Sentences with phrase «cup of stock»

In the meantime, puree one of the beets and 1/2 cup of stock in a food processor until blended.

Meanwhile, stir a couple tablespoons of arrowroot or corn starch into 1/4 cup of stock until it's well - blended.

I think 4 to 5 cups of stock next time!

Repeat this process, adding 1/2 cup of stock at a time and stirring until it absorbs, until all the stock has been incorporated.

If it's too thick for you, add another 1/2 -1 cup of stock.

Two cups of stock equals just 10 additional calories.

Cook the quinoa in the remaining 1 cup of stock in a covered saucepan for about 10 minutes, or until the liquid is absorbed.

If using the slow cooker, pour 3 cups of stock into the basin, taking care not to wash all of the spices off the pork.

Remove from the oven (careful the pan will be HOT) and add the remaining cup of stock, the wine (or more stock), Parmesan, remaining tablespoon of butter, kosher salt, and freshly ground black pepper and stir vigorously for several minutes.

Add 1/2 cup of stock from the saucepan to the einkorn berries and continue cooking, stirring frequently, until stock is absorbed and liquid doesn't immediately refill a section when you push at it with a spoon.

(Reserve the second cup of stock to use for thinning, if needed, later on in the cooking.)

I usually use two cups of stock which makes a dressing that is drier than I like, but perfect for John.

Repeat with last cup of stock.

When a hot cup of stock doesn't sound appetizing, I also use gelatin in the powdered form.

If rice is not cooked, drizzle 1 - 2 cups of stock over the rice, scatter tomatoes and beans (or peas) over the top and bake until the rice is tender and the bottom is crusty (10 + minutes).

4 Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat.

Transfer the seeds and spices to the pitcher of your blender and puree with about 1 cup of the stock from the tomatillo pot.

If you want to make it more soup - like, add 2 cups of stock to thin it out.

I aim for soup at least three times a day at meals, which means we're all getting around a cup of stock in, as well as a cup of plain stock before and between meals for 3 - 4 more cups a day.

I was a bit short on carrots so I used only three cups of stock, and ended up adding a bit of extra miso.

add the yams and 2 1/2 cups of the stock.

I did add another tomato sauce and half of a cup of stock to make it more like a soup and I like mine extra hot so I added some hot sauce to top it off... thanks for the great recipe

I'm sure it would have been good with the three cups of stock, but I didn't have that much.

So I added a couple tablespoons flour to the sweated spices, used only two cups of stock, reduced the broth a bit and then added the entire can of coconut milk.

Pour in three cups of stock and bring the rice to a boil.

Probably 2 cups of stock would have been enough.

Turn the heat on medium high and add 3/4 cup of stock.

This recipe makes about 10 cups of stock, which will give you enough for all the items on the menu that require it (the turkey, the stuffing, and the green beans).

Place pot over medium heat, add the tomato stew base, and 2 cups of stock.

Combine 2 cups of stock, leftover turkey and veggies, and spices of your choice (we love to add rich fall flavors like ground mustard, honey, and even fresh apples) in a large pot.

Add one cup of the stock, sage, poultry seasoning, salt and pepper.

The recipe included this advice: If the rice is not done after 20 minutes, drizzle 1 - 2 cups of stock over the rice, scatter tomatoes and beans (or peas) over the top and bake until the rice is tender and the bottom is crusty (10 + minutes).

Continue this process for the full 3 cups of stock, adding half a cup at a time and stirring it in.

Once most of the stock has been absorbed and the rice is bubbling in the middle, add another 1/2 cup of stock.

In a blender, puree the garlic, chile, and 1/2 cup of stock.

Pour two - thirds of the chickpeas into the blender with 1 cup of the stock and blend until smooth.

1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium onion, diced 3 cloves of garlic, finely minced 5 ears of corn, kernels shaved, and cobs reserved 2 large potatoes, diced 2 cans of coconut milk 2 cups of stock (i usually make a quick stock of veg scrapes + the cobs) handful of copped kale, or greens salt and pepper to taste

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)

From my three litre bag of vegetable scraps I ended up with seven cups of stock.

Just in case your rice is not cooked with 2 cups of stock, add another half cup of boiling water around the edges and cover for 5 more minutes.

Depending on the size of the head of cauliflower, this could be anywhere from 4 to 6 cups of stock.

Add enough of the remaining 1 to 2 cups of stock to make a thick soup.

If using a stockpot on the stovetop, use all 4 cups of stock.

* I took these photos before adding that last 1/2 cup of stock, but if you want extra creamy risotto, I highly suggest you don't skip this step!

Add 1 cup of the stock, 1/2 teaspoon of the salt and the raisins.