Sentences with phrase «of chicken stock as»

Didn't put any butter in with the bok choy, and used tofu in place of cod and vegetable stock instead of chicken stock as I wanted this a vegetarian dish.

Not exact matches

Haha — another one maybe could be of a Christian without their head (just as you drew the church without Christ as head) running around like a headless chicken, wild, out of control and a laughing stock.

This way, we will eat the chicken straight away in the stock with some vegetables (I often throw some chopped veggies, sometimes from the freezer, into the pot for the last 20ish minutes) for an easy meal, then have a whole pot of meat stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put into other meals as well.

As it cooks the mole will thicken, If the consistency its to thick add more chicken stock, little at the time, you want a creamy consistency, that will cover the back of a spoon.

Turner also advises hosts to be aware of «stealth» ingredients that «can creep into recipes» such as turkey or chicken stock, and avoid using them.

• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

I deglazed the pan with a little white wine after the shrimp and added a little organic chicken stock to the cauliflower as it seemed too dry, and put in two toes of God's Gift to the palete (garlic) thru a press at the very end.

I deglazed the pan with a splash of sherry, then cooked the potatoes in chicken stock as recommended.

The stock may take on a yellow tinge with pieces of chicken or pork / rabbit floating up, the celery will be very limp, as will the chiles.

* 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.

Already positioned as an innovation leader with protein ingredients, Essentia Protein Solutions has expanded and added Reduced Sodium Chicken Broth to its line of multi-species Broths, Stocks, Fats and Extracts.

When choosing store - bought broth make sure you choose a quality one made with real chicken as opposed to stock cubes, no added sugar, and low in sodium so that you can control the amount of salt added.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika

package rice noodles Assorted vegetables (such as): 1 squash, 1 onion, 1 tomato, 3 carrots 4 — 6 cups broth (use the stock of your choice: vegetable, seafood, chicken, beef) Soy sauce to taste Fresh cilantro Lime wedges

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

The bones provide most of the minerals (such as calcium, magnesium and phosphorus), while the meaty parts give the stock its tasty «chicken» flavor.

I made it without the chicken, as I'm vegetarian, and used a tiny bit of vegetable stock instead of the chicken broth.

As with most of my red meat - based roasts / stews, I prefer a combination of chicken and beef stock as the braising liquid; it gives the dish its tastiness without an overbearing «beefiness»As with most of my red meat - based roasts / stews, I prefer a combination of chicken and beef stock as the braising liquid; it gives the dish its tastiness without an overbearing «beefiness»as the braising liquid; it gives the dish its tastiness without an overbearing «beefiness».

With 11.2 million pounds of potato chips and 1.25 billion chicken wings to be consumed it would seem that food stocks might be a good bet to rise as well.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Lastly, to add another couple of layers of goodie - good - flavors, throw in some bone broth (or chicken stock), Dijon mustard and white balsamic vinegar, as well as a good amount of water so the broth doesn't end up being too heavy, and bring all those lovely fragrances to a simmer over low heat.

A good tip is to freeze the bones and cartilage left over from meals, such as roasted chicken or grilled fish, until you have enough for a batch of stock.

It was simply delicious and a very nice change from the flavor of basic tomato soup using chicken stock as the base.

I'm thinking of using Bell's seasoning mix and using cauliflower as the «bread», with diced onions, celery, pasture butter, and home made chicken stock — have you tried this, and do you have any recommedations?

Use it as a base for any number of recipes that call for chicken stock.

As noted by Sally Fallon, chickens raised in concentrated animal feeding operations (CAFOs) tend to produce stock that doesn't gel, so you'll be missing out on some of the most nourishing ingredients if you use non-organic chicken bones.

(Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream.

The inside of the chicken would be so salty as to render the carcass unusable — can't keep it for stock or anything.

Stock up on lots of tasty treats, ensuring they are suitable for your puppy's age, or use natural treats such as chicken and cheese.

Try stocking some of the popular varieties, such as salmon and turkey; salmon and cheddar cheese; liver; and chicken.

Hellooooo from Beach cottage Land, oh it's fun and games here friends... sick kiddos, pulled down walls, nights out, kitchen planning, dust, so very much dust... phew... and the sun is very much shining, so that's good... and in the middle of it all today I'm making chicken stock and cooking up a few soups as part of my...

I made it exactly the same way as I make chicken stock and let it simmer for a good couple of hours.

Here's the recipe, which is a modified version of an old Gourmet Traveller one, but I used silverbeet instead of spinach, chicken stock and water instead of vegetable stock, one less leek, and no green lentils, celery or creme fraiche as I was determined to cook with my existing pantry and fridge ingredients.