Sentences with phrase «than chicken broth»

Other than chicken broth, any other suggestions for apple juice substitute?

Not exact matches

Little more than a brief code for mating, a ceremonial for marriage, chicken broth and visitation for the ill, and a few seemly words and gestures at the burial service.»

In some ways it was harder than I thought ($ 3 for a can of chicken broth!)

Val of More than Burnt Toast: Spicy Chicken Stew Helene of La Cuisine de Helene: Spicy Tomato and White Bean Soup Aggie of Aggie's Kitchen: Orange - Saffron Shrimp and Snapper Stew Jamie of Mom's Cooking Club: Spicy Sausage Chili Shelby of The Life & Loves of Grumpy's Honeybunch: Shrimp and Butternut Squash in Coconut Milk Broth

Since SoupAddict is using water rather than broth, she also added some chicken base to the liquid.

Our version of slow cooker chicken and dumplings stew has a base that is still more brothy than creamy, but the flour that we add to the crock pot helps to thicken the stew as it cooks and adds a creaminess that brings it a step above the clear broth you would find in a chicken noodle soup.

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-...]

I love this broth because it's lower in sodium than some of the other broths (it has 1/3 less sodium than regular Swanson ® Chicken Broth), and because the quality ingredients shine through to enhance your recbroth because it's lower in sodium than some of the other broths (it has 1/3 less sodium than regular Swanson ® Chicken Broth), and because the quality ingredients shine through to enhance your recBroth), and because the quality ingredients shine through to enhance your recipes.

I like to use Better Than Bouillon Chicken flavor in conjunction with chickenChicken flavor in conjunction with chickenchicken broth.

Enhanced with up to 15 percent of its weight with chicken broth, the sodium content is five times more than non-enhanced chicken, sometimes as much as 350 mg.

Ingredients 1 cup Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water

* 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.

I used vegetable Better than Bullion in place of chicken broth to make it vegan, and also added carrots, celery, a tomato, and a dash of cayenne for the heck of it.

I've also recently become excited about Better than Bouillon (not sponsored, I just started using it and I think it tastes really good) so I used it with water in place of chicken broth.

I used a few more cups of chicken broth than was called for as I found the rice too tough.

Pureeing the tomatoes, garlic and onions makes for a very tasty broth that's more than just the seasoned chicken broth in most chicken tortilla soup recipes.

Yes sometimes you need to use more than 1 / 2cup of chicken broth because it will depend on the heat of the pan and also the amount of sweet potato too

Rather than using her mashed potato recipe, I will just make a lighter version eliminating the butter and subbing in a little chicken broth and skim milk.

Remember, you want a gentle simmer rather than a violent boil — if you cook the soup at too high a heat, you'll end up with cloudy broth and overcooked chicken.

I'd have an extra cup or two of chicken broth on hand since brown rice always seems to want more liquids than white.

I'd substitute veggie broth for the chicken broth, but other than that, Delicious!

There are so many concerns in the world much greater than if someone wants to substitute chicken broth in a vegan recipe.

Sliced onions, chipotle chiles, garlic cloves, and chicken broth (less than the recipe calls for, maybe 3/4 cup) go into a pan and brought up to a simmer.

Oh, I also used more chicken broth than recipe calls for.»

I love a good bone broth, and to me there is nothing better than a perfectly seasoned chicken bone broth.

1.25 c Minute Rice and 3.5 c chicken broth will take way longer than 25 minutes to cook down into a creamy risotto - like dish.

To enhance the gnocchi, I love to cook it in chicken broth rather than water.

For the broth, I used Better than Bouillon reduced sodium chicken base and added hot water later.

I have a question about the bone broth — in my family dill was always added to chicken broth — is there a reason, other than just personal taste that you've added thyme rather than dill?

If your baby is older than 9 months, you can make a batch of chicken broth with garlic, and serve it to your baby.

I'm bummed because I used perfect bone broth and pastured chicken livers for something that came out less than decent, even.

With flavorful additions like low - sodium soy sauce, chicken broth, and dry sherry, the flank steak comes in a delicious marinade that tastes even better than the one from your go - to restaurant.

I made chicken bone broth and cooked it in the crock pot for 24 - 48 hrs... I don't remember exactly but longer than I ever have in the past.

I milk my own Jersey, eat my own eggs and meat beef, chicken goat; grow many of my own veggies year round, eat lots of cream and butter, the fat on my meat, bone broth; within the last year have given up vegetable oils except olive; gluten free for 2 years; very little organic cane sugar say less than 2 - 3 T. daily, many days none; wine and cheese of my own making, mostly my own and daily; milk and / or water kefir daily; work at home is my exercise along with stretching; 90 % organix in everything.

Poultry is most often injected with broth (and it's not your high quality homemade)-- read labels and realize broth injected chicken is likely what you get at restaurants and in all prepared food, clients are shocked to taste bread made without salt, high salt in sandwiches, pizza, soup, and cheese is a surprise since there isn't a particularly strong salt taste, and snack foods which many believe to be top sources of sodium (since the salt on the outside is tasted more intensely than that mixed into batters such as bread or spaghetti sauces) are in fact at the bottom of the list as top sources of sodium in the diet, — Snack Sense, Sodium:

If you're looking for a non-frozen, organic chicken bone broth, look no further than Kettle & Fire.

I've never cooked chicken broth for more than 3 to 4 hours and it ALWAYS sets up firm as Jell - O upon being refrigerated.

Simmering these ingredients in chicken broth gives you something that's more flavorful than plain broth, but not quite a pot a soup.

The other brand in my cupboard is Publix brand Chicken Broth ingredients are: chicken stock, contains less than 1 % of: salt, yeast extract, dextrose, onion powder, clery juice concentrate, carrot juice concentrate, onion juice concentrate, natural flavoring (I love that one: cool:), beta carotene (for Chicken Broth ingredients are: chicken stock, contains less than 1 % of: salt, yeast extract, dextrose, onion powder, clery juice concentrate, carrot juice concentrate, onion juice concentrate, natural flavoring (I love that one: cool:), beta carotene (for chicken stock, contains less than 1 % of: salt, yeast extract, dextrose, onion powder, clery juice concentrate, carrot juice concentrate, onion juice concentrate, natural flavoring (I love that one: cool:), beta carotene (for color).

I'm bummed because I used perfect bone broth and pastured chicken livers for something that came out less than decent, even.

* 2 Tablespoons oil * 1 medium yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup green curry paste (I typically use Mae Ploy) * 1 cup coconut milk * 1 cup chicken broth * 1-1/2 teaspoons fish sauce * 1 teaspoon regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped Thai basil leaves

I like to have a roasted chicken from time to time, and rather than throwing out the carcasses, I will freeze them until I have enough to make a delicious, nutritious and versatile chicken bone broth.

Our Roast Chicken Bone Broth combines hydrolyzed collagen, himalayan sea salt and turmeric with savory notes of garlic, onion, celery & black pepper to deliver 14g of protein & less than 1g of carbs per serving!