Not exact matches
Combine the chicken
stock and quinoa
in a medium
saucepan set
over medium -
high heat and bring to a boil.
In a large
saucepan set
over high heat, bring the
stock and seasonings to a boil.
In a medium
saucepan, combine the rice and chicken
stock over medium -
high heat.
In the meantime, pour the vegetable stock in a saucepan and cook over medium - high heat until it simmer
In the meantime, pour the vegetable
stock in a saucepan and cook over medium - high heat until it simmer
in a
saucepan and cook
over medium -
high heat until it simmers.
Make the garlic
stock:
In a large
saucepan set
over medium -
high heat, add the water, garlic cloves, sage leaves and bay leaf and bring to a simmer.
directions
In a large
saucepan over medium -
high heat, add water or chicken
stock, 3 tablespoons olive oil and 2 teaspoons salt.
In a small
saucepan, boil the chicken
stock and cream
over moderately
high heat until reduced to 1/2 cup, about 5 minutes.
Meanwhile, put the
stock in a separate large
saucepan over medium -
high heat.
Bring guajillo, ancho, and morita chiles and
stock to a boil
in a medium
saucepan over medium -
high heat.
Bring guajillo, ancho, and morita chiles and 4 cups
stock to a boil
in a medium
saucepan over medium -
high heat.
In heavy
saucepan,
heat wine or
stock over medium -
high heat.