Sentences with phrase «broth through»

Strain the chicken broth through cheesecloth, into a clean pot.

Strain the broth through a fine mesh sieve and store in the fridge until ready to use.

Pour broth through a fine wire - mesh strainer into a large bowl.

Strain the broth through a sieve, covered with wet cheese cloth.

Pour the broth through a fine - mesh strainer, being careful to save the broth in another pot!

After the broth is cooked for your desired length of time, strain the broth through a fine mesh strainer.

Strain the remaining fish broth through a sieve and return to the same pan.

At this point you would strain the stock / broth through a mesh sieve into another pot or large bowl.

Strain broth through a fine - mesh sieve set over a large bowl.

After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear.

Pour broth through a fine mesh strainer into a large heat - proof bowl or pot; discard solids.

Strain the broth through a sieve, then strain through a sieve lined with cheese cloth into a large saucepan and allow to cool.

Strain broth through a fine mesh strainer, and add desired amounts of freshly grated turmeric and ginger.

Strain broth through a fine mesh sieve over a large bowl.

Pour beef broth through a fine mesh sieve into a bowl and discard solids.

After it has simmered for 30 minutes or after all other components are ready, strain the broth through a fine - mesh strainer (remember to have a large bowl underneath, obviously), then return to the pot to keep warm.

Add the remaining ingredients (chicken broth through soy sauce) and bring to a low boil, then let simmer for about 5 minutes.

Pour broth through your finest sieve into sauce pan to remove all particles.

Pour broth through a fine mesh strainer into a medium bowl.

Strain broth through a fine - mesh sieve into a large bowl; discard solids.

I mainly get broth through soups.

Strain the broth through a large sieve or colander into a large bowl.

Strain broth through a strainer or fine sieve, using the back of a spoon to push garlic juices through.

Then, place a mesh strainer over a large bowl and pour the broth through the strainer.

Not exact matches

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Add the vegetable broth, dried thyme and vinegar and warm through.

I see no need to go through the expense of using broth.

Strain your light cream / chicken broth mixture through wire mesh strainer into another bowl.

So to recap, in case the simplicity of this soup didn't shine through: roast some vegetables, heat up some broth, add gnocchi, pesto and greens.

- boil potatos, drain and set a side - heat butter, garlic and milk - add potatos and mash - add broth, water, green onions, peas, and meat stir well - simmer 15 minutes (or until heated through to your liking)- crumble a bit of bacon on each surving

I love this broth because it's lower in sodium than some of the other broths (it has 1/3 less sodium than regular Swanson ® Chicken Broth), and because the quality ingredients shine through to enhance your recbroth because it's lower in sodium than some of the other broths (it has 1/3 less sodium than regular Swanson ® Chicken Broth), and because the quality ingredients shine through to enhance your recBroth), and because the quality ingredients shine through to enhance your recipes.

Add chicken broth and Alfredo sauce to pot and heat through.

Then I added the broth and tomatoes and orzo and brought everything to a boil, and let it all simmer for about 10 minutes or so until the orzo was cooked through.

Once the ground turkey is cooked through, add pasta, low - sodium chicken broth, and enchilada sauce to pan.

Due to the lack of hunger when the body is in ketosis, some choose to fast through dinner or just to have some organic bone broth.

Reduce heat to low and stir in the chicken broth and let simmer for 5 - 10 minutes or until the beans are heated through.

3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch of chili powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish

Return boned chicken to broth and simmer until heated through.

From here, you can either heat them through for another 15 minutes on the stove, then finish with the breadcrumbs, or add an additional cup of water / broth, scatter that breadcrumbs on top and bake it in a 350 °F oven for 20 minutes until the sausage is heated through.

It's quite similar, a very thick tomato broth with some vegetables, usually onions and poblano peppers, once boiling the eggs are dropped and cooked through.

Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15 - 20 minutes until quinoa cooked through.

Add in the broth, onion, grapes, and rosemary and put in the oven for 25 minutes, turning the sausage and grapes halfway through, until the sausages are cooked and the grapes begin to burst.

Stir in broth and next 7 ingredients (through tomatoes).

The meat roasted very slowly and about 8 - 10 hours later was shredded and served with an accompanying chile broth with which you'd brush the meat through before piling it into warm corn tortillas.

Next, add garlic, soy sauce, chicken broth and tomato paste, mixing until heated through.

2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles

4) Add the corn kernels and the vegetable broth, cover and cook on medium low heat for 25 - 30 minutes till vegetables are tender and quinoa is cooked through.

Strain stock through a fine mesh strainer using a ladle to remove as much liquid as possible from the cooked vegetables and return broth to the pot and bring to a simmer.

Traditionally, we used to get collagen into our diets through foods like bone broth, organ meats, and eating nose to tail.

Add broth, and stir until bread cubes are soaked through.