Sentences with phrase «cup chicken broth»

Finally, whisk in 1/4 cup tomato paste until smooth then slowly stream in 2 cups chicken broth while whisking to avoid lumps.

Whisk remaining tablespoon flour with 1/2 cup chicken broth until combined.

You can use 1/2 cup dry white wine or 1/2 cup chicken broth instead of the combination, if you only have one of the ingredients on hand.

The soup came out very well, but it needed a total of 4 cups chicken broth because the squash soup was too thick to puree well.

Finally, whisk in 1/4 cup tomato paste until smooth then slowly stream in 2 cups chicken broth while whisking to avoid lumps.

-2 tablespoons olive oil, divided -1 / 2 cup plus 1/3 cup chopped shallot, divided -1 1/2 cups fresh blueberries -1 cup chicken broth -2 tablespoons balsamic vinegar -1 tablespoon dijon mustard -1 teaspoon Vegan Worcestershire sauce -1 / 2 teaspoon red pepper flakes -1 tablespoon brown sugar -1 8 - ounce package tempeh, crumbled -7 sheets frozen Filo dough, thawed - Cooking spray

Allspice 2 cups Chicken Broth Salt & Pepper

-2 tablespoons olive oil, divided -1 / 2 cup plus 1/3 cup chopped shallot, divided -1 1/2 cups fresh blueberries -1 cup chicken broth -2 tablespoons balsamic vinegar -1 tablespoon dijon mustard -1 teaspoon Vegan Worcestershire sauce -1 / 2 teaspoon red pepper flakes -1 tablespoon brown sugar -1 8 - ounce package tempeh, crumbled -7 sheets frozen Filo dough, thawed - Cooking spray

2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice

PREP: 7 mins COOK: 35 mins SERVINGS: 2 Level: Easy 1 lb Chicken Thigh14 oz Diced Tomatoes1 cup Chicken Broth 1/4 cup Spinach 1/2 lb Gluten Free Penne1 Tbsp Black Olives...

Course Side Dish Prep Time 5 minutes Cook Time 15 minutes Servings servings Ingredients 1 tablespoon Butter unsalted1 cup chicken broth or -LSB-...]

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms.

Tortellini Minestrone 2 tablespoon olive oil1 yellow onion, chopped2 garlic clove, minced1 / 2 tsp salt1 / 4 tsp black pepper1 tsp basil, dried1 tsp parsley, dried6 cups chicken broth or vegetable broth2 1/2 c water1 — 14 oz.

Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1 / 4 cup chopped fresh parsleySprinkle of Tabasco sauce or other red chili sauceWhite or black pepper to taste

1 large butternut squash, peeled and cubed 1.5 tbsp extra virgin olive oil 1 onion, chopped 4 cups chicken broth Sea salt and pepper to taste 4 organic chicken sausages, sliced and heated

Save Print Braised Asparagus and Onions Recipe type: Side Dish Serves: 4 servings Ingredients 1/4 cup red onion, sliced ⅛ cup chicken broth 1/2 pound asparagus, bias - sliced into 2 ″ pieces 1/4 teaspoon dried oregano ⅛ teaspoon garlic powder 1/2 cup sliced water chestnuts, cut into thin strips Instructions Add onions to medium skillet with spritz of olive oil spray and braise until onions are translucent.

Pour 2 cups chicken broth into the pot and add in the quartered tomatillos, chopped jalapeños, diced green chiles, and salt.

salt 1/4 tsp pepper 2 cups white rice, uncooked 3 cups chicken broth hot sauce for serving

Preparation time: 7 mins Cook time: 35 mins Servings: 2 Level: Easy Ingredients: 1 lb Chicken Thigh14 oz Diced Tomatoes1 cup Chicken Broth 1/4 cup Spinach 1/2...

Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce

1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste

4 cups chicken broth or two 14.5 - ounce cans + 1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut into 1/4 - inch rounds 1/2 cup extra virgin olive oil 1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive oil

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

Stir in 1/2 cup chicken broth and 1/2 to 3/4 cups cooked, chopped chicken and cook until thickened, about 3 minutes...

each 1/2 tbsp olive oil 2 cloves of garlic, minced 1/4 cup white wine (I used Chardonnay) 1/2 cup chicken broth 2 Tbsp sun - dried tomatoes, chopped and drained, if they are oil - packed 2 ounces goat cheese salt and pepper Chopped basil for garnish

1/4 cup butter 2 cloves garlic, minced 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped baby carrots 1/2 cup all - purpose flour 2 teaspoons white sugar 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon ground black pepper 4 cups chicken broth 1 (10 oz) can peas, drained 4 cups diced, cooked chicken meat 1 (12 oz) package refrigerated buttermilk biscuits

ground pork 1 tbsp hot bean paste (found in Asian grocery stores) 1 stalk green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy sauce 3/4 cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water

3 - 4 cups chicken broth 2 teaspoons nutmeg 2 teaspoons sage

3 cups chicken broth 1 can coconut milk 1 1/2 inch (approx.)

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

While the water is boiling, mix together 3/4 cup chicken broth, 1/4 cup heavy whipping cream and 1/4 cup plain Greek yogurt.

olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)

2 large boneless, skinless chicken breasts; cut into bite sized pieces 10 - 12 ounces sliced mushrooms 1 small onion, diced 3 cloves garlic, minced 3/4 cup Marsala cooking wine 1/2 cup chicken broth 1/2 cup heavy cream 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good) 1 cup Parmesan cheese + more for serving 5 tablespoons unsalted butter salt and pepper to taste minced, chopped fresh parsley for garnish

tomatillos, cored and quartered 1/4 cup chicken broth 3/4 tsp.

Pour in 3 cups chicken broth.

3 tablespoons unsalted butter 2 stalks of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-

3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish

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.

When hot, add 2 cups chicken broth and scrap off the drippings.

When the soup has 20 minutes left to cook, simmer 3/4 cup long grain white rice in a saucepan with 1-1/4 cups chicken broth.

To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth, and herbs and spices including chili powder, cumin, salt, and dried oregano.

cans hominy (or white beans), drained and rinsed, divided 4 cups chicken broth, divided 3 Tbsp.