Note: calls for eggs, butter & chicken stock, to make veggie / vegan replace the following with: 1 egg — > 1 tablespoon ground chia + 3 tablespoons water butter — > vegan
butter chicken stock — > veggie broth
Not exact matches
Unsalted
butter $ 3.49 1 large white onion $.99 2 heads garlic $ 1.50 1 package fresh rosemary $ 1.49 16 ounces white mushrooms $ 3.60 5 cups
chicken or vegetable
stock $ 3.59 Two baguettes $ 4.60
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups
chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut
butter Salt to taste
1 onion, chopped 1/2 cup
butter 4 garlic cloves, diced 1/2 cup flour 4 cups
chicken or vegetable
stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
For the pan sauce: 1/2 cup dry white wine 1/2 cup
chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold
butter, for mounting
Subbed liberal dollops of clarified
butter for the olive oil, and used high quality
chicken stock.
2 tablespoons unsalted
butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts
chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
-LSB-...] Dips & sauces:
Chicken Stock — Baked by Rachel Chili Cheese Dip — Fake Ginger Apple
Butter — My Baking Addiction Applesauce — What Megan's Making Applesauce — Very Culinary Apple Cranberry Sauce with Orange Crystallized Ginger — Cookin Canuck -LSB-...]
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted
butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup
chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Ingredients -3 tablespoons of
butter -5 cups of thinly sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of
chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts of grated parmesan and Swiss cheese.
Didn't put any
butter in with the bok choy, and used tofu in place of cod and vegetable
stock instead of
chicken stock as I wanted this a vegetarian dish.
Filed Under: Anjana's Recipes,
Chicken, French Tagged With: black pepper, braised chicken, braised chicken and mushrooms, butter, chicken and mushrooms in wine sauce, chicken in wine sauce, chicken stock, coq au vin, dinner, entree, French, garlic, mushrooms, onion, parsley, red wine, wine, wine braised chicken, win
Chicken, French Tagged With: black pepper, braised
chicken, braised chicken and mushrooms, butter, chicken and mushrooms in wine sauce, chicken in wine sauce, chicken stock, coq au vin, dinner, entree, French, garlic, mushrooms, onion, parsley, red wine, wine, wine braised chicken, win
chicken, braised
chicken and mushrooms, butter, chicken and mushrooms in wine sauce, chicken in wine sauce, chicken stock, coq au vin, dinner, entree, French, garlic, mushrooms, onion, parsley, red wine, wine, wine braised chicken, win
chicken and mushrooms,
butter,
chicken and mushrooms in wine sauce, chicken in wine sauce, chicken stock, coq au vin, dinner, entree, French, garlic, mushrooms, onion, parsley, red wine, wine, wine braised chicken, win
chicken and mushrooms in wine sauce,
chicken in wine sauce, chicken stock, coq au vin, dinner, entree, French, garlic, mushrooms, onion, parsley, red wine, wine, wine braised chicken, win
chicken in wine sauce,
chicken stock, coq au vin, dinner, entree, French, garlic, mushrooms, onion, parsley, red wine, wine, wine braised chicken, win
chicken stock, coq au vin, dinner, entree, French, garlic, mushrooms, onion, parsley, red wine, wine, wine braised
chicken, win
chicken, wine sauce
-LSB-...] white or yellow (1/2 onion) Garlic (2 cloves)
Chicken stock, preferably homemade (1 quart)-- how to make chicken stock Sprouted corn flour (1 cup)-- where to buy sprouted corn flour Butter or ghee, grass - fed (3 -L
Chicken stock, preferably homemade (1 quart)-- how to make
chicken stock Sprouted corn flour (1 cup)-- where to buy sprouted corn flour Butter or ghee, grass - fed (3 -L
chicken stock Sprouted corn flour (1 cup)-- where to buy sprouted corn flour
Butter or ghee, grass - fed (3 -LSB-...]
Tacos:
Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or
chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef
stock recipe; click here for my
chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30
Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple
Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115
Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161
Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive
Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted
Chicken 228 Fried
Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
The vitamin K2 in the deep yellow pastured
butter, the mineral - rich
chicken stock made from long - simmered vegetables and pastured
chicken bones, the fresh, colorful vegetables: they all combine to make a complete meal that satisfies and nourishes your whole body.
Category: Breads / Baked Goods, Dairy Free, Egg Free, Side Dishes, Soups, Vegetarian · Tags:
butter,
chicken stock, garlic, gruyere cheese, olive oil, onion, potatoes, rosemary, smoked paprika, sourdough bread, thyme, turnips
Add the
butter and gnocchi to a warm sauté pan, heat through and deglaze with about a quarter cup of
chicken stock.
The stuffing is mixed with low sodium
chicken stock, eggs, and the minimum amount of
butter I could get by with and still have it be perfectly moist.
Risotto Milanese is a deliciously rich and comforting dish centered around Italian rice seasoned with onion, saffron, Parmesan cheese,
butter, white wine and copious amounts of
chicken stock.
