Sentences with phrase «cups of broth -lcb-»

The best thing ever is the bone broths — I have had 2 cups of broth everyday for a week now and my skin is loving it.

And add a few extra cups of broth.

In my pressure cooker, I get about 8 cups of broth for 1.5 - 2 chicken carcases, or about the same number of bones you're doing (I just throw bones into bags in my freezer and when I need broth, just pour some out into the pot, so it's not an exact science!).

Stir in the rice and 2 cups of the broth and bring to a boil.

Add the head or spine along with the 10 cups of broth and salt to taste.

So, if you estimate you'll yield about 12 cups of broth, consider adding 12 cups of total vegetables for about 40 mg of calcium per cup of bone broth.

I am taking a magnesium supplement, I drink 2 cups of broth a day plus eat an avocado a day.

[br] * Use 3 cups of broth is you want a more dense texture, and 4 if you want more of an actual soup

This is Nameless: mushrooms, garlic, and onions sautéed in 2 cups of broth and 6 tbsp of butter w Italian herbs, cauliflower, 3 left over meatballs, collards, and bacon — this was delicious!

Using a ladle, slowly stir in about 1-1/2 cups of broth from the soup, until the roux is quite thin.

Add in the red lentils and 4 cups of broth and one cup filtered.

Add the apple mixture to a blender with 2 cups of broth, roasted butternut squash, cardamom nutmeg, and cinnamon.

Add 6 cups of broth or enough liquid to cover the vegetables.

Bring 5 cups of broth to boil in a saucepan; reduce to a simmer.

I didn't have any greens, so I left them out and I only used four cups of broth.

Add the artichokes and 4 cups of the broth.

I would sub in 4 - 6 cups of the broth depending on how much soup you want to make, pretty flexible recipe when it comes to that.

I cup rinsed quinoa, 2 cups of broth or water, 1 14 ounce can of tomatoes, garlic, rosemary, basil, tarragon, salt, pepper, onions to taste.

Pour in 4 cups of broth, and bring it to a light boil.

Pour in 2 cups of the broth (reserving 1/2 cup for later), along with the milk, pepper and beans.

Add blend to instant pot and 4 remaining cups of broth, kale, shredded chicken, zest of all three lemons and tbsp of fresh lemon juice.

Drain and reserve 2 cups of the broth.

When a young man brought out two cups of broth (the first course of the tasting menu), he did so with a mixture of pride and awkwardness that could only come from having made the dish himself; the cooks at Elske serve their own dishes.

1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped, use less if it is powdered) 1 (400 ml) can Coconut Milk 1 Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil

The technical term for the pan I used is a half sheet pan... this really means it is a sturdy pan with about a 3 / 4 - inch to 1 - inch rim around the edge which is plenty to hold a scant 1 1/4 cups of broth.

Add 2 cups of broth to the skillet, raise the heat, and deglaze the skillet, being sure to scrape all the bits and pieces from the sides and bottom.

Scoop out about 2 cups of the broth and place it in a smaller bowl; add the peanut butter and whisk the mixture until it is smooth.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

Is it 1 pound of dry pasta with 4 cups of broth?

I'm sure most folks will figure it out, but you could mention that the cashews are raw in the ingredients list, and that it's 2 cups of broth when you puree them.

Now stream in remaining 2 cups of broth, whisking constantly so that it doesn't clump.

I prefer to cook it in my Instant Pot 1 cup of rice to 1.25 cups of broth or water + a pinch of salt.

Rinse split peas and put in a large pot with 6 cups of broth or water with bouillon, soup mix or any other soup flavoring.

It just seems it would be very liquidy with 3 cups of broth and a jar of salsa.

I also reduced the tomatoes by 25 % and increased the broth by the same — e.g. when I doubled the recipe, I used 3 x 14oz cans of tomatoes and used 2 cups of broth (instead of 1.5).

In addition, it includes 1 3/4 cups of broth, plus the liquid from the canned tomatoes.

Add 2 cups of dry (rinsed) quinoa into the rice cooker, then add 2 cups water plus 2 cups of broth (chicken or veggie will work).

This left me with uh, 8 cups of broth.

Reduce mixer speed to low and, in a slow and steady stream, add 1 3/4 cups of the broth.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

To the blender, add 1-1/2 cups of the broth, the tomatoes and their juice, the bread, chipotle chiles, peanuts, cinnamon, and allspice; purée until very smooth, 2 to 3 minutes.

Add 5 cups of broth, bringing it up to a simmer, and then add the remaining squash you cubed up last night and let it cook through, about 8 minutes.

Add 2 cups of the broth and blend until smooth, stirring and scraping down the sides of the blender jar, and adding a little more liquid if needed to keep everything moving through the blades.

I added 1 more cup of water and 2 cups of broth.

Add in a pinch salt and pepper and 2 cups of broth -LCB- or more -RCB- it should come about halfway up the sides of the artichoke.

Ladle about 2 cups of broth into each bowl.

Add the eggplant, lentils, paprika, cinnamon, remaining 1 tsp of salt and saffron threads (if desired), along with 4 cups of the broth.

Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat.

Add 2 cups of the broth and bring to a boil.

I'm guessing its cause of the four cups of broth among other things.