a sauce pan on low heat combine the roasted pureed vegetable mixture, 1/2 cup of chicken stock, salt and pepper to taste.

Instead, heat about 1/3 cup water, chicken or veg stock in a small sauce pan (medium to medium high heat) and once you see some small bubbles,, whisk in cornstarch, flour, or arrowroot until dissolved (don't let it come to a full boil).

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Add the butter and gnocchi to a warm sauté pan, heat through and deglaze with about a quarter cup of chicken stock.

Combine the chicken stock and quinoa in a medium saucepan set over medium - high heat and bring to a boil.

Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste.

Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.

For canned beans: Drain and rinse the beans, then heat with 1/4 cup of chicken or vegetable stock.

Add chicken stock and turkey sausage, heat through.

Combine chicken pieces and stock in a large soup pot over high heat.

Add the chicken stock, reduce heat to low, cover and simmer the soup until raw garlic is soft and tender, about 20 minutes.

Add the chicken stock, bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes.

In a pot, combine the Green Chile Sauce and chicken Stock and heat to a simmer.

Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.

Add the butternut squash, beans, and chicken stock and heat to a simmer.

In a medium saucepan, combine the rice and chicken stock over medium - high heat.

Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.

Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.

Cover with chicken stock or water and bring to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through, 20 to 25 minutes.

Put the chicken stock in a medium stockpot on high heat.

Reduce heat to medium - low and add tomato puree and chicken stock.

Heat the stock in a large saucepan over medium heat, and poach the chicken fillet for 10 minutes or until just cooked throHeat the stock in a large saucepan over medium heat, and poach the chicken fillet for 10 minutes or until just cooked throheat, and poach the chicken fillet for 10 minutes or until just cooked through.

Add the chicken stock and heat to boiling.

Add CHICKEN STOCK and CHICKEN PIECES to the sauce; bring to a slight boil; reduce heat to low; simmer until sauce has reduced and thickened (about 10 - 15 min).

Bring cauliflower, celeriac, garlic and chicken stock to a boil over medium - high heat.

Lower the heat, cover and let simmer until rice has absorbed all of the chicken stock, about 15 minutes.

Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.

Add diced potatoes, chicken stock, black pepper and salt, bring it to a high simmer, cover pot and reduce heat.

Add the chicken stock and tomato sauce, reduce the heat to medium and cover..

Add tomatoes and chicken stock and bring to a boil, simmer for 20 minutes or until it has reduced by a third, then turn off the heat, cool and store for a make - ahead meal.

Return the pan to heat and stir in the blended vegetables, chicken stock, rice, bay leaves, and thyme.

Stir in chicken stock and rosemary, and increase the heat to medium high.

When ready to make the quinoa salad, add the soaked quinoa and 3/4 cup chicken stock to a small to medium saucepan on medium to high heat.

directions In a large saucepan over medium - high heat, add water or chicken stock, 3 tablespoons olive oil and 2 teaspoons salt.

In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes.

- Add the chicken stock, increase the heat to medium - high, and bring to a boil, whisking periodically (about 2 - 3 minutes).

Remove from the heat and stir the liquid into the chilled dark chicken stock.

Deglaze the pan with the remaining 1/2 cup chicken stock, making sure to scrape any brown bits from the bottom of the pan and remove pan from heat.

Add the tomatillo mixture and chicken stock and bring to a boil over high heat.

Reduce heat to low; stir in pumpkin puree, chicken stock and cooking sauce.