Sentences with phrase «remaining cup of broth»

Stir in the broccoli florets and the remaining cup of broth.

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

Add the remaining cup of broth and the tomatoes.

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

Add blend to instant pot and 4 remaining cups of broth, kale, shredded chicken, zest of all three lemons and tbsp of fresh lemon juice.

Not exact matches

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).

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

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

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

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

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

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).

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.

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.

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.

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.

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.

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

Prepare the rice as instructed according to the package, using 1 1/2 cups water and substituting the remaining amount of water what you would use with the 1 1/2 cups vegetable or chicken broth.

If squash looks dry, add the remaining 1/4 cup of broth.

Once the beans are tender, transfer one cup of the soup to a blender along with the remaining 1/2 cup of broth and 4 - 6 cloves of roasted garlic, and blend until smooth.

Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes).

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 °.

Blend the cashews with the remaining 1/2 cup of beef broth until smooth.