Sentences with phrase «remaining cup broth»

Cover breast tightly with foil, and add remaining cup broth to bottom of roasting pan, and bake an additional 30 minutes or until a thermometer inserted into thickest part of thigh (away from bone) registers 165 °.

Not exact matches

Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl.

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

With a slotted spoon, transfer 1/2 -3 / 4 of the boiled potatoes (depending how chunky you like your soup) to blender along with remaining ingredients and 2 - 3 cups of the broth from the pot (or enough to puree the leek and potato mixture).

Spoon remaining stuffing into oiled 1 1/2 qt baking dish and drizzle with remaining 1/2 cup broth.

Add cannellini beans, remaining 1 cup (240mL) chicken broth, and 1/4 cup (60mL) Mrs. Dash ® Steakhouse Marinade to onion mixture.

Add the remaining 1 cup vegetable broth, tomatoes, celery seed, paprika, chili powder, cayenne pepper, and bay leaves.

Add the remaining 1 cup of chicken broth to the pan, then add the cooked chicken pieces and Kale.

Meanwhile, when soup has 20 minutes left to cook, bring rice and remaining 1-1/4 cups broth to a boil in a small saucepan.

Remove half the florets to a blender and remaining 2 cups of vegetable broth.

Stir in rhubarb and remaining 1/2 cup broth; cook 6 minutes.

Add the mushrooms to the skillet along with the 1/4 cup of remaining broth.

As the orzo cooks, gradually add the remaining 1/2 to 1 cup broth to maintain a thick, soupy consistency.

Whisk remaining tablespoon flour with 1/2 cup chicken broth until combined.

Place the mixture back into the pot, and add the remaining 3 cups of broth.

Add the remaining 1 cup broth, stir and cover.

Begin to add the remaining broth 1 cup at a time stirring after each addition, until all the broth has been added.

Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more.

Pour remaining 1/2 cup broth into pan, scraping pan to loosen browned bits.

Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice.

Add remaining 1/3 cup broth, and cook for 1 minute, scraping pan to loosen browned bits.

Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total).

Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

Strain and reserve 1 cup of broth for tinga and save remaining broth for another use.

Continue boiling for about 5 minutes, then add the remaining 2 cups of broth, 2 cups of water, black beans, edamame, kale and parsley.

Add remaining 5 cups kale and remaining 1/4 cup broth to pan.

Add remaining broth, 1/2 cup a time, until liquid is absorbed, stirring often.

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

Combine remaining 1 1/2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.

Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture.

Only used half the ketchup and brown sugar and proceeded with recommended measurements for remaining sauce ingredients, but added about a 1/3 to 1/2 cup of the broth from the chicken (depending on how thin or thick you like your sauce).

In the jar of an electric blender combine the avocado and lemon juice, the remaining cup of chicken broth, and half - and - half and process until smooth.

Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat.

Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 1/2 cups broth to a gentle simmer.

Add the eggplant, lentils, paprika, cinnamon, remaining 1 tsp of salt and saffron threads (if desired), along with 4 cups of the broth.

Add 5 cups of broth, bringing it up to a simmer, and then add the remaining squash you cubed up last night and let it cook through, about 8 minutes.

Stir in the remaining 2 cups broth and the chocolate.

In a small bowl whisk arrowroot with remaining 1/2 cup beef broth until arrowroot is dissolved and then pour into pan.

Pour into a large bowl and repeat with remaining charred vegetables, ground spices, fried plantains, and chipotles adding enough chicken broth to get things moving but not too much to make it runny (you'll use about 3 cups total).

Add the remaining cup of broth to the pot, bring to a boil, then lower to a simmer and cover.

Stir in remaining 2 cups onion, 1 cup bell pepper, broth, beans, tomato puree, and beer; cover and cook on LOW 8 hours.

Add the remaining 1/4 cup of broth, soy sauce and red wine vinegar to the pot.

Add remaining 2 cups of vegetable broth to the pot.

Add the remaining 1 1/4 cups vegetable broth and 1 tablespoon maple syrup, and process until smooth.

Meanwhile, in a small bowl, combine the tomato paste and remaining 1/2 cup vegetable broth until smooth.

Now stream in remaining 2 cups of broth, whisking constantly so that it doesn't clump.

Add the remaining cup of broth and the tomatoes.

If dry, add remaining 1/4 cup broth.

Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes.

Add cooked beans, 2 cups broth, and remaining olive oil.