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
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 used 2
cups of
chicken broth and 2
cups of
water instead of veg
stock because it was what I had around and it still worked perfectly.
1/2
cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3
cups chicken stock 3
cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste
* 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.
2
cups chicken or vegetable
stock 3 - 4
cups water 1 bay leaf 2 sage leaves 1 sprig fresh thyme, leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and chopped 1 teaspoon fine grain sea salt
Add wine, one
cup chicken stock (or cube and
water) bay leaf, sprig thyme, cayenne, potatoes and milk and stir.
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
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
chicken or vegetable
stock plus 3
cups of
water.
2 — 1/2 pounds of
chicken 3/4
cup soy sauce 3 tablespoons brown sugar 2 tablespoons
water or
chicken stock 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder
I used a
chicken stock cube and a
cup of
water.
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.
Chardonnay) * 6 - 8
cups chicken or turkey
stock, preferably homemade (or use vegetable
stock or
water or a combination of
stock and
water) * 1/2
cup cream or whole (not «lite») coconut milk * 1/2
cup pure maple syrup * Sea salt and freshly ground pepper, to taste
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.
And I subbed 4
cups chicken stock for 4 of the 7
cups water.
Instead, heat about 1/3
cup water,
chicken or veg
stock in a small sauce pan (medium to medium high heat) and once you see some small bubbles,, whisk in cornstarch, flour, or arrowroot until dissolved (don't let it come to a full boil).
Add the
chicken stock and 2
cups water and bring to a boil.
Whisk in
chicken stock, bay leaves and 1
cup water; bring to a boil.
I usually use canned
chicken stock, and since the can isn't two
cups (when doubling) I would use one can, and then fill the remaining amount with
water.
1 can cream of onion soup 2
cups water or
chicken stock 1 1/2
cups shredded Cheddar cheese 1/2
cup Huntsman cheese, crumbled 3
cups cooked elbow macaroni 4 tablespoons buttered bread crumbs 2 tablespoons sweet yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely chopped
Add the
chicken stock,
water and 1 3/4
cups of prepared guajillo and bring to a boil.
1
cup fresh coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1
cup white rice 1
cup coconut milk (steep additional grated coconut meat in hot
water) 1
cup chicken stock
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
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4
cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2
cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4
cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart
chicken stock or
water
Ingredients: 4
cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2
cups Heavy whipping cream 2
cups Water or
chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In
stock pot heat butter until melted, add onions and sweat until translucent.
In medium saucepan combine 2 cans
chicken - mushroom soup, 2
cups chicken / turkey
stock (or 2
cups boiling
water and 2 bullion cubes), 2
cups freshly grated sharp cheddar cheese, 1 tsp.
Add the cooked vegetables and the chopped pumpkin, along with 6
cups of
water or vegetable
stock (
chicken stock could also be used, but then obviously, it's not vegetarian).
Add a bit of
chicken stock or a bit of
water to the bottom of the dish, just a quarter
cup or so, just so the bird doesn't burn.
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).
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
Add the
chicken stock, vinegar and 2
cups water.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2
cup of
water or
stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4
cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2
cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2
cups chicken stock 1/2
cup chopped fresh parsley
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4
cups chicken stock 2
cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1
cup frozen corn kernels 1 tbsp lime juice
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
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
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2
cups vegetable
stock (or
chicken stock or
water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to taste Kosher salt 1/2
cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
In a small saucepan, add 2
cups of
water or
chicken stock and 1
cup of rinsed quinoa.
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4
cups) 1 1/4
cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2
cup sherry or vermouth (or warm
water to avoid alcohol) 6
cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2
cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1
cup (+ / --RRB- either beef,
chicken or vegetable
stock Kosher salt to taste Freshly ground black pepper to taste
* 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.
Add
chicken,
stock, carrot, and 1/2
cup water; bring to a simmer.
1 tablespoon vegan margarine (e.g., Earth Balance) 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1/2
cup flour 4
cups vegetable
stock 2
cups water 2 stalks celery, sliced (chop and include the leaves) 1
cup chopped carrots 1/2 small green cabbage, chopped 2 medium boiling (not baking) potatoes, cubed 1 bay leaf 1 1/2 teaspoons tarragon 1/2 teaspoon thyme 1/4 teaspoon salt or to taste 1/2 teaspoon pepper 8 ounces Morningstar Farms Meal Starters Chick»n Strips or Gardein Chick»n Strips or
chicken - style seitan
1
cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2
cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4
cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4
cups vegetable
stock (recommend Imagine No
Chicken broth) 2
cups water 2
cups bean cooking liquid, plus 1 more
cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2
cup flat - leaf Italian parsley leaves
* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2
cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4
cups vegetable or
chicken stock * 1 teaspoon cornstarch * 2 Tablespoons
water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly sliced
1 1/2
cups brown rice (long, medium, or short grain) 2 1/3
cups boiling fish or
chicken stock, or
water 1 tablespoon olive oil or butter 1/2 teaspoon sea salt
1 onion, chopped 1 clove garlic, crushed 1 carrot, diced 1 potato, diced 1 parsnip, peeled and diced 1 stick celery, diced 125g red lentils 6
cups chicken stock or
water 1 tablespoon tomato paste 2 or 3 sprigs parsley, chopped
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)
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
1
cup yellow split peas * (soak overnight in warm
water, then drain and rinse) 3 - 4
cups chicken stock or vegetable
stock (start with 3 and see how you go) 1/2 teaspoon turmeric 1 teaspoon ground coriander 1/2 tsp.