If you prefer a more tender grain, add 1/2
cup additional broth or water, and cook until absorbed.
Not exact matches
Filling: 4
cups diced cooked turkey 3
cups turkey gravy (thin with
broth or water if needed) 1
cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)
If rice is too hard, add
additional broth 1/4
cup at a time, and continue cooking on high, covered, in 1 - minute intervals, until rice is tender and chewy.
Then, after adding the 2
additional cups of vegetable
broth, it became just way too soup - y / liquid - y.
If the soup looks too thick, add up to 1/2
cup of
additional chicken
broth.
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white wine (or vegetable
broth) 4
cups vegetable
broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and
additional salt to taste
Use a whisk to mix in about 2
cups additional non-dairy milk or veggie
broth, being sure to remove any lumps.
I always start with a 4
cup carton of
broth, then I «rinse» out the flavor of all the canned tomatoes and add
additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of
broth.
If I made it again — I think I might add in
additional cup or two of miso
broth at the end — and parhaps some tiny shrimp — or gyoza dumplings — and make it more of a soup.
1 tablespoon virgin olive oil 2 tablespoons Earth Balance Spread (Original) 1/2
cup chopped onion 3/4
cup chopped celery 1/2 teaspoon salt
Additional salt to taste, if needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon leaves ⅛ teaspoon dried rosemary leaves 1
cup bullion
broth or homemade vegetable
broth 1/3
cup raisins
Add brussel sprouts, spinach, and
additional 1/3
cup of chicken
broth - stir to combine all ingredients.
Changes - used 7
cups regular (not low sodium) chicken
broth as the store was out and didn't add any
additional salt.
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)
can diced or crushed tomatoes 1/2
cup low - sodium chicken or beef
broth (I was out and used water with an
additional 1/4 tsp.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken
broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste)
Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
If the soup is too crowded, add a
cup or two of
additional water or
broth.
GRAVY: 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer) 2
cups Beef
Broth 4 dashes Worcestershire (
additional) 1 Tablespoon Ketchup (
additional) 1 teaspoon Kitchen Bouquet (optional) 1 teaspoon Corn Starch Mixed With A Little Beef
Broth To Make A Thin Paste Salt And Pepper, to taste More
Broth If Needed For Thinning
Add up to 1
additional cup of
broth during cooking if the mixture becomes too thick.
Measure 1 3/4
cups of the cooking liquid, adding
additional chicken
broth, if necessary, to equal 1 3/4
cups total liquid.
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.
If you want to cook the quinoa in the soup instead of separately, add two
additional cups of water or
broth to the soup because the quinoa will absorb it while it cooks.
Next time I will just use 1
cup of the
broth from the soup rather than adding
additional water.
I like super thick, creamy soups, but if you want to thin yours out a little feel free to add an
additional cup of
broth.
You may need up to an
additional 3/4
cup broth (for a total of 2 1/4
cups liquid) and a total cooking time of 20 to 25 minutes.
Also I used half the
broth to avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2
cup of cilantro, bacon fat instead of olive oil and some fresh garlic and when it was done and still in the pan gave it an
additional squeeze of lime juice.
Once chili is done cooking, stir in
additional cup of vegetable
broth.
Add squash and 6
cups of liquid (reserved bean cooking liquid plus
additional broth if necessary.)
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4
cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2
cups water 2
cups reduced sodium chicken
broth 12 oz whole - wheat pasta 1/3 -1 / 2
cup Buffalo hot sauce * 1/2
cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing,
additional hot sauce for serving
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable
broth in place of filtered water (if using
broth, decrease sea salt to 1/2 tsp)- 1/4
cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano -
Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley
1 1/4 pounds Chicken Breasts, boneless and skinless Salt and Pepper 3 tablespoons Olive Oil 1/3
cup Flour 2 Eggs 1 Lemon, juiced 4 Sage Leaves 1/2
cup Dry White Wine (such as sauvignon blanc) 3/4
cup Chicken
Broth 2 tablespoons Butter
Additional Lemon Wedges, for garnish
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2
cups vegetable
broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes) 3/4
cup instant brown rice 1/3
cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste
for the turmeric spiced carrots: 2 cloves of garlic 1 teaspoon of turmeric 1 teaspoon of cumin 1/2 teaspoon of cinnamon 1/2 teaspoon of kosher salt a pinch of cayenne 1/4
cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5
cups of water (or a chicken or vegetable
broth) * If you're using water, you will likely need
additional salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon
Cover breast tightly with foil, and add remaining
cup broth to bottom of roasting pan, and bake an
additional 30 minutes or until a thermometer inserted into thickest part of thigh (away from bone) registers 165 °.
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4
cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2
cup red lentils (For a heartier soup, add 1/4
cup of
additional lentils) 4
cups vegetable
broth 1
cup filtered water (or
broth) 2 medium zucchinis, spiralized * 2
cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
For example, 1 more
cup of mixed carrots, celery, and onions added to 1
cup of bone
broth would add an
additional 41 mg of calcium, for about a net 80 mg calcium per
cup of soup.)
Ingredients • 1 beef tip sirloin roast (4.5 pounds), cut in half • 1 can (14 oz) beef
broth • 1 can (12 oz) beer or
additional beef
broth • 1
cup... Continued
• 1 beef tip sirloin roast (4.5 pounds), cut in half • 1 can (14 oz) beef
broth • 1 can (12 oz) beer or
additional beef
broth • 1
cup water • 1/4
cup cider vinegar • 1 envelope onion soup mix • 1 envelope Italian salad dressing mix • 1 garlic glove, minced • 1 teaspoon dried basil • 10 Italian Sandwich rolls (6 inches)
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)
1 1/2
cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1
additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1
cup vegetable
broth or water 1 bunch chopped fresh cilantro leaves