Sentences with phrase «simmering chicken stock»

Simmering chicken stock with saffron and turmeric was poured over and was cooked for about 10 minutes to partially cook the rice.

Not exact matches

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.

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.

I like to throw a couple of chicken thighs (with bone and skin) into my stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender meat is falling off the bone.

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.

Whisk together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer over medium - high heat.

Process it coarsely (not puree - some chunks left) and put it in a pot with diced fresh pumpkin (not puree), 26oz can of petite diced tomatoes, chicken stock and some shredded chicken or pork; bring to a simmer and throw a little minced cilantro in right at the end.

Add some water (or chicken stock) and simmer on medium heat with the lid on until chicken is cooked (approximately 10 - 15 minutes)

No simmering the chicken for hours, straining the stock and removing chicken bones You just concentrate on the star of the recipe — the Matzo balls!

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

The vitamin K2 in the deep yellow pastured butter, the mineral - rich chicken stock made from long - simmered vegetables and pastured chicken bones, the fresh, colorful vegetables: they all combine to make a complete meal that satisfies and nourishes your whole body.

Add chicken breast cubes back to pot (if using rotisserie chicken hold off and add it later with the black beans) Add chicken stock, canned tomatoes (with juice) and tomato paste, simmer, partially covered about 10 - 15 minutes or so.

Bring to a simmer and then add the remaining 1 1/2 cups / 360 ml stock, chicken, and hominy.

While the Matzo balls are cooking, flavor the chicken stock by simmering it with carrots, onion and celery.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to taste and serve with a dollop of plain yogurt and a sprinkle of fresh cilantro and green onions

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Next, add the lentils, chicken stock and tomato paste, cover and simmer for 20 minutes, or until the lentils are tender.

Wednesday 12/11/13 Soft Tacos — using leftover brisket from chili (sauté with a bit grapeseed oil, add a splash of lemon juice and 1/4 cup of chicken stock, let liquid simmer down by three quarters).

Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.

If you don't have either, I bet these would be wonderful cooked in a large pot of simmering chicken or beef stock.

Once the onions were golden, I added in cubed sweet potatoes, chicken stock, salt, pepper, and let it simmer away.

If you have chicken stock around then all you have to is put all these ingredients in the pot and let it simmer and then puree.

The chicken is simmered in store - bought stock until cooked through, about 40 minutes.

Add the chicken stock, reduce heat to low, cover and simmer the soup until raw garlic is soft and tender, about 20 minutes.

Add the chicken stock, bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes.

In a pot, combine the Green Chile Sauce and chicken Stock and heat to a simmer.

Add the butternut squash, beans, and chicken stock and heat to a simmer.

Add the reserved marinade with onions and chicken stock and bring to a simmer.

Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.

Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.

When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock

Cover with chicken stock or water and bring to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through, 20 to 25 minutes.

Chicken stock was added and the pot was left to simmer for about 20 minutes until the potatoes began to fall apart.

Add the chicken stock and simmer until thickened.

By this point, your chicken stock should be at a very low simmer.

Add the chicken stock, cover the pot and let simmer until the potatoes and other vegetables are very soft.

Add chicken, stock, carrot, and 1/2 cup water; bring to a simmer.

Add CHICKEN STOCK and CHICKEN PIECES to the sauce; bring to a slight boil; reduce heat to low; simmer until sauce has reduced and thickened (about 10 - 15 min).

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

In a separate pot, combine chicken stock, garlic (diced), onions (diced), hot sauce, shitaki mushrooms (diced), soy sauce, seaweed, rice wine, soy beans, salt and pepper and simmer.

Lower the heat, cover and let simmer until rice has absorbed all of the chicken stock, about 15 minutes.

In a small sauce pan, add the tomato sauce, tomato paste, sun - dried tomato oil and chicken stock and bring to a simmer.

Add diced potatoes, chicken stock, black pepper and salt, bring it to a high simmer, cover pot and reduce heat.

For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan.

Stir in the chicken stock and bay leaves and reduce to a simmer.

Bring the chicken stock to a bare simmer in a saucepan.

Add the chicken stock and bring to a simmer.

Add tomatoes and chicken stock and bring to a boil, simmer for 20 minutes or until it has reduced by a third, then turn off the heat, cool and store for a make - ahead meal.