Sentences with phrase «use less broth»

Use less broth and more yolks to make this a smooshy finger food meal.

-LSB-...] cups Creamy Mushroom Soup (be sure to use less broth (1 cup) to make the soup thick, more like condensed -LSB-...]

Recommend using less broth (2 1/2 to 3 cups) to make it thicker.

Used less broth than called for.

Not exact matches

I think regular cider would make it a bit sweeter — perhaps use less and use half chicken broth?

I will try rotel tomatoes and use a little less broth next time.

- Didn't have any cornstarch or other thickener, so used a little less broth and added amaranth flour (again, the only thing close I had on hand..)

I actually made it with the ham bone from our Christmas dinner and made my own ham stock for the base (in place of the beef broth) and used one less can of black beans»cause that's what I had on hand.

Used a little less than they called for to make the beef broth (The jar recommends 1.5 T for a quart of stock, but I just used 1T since I recall it being pretty salUsed a little less than they called for to make the beef broth (The jar recommends 1.5 T for a quart of stock, but I just used 1T since I recall it being pretty salused 1T since I recall it being pretty salty).

Next time I make this, I will probably tone down the sweetness a bit and use slightly less vegetable broth.

plus a great lable)- veg broth (no less «meaty than if I'd used beef)- Rosemary in place of thyme (what was on hand / fresh)- and finally, topped with plain yogurt instead of sour cream (again, what was on hand)

The broth really just needs to cover all the goods — so use more or less if you need to.

You'll want to cut the liquid to 3 cups of broth and cook for 1 hour or maybe a little less, especially if using the zucchini.

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 liking.

What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.

If you are using regular broth or lower - sodium broth, you might need less salt.

I wonder if I should use just a bit less chicken broth next time...

You may need more or less broth to accomplish this, depending on what kind of bread used.

By the same token, when serving Udon with dipping broth, the most popular use of noodles in Japan, the broth is usually less intensely flavored with shoyu and mirin than when using Soba.

Incidentally, if you want to use less coconut aminos, you could maybe try beef broth with it.

1/2 large yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp coconut oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4 cups) Salt and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy peanut butter 2 tsp chili garlic sauce (use less for less spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro

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)

Next time I'll use a little more water and less broth.

I used 1 cup less broth because I like a thicker soup but the flavor was spot on!

By the way you can totally use 10 cups instead; less broth but more flavour.

If using soba, add it to the boiling broth and cook, uncovered, about 2 - 3 minutes less than the required time on the package until al dente (the soba will continue sitting in the hot broth and might get a little too soft if you cook it for the whole required time).

If you have enough leftover gravy, use that instead of the beef broth and flour in the recipe below and use less salt.

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.

1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped, use less if it is powdered) 1 (400 ml) can Coconut Milk 1 Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to tasteBroth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to tastebroth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to tastebroth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil

If your broth is salty, use less.

I recommend using organic canned tomatoes, Italian seasoning, and chicken broth, because there are generally less harmful chemicals in them.

You might need less if you used a regular or low - sodium broth.

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

I found that when I was doing the GAPS diet I was using canning jars quite a bit to store things in the fridge (bone broth, soup, sauerkraut, kimchi, etc.) so I decided that since I would more than likely be using canning jars to store my yogurt, I might as well just make it in the jars (again, less washing).

That is the only thing that frustrates me about using my instant pot for broth — it seems to make less than my (also 6 qt) slow cooker did.

The problem is that its content will vary greatly based on the dilution of the broth itself and, to a lesser degree, such factors as the actual bones used and additions to the broth such as vinegar.

If you have enough leftover gravy, use that instead of the beef broth and flour in the recipe below and use less salt.

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

2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste