Sentences with phrase «ml cup chicken»

Not exact matches

Drain the farro and add to the pan with the chicken, broth and 250 ml (9 fl oz / 1 cup) of water.

2 tablespoons olive oil 1 medium leek, diced 2 cloves garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste)

Top with 2 cups (500 mL) chicken mixture, 1/2 cup (125 mL) onions, 1 cup (250 mL) each beans and corn, and 2 cups (500 mL) cheese.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

Bring to a simmer and then add the remaining 1 1/2 cups / 360 ml stock, chicken, and hominy.

-LSB-...] chicken Flautas (adapted from https://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/) * 1 kg chicken breasts * one 375 ml bottle of beer * 2 cups of water (slightly more than the beer) * a few -LSB-...]

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

1 pound boneless, skinless chicken breast (0.5 kg) OR 1 pound pre-cooked chicken breast slices (0.5 kg) 6 cups bagged coleslaw mix (1.5 l) 4 scallions 1 batch Nuoc Cham (see below) 1 ruby red grapefruit 2 tablespoons sesame seeds (30 ml) 1/4 cup chopped fresh mint (60 ml) 1/4 cup chopped fresh cilantro (60 ml)

Ingredients Extra virgin olive oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.

1 1/2 cups vegetable or chicken stock 2 teaspoons ground cumin or curry powder 1 1/2 cups couscous, uncooked 425g can chickpeas, drained 3 medium tomatoes, finely diced 1/4 cup parsley, chopped 2 spring onions, sliced (include green tops) Rind of 1 lemon or orange, grated Juice of 2 oranges (150 mL) 1 tablespoon vegetable oil

INGREDIENTS 4 tablespoons olive oil 1 30g packet dried porcini mushrooms 2 brown shallots (finely diced) 3 cloves garlic (finely chopped) 4 - 5 large sage leaves 4 - 5 stems thyme (whole) 1 small stem rosemary 1 bay leaf 4 x portabello mushrooms (about 300g)(chopped) 1 cup white wine 1 ripe tomato (chopped) 300 ml chicken stock Salt & pepper

2 bunches of watercress (chopped, including stems) 1 onion, sliced finely 2 small russet potatoes, sliced finely with a mandoline 475 ml / 2 cups chicken or vegetable stock, 150 ml cream / crème entière (optional) 3 cloves, crushed A small cube - sized piece of fresh ginger, grated A teaspoon of turmeric Salt & a dash of black pepper

Pumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air - dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can chopped tomatoes 2 cups (500 ml) chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over medium heat.

Place 2 spears asparagus, 1/4 cup (60 mL) chicken, and 1 tbsp (15 mL) Cheddar cheese in each tortilla.

WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120 ml of rice milk, 1/2 cup of organic frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw sunflower seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt andChicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt andchicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt andchicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper

Bring to a simmer and then add the remaining 11⁄2 cups / 360 mL stock, chicken, and hominy.

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

Some days I'll eat 2 cups premium romaine salad mixed with 1 cup Baby spinach, a tomato and 45 - 60 ml of Wishbone thousand island dressing and a chicken breast or 3oz skinless salmon fillet, grilled or pan fried in 1 tsp olive oil.

Kyle Kwong's Chicken with soy and ginger Bring to a boil together these ingredients to make a stock: 750 ml Xiaoshing wine 8 green (spring) onions 12 cloves of garlic, peeled and crushed 1.25 cups of sliced ginger 1/3 cup of salt 6Litres water Reduce heat and simmer for 15 minutes 1.6 kg organic chicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is siChicken with soy and ginger Bring to a boil together these ingredients to make a stock: 750 ml Xiaoshing wine 8 green (spring) onions 12 cloves of garlic, peeled and crushed 1.25 cups of sliced ginger 1/3 cup of salt 6Litres water Reduce heat and simmer for 15 minutes 1.6 kg organic chicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is sichicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is simmers!)

INGREDIENTS: olive oil; 1 onion, diced; 1 leek, sliced; 2 cloves garlic, crushed; 4 medium potatoes, peeled and diced; 750 ml chicken stock; 750 ml water; 1 bunch silverbeet, green parts only; 1/2 cup cream.

Ingredients: Peanut oil, 3 medium onions (diced), 800g diced chicken, 400g can diced tomatoes, 2 tbsps tomato paste, 750 ml boiling water, 1/2 -3 / 4 cup smooth peanut butter (depending on how decadent you want to be about your cholesterol levels), 1 sweet potato (diced), 1 cup of frozen corn kernels, 4 carrots cut into chunks, couple of handfuls of spinach (if your sprogs eat green stuff), pinch of cinnamon, pinch of paprika.