Sentences with phrase «cup beef broth cut»

Not exact matches

2 cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

Red Curry Beef and Mushrooms 1 tbsp peanut oil 1 lb top round 1 red bell pepper, seeded and cut into slivers 8 oz cremini mushrooms, sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat coconut milk 1 cup chicken broth 1/2 lb.

Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed

3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced

Pepper - Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, triBeef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, tribeef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, trimmed

boneless beef chuck, cut into 1 ″ pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon pepper 1 large or 2 medium onions, roughly sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3 large carrots, coarsely chopped 3 - 4 cloves of garlic, minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef broth or stock 3 tablespoons tomato paste Salt and pepper to taste

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges

* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut into 3 / 4 - inch cubes (can also use half carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper

INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth

beef stew meat or chuck roast, cut into 2 inch cubes (I used TX Bar Organics) salt and pepper 1/4 bunch fresh thyme sprigs 1.5 cups Pinot Noir 1.5 cups beef broth (Don't want to make your own?

Stew 2 pounds beef chuck, trimmed, cut into 1 1/2 — 2 - inch cubes 3 tablespoons soy sauce 9 cups beef broth, low - salt 1 cup halved shallots 3 medium carrots, peeled, halved lengthwise, cut into 1/4 - inch half - moons 6 fresh or frozen kaffir lime leaves

2 pounds stew meat salt and pepper 2 tablespoons canola oil 1 onion, diced 2 cloves of garlic, minced 1 (6 ounce) can tomato paste 4 cups beef broth 2/3 cup red wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut into chunks 1 pound baby carrots 2 - 3 stalks of celery, chopped frozen peas, thawed and barely cooked (optional)

1/4 cup cooking oil 2 pounds cubed lamb or beef 2 onions, finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or red curry powder) 2 large tomatoes, finely chopped 2 potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots, finely sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black pepper to taste Fresh cilantro for garnish (as desired)

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)