Sentences with phrase «cup stock»

Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture.

Pour 4 cups stock into bottom of roasting pan.

Add 1/2 cup stock mixture to pan; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

I used 2 cups stock with 4 cups of water, and added a tablespoon of soy sauce per another reviewer's recommendation.

Whisk eggs and 2 cups stock in a medium bowl and add to bread mixture.

1/2 lb peeled and deveined shrimp 2 1/2 cup stock 1/2 cup white wine 3/4 cups Arborio rice 1 large shallot, sliced 1 leeks, sliced 1 - 2 garlic cloves, finely chopped 1 tbsp chives, finely chopped 1/2 cup peas 1 tbsp lemon zest 1/2 tsp salt 1/4 tsp red pepper flakes Parmesan (optional)

3/4 — 1 lb each) 2 tablespoons oil (butter / ghee / coconut oil) 1 large onion, diced 3 - 4 cloves garlic, chopped 4 celery ribs, sliced 4 - 6 cups stock -LSB-...]

Or use 3 cups milk and 1 cup stock for a much creamier version, just be sure to allow time for milk to heat through and don't allow it to scald.

Ladle about 1 1/3 cups stock over each serving; drizzle each serving with 1/2 teaspoon chili oil.

The passenger compartment also presumes the worst; it is built from high - stress steel and surrounds its occupants like a roll cage on a Winston Cup stock car.

Pour 2 cups stock into pan.

Reheat 2 cups stock in a small saucepan over medium - low until warm.

Add 1/3 cup stock to deglaze, then add the peas and parsley.

Add 3/4 cup stock and simmer until most of the liquid is absorbed, stirring often, about 2 minutes.

Ladle 1/2 cup stock into each of 4 bowls.

1 28 ounce can organic diced tomatoes (or 4 fresh tomatoes — peeled, seeded and diced) 4 tablespoons olive oil 4 cups chopped onion 6 medium cloves garlic, diced 4 cups sweet potato, peeled and diced 2 celery stalks, minced 2 teaspoons salt 4 teaspoons paprika 2 teaspoons turmeric 2 teaspoons basil 2 «dashes» of cinnamon cayenne to taste 2 bay leaves 6 cups stock or water 1 medium bell pepper, diced 3 cups (or 2 cans) cooked chickpeas, rinsed and drained

1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste

3 pounds fresh spinach 3 1/2 to 4 1/2 tablespoons unsalted butter Salt and pepper 1 1/2 tablespoons flour 1 cup stock (your choice; Julia recommends beef) or cream (I used stock; it doesn't * need * cream) 3/4 cup grated Swiss cheese 2 tablespoons fine, dry breadcrumbs

Add peels chopped beets and 4 cups stock to a pot; bring to a boil, then reduce heat and simmer until beets are fork - tender.

1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins

Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water.

(If lentils seem dry, add up to 1 cup stock, as needed.)

Add the tomatoes and the 1/2 cup stock.

If the rice is not tender enough for your taste, add another 1/2 cup stock (or water), and simmer until absorbed.

flour 1 cup stock (chicken or beef, etc.) or milk or cream (I've used both homemade chicken broth and whole milk with success) 3/4 cup grated cheese (Deb recommended Swiss, I've used Parmesan and Romano as well as Parmesan with White Cheddar and both were delicious) 2 Tbsp.

Stir in the remaining 2 cups stock.

It was a perfect consistency but a little salty so would leave out 1 cup stock and 1 cup water next time if recipe doubled.

Add 2 cups stock and bring to a boil.

Stir in 4 cups stock, cover, and place in the preheated oven.

* 2 tablespoons olive oil * 1 onion, peeled and chopped * 3 large garlic cloves, peeled and minced * 3 carrots, preferably organic, cleaned and chopped * 3 celery ribs, preferably organic, chopped * 6 cups stock (I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water) * 2 cups green (French) lentils * fresh rosemary from 1 - 2 sprigs * 2 Tb.

Brought it down to a single lunch portion — 40g orzo, one bag spinach, 20g parmesan, one cup stock.

6 - 7 carrots, peeled and chopped 2 medium yellow potatoes, peeled and chopped (Yukon Gold would be perfect) 1 large or 2 medium onions, chopped 2 teaspoons garlic, finely chopped 2-1/2 teaspoons fresh ginger, finely chopped 4 cups vegetable stock or water (or 2 cups stock and 2 cups water) 1/2 teaspoon salt 1/2 teaspoon white pepper Water for sautéing the onions and garlic (makes it fat - free)

Combine 1 1/2 cups water, 1 cup stock, freekeh, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan; bring to a boil.

Combine remaining 1 1/2 cups stock, remaining 1 1/2 teaspoons cornstarch, remaining 1 teaspoon curry powder, and coconut milk in a bowl; stir with a whisk.

Add 3 cups stock and bring to boil.

Add the tomatoes and remaining 1/4 cup stock.

Add 2 1/2 cups stock, salt and pepper and bring to a boil.

Add the remaining 1/4 cup stock and cover, reduce heat to medium - low, and cook for about 15 - 20 minutes, stirring occasionally, until the onions are soft and glazed and liquid is evaporated.

can fire roasted diced tomatoes 4 T. butter, unsalted 1/2 cup yellow onion, chopped 1/4 cup carrot, chopped 1 T. fresh thyme 1 T. garlic, minced 1/2 cup Bargetto Zinfandel 6 cup stock (chicken or vegetable) salt and pepper to taste

1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine vinegar, plus more to taste 6 scallions, green and white parts, thinly sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons olive oil 1/2 cup pecans, toasted and roughly chopped Salt, to taste

Use 3 cups stock and 1 cup milk for a thicker version.

Bring to a boil 2 cups stock, basil, lemon grass, lemon and chili; then steep, covered, about 20 minutes.

If you want to cook the rice in the dish add in 1/2 cup rice and an additional 1 cup stock.

Use 4 cups stock and 2 cups milk for a «soupier» soup.

3/4 — 1 lb each) 2 tablespoons oil (butter / ghee / coconut oil) 1 large onion, diced 3 - 4 cloves garlic, chopped 4 celery ribs, sliced 4 - 6 cups stock (depending upon cooking time and desired thickness of soup) 1/2 cup chopped parsley or cilantro 1 1/2 teaspoons sea salt (or to taste) Dash of black pepper 1 — 2 tablespoons lemon juice

1 pound yellow split peas * (soaked overnight in warm water, then rinsed) 6 cups stock / water (I used 3 cups homemade chicken stock, 3 cups water) 1 ham bone 1 onion, diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2 tablespoons butter (optional) 1 cup diced cooked ham (optional)

-LSB-...] oregano Sea salt (to taste — I used about 1 teaspoon) Pepper (to taste) 3 - 4 cups stock (I used chicken stock) 1 - 2 teaspoons red wine vinegar -LSB-...]

-LSB-...] Sea salt (to taste — I used about 1 teaspoon) Pepper (to taste) 3 - 4 cups stock (I used chicken stock) 1 - 2 teaspoons red wine vinegar -LSB-...]