And I subbed 4
cups chicken stock for 4 of the 7 cups water.
Not exact matches
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)
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
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.
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
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.
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 tempe
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 tempe
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 tempe
chicken breast, 1
cup of water or
stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperature.
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
Add 1/2
cup of
chicken stock or milk
for every 4 - 5
cups of bread stuffing.
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.
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.
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
1 quart coconut cream thinned with milk, recipe here 1 tablespoon Malawi Curry Powder, recipe here 1
cup chicken stock 2 teaspoons cornstarch Saffron threads
for garnish
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more
for greasing) 8
cups sourdough bread (medium dice) 1/4
cup olive oil (divided) 1
cup onions (peeled, finely diced) 1/2
cup celery (finely diced) 1/2 teaspoon celery seeds 2
cups Brussels sprouts (thinly shaved on a mandoline) 4
cups mixed mushrooms (stems removed, sliced) 2
cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground 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)
Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5
cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together
for a minute or two / Stir in chopped apple and carrot and cook together
for several minutes / Add 4
cups of
chicken stock, 2 - 3
cups of water (or all water).
2 shallots, sliced 2 garlic cloves, sliced 2 tbsp minced fresh ginger 3/4
cup Arborio rice 1
cup dry white wine 3
cups chicken or vegetable
stock 2 large roasted beets (
for preparation, see here) 1 tbsp chopped fresh parsley 2 tbsp parmesan shavings 2 tbsp grated smoked mozzarella (optional) 1
cup chopped arugula (optional)
Next time around we'll probably replace all 6
cups of water with a
chicken or vegetable
stock and throw in some crushed garlic
for added flavor.
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4
cup water 2
cups chicken or vegetable
stock (preferably homemade) 1/4
cup cream — heavy cream, preferably
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4
cup flour 3
cups chicken stock 2
cups diced
chicken (roasted, grilled, or leftover from your
chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional
for decorating) 1 egg + 1 tbsp water,
for eggwash
* 2
cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1
cup packed, chopped fresh cilantro leaves and stems, plus extra leaves
for garnish (optional) * 2-2/3
cups vegetable or
chicken broth or
stock * 1 teaspoon salt
Ingredients: 3 tablespoons olive oil or bacon drippings 1
cup thinly sliced onion 1 teaspoon salt 1 1/2
cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1
cup thinly sliced celery 1
cup thinly sliced carrots 1/2
cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1
cup dry white wine 1 1/2 -2 quarts of rabbit
stock (or
chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit
stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley —
for garnish
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:
Egg Phuphu Rassa Recipe & Image: Nayana Afroj Ingredients
for Phuphu: Boiled egg yolks: 3 Raw egg yolk: 1 Green chillies: 2 Parsley: 3 sprigs Flour: 1 tsp Salt: To taste Ghee: 2tbsp
Chicken stock - 1
cup Ingredients
for Rassa: Ground cashew paste: 1tbsp Ginger - garlic paste: 1tsp Onion paste: -LSB-...]
1 tablespoon olive oil 1 small onion, roughly chopped 1 medium carrot, peeled and roughly chopped 2 garlic cloves, minced 1 - 28 ounce can diced tomatoes 1 - 15 ounce can cannellini beans 2-1/2
cups chicken or vegetable
stock 1/4 teaspoon dried rosemary 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon black pepper 4 ounces dried orecchiette Freshly grated Parmesan
for serving
4 Tablespoons olive oil, divided 4
cups chicken stock 1
cup arborio rice 4 strips thick - cut bacon 1/2
cup vodka 1/2
cup white onion, diced small 1 clove garlic 1 butternut squash 1/3
cup parsley, chopped fine Salt & Ground pepper 3/4
cup freshly grated parmesan Olive oil
for garnish
For the grits: Bring 2
cups of the
chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan.
What you need: 2 1/2
cups water or vegetable or
chicken stock 1 tbsp butter 1 tsp sea salt, divided 1
cup wild rice 1/4
cup lemon juice 1/4
cup olive oil 1 clove garlic, minced 1/2
cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2
cup chopped red cabbage 1/2
cup chopped Italian parsley 2
cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese,
for garnish (optional)
2 small or 1 large spaghetti squash 1 large leek 3 cloves garlic 1 container mushrooms 1 bag baby spinach 1/2
cup chicken stock 1/8
cup dry white wine, optional salt and pepper, to taste olive oil,
for sauteeing
Ingredients Extra virgin olive oil,
for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2
cup (125 ml) Golden
Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
Chicken Stock (page 132 of book) 1/2
cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.
1
cup steamed okara 2 ounces ground
chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3
cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water
for 30 minutes) 1 carrot 1/2
cup soup
stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
ingredients BAKED PUMPKIN MAC AND CHEESE: unsalted butter (
for greasing) 1 pound Cavatappi pasta 2 1/2
cups pumpkin puree (TK - Libby's) 1
cup full - fat yogurt 1
cup vegetable
stock or
chicken stock 1 1/4
cup Pecorino romano (finely grated, divided) 1/2 lemon (juiced) 1
cup low - moisture mozzarella (freshly grated, divided) Kosher salt and freshly ground black pepper (to taste) SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2
cup panko breadcrumbs
3
cups cubed butternut squash (go
for 1/2 - inch cubes) 1/2 bunch lacinato kale, center ribs removed, chopped (about 2
cups) 1 pound boneless, skinless
chicken thighs 4
cups low - sodium
chicken stock Salt
boneless, skinless
chicken breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4
cups low - sodium
chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1
cup frozen corn Shredded monterey jack cheese, sliced - jalapenos, cilantro
for serving
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1
cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer
for this, as quinoa seeds are pretty small) * 1/2
cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3
cups water (or use
chicken or vegetable
stock) * 1/4
cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2
cups minced parsley * pinch or two of smoked paprika
What's worked best
for me is: Combine 2
cups dry quinoa, 3/4
cup dry red lentils, 2
cups chicken or vegetable
stock, and 2
cups water in a rice cooker.
ingredients MILK BRAISED CAPON 2 tablespoons olive oil 6 - 8 pound whole capon (cut into 6 pieces, reserving wings
for another use) 2
cups whole pearl onions (peeled) 8 cloves garlic (peeled, smashed) 2 quince (peeled, cut into wedges, cored) 2 tablespoons thyme leaves (roughly chopped) 1
cup white wine 1
cup chicken stock 1
cup whole milk 3 tablespoons quince paste Kosher salt and freshly ground pepper (to taste) parsley (roughly chopped, to garnish)