Sentences with phrase «broth in a large saucepan»

Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan.

Prepare the vegetable broth in a large saucepan.

Heat the vegetable broth in a large saucepan until simmering.

Combine the quinoa with the broth in a large saucepan.

Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.

Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil.

Not exact matches

If using fresh squash, bring the broth to a rapid boil in a large saucepan over high heat.

In a large saucepan over high heat, combine the chicken, broth, celery, onion, salt and pepper, and bay leaf.

Combine chicken broth and 1/2 cup milk in a large saucepan over medium - high heat.

Combine the marinara sauce, chicken broth, and wine in a large saucepan over medium heat and bring to a boil.

In a large saucepan, bring broth stock, ginger, kaffir lime leaves and lemon grass to the boil.

In a large saucepan, heat up vegetable broth on low heat.

While brussels sprouts are cooking, in a large saucepan, combine chicken broth and pepper to a boil.

Meanwhile, in a large saucepan, bring the broth, sliced ginger and chili to a boil.

Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan.

In a large saucepan, combine the chile mixture, venison, and remaining broth.

In a large saucepan or stockpot, combine the beans, onion mixture, cumin, and broth and bring to a boil.

In a large saucepan, bring the broth to a boil over medium - high heat.

Bring the broth to a boil in a large saucepan.

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 per bowl

Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan.

1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tendeIn a large saucepan, sauté the onion and red pepper in the margarine until almost tendein the margarine until almost tender.

For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat.

In a large saucepan over medium heat, combine the steamed veggies, mushrooms, margarine, flour, vegetable broth, sage, and salt and pepper to taste.

Combine broth, coconut milk and curry paste in large saucepan.

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

Place the broth, ginger and tofu in a large saucepan and bring to a boil.

Step 1: Bring broth to a boil in a large saucepan over high heat.

In a medium / large saucepan add cauliflower florets and veggie broth.

Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium - high heat.

In large saucepan, heat the broth to boiling; stir in parsley, orzo pasta, chopped carrot, and the meatballIn large saucepan, heat the broth to boiling; stir in parsley, orzo pasta, chopped carrot, and the meatballin parsley, orzo pasta, chopped carrot, and the meatballs.

Bring broth to a boil in a large saucepan.

In a large saucepan, heat broth until just boiling.

Place non meaty organic bones (important to buy organic when making broth) in a large saucepan / crockpot and cover with water and apple cider vinegar (the apple cider vinegar helps leech the minerals from the bones and is an important part of the process).

In a large saucepan, heat the vegetable broth and a good pinch of salt until it begins to simmer.

Place Broth in a large heavy bottomed saucepan, add all ingredients except Bacon.

If you are using broth then first melt the butter in a large saucepan and whisk in the flour or GF flour blend.

Combine rice, water, broth and fennel seeds in a large, heavy saucepan over medium - high heat.