Sentences with phrase «cup chicken stock»

2 - 3 chicken breasts 2 teaspoons herbs de provence 2 tablespoons olive oil 1/2 onion diced 1 large garlic clove, minced 1 can petite diced tomatoes, drained 1/2 cup orzo 1 cup chicken stock Freshly grated Parmesan Salt and pepper, to taste

And I subbed 4 cups chicken stock for 4 of the 7 cups water.

Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes.

3 tablespoons butter 1 chopped onion 3 diced peeled carrots 5 diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded chicken (like from leftover BBQ chicken) 10 ish cups chicken stock

I also added another 1/2 cup chicken stock at this point, because the squash purée sucked all the moisture out of the rice, and you don't wait it to be too thick.

Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.

1 cup diced sweet onion (Maui ®, Walla Walla, or Vidalia ®) 1 (10 - ounce) bottle Cackalacky ® Combo Condiment ™ sauce 1/2 cup chicken stock Toppings: Grilled sliced sweet onions, diced red onions, diced tomatoes, celery salt, sauerkraut, chili, and melted Velveeta ® cheese.

1 tablespoon olive oil 1 small red onion, diced 1 - 2 cloves garlic, minced 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground cumin 2 cups salsa 2 lbs bone - in chicken breast, skin and excess fat removed 4 cups chicken stock water 2 15 oz cans (3 cups) pinto beans, drained and rinsed 1/2 teaspoon Kosher or sea salt (or to taste)

Ingredients (serves4): 3 medium carrots 3 medium courgettes 120 ml cup chicken stock 30 ml chopped fresh parsley salt black pepper Procedure: Using vegetable peeler or shap knife, cut the courgettes and carrots into thin ribbons.

1 tablespoon olive oil 8 ounces raw chorizo, removed from casings 1 large white onion, diced small 2 large cloves garlic, minced 2 15 ounce cans pinto beans, drained and rinsed 1/2 teaspoon ground cumin 1 1/3 cup chicken stock Kosher or sea salt to taste, optional 1 - 2 ounces Monterey Jack cheese, shredded

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

2 tablespoons canola oil 1/2 cup yellow onion 3 cloves garlic, minced 1 lb mushrooms, cleaned and sliced 1 ear corn, kernels removed 1 teaspoon dry thyme 2 bay leaves kosher salt, to taste freshly ground black pepper, to taste 4 tablespoons unsalted butter 1/4 cup all purpose flour 2 cup chicken stock, warmed 1 cup whole milk 3 - 4 cup shredded roast chicken (leftovers are perfect) 1 lb egg noodles, cooked according to package directions 1/2 cup panko breadcrumbs 1/2 cup grated Parmesan cheese

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

For the pan sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter, for mounting

olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley

Brisk Broccoli Soup Ingredients 1 cup broccoli florettes 1 clove of garlic 1/2 cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall Cup.

Add wine, one cup chicken stock (or cube and water) bay leaf, sprig thyme, cayenne, potatoes and milk and stir.

3 tablespoons good olive oil 3 cups yellow onions, chopped (2 onions) 1 tablespoon minced garlic (3 cloves) 4 cups chicken stock, preferably homemade 1 (28 - ounce) can crushed tomatoes, preferably San Marzano Large pinch of saffron threads Kosher salt and freshly ground black pepper 1/2 cup orzo 1/2 cup heavy cream

frozen peeled, tail - on shrimp 1 bunch green onions, chopped 4 cloves garlic, minced 1/4 cup peanuts, chopped 2 - 4 eggs, whisked 1/4 cup chicken stock 2 tbsp.