Recipe by Check full recipe at Ingredients:
butter,
chicken,
chicken stock, chives, cloves, cream, garlic, potato, salt, sea salt, garlic cloves, water, mashed, potatoes, herbs,...
breadcrumbs, broth,
butter,
chicken, egg, garlic, milk, parsley, salt, spice mix, garlic powder, potatoes,
chicken broth,
stock, walnut, ingredients, spice, ground
chicken
apple,
butter, celery, chestnut,
chicken,
chicken stock, cider, fat, bacon, garlic, ham, parsley, salt, thyme, tomatoes, olive oil, fresh thyme, onion, oil, finely, water, sauce, pepper, flour, vinegar, rice, vegetable oil, yellow onion,
chicken thighs, mustard, roux, olive, bay leaves, thighs, meat, game, grain, peanut oil, seasoning, stew,
stock, vegetables, peanut, bell peppers, leaves, peppers, kielbasa, hot sauce, apple cider vinegar, cider vinegar, apple cider
Recipe by Check full recipe at Ingredients: black pepper, broth,
butter,
chicken,
chicken stock, chives, cloves, coconut, coconut oil, cream, garlic, ghee, milk, parsley, potato,...
FOR THE SAUCE 2 tablespoons
butter 2 tablespoons oil 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, minced 2 bay leaves 1/4 cup all - purpose flour 6 cups
chicken stock 1 cup frozen peas 1 cup frozen pearl onions 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped chives, for garnish
chicken liver — grated or minced 3 cups brown rice — washed to remove starch 6 - 7 cups
chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 4 T
butter (or schmaltz) 4 T olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt and pepper to taste
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted
Butter, melted Salt and ground black pepper to taste
Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted
Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless
chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted
chicken breasts, preferably Statler - cut * 1 cup rich
chicken stock 2 tablespoons Cabot Salted
chicken stock 2 tablespoons Cabot Salted
Butter
Recipe by Check full recipe at Ingredients: black pepper,
butter, cherry,
chicken,
chicken stock, cloves, garlic, parsley, pasta, salt, olive oil, onions, pepper sauce, kosher,...
1/2 yellow onion, chopped 2 stalks celery, chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 teaspoons crushed rosemary, divided 1 tablespoon unsalted
butter 1 tablespoon all - purpose flour 1/2 cup
chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher salt and black pepper to taste
1 can cream of onion soup 2 cups water or
chicken stock 1 1/2 cups shredded Cheddar cheese 1/2 cup Huntsman cheese, crumbled 3 cups cooked elbow macaroni 4 tablespoons
buttered bread crumbs 2 tablespoons sweet yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely chopped
1 cup fresh coconut meat, chopped fine or coarsely grated 2 tablespoons
butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1 cup white rice 1 cup coconut milk (steep additional grated coconut meat in hot water) 1 cup
chicken stock
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted
butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart
chicken stock or water
Garlic cloves (5 - 10, or more, to taste)
Butter, grass - fed or expeller - pressed coconut oil (2 TBS) Tomato puree, organic if possible (1 container, 26 ounces) Fish
stock (64 ounces) or 1/2
chicken stock and 1/2 clam juice, bottled Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails (2)
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.
Ingredients (serves 4) 2 tablespoons vegetable oil 1 large onion, peeled and chopped 400g Carnaroli rice 1 glass white wine 2.5 litres
chicken, fish or vegetable
stock, as appropriate 80g
butter * 110g grated Parmesan or Gran Padano * sea salt ground back pepper
If you find the mixture to dry for your taste, you can add
chicken stock butter.
Ingredients 1T
butter 1/8 (15g) small onion, chopped 1/6 (8g) celery stalk, chopped 5 - 6 (45g) broccoli pieces 1cup
chicken stock 2T (30g) heavy cream salt and fresh ground pepper to taste Directions melt
butter in a pan.
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted
butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups
chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups
Chicken Stock 1 not - beef
Stock Cubes — Or regular if you eat meat Knob of
Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and Black Pepper
ingredients MARINATED
CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
CHICKEN: 1/2 cup olive oil 6
chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED
CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
CHICKEN: 3 tablespoons unsalted
butter 1 recipe marinated
chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup
chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
2 tablespoons canola oil 2 pounds boneless, skinless
chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium
chicken stock 1 cup natural creamy peanut
butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
Finely chop 1 onion and slowly sauté in 2 T
butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of
chicken stock, 2 - 3 cups of water (or all water).
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick
butter 1/2 cup of water or
stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups
chicken stock 1/2 cup chopped fresh parsley
Then add the peanut
butter,
chicken stock and tomato paste.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons
butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container)
chicken stock 2/3 cup brown sugar, packed
Recipe by Check full recipe at Ingredients:
butter, cauliflower, cheese,
chicken,
chicken stock, cloves, cream, baby spinach, garlic, paprika, parsley, salt, spinach, zucchini, olive oil,...
Recipe by Check full recipe at Ingredients: black pepper,
butter, cheddar, cheese,
chicken,
chicken stock, cloves, cream, garlic, milk, salt, thyme, onions, onion, garlic cloves,...
3 tablespoons
butter 1 chopped onion 3 diced peeled carrots 5 diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded
chicken (like from leftover BBQ
chicken) 10 ish cups
chicken stock
2 1/2 pounds stew meat 1 rounded tablespoon grill seasoning 2 teaspoons turmeric 2 teaspoons cumin 1 1/2 teaspoons coriander 1 teaspoon paprika 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 3 tablespoons extra-virgin olive oil 2 medium onions, thinly sliced 3 cloves garlic, chopped 20 to 24 pitted dates, halved, about 1 cup 1 quart
chicken stock 2 tablespoons
butter 3 tablespoons pine nuts 2 cups couscous 4 scallions, chopped
3 tablespoons
butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups
chicken or vegetable
stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)