Sentences with phrase «cups of broth when»

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.

Not exact matches

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

I made a few alterations to the recipe when I served it — used 4 cups of low sodium organic vegetable broth instead of water, and used most of a seedless cucumber in place of the avocado.

When the onion mixture has cooled a little, add about 1-1/2 cups of the broth to the blender and puree well.

I added somewhere between 6 and 8 cups of broth and if you leave this overnight the quinoa will absorb even more broth so you'll have to add a bit more when you heat it up.

Add some oil to a heavy bottom pot, over medium - low heat, and add the rice, cook for 3 minutes, add 3 cups of the broth, when starting to simmer lower the heat, cover and cook for 20 minutes.

* The first time I made this, I did not have a squash with a particularly hollow core, so when I dumped the bread crumbs into the squash along with the cheese, it solidified into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per cup of broth.

Also I used half the broth to avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2 cup of cilantro, bacon fat instead of olive oil and some fresh garlic and when it was done and still in the pan gave it an additional squeeze of lime juice.

I did make some changes — added garlic when sauteing the onions, used anchovy paste instead of whole anchovies, used beef broth instead of chicken, and used only about 1/4 cup of brown rice for the rice.

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).

When there is but a kiss of broth left in the pan, turn off the fire and shred about 1/8 cup of freshly shredded Manchego cheese on top of the rice and cover the pan with a lid

Finally, when I added the tomatoes back, I felt I wanted more of a sauce, so I added approximately 1 cup of chicken broth and reduced it a bit.

Continue cooking and stirring the rice, adding 1 cup of broth at a time, but only when the previous cup has been absorbed.

And when I smelled that broth (which the restaurant calls a «tea of lightly smoked fruits and vegetables»), it was like an entire magical forest had been distilled into that porcelain cup.

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.

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.

When you start drink 1 or 2 cups of clear bone broth every day.

I have several cups of fat that I skimmed of homemade bone broth... it's hard like tallow, when cooled.

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!).