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)

1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese

4 medium tomatillos, peeled and clean 1 jalapeno (optional) 1/2 cup cilantro, plus extra for garnish 1 tablespoon olive oil 1 leek, white parts only, halved lengthwise and sliced 1 clove garlic, minced 1/4 teaspoon kosher salt, to taste 4 cups chicken stock 1 teaspoon cumin 1 skinless boneless chicken breast creme fraiche for serving

3/4 lbs of asparagus (about 1 bunch from the store or little less than 2 cups) 1 tsp butter 3 shallots 8 oz Bacon 2 cups chicken stock 1 cup cream 1 tsp Salt Salt and Pepper to taste

Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish

2 tbs olive oil 1 large shallot, peeled and minced 1 garlic clove, peeled and minced 1 lb (450 g) carrots, peeled and diced 2 Gala apples, peeled, cored and diced 3 sprigs thyme leaves 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk

2 tablespoons oil (butter / ghee / coconut oil) 1 medium onion, diced 3 cloves garlic, minced 1 lb ground beef (grass fed) 2 - 3 ribs celery, chopped 1 medium / large carrot, peeled and sliced 1 cup corn (I used frozen) 1 16oz jar of your favorite salsa (I used a fire roasted tomato salsa) 3 cups chicken stock or beef stock 2 tablespoons tomato paste (if needed to boost the tomato flavor) Hot sauce — couple shakes (my salsa was mild, so I wanted to add more heat)

Raise heat to med - high and add 1 cup chicken stock.

1/2 pound green lentils 1/4 cup olive oil 2 cups chopped yellow onions 2 cups chopped leeks 2 teaspoons fresh thyme leaves 2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1 cup chopped celery 1 cup chopped carrots 2 cups chicken stock 2 tablespoons tomato paste 2 tablespoons red wine vinegar

Add 1 cup chicken stock and whisk to prevent lumping.

Rice 8 cups chicken stock, or low sodium broth 1 teaspoon saffron threads 1/2 teaspoon ground turmeric

FOR THE SAUCE 2 tablespoons butter 2 tablespoons oil 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, minced 2 bay leaves 1/4 cup all - purpose flour 6 cups chicken stock 1 cup frozen peas 1 cup frozen pearl onions 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped chives, for garnish

1 tbsp olive oil 1 lb ground chicken 1/2 carrot, peeled and chopped or grated 1 stalk celery, chopped 1 yellow onion, finely chopped 2 cloves garlic, finely chopped or grated Salt and freshly ground black pepper 1 tbsp red wine vinegar 1 tbsp brown sugar 1/2 tbsp Worcestershire sauce 1/8 - 1/4 cup hot sauce (recommended: Frank's Red Hot) 1/2 cup tomato sauce 1/2 cup chicken stock 4 good quality burger rolls, split and toasted 1/2 cup blue cheese crumbles

Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.

3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts

chicken liver — grated or minced 3 cups brown rice — washed to remove starch 6 - 7 cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt and pepper to taste

Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g bacon, finely chopped 3 garlic cloves, crushed 2 leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut into small florets 2 cups potatoes, peeled, diced 6 cups chicken stock 1/4 -LSB-...]

4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine 2 to 3 cups chicken stock

1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped, about 1 cup 2 garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine

6 plum tomatoes 8 tomatillos, husked and washed 1 medium onion, unpeeled 4 cloves garlic, unpeeled 1/2 cup sesame seeds 1/2 cup shelled pumpkin seeds 3 dried red chiles, stemmed and seeded 1 (2 - inch piece) canela or Mexican cinnamon 8 whole cloves 3 whole allspice berries 2 tablespoons vegetable oil 6 cups chicken stock 2 ounces semisweet chocolate, chopped 1/4 cup masa harina mixed with 1/2 cup water 2 large rotisserie chickens, cut into pieces 3 sprigs fresh cilantro

1/2 yellow onion, chopped 2 stalks celery, chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 teaspoons crushed rosemary, divided 1 tablespoon unsalted butter 1 tablespoon all - purpose flour 1/2 cup chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher salt and black pepper to taste

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.

1 cup fresh coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1 cup white rice 1 cup coconut milk (steep additional grated coconut meat in hot water) 1 cup chicken stock