157 potatoes cooked vegetable stock Recipes

vegetable oil, chopped onion, chopped celery, chopped carrots, garlic, minced, beef stock, barley, bay leaf, fresh thyme, chopped, red wine, cubed potatoes, diced cooked beef, browning sauce (optional), chopped cabbage, salt and pepper to taste

cooked chicken (rough chopped), corn, fresh or frozen, bacon, chopped yellow onion, chopped celery, chopped roasted red pepper, chopped garlic, rubbed sage, bay leaf, chopped parsley, peeled diced raw potatoes, chicken stock, half-and-half, vegetable oil, butter, cayenne pepper, salt and black pepper

green beans, in 1 inch pieces, yellow onions, chopped, potatoes, peeled and diced, ripe tomatoes, chopped, chicken stock or 2 1/2 quarts vegetable stock, cooked large white beans (if using cans,with liquid. if using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid) or 2 cups chickpeas (if using cans,with liquid. if using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid), vermicelli or 1/2 cup other thin noodles, broken into small pieces, fresh basil leaf , firmly packed, freshly grated parmesan cheese, extra virgin olive oil, chopped fresh garlic

roasted peanut or vegetable oil, onions, diced, bell peppers, 1 red and 1 green, diced into 1/2-inch chunks, chopped ginger, sweet potatoes, peeled and cut into 1-inch chunks, garlic cloves, finely chopped, salt and freshly ground black pepper, cayenne pepper or red pepper flakes, or more to taste, crushed tomatoes in sauce, water , or chicken stock, or vegetable stock, peanut butter, carton tofu, preferably soft, cooked rice, sliced scallions , including the firm greens

canola oil, yellow onion, chopped, red peppers, chopped, jalapeno peppers, chopped, hungarian wax peppers, chopped, carrots, chopped, beets, peeled and chopped, butternut squash, peeled and chopped, sweet potatoes, chopped, tomatoes, chopped, garlic powder, onion powder, mustard powder, oregano, basil, cayenne powder, paprika, cumin, chili powder, cooked, cubed ham, cooked chickpeas, drained, cooked butter beans, drained, cooked fava beans, drained, beef stock, red wine, water, crushed tomatoes, stewed tomatoes, dry textured vegetable protein

progresso recipe starters creamy roasted garlic with chicken stock cooking sauce, cooked bread stuffing, cubed cooked turkey, green giant valley fresh steamers frozen mixed vegetables, thawed, hot cooked mashed potatoes, french-fried onions

diced onion, diced celery rib, diced green bell pepper, olive oil, chopped garlic cloves, flour or 1/2 cup cornstarch, cooked chicken (i.e. leftover) or 1 1/2-2 lbs turkey meat, chopped to chunks (skinless boneless), chicken stock or 2 cups vegetable stock, potatoes, skinned and diced, carrots, peeled and coined, frozen tiny peas, pie crust

potatoes , scrubbed and sliced into thin wedges (probably more, see note above), canola or olive oil, for cooking, cheese curds, butter, mushrooms, chopped , preferably a variety, fresh rosemary or 1 tsp thyme leaves, chopped, salt and pepper, flour, low salt stock (beef, chicken or vegetable), half-and-half or 1/4 cup heavy cream

vegetable oil or rendered lamb fat, coarsely chopped onions (about 3 medium onions), potatoes, cubed, carrots, coarsely chopped, ripe tomatoes, coarsely chopped, cumin seed, ground, dried chile pepper flakes or crumbled dried red chile, salt, freshly ground black pepper, boiling water or mild stock, mung dal , soaked overnight in water to cover, cooked long-grain white rice (or 1 cup uncooked rice, cooked while mung beans cook), mint (optional), plain yogurt

