Sentences with phrase «cups chicken broth because»

The soup came out very well, but it needed a total of 4 cups chicken broth because the squash soup was too thick to puree well.

Not exact matches

I used 2 cups of chicken broth and 2 cups of water instead of veg stock because it was what I had around and it still worked perfectly.

I made it with only 2 cups of chicken broth (trader joe's didn't have chicken stock) because I didn't want it like a soup - it was good!

I added an extra cup of chicken broth to this recipe, in part because I do make and portion this out for a week's worth of lunches.

I did have some problems with it saucing up, but it was my fault because I added extra chicken broth instead of saving the 1/4 cup that was left in the can.

I also added a little extra chicken broth (probably 2 cups total) because it didn't seem like there would be quite enough liquid to simmer for 1/2 hour; and I used 1/2 tsp cayenne instead of 1/4 which was the perfect amount of spicy for us.

And like a fool I didn't do a taste test and added another bouillon cube (because I only used 1/2 of one, which according to the package is equivalent to 1 cup of chicken broth, I subbed water for the rest).

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

I used 4 cups chicken broth and 2.5 cups water (only because I had frozen 4 cups in a container and didn't want to melt, then separate it).

* I've recently become a big fan of Better than Bouillon because the flavor is awesome and it's easy and inexpensive to use with water, but you can definitely substitute 2 1/2 cups of chicken broth for the water and BTB base.

Soup: 1 tablespoon canola oil — left out 1 yellow onion, chopped — no thanks 3 garlic cloves, minced 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon garam masala 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground tumeric — left out because I didn't have any 6 cups low sodium chicken broth 1 15 - ounce can diced tomatoes (I apparently can't read and used a 28 ounce can!)

Garlic Herb Chicken Source: Amber's Delectable Delights This version is with my changes, Amber's original recipe can be found here Ingredients 1/3 cup of flour 1/2 tsp poultry seasoning 1/2 tsp garlic powder salt and pepper 2 boneless skinless chicken breasts 1 tablespoon olive oil 4 cloves garlic, minced 1 1/2 cups vegetable broth (or chicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, tChicken Source: Amber's Delectable Delights This version is with my changes, Amber's original recipe can be found here Ingredients 1/3 cup of flour 1/2 tsp poultry seasoning 1/2 tsp garlic powder salt and pepper 2 boneless skinless chicken breasts 1 tablespoon olive oil 4 cloves garlic, minced 1 1/2 cups vegetable broth (or chicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, tchicken breasts 1 tablespoon olive oil 4 cloves garlic, minced 1 1/2 cups vegetable broth (or chicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, tchicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, to taste

I also used less chicken broth (about 5 - 6 cups) because I wanted a thick soup to pour over rice and cut down the garlic cloves to only two.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

I also added 1/4 cup more chicken broth because it reduced IMMEDIATELY when I added the arrowroot powder and became a sticky glob, so the chicken broth helped thin it a little.