Includes Welcome gift, for children (Chocolates and balloons) and adults (Bottle of Rum), toys for children, minibar
stocked with juices and snacks, PlayStation in the room, and free babysitting at night (10:00 PM), once per stay.
Not exact matches
I stored it in my personal cubby, which was
stocked with fresh
juices, sodas, and bottled water.
I bet you can
juice up the optimizer
with some international
stocks and say 5 % EM exposure... More expensive funds, but I bet it will push the efficient frontier out.
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.
It contains honey, apple
juice, vegetable
stock, heavy cream and it is spiced
with curry and nutmeg mixed into pumpkin and butternut squash base.
I used more veg
stock and lemon
juice in place of wine and dijon mustard as advised in place of miso and topped
with sun dried tom's as someone said.
Thank goodness for that because orange
juice is something I regularly
stock to drink straight and to make smoothies
with.
The
stock, wine, meat
juices and vegetables create the most delectable gravy that only needs a little thickening
with some cornflour before serving.
The sauce was a compote of diced tomatoes and onions, simmering in the remains of the fish
juices, mixed
with cream, white wine, vegetable
stock and spicy paprika powder.
Find the nearest grocery or convenience store and
stock your hotel room
with yummy
juices, sparkling water or whatever you like.
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.
mushroom broth from above 8 cups vegetable
stock, possibly more 14 1/2 ounce can diced tomatoes
with juice 2 cups cooked kamut or farro
Add tomatoes
with juice and
stock, scraping up the crusty bits on the bottom of the pan and breaking the tomatoes apart.
A lot of our hotels came
with continental breakfasts but you never know what kinds of food they will have and some of them had barely any fruit so I was glad I
stocked up on fruit and
juices!
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).
Filed Under: Poultry Tagged
With: bamboo shoots, chicken breast, chicken
stock, cilantro, coconut milk, fish sauce, garlic, green bell pepper, green curry paste, lemongrass, lime
juice, onion, peas, red bell pepper, sugar, tumeric
Fresh and easy tabbouleh parsley and bulgur wheat salad,
with fresh parsley, mint, bulgur soaked in
stock, tomatoes, olive oil and lemon
juice.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken
stock 1 15 - ounce can chopped tomatoes
with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
The product was introduced in April 2010, and each bag is
stocked with the necessary ingredients to produce two eight - ounce smoothies, all the consumer needs to do is add his or her own
juice and blend.
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes,
with their
juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken
stock or water
Tip: If your local market does not carry clam
juice, substitute
with seafood
stock!
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon
juice 1 cup
stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute
with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Add onion,
stock, can of tomatoes
with their
juices, and the garlic and salt.
Add the drained chickpeas, carrots, tomatoes
with their
juice,
stock, and remaining 1/4 teaspoon of salt.
The charred aromatics are then cooled and blended
with a ripe California Avocado, vegetable
stock, cilantro, ground coriander, lime zest and
juice, salt and crema.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes,
with their
juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken
stock 2/3 cup brown sugar, packed
Then I puréed the soup
with out immersion blender, added a little bit of salt (might not be necessary if the
stock is very salty), and stirred in the lemon
juice.
Add the celery stalks, potatoes, chipotle pepper, brandy, bay,
stock, lime
juice and season
with salt and pepper.
Add
stock and cream, season
with salt and pepper, and bring to a gentle simmer (if using clam
juice, taste before adding salt, it's very briny).
4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes,
with their
juices 8 oz canned chickpeas, drained 1 quart chicken
stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup dried apricots, halved 1/2 lemon,
juiced 1 tbsp cumin 2 tsp turmeric 2 tsp ground ginger 2 cinnamon sticks (or 1 tsp ground) 1/2 teaspoon ground nutmeg
Squeeze in the
juice from half a lemon and season lightly
with salt (if
stock is already salted, no need to season).
Chicken
stock: 2 cups Couscous: 280g Balsamic vinegar: 2 tbsp Lemon
juice: 1/2 lemon Extra virgin olive oil: 2 tbsp Cucumber: 1, core removed, diced Roma tomato: 3, diced Basil leaf (or mint leaf): 12, finely chopped Feta cheese: 100g, mashed
with fingers
Water doesn't cut it for me when I'm adding liquid to my beans to sauces — I prefer a liquid
with more flavor, like broth,
stock (yes, there is a difference), wine, or even vegetable
juice.
I then deglazed the pan and added all those yummy
juices to the soup, which also means you don't need to use any
stock powder or cubes here as it's pretty packed
with flavour all on it's own!
Add any
juice that remains in the can to the pan along
with the chicken
stock.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish
stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined
with the tails on 2 tablespoons fresh lemon
juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
ingredients PAN ROASTED SALMON
WITH LEMONY KALE 4 6 - ounce skinless salmon fillets 2 tablespoons olive oil (divided) 1/2 teaspoon crushed red pepper flakes 8 cups kale (ribs removed, thinly sliced) 1/4 cup low - sodium chicken
stock 1 teaspoon lemon (zested,
juiced) Kosher salt and freshly ground black pepper (to taste) 1/4 cup dill (chopped)
Look for bottled beet
juice with other
juices at well -
stocked supermarkets or
juice some of your own.
Add the chicken
stock, thyme, bay leaves, and chicken
with any accumulated
juices back to the Dutch oven.
It's nice to
stock your fridge
with lemon water, cold pressed
juices, and maybe a big green smoothie.
Add the butternut squash back to the pot, along
with the lemon
juice and
stock, and stir to combine.
ingredients RICE JOLLOF
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
with their
juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken
stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Instead of vegetable
juice, I used a culinary vegetable
stock with some sun - dried tomato paste added.
Stir in CHILI POWDER; heat a few seconds until fragrant; add VEGETABLE
STOCK, LENTILS, WHOLE PEELED TOMATOES
with juice, TOMATO PASTE, CRUSHED RED PEPPER, SALT, BLACK PEPPER, COCOA POWDER, and BAY LEAF; stir to combine; bring just to a boil.
Add the chicken
stock, the sausage (along
with any accumulated
juices), the tomatoes (squeezing the whole tomatoes between your fingers to break them up) and the herbes de Provence.
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable
stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes,
with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate
juice (divided) 1/3 cup organic chicken
stock 8 sprigs thyme (tied together
with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon
juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan
with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple
juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the
stock or water / Stir to mix / Simmer slowly
with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or
stock (I used 1 cup vegetable, 1 cup clam
juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry
with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes,
with juices 1 16 oz can diced tomatoes,
with juices 1 4 oz can diced green chiles,
with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken
stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)