Sentences with phrase «onions in a large stockpot»

Instructions: Combine all the broth ingredients except the green onions in a large stockpot on the stove (or divide them between two pots, if making both Mild and Spicy Broths).

Not exact matches

Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat.

In a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon olive oil on low heaIn a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon olive oil on low heain about 2 tablespoon olive oil on low heat.

In a large stockpot, combine potatoes, celery, frozen broccoli, dried minced onion, and chicken broth.

Finely dice the red onion and heat 1 tbsp oil in the bottom of a large stockpot.

In a large saucepan or stockpot, combine the beans, onion mixture, cumin, and broth and bring to a boil.

In a large stockpot, heat the oil, and cook the onion over medium heat until translucent, about 5 minutes.

In a large stockpot, over medium heat, add olive oil, yellow onion, and minced garlic.

Cook onion in remaining 2 tablespoons in oil in a large, heavy stockpot over medium heat until softened, about 5 minutes.

In a large stockpot over medium high heat, sauté onions and garlic until tender.

For the Turkey Stock: To make stock, combine the onion, carrot, garlic, fresh thyme, bay leaf, peppercorns, the turkey carcass, bones, wings, and ham hock along with 2 gallons water in a large stockpot.

Cook onion in remaining 2 tablespoons in oil in a large, heavy stockpot over medium heat until softened.

In a large stockpot, heat the oil, and add the onions, celery, carrots and sausage meat.

To prepare the soup: In a large stockpot or dutch oven, over medium - high heat, combine the tomatillos, onion, garlic, jalapeno peppers, cumin, salt, pepper and the chicken stock, and bring to a boil.

For the stock, place the chicken, carrot, celery, onion, peppercorns, bay leaves and parsley in a large stockpot.

Heat the oil in a large, heavy Dutch oven or stockpot, add the meat in batches to brown and when almost all of the meat is browned, add 2 cups of the onions and saute until the onion are wilted, about 2 mintues.

Saute the beef, onions, and garlic in a large kettle or stockpot over medium heat until the meat is no longer pink.

Sauté the beef, onions, and garlic in a large kettle or stockpot over medium heat until the meat is no longer pink.

Saute onion, cumin and coriander in the remaining oil in a large stockpot.

Place the onion, celery, fennel, carrots, yams, parsnips, turnips and celeriac in a large stockpot.

scallops 1 TBSP chives, minced Instructions: In a large stockpot, sauté the onion in the walnut oiIn a large stockpot, sauté the onion in the walnut oiin the walnut oil.

In a 12 - quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves.

In a large stockpot, heat one tablespoon of oil and add in the diced onioIn a large stockpot, heat one tablespoon of oil and add in the diced onioin the diced onion.

In a large stockpot set over over medium heat, melt 1 tablespoon butter and add chopped onions then brown for about 4 minutes and add minced garlic and continue to cook for 1 minute.

Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns and salt in a large stockpot.

In a large stockpot or Dutch oven, heat the coconut oil over medium heat until hot then add the onions and carrots and sauté about 7 minutes, stirring frequently.

In a large stockpot, heat 1 tablespoon of olive oil and sauté the onion.