Sentences with phrase «cup of stock until»

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

Not exact matches

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

Bring 6 cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender.

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

Continue with three more 1 - cup additions, until all of the stock has been absorbed and the risotto is cooked and creamy.

Add 1 scant cup of hot stock to the rice, cook and stir often, until it is absorbed.

Scrape out the soft eggplant flesh and place in blender with 1 cup of the vegetable stock, blend until smooth and stir into the cooking pot with the lentil puree.

Add coconut milk and 2 cups of water or stock and bring to a boil, then reduce to a simmer until the sweet potatoes are soft and the lentils are cooked through.

Then add the crushed tomatoes, 2 cups of the vegetable stock and the saffron, stir around until it boils and then lower the heat.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

Add 1 cup of lobster stock to the rice and stir continuously until the stock has nearly absorbed, about 2 minutes.

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

Whisk together the remaining 1/4 cup of chicken stock and the cornstarch until smooth.

Add one cup (240 ml) of the vegetable stock, partially cover the pan and cook until the vegetables are very soft.

In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften.

Pour one cup of chicken stock into the pot, and add the coconut flour one tablespoon every 30 seconds until it's thick enough for you:

Add the cooked leeks and potatoes with their cooking liquid and an additional 1/2 cup (120 ml) of vegetable stock and continue blending until smooth.

Add 2 1/2 cups of vegetable stock into the pan and let it simmer between 15 - 20 minutes until the pumpkin is soft, then turn off the heat and let it rest for about 5 minutes

Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and blend until the nuts are well chopped.

Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the strained turkey stock until the flour is dissolved.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

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

Add the reserved squash and 1 cup of the seed stock, and cook, stirring often, until the squash is warmed through and tender, 5 minutes.

Place the potatoes in crock; sprinkle with paprika, and add 1 cup of the chicken stock into the slow cooker.Cover and crock on HIGH for 2 hours, or until the potatoes are just tender.Transfer 2/3 of potatoes to a food processor or blender, along with the cooking liquid.

Add 2.5 cups of bone broth or stock and blend until smooth.

Step 3: Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed.

Place the green chilies and 1/2 a cup of chicken stock in a blender or food processor and puree until smooth.

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.

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

Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender.

Add a soup ladle (about 1/2 cup) of warm stock to the frying pan, turn the heat down to a simmer and stir until the stock is absorbed, then add another ladle of stock.

Add 1/2 cup of stock and stir until almost dry.

ABC (Almond Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until smooth.

Using a whisk, stir 1 cup of hot stock into the flour mixture until it is smooth.

Add the remaining tablespoon of oil with 1/4 cup of the stock and cook the broccoli until tender, 3 to 5 minutes.