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

water , make sure it s lukewarm, vegetable oil, all-purpose flour, semolina, ground sage, dried thyme, salt, sugar, potato flour (or 1/2 cup dry potato flakes), dry milk (or nonfat ), instant yeast, butter, all-purpose flour, chicken stock (or broth), half-and-half (or milk), turkey, cooked (or chicken), salt , depending on the iness of the broth, dried thyme, dry sherry, for flavor (optional), frozen peas and carrots, cooked and drained, frozen pearl onions, cooked and drained

carrot peeled and thinly sliced, rib celery chopped fine, onion peeled and chopped, diced potato, beer, butter, flour, milk, reserved vegetables and their liquid, chicken stock or 1 10 1/2 oz. can chicken broth, sharp cheedar cheese, grated, worcestershire sauce , salt and pepper to taste, variation, add 1 1/2 cup. diced cooked ham , or 1/2 lb bacon cooked, drained and chopped. ( i almost always add 1 of these), if you like it a little more zesty add a little tabasco too

lamb (fully-trimmed loin, rump or cutlets), salt & pepper (to taste), cooking oil (to sear lamb meat), cooking oil, bacon, onions (thinly sliced ), tomato paste, garlic cloves (finely chopped ), fresh thyme, paprika, lemons , juice of, veal stock or 2 cups vegetable stock, cream, potatoes (diced & par-boiled), sea salt (to taste), fresh ground black pepper (to taste)

andouille sausage, cut into 1/4-inch dice, olive or vegetable oil, divided, chopped onions, chopped carrots, chopped celery, minced garlic, chopped red bell peppers, fresh corn kernels (from 4 ears ), all-purpose flour, chicken or shrimp stock or canned low-sodium broth, cubes) peeled russet potatoes, essence , recipe follows, kosher salt, cayenne pepper, fresh thyme, cooked, peeled louisiana crawfish tails (with any fat ), heavy cream , optional, chopped fresh chives, chopped fresh parsley , for serving, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

crabmeat , picked over for shells and cartilage, eggs, lightly beaten, milk, heaping tsp coleman s dry english mustard, freshly ground black pepper, oyster crackers , pilot crackers, or other similar crackers, finely ground (about 1 cup), kosher or sea salt, tabasco or other hot sauce, vegetable oil , for cooking the meatballs, blue or rock crabs (12 oz each) or 1 dungeness crab (1 1/2 to 2 lb), slab (unsliced) bacon, rind removed and cut into 1/3-inch dice, garlic, finely chopped (1 tbsp), unsalted butter, onion (8 oz), cut into 3/4-inch dice, green bell pepper (4 to 6 oz), cut into 1/2-inch dice, dried bay leaves, old bay seasoning, yukon gold , maine, pei, or other all-purpose potatoes, peeled and cut into 3/4-inch dice, crab stock ,traditional fish stock , or chicken stock, peeled whole tomatoes in juice, cut into 1/2-inch dice, kosher or sea salt and freshly ground black pepper, coarsely chopped fresh italian parsley

flour, butter or 1 tbsp lard or 1 tbsp vegetable oil, onion, diced, carrots, diced, celery ribs, sliced (optional), potato, cut into 1 inch cubes, tomato, chopped roughly, stock, any kind, white wine, bay leaves, thyme, cooked chicken, diced, parmesan cheese (roughly chopped or crumbled ), cooked rice, cooked spinach, sweet corn kernel (canned or frozen ), salt, black pepper, frozen puff pastry

ground beef, chopped onion, salt, pepper, all-purpose flour, beef stock (i use 1 tbsp bouillon for 1 cup water), worcestershire sauce, frozen mixed vegetables, cooked mashed potatoes (about 5 medium sized potatoes)

boneless skinless chicken breast, mixed vegetables, cut in bite size pieces (corn, carrots, green beans and peas), frozen mixed vegetables, onion, sliced fresh mushrooms, potato, chicken stock, quick-cooking tapioca, fresh lemon juice, white pepper, dry mustard, crushed sage, salt, garlic powder, turmeric, fresh minced parsley (optional)