Sentences with phrase «own chicken stock»

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

If the gravy is too thick, thin it with some apple cider or chicken stock.)

Add the chicken stock slowly and keep stirring as the mixture thickens.

After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock.

When the mixture is smooth, whisk in the warm chicken stock, and let it simmer, stirring constantly, until the sauce is thick and smooth.

I used a homemade salt - free chicken stock and found I needed more miso to get a nice flavor (also added pepper but no salt).

Add vegetables to a decent sized pot with chicken stock, bay leaf, and crushed red pepper, bring to a boil and reduce to simmer, cook for 10 min.

If any of the recipes below call for heavy cream, I usually substitute with chicken stock or low - fat milk, and if they call for cheese I usually reduce the amount or leave it out completely.

Add chicken stock and lemon juice to skillet; cook until liquid has evaporated.

Careful with water to be added when blending (or chicken stock which I used) to make sure your sauce is the consistency to coat the back of a spoon.

Chicken Sausage — Spanish Onion — Garlic — Tomatoes — Butternut Squash — Kale — Chicken Thighs — Chicken Stock

White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks.

I love making it with chicken stock as well, but use water when I serve the quinoa in a dairy based meal (a kosher rule not to mix meat and dairy dishes in one meal).

In the aftermath of a roast chicken dinner, I make overnight chicken stock.

All I really wanted to make was chicken stock, but this recipe from Kitchn called for the bones from a roast chicken, so I thought I might as well do that first.

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)

Filed Under: Chicken Tagged With: Atkins induction, carrot, celery, chicken broth, chicken stock, crock pot, dairy free, gluten free, low carb, onion, rosemary, slow cooker, thyme

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

For the pan sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter, for mounting

1 Chicken breast 1 can of pinto beans 1 avocado salsa bunch of cilantro Marinated onions Cotija Mexian cheese tortillas chicken stock

this recipe calls for chicken stock.

Poach chicken in chicken stock until cooked.

;) Oh I did make one adjustment, I had chicken stock on hand so I used that, not vegetable stock.

Add the beans, chicken stock, cumin, salt and pepper, and cook for 5 - 8 minutes more, until beans are heated.

My latest cooking adventure was Homemade Crockpot Chicken Stock.

Subbed liberal dollops of clarified butter for the olive oil, and used high quality chicken stock.

The revelation with Dorie's version of this soup was its chicken stock base.

Unfortunately, I forgot what the mixture was, exactly, but know there was chicken stock, 3 star anise, salt and pepper, a pinch of cinnamon, and — then, my mind goes blank.

Carefully scoop 2 eggs per serving into a bowl along with a generous ladle of the chicken stock.

I made one with half water and half chicken stock, and just salt, and live oil.

Add chicken stock, bring to a gentle boil.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry

I am surprised by the chicken stock!

Start by caramelizing onions and fennel, and then add a few cloves of black garlic and some chicken stock.

Filed Under: American / Western, Anjana's Recipes, Fall & Winter, Indian, Soups & Salads, Vegetarian Tagged With: autumn, butternut squash, chicken stock, comfort food, cream, dairy free, easily chop buttermut squash, roasted seeds, squash soup, vegetable stock

Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call for 2 cups of chicken stock but then never tell us where to add it (I assumed with the milk / egg mixture?)

Add a spoonful of chicken stock or just salt the water before adding the quinoa.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

Filed Under: Anjana's Recipes, Egg, Soups & Salads Tagged With: #pimpmyrice, avgolemono soup, book review, chicken stock, cookbook, egg, giveaway, Greek, healthy, lemon, lemon egg soup, parsley, rice, Soup

I made it with only 2 cups of chicken broth (trader joe's didn't have chicken stock) because I didn't want it like a soup - it was good!

Filed Under: Anjana's Recipes, Chicken, Condiments & Accompaniments, Mexican, Rice Dishes Tagged With: broth, chicken, chicken stock, chicken with rice, garlic, Latin American, raita, red pepper, rice, rice with chicken, roasted pepper, Spanish, vegetables, yogurt

I've been making this dish for as long as I've been making chicken stock.

-LSB-...] Dips & sauces: Chicken Stock — Baked by Rachel Chili Cheese Dip — Fake Ginger Apple Butter — My Baking Addiction Applesauce — What Megan's Making Applesauce — Very Culinary Apple Cranberry Sauce with Orange Crystallized Ginger — Cookin Canuck -LSB-...]

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

I followed the advice from some other reviewers and only used one cup of chicken stock.

Nourishing Chicken Stock by Mexican Wildflower Homemade Vegetable Broth by Fox in the Kitchen Shellfish Stock by Our Nourishing Roots

Serving Suggestions: Serve with the Chavrie ® Thai dipping sauce Wontons can be cooked in chicken stock and used as soup garnish if you prefer not to fry them

Do I use 2 cups of the chicken stock to prepare the quinoa, then add the remaining 1 cup to the pumpkin puree?

Ingredients -3 tablespoons of butter -5 cups of thinly sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts of grated parmesan and Swiss cheese.