When the veggies are done roasting,
place them in a stock pot, add your broth and bring everything to a boil.
Cut potatoes and
place in stock pot (can leave skin on or peel depending on your personal preference) and cover with cold water making sure you have about 3 inches water over top of potatoes.
Place in a stock pot and cover with 12 cups of fresh water and bring to a boil.
Not exact matches
Place the steamer basket
in the
stock pot.
Place your meat
in a large
stock pot and fill with water.
Now, set up your double boiler contraption: Put your dark chocolate chips
in a ceramic mug and
place the mug inside of a large
stock pot.
Place in a
pot with the vegetable
stock
Place the shredded chicken, vegetables, garlic,
stock and thyme
in a large soup
pot and turn on the heat underneath.
Place the chicken
in a large
pot with the cumin, salt, pepper, and the chicken
stock.
Procedure: •
Place squash,
stock, honey, heavy cream and cinnamon
in a
pot, and simmer until the squash is tender.
Cook the Farro —
Place the farro and 8 cups of chicken
stock in a large
stock pot.
I made the
stock by
placing an organic / free range chicken
in a
pot with garlic, peppercorns, thyme and salt.
Scrape out the soft eggplant flesh and
place in blender with 1 cup of the vegetable
stock, blend until smooth and stir into the cooking
pot with the lentil puree.
Place the mushrooms, reserved water, shallots, garlic, black pepper, and chicken
stock in a
stock pot and boil for 30 minutes, adding water to keep to the original volume.
Place a fine mesh strainer over the vegetables
in the
pot and carefully pour the
stock through the strainer.
Place olive oil
in a large Dutch oven or
stock pot and heat a minute or two over medium heat.
Place the olive oil
in a large
stock pot and set it over medium heat on the stove.
in a large sauce
pot,
place cauliflower, garlic cloves, chicken
stock (or water & bouillon), and sea salt.
Place the whole cauliflower
in a
pot and cover with
stock, add fresh thyme and bay leaf.
While the meat comes to temperature,
place the peeled and deveined shrimp
in a
stock pot or skillet.
Just remove all the corn kernels and
place the cobs
in a
stock pot with onion, garlic, bay leaf, peppercorns and some chicken bones if you have them.
Place the chopped onion
in a large
stock -
pot with a splash of olive oil.
Place bones and vegetables
in large
stock pot.
Stem and seed the ancho chiles and
place in a
pot with
stock, bring the mixture to a boil then reduce the heat and keep warm.
Place corn husks
in large
stock pot filled with hot water to soften.
Place the
stock / broth
in a large
pot with the water, garlic, ginger, turmeric, cinnamon and sea salt and bring to a simmer.
Place in a large
stock pot and cover by 3 inches with water.
Place in a large
stock pot with remaining chicken ingredients and cover by an inch or so with cold water.
(the bottom of the
stock pot also is lined with a towel) I put the lid on the
pot and
place it
in my oven after removing all but one rack
placed on the lowest shelf.
If using fresh corn,
place chicken
stock along with corncobs
in large
pot and bring to a simmer.
Directions: Cut
in half and seed squash,
place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup
pot / While squash is roasting, sauté onion
in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the
stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
Place the quinoa
in a small
stock pot and cover with 2 cups water or chicken
stock.
1) Start first thing
in the morning by
placing all
stock ingredients
in a large
stock pot (at least 8qt).
Meanwhile,
place the dried mushrooms
in a small
pot with the chicken
stock and bring to a boil.
Place pork shoulder, pork belly,
stock, salt, and pepper
in a large heavy
pot; cover and bring to a boil over medium - low.
Place squash, onion, garlic, and
stock in a large
pot over high heat.
Place turkey back
in pot, browned side up, and add
stock as needed to almost completely cover without submerging browned skin (this will keep it from getting soggy).
Place the chicken breasts and the
stock in a
pot and bring to a boil.
Directions: Pour 1 gallon of organic apple cider into a medium sized
stock pot Stir
in the brown sugarScore the orange and
place it
in the cider
If you're using pre-cooked spaghetti squash from the refrigerator or freezer (like I did),
place pre-cooked spaghetti squash, seeds removed,
in a medium
stock pot and cook with one quart chicken
stock, simmering on low while you cook the chicken
How to:
Place your soaked, rinsed beans
in a large heavy - bottomed
stock pot or Dutch oven.
Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock in a jar or covered container in your refrige
Place chicken
in a large stainless steel
pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the
stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and
place stock in a jar or covered container in your refrige
place stock in a jar or covered container
in your refrigerator
Next,
place two pounds of bone -
in chicken breast
in the
pot, followed by four cups of chicken
stock.
Place rice, chicken
stock, and butter
in a small
pot (one that has a lid).
Then,
place the bones
in a large
stock pot (I use a 5 gallon
pot).
Place a clean brick down
in the center of your large
stock pot.
Directions:
Place all ingredients
in a large
stock or crock
pot.
Place all ingredients
in a large
stock or crock
pot.
Place the oats and chicken
stock in a small
pot, heat up, and simmer for about 5 minutes.
Mark's Red Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions:
Place the water
in a 8qt
stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.