Sentences with phrase «chicken stock if»

* 1/4 cup coconut oil * 1 large onion, chopped * 2 cloves garlic, minced * 2 teaspoons curry powder * 1/2 teaspoon ground coriander * 1/4 teaspoon crushed red pepper flakes, plus extra for garnish * 1/2 teaspoon salt * 2 cups vegetable broth (or use chicken stock if soup doesn't need to be vegan) * 15 - ounce can pure pumpkin puree * ~ 13.5 - ounce can full fat coconut milk * coconut cream (see note below) or, if soup doesn't need to be vegan, creme fraiche or sour cream * chopped fresh cilantro leaves * ground black pepper

You can cook it with chicken stock if you like or just plain water, which is what I do many times as well.

You can add chicken stock if you prefer thinner curry base.

Add a little additional chicken stock if needed.

Not exact matches

If the gravy is too thick, thin it with some apple cider or chicken stock.)

If any of the recipes below call for heavy cream, I usually substitute with chicken stock or low - fat milk, and if they call for cheese I usually reduce the amount or leave it out completelIf any of the recipes below call for heavy cream, I usually substitute with chicken stock or low - fat milk, and if they call for cheese I usually reduce the amount or leave it out completelif they call for cheese I usually reduce the amount or leave it out completely.

Serving Suggestions: Serve with the Chavrie ® Thai dipping sauce Wontons can be cooked in chicken stock and used as soup garnish if you prefer not to fry them

If you often make shredded chicken and chicken stock like I do, making chicken cracklings is a great way to use the...

The flavor was delicious, but I'm wondering if starting with 1/2 the chicken stock and then adding as needed?

Decreasing prep & cook times: If you use canned hominy and cooked chicken, use chicken stock instead of water.

can fire roasted tomatoes, crushed or diced 1 cup chicken stock (add more to thin out sauce if need be) 1/3 cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and pepper 1 box rice noodles, cooked according to package instructions (I used Maifun noodles)

3 - 4 c shredded chicken (I use a roast chicken from the grocery, but if you make your own chicken stock, you can use the chicken from that.

If the sauce is getting to thick add one more cup of warm chicken stock little at a time.

Use a small splash of chicken stock to deglaze the pan, if necessary.

Add chicken breast cubes back to pot (if using rotisserie chicken hold off and add it later with the black beans) Add chicken stock, canned tomatoes (with juice) and tomato paste, simmer, partially covered about 10 - 15 minutes or so.

As it cooks the mole will thicken, If the consistency its to thick add more chicken stock, little at the time, you want a creamy consistency, that will cover the back of a spoon.

If you're not using any alcohol (though the alcohol does evaporate) you can substitute, 1 cup of chicken or beef stock.

freshly ground pepper 1/4 cup olive oil (if browning on the stove) 2 cups chicken broth / stock 2 cups heavy cream or half and half 1 lb.

If I cook rice I usually do it in chicken stock and even just drinking it by itself is so satisfying.

4 quarts chicken broth or stock (recipe above, or if you don't make your own, Kitchen Basics makes a good alternative)

If it's not homemade, I really love this chicken stock base.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

If you don't have either, I bet these would be wonderful cooked in a large pot of simmering chicken or beef stock.

Up to 1 liter of vegetable stock, or water and a stock cube (if you are not a vegan or vegetarian, you can use chicken stock)

Once the venison is cooked through add in the rest of the ingredients - making sure to cover the meat and rice with the water and chicken stock - adding more if necessary.

If you have chicken stock around then all you have to is put all these ingredients in the pot and let it simmer and then puree.

If we are having smaller pieces of meat on the bone (eg chicken thighs, lamb chops etc) then I freeze the bones until I have enough to make stock — it doesn't impact the taste (tip was from a River Cottage program years back!).

Add the crushed tomatoes, stock and beans (and reserved chicken bones if using).

Debbie I almost always use my homemade stock but in the interest of time and not having to defrost this week I used some Trader Joe's Free Range chicken broth this week if that is not meeting the guidelines let me know and I can re-post something else.

It can not be called a vegetarian dish if you put in chicken stock, however, it woud be vegetarian if you used the vegetarian stock.

If you seem to be running low on sauce, stretch it with about 1/2 cup unsalted chicken stock or wine (red for red sauce, white for béchamel).

Once the rice has attained a golden color, add tomato, onion, garlic, chicken stock, cumin, tomato paste, Knorr bouillon, and if desired, jalapeno.

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.

ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)

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.

* Note: adding the chicken stock is simply to provide a bit of extra liquid to help soften the rice if it has become a bit dry in the fridge.

If you find the mixture to dry for your taste, you can add chicken stock butter.

Add the chicken stock and black - eyed peas, as well as enough water to completely cover peas if necessary.

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

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.

you're aiming to barely cover the chicken, if needed add more water or you may not need all the stock.

If you cook them in chicken boullionor stock they are fantastic.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

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

Leave out the brown sugar and sub in chicken stock for the white wine if you want it to be paleo.

I also added some chicken stock for additional nutritional, but you could leave it out if you don't have it.

3/4 -1 lb chanterelle mushrooms coarsely chopped 1 sprig of rosemary picked and chopped 2 finely chopped shallots 1/4 cup flour 3 cups chicken stock (or vegetable stock if you are going vegan) 3 tbs cup olive oil salt pepper

Add tomatoes, chicken stock and chopped cilantro if desired.