Not exact matches
Take a
cup of the
hot stock and slowly drizzle it into the egg yolks, while you are continuously whisking.
I did add another tomato sauce and half
of a
cup of stock to make it more like a soup and I like mine extra
hot so I added some
hot sauce to top it off... thanks for the great recipe
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1
cup chicken
stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half
hot sauce, optional 1/2 tsp parsley
At this point, you deviate from the traditional method and add a large quantity (5
cups)
of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking process.
Add 1 scant
cup of hot stock to the rice, cook and stir often, until it is absorbed.
Keeping the heat on low, pour in white wine and 1/4
cup of hot stock, continue stirring gently.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken
stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons
hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
* 8
cups organic chicken
stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some minced fresh
hot chile pepper / dried Thai chiles /
hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
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
Remove from the oven (careful the pan will be
HOT) and add the remaining
cup of stock, the wine (or more
stock), Parmesan, remaining tablespoon
of butter, kosher salt, and freshly ground black pepper and stir vigorously for several minutes.
Ingredients: 1
cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves
of garlic, chopped 3
cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons
of Madras Curry 2 teaspoons
of garlic powder 2 teaspoons
of turmeric 2 teaspoons
of paprika 1 teaspoon
of smoky paprika 1/2 teaspoon
of medium
hot smoky chipotle powder (more if you like it
hot, less if not) 2
cups baked butternut squash 12 dried apricots (stewed or cooked) 1
cup coconut milk 2
cups water or vegetable
stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix
of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1
hot chili pepper (I used one
hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon
hot Hungarian paprika 1 tablespoon flour 1/4
cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1
cup beef
stock 1/2
cup sour cream 9 ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
6 - 7
cups vegetable
stock, water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1 lime 1 small
hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2
cup button or oyster mushrooms, chopped fine or sliced 1/2
cup snow peas, trimmed, or shelled peas (frozen ok) 1/2
cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken
stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons
hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
If it does not seem to be thickening up to your liking repeat this over again, ladling a
cup of the
hot stock into the measuring
cup and adding a tablespoon
of cassava flour, whisking, and adding back to the pan.
Ladle a
cup worth
of the
hot stock into a large measuring
cup.
2 medium butternut squash, halved and seeded (or 8
cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6
cups of vegetable
stock 3 teaspoons olive oil Generous pinch
of saffron threads 1/4
cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2
cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives
1/2
cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon
hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2
cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1
cup frozen green peas, thawed but not cooked (optional) 2
cups chicken
stock 1
cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
3 chicken breasts, chopped into small thumbnail - sized pieces 1
cup pre-cooked frozen shrimp 2
cups uncooked long - grain white rice 4
cups chicken
stock 1/4
cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy
Hot Cubed
Hot Sauce
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1
cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3
cups (720 ml) vegetable
stock,
hot 2
cups (480 ml) boiling water 2 bay leaves handful
of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2
cups turkey or chicken
stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1
cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1
cup chopped fresh cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite
hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
1/3 pound
of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it
hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilan
hot) 1 pound dry split red lentils, rinsed and cleaned 2
cups water 4
cups vegetable
stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer
Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilan
Hot Italian Sausage (or substitute the Italian sausage
of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4
cup chopped fresh cilantro
1 lbs
of hot or sweet Italian sausage and option is also to use meatballs 1 medium onion diced 2 celery stalks chopped 2 carrots chopped 4 slices
of pancetta chopped 2 cloves
of garlic 1 2/3
cup (1 can / 16 oz) cooked Great Northern beans 1 2/3
cup (1 can / 16 oz) black beans 1 2/3
cups (1 can / 16 oz)
of diced tomatoes and their juices 4
cups of chicken
stock 1 tsp dried basil 1 tsp
of paprika 2 tbsp
of olive oil / coconut oil Salt and Pepper to taste
Ingredients • 600g (2 1/2
cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium - sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into slices • 1
cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked
hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish
stock • Himalayan pink salt • Bunch
of rocket • Bunch
of basil
Variations: Instead
of using chicken and making chicken
stock, use 5
cups Dashi and add any
of the following: fried tofu cut into triangles and simmered in
hot water for 5 mintues, fish cake slices, cubed silken tofu, julienned carrots, or chopped greens (watercress, arugula, or spinach).
Using a whisk, stir 1
cup of hot stock into the flour mixture until it is smooth.
A
hot lap
of Mazda Raceway Laguna Seca with
stock car driver Kyle Petty in a Dodge Challenger bodied Sprint
Cup car.
2
cups flour (substitute rice flour or any other type
of flour if you like) 1 egg 1 tablespoon
of oil 1/2
cup hot water with 1 tsp
of salt reduced
stock added
Increasing urbanisation
of public spaces means that, now more than ever, we need respite, to recharge our batteries (not just our phones), and to take
stock, and the solitude
of relaxing with a
cup of tea — or Coffee,
Hot Choc, Herbal T or CUPASOUP — is nourishment for all our souls.