In a large
stock pan over medium - high heat, add the olive oil and the onion.
Not exact matches
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Pour sauce back into
pan, stir in chicken
stock and bay leaf, and bring to a boil
over medium heat.
Place the vegetable
stock into a medium
pan over medium high heat.
Drain excess fat from the skillet and
over low heat add
stock and cider to the
pan.
Peel and slice the onions, add to a large
pan with the cooking oil and a little water or
stock over high heat.
Heat 2 tablespoons of olive oil in a large saute
pan or
stock pot
over low - medium heat.
3 Pour in enough of the simmering
stock to cover the contents of the
pan and let simmer gently
over medium to low heat, stirring frequently, until liquid is absorbed.
If it does not seem to be thickening up to your liking repeat this
over again, ladling a cup of the hot
stock into the measuring cup and adding a tablespoon of cassava flour, whisking, and adding back to the
pan.
Scatter carrots, onions, and celery in the bottom of the roasting
pan, and pour 2 cups of chicken or turkey
stock over the vegetables.
Melt the butter
over medium low heat in the bottom of a large fry
pan or
stock pot.
Be sure your half sheet
pan has a rim to keep the broth or
stock from running
over the edges.
Bring the chicken
stock to a simmer in a sauté
pan over medium heat.
Add 3/4 cup vegetable
stock to the
pan and let simmer
over low heat.
Next, add the carrots, sweet potatoes, vegetable
stock, curry paste, curry powder, salt, and freshly ground black pepper (to taste) to the
pan and bring to a boil
over medium - high heat.
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Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken
stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy
pan set
over medium - high heat.