Sentences with phrase «pour chicken stock»

Pour chicken stock into a stockpot.

Pour the chicken stock into a sauce pan and heat until just barely simmering.

Pour chicken stock over the bread mixture, stirring to combine.

Carefully pour the chicken stock or water (or mix) to the pot and bring to a simmer.

add in the onion and ají amarillo mixture, the torn bread pieces, and then pour the chicken stock over the bread to absorb.

Pour the chicken stock over the rice to wash the starch off the grains and into the stock.

Not exact matches

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.

Pour the water / chicken base or chicken stock into the slow cooker.

Transfer potatoes to skillet, pour in stock and cook with chicken.

Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Simmering chicken stock with saffron and turmeric was poured over and was cooked for about 10 minutes to partially cook the rice.

Pour in the chicken stock, and add the harissa, cumin, cinnamon, and paprika.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Pour in chicken stock, add bay leaves, thyme, and peppers.

Pour in the wine and chicken stock.

* If using dried mushrooms, reconstitute by pouring hot chicken stock over the mushrooms in a bowl and letting sit for 10 - 15 minutes.

Pour one cup of chicken stock into the pot, and add the coconut flour one tablespoon every 30 seconds until it's thick enough for you:

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

Add spinach (don't worry if it won't fit in the pan, it will wilt down into nothing in seconds) and pour in chicken stock.

Couscous: While chicken's cooking bring water or stock to a boil, pour over couscous, stir and cover the bowl with parchment paper or a lid and let sit undisturbed for 5 minutes / Then lightly fluff with a fork and the couscous is ready — the fluffing with a fork is important, otherwise it can get gummy.

Carmelized shallots in butter, a broccoli crown, cut up the florets and the stem too, added it to the mix, then poured in the chicken stock (that is what I had) and then cooked for about 10 minutes.

Instead of 6 oz of sauce, she did 4 oz chicken stock and 2 oz of sauce mixed together and then poured it over.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12 - inch baking dish.

Pour in the wine and chicken stock, then arrange the chicken in the pan to fit.

Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into theChicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into thechicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into thechicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Pour the liquid into a stock pot and add the chicken or vegetable stock.

I just wanted to add my two cents: In a pinch, I cooked chicken breast in pan on stove top with medium high heat with a tablespoon of olive oil, flipped, seasoned, then poured in some chicken stock to finish.

Scatter carrots, onions, and celery in the bottom of the roasting pan, and pour 2 cups of chicken or turkey stock over the vegetables.

Pour the remaining chicken stock in the pot and turn heat to high.

Mix together chicken stock, wine, and lemon juice, and pour into the casserole.

Mix together the chicken stock, wine, and lemon juice, and pour into the casserole.

pour the chicken broth and water into the large stock pot and bring it to a boil.

Pour the mixture into a pan and add the remaining chicken stock.

Pour this mixture int the large casserole with the lentils and add the chicken stock.

Pour in the coconut milk and chicken stock and stir.

Add bread to a large bowl, pour hot veggies, butter and chicken stock on top.

When the veggies are softened, they, along with all the accumulated juice, butter, and some chicken stock are poured on top of the dry bread and tossed together.

Pour in enough of the chicken stock to cover vegetables.

Pour in chicken stock and toss in sweet potatoes and white potatoes.

Add the baked contents to a pot and pour in all the chicken stock.

Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender.

Pour in the white wine and chicken stock and season with salt and pepper.

Beef stock is harder to make than chicken stock, but when you reduce it down and pour over steak, the flavor is to die for!

Pour in chicken stock, hoisin sauce and fish sauce.

Place chicken breasts meat down in crockpot and then pour stock over.

Pour in the chicken stock and bring to a boil.

Pour into a stock pot or deep saute pan, 2 cups bottled water and 2 cups low - fat, low - sodium chicken broth, then bring to gentle boil.

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.

Finally, I pour in chicken stock, coconut milk, and season with paprika, salt, black pepper, and a bay leaf.