If you want to puree the potatoes, use 8
ounces of the broth.
So with only a 32 oz container or broth, would you say to cook the meat in the crockpot with about 10
ounces of broth or more?
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable
broth 2 cups cooked chickpeas, drained 1 (14 -
ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch
of cayenne pepper 6 Cups Chicken
broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1
Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
INGREDIENTS: — 4 chicken breast (about 1 1/2 lbs)-- 1 packet
of taco seasoning — 1 packet
of ranch dressing — 14
ounces of chicken
broth
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken
broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20
ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
Start each day with 16 -
ounces of room temperature water with lemon to flush out toxins, then prepare your body for the day with hot
broth such as miso, which is packed with enzymes and protein, or some vegan bone
broth.
1 (14 1/2
ounce) can gluten - free chicken
broth 1 cup chopped onion ⅛ teaspoon black pepper 1 (12
ounce) can evaporated skim milk or milk
of choice 3 tablespoons cornstarch 1 (12
ounce) can corn with sweet peppers or regular canned corn 1 (6
ounce) can minced clams, undrained, optional
7 cups vegetable
broth 1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina) 2 cups chard or spinach, chopped 1 14 -
ounce can
of fire - roasted diced tomatoes, well drained 1 teaspoon red pepper flakes.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 -
ounce can
of whole tomatoes in juice 3 1/2 cups water /
broth 1/3 cup Kahlua or other coffee liqueur
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.
For added protein, top with 4
ounces of shredded chicken or add 2 dozen clams to the
broth.
Ingredients 6
ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28
ounce can diced fire roasted tomatoes 2 cups beef
broth (plus more if needed) 2 15 -
ounce can kidney or pinto beans (or one
of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8
ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken
broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves
of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14
ounce) can coconut milk - 2 cups veggie
broth - salt and pepper to taste - 4
ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
I used 12
ounces of dried white beans, soaked overnight, and added a little extra
broth.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5
ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4 cup chicken
broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
boneless beef chuck, cut into 1 ″ pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon pepper 1 large or 2 medium onions, roughly sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3 large carrots, coarsely chopped 3 - 4 cloves
of garlic, minced 1 16 -
ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 -
ounce can low - sodium beef
broth or stock 3 tablespoons tomato paste Salt and pepper to taste
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10
ounces cremini mushrooms, quartered 3 - 4
ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable
broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
broth (I recommend Imagine No - Chicken
Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8
ounces of black lentils 1 package
of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28
ounce can
of crushed tomatoes (I used organic, fire roasted) 6 cups
of low sodium vegetable
broth Salt and pepper
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2
ounce cans vegetable
broth 1 15 -
ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash
of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
For the
broth, instead
of 10 cups water with bouillon cubes and soy sauce, use two 32 -
ounce cartons
of a good vegetable
broth like Pacific organic (salted, not salt - free), plus two cups
of water.
1 (9 -
ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style
broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
1 (1 - pound) top round steak (1 inch thick), trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2 cups sliced mushrooms 3 garlic cloves, minced 1/3 cup all - purpose flour 1 cup beef
broth a few shakes
of Worchestershire Sauce 1 (8 -
ounce) container low - fat sour cream 1 pound fresh green beans
1 (19
Ounce) Can Cannellini Beans 1 Large Head Roasted Garlic 3 Tablespoons Extra Virgin Olive Oil Low Sodium Chicken
Broth (As Needed) Salt and Pepper 1 Teaspoon Lemon Juice Dash
of Hot Sauce (Optional)
8
ounces elbow macaroni 1 tablespoon olive oil 8
ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable
broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted water until it is al dente, 7 to 9 minutes.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable
broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4
ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
2 15 -
ounce can black beans, drained and rinsed 1 15 -
ounce can red kidney beans, drained and rinsed 1 15 -
ounce can corn kernels, drained and rinsed 1 15 -
ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable
broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 - 4 dashes
of your favorite hot sauce
12
ounces organic vegetable
broth 1/2 cup water 1 8 -
ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice
Charlie's Chili adds one 8 -
ounce cup
of coffee in lieu
of chicken or beef
broth... 2 pounds beef in lieu
of 1 pound beef and 1 pound pork mixture, 2 tablespoons cumin in lieu
of 3 tablespoons
of cumin, and they add 1 teaspoon chili seeds which I have omitted altogether.
soup: 2 tablespoons unsalted butter or olive oil 1 shallot, chopped 1 medium onion, chopped 1 large potato, peeled and cut into 1 / 4 - inch cubes (1 1/2 cups) 2 cloves garlic, finely chopped 3 1/2 cups light, good - tasting vegetable
broth 1 large head
of broccoli (12
ounces or 3/4 lb.)
