1 - 10 of 1,050 for vegetable stock
Spa cuisine has ... totally on what vegetables are available. In ... not allow the stock to boil or ... will turn cloudy and bitter. Makes about 10 cups.
Bring to a boil, simmer 40 minutes, remove from the heat, let stand 15 minutes.
Combine all ingredients ... and simmer until vegetables are tender (about ... liquid as base for vegetable soup or for recipes calling for broth or stock.
In a stock pot, heat the oil. Add the vegetables and cook about ... stock immediately; keep in the refrigerator for 2-3 days, or freeze for up to one month.
Combine all ingredients in a stock pot. Bring to ... cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables. Cover and chill. Yield 4 cups.
Preheat oven to ... Stir in tomatoes, stock and remaining ingredients. ... 416.6mg sodium, 64.5mg calcium, 188.9IU Vitamin A, 4.5mg Vitamin C, 2.6mg iron.
Saute beef in ... stir in brown stock. Bring to ... or a mild curry paste may be substituted for the hot, depending upon what level of heat is preferred.
Preheat oven to 450°F. Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer for 30 seconds and remove from heat. Cool ...
Dry or canned ... greens, then add stock or water and beef base. Add vegetable soup mix and ... or more economical version, eliminate the meat entirely.
Heat olive oil ... Fresh Kale and stock to pan, and ... cook until all of the liquid has evaporated. Add vinegar and salt and pepper to taste. Serve hot.
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