I used 2
cups stock with 4 cups of water, and added a tablespoon of soy sauce per another reviewer's recommendation.
Not exact matches
Stock your kitchen
with the healthy foods and invest in a digital food scale, measuring
cups, and Tupperware.
Both chains are pushing a similar ethos — the abundant shelves comprehensively
stocked with dozens or hundreds of different tea blends, the quasi-ritualistic preparation of your
cup, and the perky staff focused on giving a concierge - level consultation on what to drink.
Then chop them up nice and small and place in a pan
with one
cup of boiling water, put the lid on and allow them to slowly disintegrate into a
stock, after about 12 minutes the veggies should be nice and soft.
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.
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 made it
with only 2
cups of chicken broth (trader joe's didn't have chicken
stock) because I didn't want it like a soup - it was good!
Season
with salt and pepper, Thyme, add in the Bay leaf, beef
stock and 1/2 a
cup of the reserved vegetable liquid.
I sauteed a bit of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies into a pot
with 1/2
cup uncooked quinoa, 1/2
cup cooked chickpeas, 1
cup vegetable
stock and some spices (basil, anise seed, cayenne pepper, S&P).
Transfer to blender or food processor, cover
with 1
cup of chicken
stock.
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery
with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2
cups beef
stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped
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.
Stir in the ground pepitas and cumin seeds, along
with the oregano and 1
cup / 240 ml
stock.
1 baked ham bone
with some meat attached 4
cups vegetable
stock 4
cups water 1 onion or 1 leeks, diced 1 large carrot, diced 3 stalks celery
with leaves, diced 2
cups cooked cauliflower 2
cups cooked green beans Salt and pepper, to taste
mushroom broth from above 8
cups vegetable
stock, possibly more 14 1/2 ounce can diced tomatoes
with juice 2
cups cooked kamut or farro
Add the greens, along
with 2
cups of chicken
stock and 1 teaspoon salt.
Add the butter and gnocchi to a warm sauté pan, heat through and deglaze
with about a quarter
cup of chicken
stock.
I only added in a single
cup of rice and a single
cup of chicken
stock,
with a focus on the proteins.
Continue
with three more 1 -
cup additions, until all of the
stock has been absorbed and the risotto is cooked and creamy.
Place in a
stock pot and cover
with 12
cups of fresh water and bring to a boil.
1.5 kg (3 lbs) Short ribs
with bones in 1 onion 3 medium carrots 3 stalks celery 1 bay leaf 4 - 6 sprigs fresh thyme 1/2 liter (2
cups) beef
stock 2 tablespoons honey Oil Salt and pepper
Wednesday 12/11/13 Soft Tacos — using leftover brisket from chili (sauté
with a bit grapeseed oil, add a splash of lemon juice and 1/4
cup of chicken
stock, let liquid simmer down by three quarters).
For canned beans: Drain and rinse the beans, then heat
with 1/4
cup of chicken or vegetable
stock.
Put the saffron in small pot
with 1 1/2
cups stock and about 1
cup water.
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.
Scrape out the soft eggplant flesh and place in blender
with 1
cup of the vegetable
stock, blend until smooth and stir into the cooking pot
with the lentil puree.
4 large chicken breast halves,
with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1
cup dry white wine 2 to 3
cups chicken
stock
From soups to sauces, casseroles and more, Organic Creamy Bean & Vegetable
Stock adds a sweet, nutty flavor and rich, smooth texture to your favorite dishes...
with 7 grams of plant - based protein per
cup!
Surround
with the carrots and remaining garlic, then add 1
cup of chicken
stock.
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.
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).
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
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
Healing Green Tea & Chickpea Soup
with Garlic Tortilla Triangles INGREDIENTS 2
cups vegetable or chicken
stock 2 small carrots, sliced -LSB-...]
ingredients CHICKEN
WITH SAFFRON, ONIONS AND OLIVES 1 large fryer chicken (4 - 5 pounds, cut into 8 peices) 2 tablespoons extra virgin olive oil 1 tablespoon flour 1 teaspoon saffron 8
cups onions (peeled, thinly sliced) 2 bay leaves 1/2
cup Morroccan olives (pitted) 1/2
cup chicken
stock 3 tablespoons cilantro (finely chopped) 1/2 pomegranate seeds 1 scallion (sliced) cayenne pepper (to taste) Kosher salt and freshly ground black pepper (to taste)
Thin the mixture
with 1 1/2
cups of the reserved
stock, add the reserved pork, and simmer over low heat for 30 minutes.
8 tomatoes 3 garlic cloves
with skin on 1/2 yellow onion 8
cups chicken
stock (you can easily use vegetable
stock too!)
Pour two - thirds of the chickpeas into the blender
with 1
cup of the
stock and blend until smooth.
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).
After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season
with sea salt and freshly cracked black pepper, and add 1/2
cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2
cups of vegetable
stock into the
stock pot and mix it all together, once the
stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4
cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1
cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute
with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2
cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
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.
From my three litre bag of vegetable scraps I ended up
with seven
cups of
stock.
Drizzle
with 1/2 to 1
cup vegetable
stock or water — just enough to moisten the crumbs without making them mushy.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4
cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2
cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes,
with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken
stock 2/3
cup brown sugar, packed
Chicken Enchiladas
with Red Sauce ---------------------- Chicken 1 lb boneless, skinless chicken breast 1/4 onion 1/2 tomato 2 sprigs cilantro 4
cups chicken
stock
Turducken Gravy 5
cups turducken
stock with pan drippings 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 teaspoon fresh crushed black pepper 1 teaspoon sea salt 1/4 teaspoon garlic powder 1
cup milk 1/3
cup all - purpose flour