Sentences with phrase «about a chicken broth»

Liver formula - Chicken broth I want to make the liver based formula for my 4 month old son and have a question about the chicken broth.

Thanks for the tip about the chicken broth.

Not exact matches

About 5 minutes of effort: I chopped all the vegetables (including the ginger) into big chunks, sauteed onions and garlic, added everything else (including still - frozen chicken broth).

Pour in 4 cups of chicken broth and let the soup simmer for about 10 minutes.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

Stir in the chicken broth and the chicken and cook, stirring occasionally until thickened, about 3 minutes.

* I like to put my chicken in the crock pot with about 1 cup of water or homemade chicken broth and a little salt and pepper.

I sautéed them in bacon fat with garlic and onion and simmered them for about a half hour with some chicken broth.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

1 whole bone - in turkey breast (about 5 lb) 1 lemon, sliced 1 sm navel orange, sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

chicken (rotisserie or boil your own to make the broth), boned and meat shredded salt and freshly ground black pepper, to taste 10 large flour tortillas (or about twice as many corn tortillas), warmed 8 oz.

Add the minced garlic, cherry tomatoes, and 1 - 2 tbsp chicken broth, and cook, stirring occasionally, until tomatoes begin to soften and wrinkle, about 5 - 8 minutes.

Next time I will have to try your tip about using chicken broth!

12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour

INGREDIENTS: — 4 chicken breast (about 1 1/2 lbs)-- 1 packet of taco seasoning — 1 packet of ranch dressing — 14 ounces of chicken broth

This is a recipe I love, but I cook it differently: http://www.theppk.com/2010/11/double…ckpea-cutlets/ I bring about 1 1/2 cups of veg broth (I usually use Better than Boullion no chicken) to a simmer, -LSB-...]

Pour in chicken broth and cook until has reduced by about 1/2.

1 14 - ounce can reduced - sodium chicken broth, or vegetable broth 1 cup water 1 lb broccoli crowns, trimmed and chopped (about 6 cups) or 1 large bag frozen broccoli florets, thawed 1 14 - ounce can cannellini beans, rinsed and drained 1/4 teaspoon salt 1/4 teaspoon pepper 1 c shredded cheddar cheese

Add blueberries, chicken broth, vinegar, mustard, Worcestershire Sauce, and red pepper flakes and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer uncovered until reduced by half, about 20 - 30 minutes.

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

1 Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3 Tbsp chopped fresh basil, chives, or parsley (optional)

Just ate this for lunch and added about 1/2 cup quinoa cooked in chicken broth (for added protein).

Between the covers, there are 105 recipes (85 percent that have never been seen on this site), about two - thirds of them are savory (including a beloved recipe for featherlight Gnocchi in Tomato Broth, a Flat Roasted Chicken with Tiny Potatoes inspired by something we bought on a Paris street, and an absolutely hideous but boundlessly delicious Wild Rice Gratin with Kale and Caramelized Onions) and the rest are for sweets things (such as my son's towering second birthday S'More Cake, and what I consider two of the ultimate Thanksgiving desserts, a Cheesecake - Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie you've ever seen).

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

Microwave the chicken broth and dried porcini mushrooms together in a medium bowl until steaming, about 1 minute.

Whisk in chicken broth and water, reduce heat and simmer, whisking occasionally, about 10 minutes.

In a different deep saucepan, bring about 1 quart of the chicken broth to a boil.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

Or you can make the soup in the crockpot, and do the dumplings separately on the stove: Pour about an inch of chicken broth into a shallow pan and bring to a boil.

I added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

Add the chicken broth, wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes.

Add the chicken, beans, broth, cumin, garlic powder, salt, and black pepper to taste, and cook until the liquid has reduced, about 5 minutes.

Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

Hoffman calculates that about 30 percent more product — 1,620 32 - ounce aseptic packages of chicken broth — can be shipped in a truckload compared with only 1,100 round, 32 - ounce cans.

I just toss the main ingredients (onion, beans, broth, raw chicken, seasonings and tomatoes) in and cook on low till I get home from work (about 8 hours).

I used 1 tsp of crushed red pepper (per suggestion of previous cook) 2 1/2 cans of chicken broth... and since the color was bright green, and seemed to need to be toned down a bit, I added about 3/4 cup of half - and - half to finish it off.

3 carrots, shredded chicken broth (onion - free), about a cup, plus more as needed 1/2 cup leftover cooked rice 2 cups rolled oats 1 egg, lightly beaten 1 tsp baking powder (aluminum - free) 2 1/2 cups brown rice flour, plus more as needed

4 bone - in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream

The next night I threw the rest of it on with some leftover vegetables and about two cups chicken broth - it was wonderful!

Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.

Olive oil 3 large organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper

16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping

1 head cauliflower, about 2 - 3 pounds 2 tablespoons olive oil 2 cloves garlic, minced 1 shallot, minced 1 teaspoon sugar 3/4 cup chicken broth or stock 1 cup Champagne 1 tablespoon chopped fresh or 1 teaspoon dried tarragon 1/4 teaspoon salt 1/2 teaspoon fresh black pepper 1/2 cup finely grated Gruyère

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

It's already started, but I'm not sure I'll be able to fit the rabe, and I also couldn't squeeze in about 3/4 cup of chicken broth unless it reduces.