Sentences with phrase «cup chicken broth until»

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

Not exact matches

Using tongs, transfer chiles to a large pot and add 2 cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are very soft, stirring occasionally to ensure even soaking.

Beat half and half, flour and garlic salt until smooth; add chicken broth, 1 cup cheese, Monterrey Jack Cheese, 1/2 cup sour cream, pimento, parsley and paprika.

Add the chicken broth, wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes.

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.

Add sweet potato and 1/3 cup of chicken broth - cook, stirring occasionally for 8 - 10 minutes until sweet potatoes begin to soften.

My favorite way to make shredded chicken: Throw a few chicken breasts in your crock pot with 1 1/2 cups — 2 cups chicken broth (you can use water if you don't have chicken broth on hand) and cook on low heat for 5 - 6 hours or until chicken falls apart.

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

In the jar of an electric blender combine the avocado and lemon juice, the remaining cup of chicken broth, and half - and - half and process until smooth.

In a large liquid measuring cup, combine the white wine, chicken broth, dijon mustard and reserved tablespoon of flour; whisk until smooth.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Gradually add in chicken broth, about 1/4 cup at a time stirring constantly until sauce is smooth and has thickened slightly, about 10 minutes.

Transfer about half of the sauce to a blender jar, add 1 1/2 cups chicken broth and blend until smooth, adding more chicken broth or water if needed.

Stir in 2 cups chicken broth and continue to cook the sauce, stirring and scraping the bottom of the pot often, until the sauce thickens and turns a rich mahogany brown, 20 to 30 minutes.

Once the wine is absorbed, add in 1 1/2 cups of the chicken broth, stirring until the rice absorbs the liquid like it did with the wine.

can chicken broth «1 red bell pepper, chopped «1/2 teaspoon dried thyme «2 cups lima beans, fresh or frozen, cooked «2 cups corn kernels, fresh or frozen, thawed «2 cups cream style corn «2 tablespoons chopped fresh parsley «2 teaspoons Worcestershire sauce Preparation: In a large skillet, cook the diced bacon until fat is rendered.

Whisking constantly, add 1 cup hot chicken broth, a couple teaspoons at a time at first (don't pour too much hot broth too quickly or you'll end up with scrambled eggs), then increasing to a steady stream, until fully incorporated.

Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1/2 cup of chicken broth, puree until completely smooth.

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

Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.

Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.

In cup, mix chicken broth, balsamic vinegar, cornstarch and sugar until blended.

Place chopped tomatoes, onion, garlic, and chipotle pepper into your blender, then add 1 cup of the chicken broth and process until you have a medium - fine sauce.

If you would like to stretch this soup, add up to 1 cup of the reserved chicken bone broth until it reaches your desired consistency.

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.

Saute vegetables for 2 minutes; add 4 cups low - sodium chicken broth and simmer for about 20 minutes or until vegetables are tender.

I added two cups of chicken broth and some aromatic Italian herbs and simmered for 15 - 20 minutes, or until al dente.

Ingredients 4 ounces red Swiss chard, stemmed and chopped (about 3 cups packed) 3 cups low - salt chicken broth (you may not use all of it) 3 tablespoons butter 1 tablespoon olive oil Large pinch of sea salt 3/4 cup thinly sliced leek (white and pale green parts only) 1 cup Arborio rice 1/4 cup dry white wine 2 ounces prosciutto, minced (about 1/4 cup) 1 1/2 tablespoons mascarpone cheese 1 tablespoon chopped fresh Italian parsley Pepper Preparation Cook Swiss chard in a pot of boiling salted water until crisp - tender, about a minute.

Ingredients 4 tablespoons (1/2 stick) unsalted butter 1 small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely shredded mild yellow and sharp white Cheddar cheese, plus extra to top 6 cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short of al dente) 1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden Butter Crackers