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.
Not exact matches
Further, we are looking
for «
cup and handle» or flat base consolidation patterns of
stocks that have not yet broken out.
Have you ever prepared to buy a momentum - driven breakout on a
stock that formed a great chart pattern (such as a
cup and handle), but
for whatever reason you missed the entry point on the day the
stock breaks out?
I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken / high temp
for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays mix 17 ice cubes (1
cup) too 1 or 2
cups water depending on strength you want the best
stock on earth
After the vegetables have simmered
for 30 minutes, add the beef and all pan juices from the skillet to the
stock pot, along with the potatoes, tomato paste, bay leaf, and 4
cups of beef or chicken
stock.
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable
stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more
for a thinner soup)
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 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
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 mount
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 mount
for mounting
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef
stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4 slices provolone cheese
Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call
for 2
cups of chicken
stock but then never tell us where to add it (I assumed with the milk / egg mixture?)
* I used the zest — finely chopped — and the juice of one lemon
for cooking 2
cups of Arborio rice in chicken
stock, about 6
cups including some water, stirred in a little at a time.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3
cups canned or packaged vegetable
stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1
cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped,
for garnish
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1
cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7
cups water or
stock 1 garlic clove, minced (optional) 3/4
cup grated Parmesan,
for serving Optional: fresh bread
for toasting Parsley
for garnish.
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken
stock, ideally homemade, or store bought organic (4
cups)-- click here
for my beef
stock recipe; click here
for my chicken
stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
1 Sweet Onion - Diced Oil
for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2
Cup wine — Optional 1/2
Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken
Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
Recipe
for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery
stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4
cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese
for serving
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.
1 small acorn squash 1/2 pound purple potatoes 1
cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1
cup beef
stock Polenta
for serving (optional)
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.
Begin to add the
stock, about 1/2
cup at a time, stirring after each addition and every couple of minutes / When
stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste
for salt & pepper.
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.
I saute a diced onion & a
cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken
stock, 1/2 c water, one
cup diced ham, & the greens and cook it slow in the oven and eat it over rice,
for two days.
Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2
cups low sodium vegetable
stock 1
cup uncooked quinoa + 1 1/2
cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas
for serving and dipping
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
Start Chicken — Preferably used my recipe
for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1
cup of water or
stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperature.
And I subbed 4
cups chicken
stock for 4 of the 7
cups water.
At this point, you deviate from the traditional method and add a large quantity (5
cups) of hot
stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook
for 15 to 18 minutes, stirring the risotto once or twice during the cooking process.
1.1 lbs (500g) of fresh spinach 2 1/4
cups (56 cl) of vegetable
stock 2 1/4
cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut
for decoration Salt
250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4
cup + 1 tbsp olive oil (possibly extra virgin), and extra
for garnish 1/4
cup (more or less) water or
stock 1/2 tsp pepper 1/2 tsp salt, or to taste
I changed a few things: I used 1/2
cup heavy cream instead of half and half, and I used 1-1/4
cup vege
stock (reconstituted from cubes) instead of 2
cups that the recipe called
for.
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5
cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4
cups low - sodium chicken broth or veggie
stock 1
cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra
for serving Coconut yogurt
for topping, optional
1 tablespoon olive oil 1 medium white onion, roughly chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4
cups vegetable
stock Chopped fresh chives and scallions
for serving
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4
cup tomato paste 1/2
cup French lentils, soaked
for at least 8 hours and drained 2
cups marinara sauce 6
cups vegetable
stock 1 heaped
cup small - diced vegetable of choice (see headnote) 4
cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
Add 1/2
cup of chicken
stock or milk
for every 4 - 5
cups of bread stuffing.
For the marinade: 1
cup vege
stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp cumin pinch of ground coriander
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 garn
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 garn
for garnish Chopped chives,
for garn
for garnish
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.
For canned beans: Drain and rinse the beans, then heat with 1/4
cup of chicken or vegetable
stock.
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.
Continue this process
for the full 3
cups of
stock, adding half a
cup at a time and stirring it in.
It could be sharing a photo of a recipe you made at home, a
cup of coffee you brewed instead of bought, a batch of chicken
stock you made, or food you prepped
for the week.
For an easy variation, substitute 2 cups frozen corn and 1 1/2 cups canned black beans (drained and rinsed) for the potatoes, but omit the sto
For an easy variation, substitute 2
cups frozen corn and 1 1/2
cups canned black beans (drained and rinsed)
for the potatoes, but omit the sto
for the potatoes, but omit the
stock.
1 + 1/4
cup red lentils, preferably soaked
for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5
cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2
cups) 3 — 5
cups water (or vegetable
stock) 1/3
cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime
for serving
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2
cups vegetable
stock 1 - 2 lemons, cut in wedges (save a few wedges
for garnish)
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6
cups chicken
stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese
for garnish Fresh Italian parsley leaves
for garnish
If you seem to be running low on sauce, stretch it with about 1/2
cup unsalted chicken
stock or wine (red
for red sauce, white
for béchamel).
2 tablespoons olive oil 2
cups chopped leeks 2
cups chopped onions 1 1/2 quarts homemade chicken or vegetable
stock 1/4
cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1
cup evaporated skim milk 1
cup non-fat sour cream 1
cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives,
for garnish New Mexican red chile powder,
for garnish
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4
cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2
cups corn kernels cut from cobs 3
cups baked, soft acorn squash (about 2 medium squashes) 1/2
cup terriyaki sauce 3
cups water 3
cups chicken
stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1
cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons
for garnish
For the
stock: 1
cup beef
stock 3 tablespoons soy sauce 4 teaspoons minced shallots 2 teaspoons Worcestershire sauce