Sentences with phrase «many cups of broth»

Add 1 cup of the broth from the stockpot to the blender and blend until the tomatillos and chiles are finely chopped.

The third time I used 5 cups of broth, which is perfect for me!

The first time I used 6 cups of broth as the recipe says but I thought it was too soupy.

Made this tonight exactly as is and added 3/4 cup quinoa and 2 extra cups of broth.

Add 2 cups of the broth (you could use the reserved liquid from rehydrating the chiles) and blend until smooth.

I made about 10 - 12 cups of broth.

I also added about two cups of broth, and the previously mentioned tomato paste in a tube.

With a slotted spoon, transfer 1/2 -3 / 4 of the boiled potatoes (depending how chunky you like your soup) to blender along with remaining ingredients and 2 - 3 cups of the broth from the pot (or enough to puree the leek and potato mixture).

I also did not have oregano or lemon so left those out, and only had 1 cup of broth so just used water for the other 1/2 cup.

So simply add 1/2 up to 1 cup of broth and mix it with the onions, vinegar, some oil (not that much) and salt / pepper / herbs.

It may not seem as attractive to sip on a warm cup of broth in the hot weather and so a high quality collagen powder is a nice option to have.

Pour in about 1-1/2 cups of broth.

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

But after the addition of those 2 cups of broth, it was so drippy liquid - y that I thought it might thicken up if I pureed at last part of it, but it didn't - I guess because it was mostly greens, as opposed to something more thickening - ish like potatoes.

My only changes is that I left out the minced shallot, and I did take 1/2 cup of the broth out to cool, added 1 tablespoon of corn starch, and added that the last 15 minutes of cooking.

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.

That's definitely the case here — add 16 oz of dried black beans and 6 cups of vegetable broth and water (I used 4 cups of broth and 2 cups of water) to your slow cooker.

Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in.)

Use cooked cut up chicken, warmed it in a skillet with a 1/4 cup of the broth, the spices and 3 tablespoons of salsa.

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.

RESERVE 1 cup of the broth.

Add another 1/2 cup of broth and continue to cook, still stirring, until this installment of broth is also absorbed.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

Pour in 3 1/2 cups of the broth and bring to a boil.

You'll want to cut the liquid to 3 cups of broth and cook for 1 hour or maybe a little less, especially if using the zucchini.

* 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.

Place the mixture back into the pot, and add the remaining 3 cups of broth.

Use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan and add a few cups of broth to deglaze the pan.

Stir in the pumpkin and seasonings with the last cup of broth, and cook until creamy and all liquid is absorbed.

I like to cook my chilis a bit longer... really get those flavors together so I had to add an extra cup of broth.

Spoon 1 cup of the broth into the food processor.

She suggested adding 2 sweet potatoes, 2 more cups of broth or water, and 3 - 4 handfuls chopped kale.

With that, added another 1 and 1/4 cup of broth and added more cumin, salt and oregano (about 1/2 more of what the recipe call for).

Add cashews and 1 cup of broth to the blender with veggies.

In a medium pot, bring 3 cups of broth to a boil then add in lentils.

Add 3 cups of the broth to the pot.

Add the bread and 1 cup of broth and blend again.

Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot.

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

Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice.

Add quinoa, carrots and bay leaves, and then pour in 2 cups of the broth.

Start by adding 1 tablespoon cornstarch to about 1/4 cup of the broth, stirring until smooth, then stirring it into the remainder of the broth and continuing from there until you get your desired consistency.

Strain and reserve 1 cup of broth for tinga and save remaining broth for another use.

Continue boiling for about 5 minutes, then add the remaining 2 cups of broth, 2 cups of water, black beans, edamame, kale and parsley.

1 bouillon cube makes 2 cups of broth.

While the stew simmers, stir together the polenta, milk, 2 cups of broth, and milk into a medium saucepan.

The only suitable rice we had was arborio, and we backed it off to 3/4 of a cup with 4 cups of broth instead of a full cup.

-LSB-...] cup of broth or water 1 tbsp or arrowroot powder 1 tbsp of lemon juice 1/2 tsp of pepper 2 tbsp of date paste or 1/2 of honey Salt and red pepper flakes to taste Toasted Sesame seeds -LSB-...]

One thing that is very important is that I ruined one batch of the cashews in the food processor because I used all 2 cups of broth.

Add up to 1 additional cup of broth during cooking if the mixture becomes too thick.