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5
ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken
broth, vegetable
broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15
ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
1/2 yellow onion 2 cloves
of garlic scant 1 1/2 cups cooked navy beans (or one 15
ounce can) 2 cups vegetable
broth 1 bay leaf salt to taste (I used 1 teaspoon)
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)
I use 32
ounces of beef
broth + about 3/4 cup
of water.
What You Need: 1 8 -
ounce package pasta
of choice 3 Roma tomatoes, diced 5 cloves garlic, chopped 2 cups vegetable
broth 1/2 cup vodka 3 tbsp tomato paste 1/2 cup vegan cream cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive oil 1/4 tsp salt
When the wine is cooked off toss in an
ounce of veggie
broth until the noodles soak it up then add the sauce.
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: 4 cups vegetable
broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8
ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16
ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
2 pounds stew meat salt and pepper 2 tablespoons canola oil 1 onion, diced 2 cloves
of garlic, minced 1 (6
ounce) can tomato paste 4 cups beef
broth 2/3 cup red wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut into chunks 1 pound baby carrots 2 - 3 stalks
of celery, chopped frozen peas, thawed and barely cooked (optional)
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2 cups vegetable
broth 28
ounces chopped or crushed tomatoes (I use the 26
ounce box
of Pomi tomatoes) 3/4 cup instant brown rice 1/3 cup coconut milk (5
ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish additional salt and pepper, to taste
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5
ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable
broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch
of asafetida (hing) 1/2 teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
1/2 cup olive oil 6 chicken thighs 1 - 3 tablespoons Luzianne Cajun spice, or more to taste 2 cups chopped celery 2 cups chopped onion 1 whole head
of garlic, peeled and chopped 2 cups chicken or vegetable
broth 1 lemon, cut in half 1 (12 -
ounce) bottle Saranac Pale Ale or ale
of your choice 1 bag shrimp boil (optional) 2 cups chopped chorizo sausage 2 cups chopped ham 2 (28 -
ounce) cans whole Sclafani tomatoes, with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 -
ounce) boxes Goya Yellow Rice, prepared according to package directions
Try to find one
of the large 32 -
ounce cartons
of chicken
broth from Swanson — there's four cups in there, so it's perfect for this recipe.
Fresh tomatoes topped with grape seed oil, kalamata olives and their juice, and raw Swiss cheese, lightly grilled organic red onions (SO much flavor in the organic... decent price at Trader Joe's) and baby portobellos, about 3
ounces of baked chicken, and brown rice cooked in chicken
broth, all topped off with Italian parsley made for a very tasty dinner!
I cup rinsed quinoa, 2 cups
of broth or water, 1 14
ounce can
of tomatoes, garlic, rosemary, basil, tarragon, salt, pepper, onions to taste.
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8
ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken
broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot
of boiling, salted water, cook the pasta according to package directions.
Skillet Turkey Stroganoff adapted from A Taste
of Home Cooking 1 1/2 pounds ground turkey Salt and pepper 4 tablespoons vegetable oil 10
ounces white mushrooms, sliced thin 1 onion, chopped fine 2 tablespoons flour 1 1/2 cups chicken
broth 1 1/2 cups beef
broth 1/3 cup brandy 1/3 pound Dreamfield Spaghetti 2/3 cup light sour cream 2 teaspoons freshly squeezed lemon juice Brown the ground beef in a skillet with 2 tablespoons oil.
Before preparing the
broth, remove the stem and the seeds from the morita chile and then soak it in a few
ounces of hot water to soften it (10 to 15 minutes).