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1 head cauliflower (including core, but leaves removed), roughly chopped * 6 cups chicken broth or other neutral-tasting broth * 4 cloves garlic, whole * 3 tbsp chicken fat or olive oil * 1 large leek (white and tender green parts) split lengthwise, trimmed, and thinly sliced * 1 large carrot, peeled and finely diced * Salt and freshly ground pepper (preferably white pepper), to taste * Fresh nutmeg for grating Directions: Combine the cauliflower, broth, and garlic in a saucepan and bring to a boil.
Indonesian Soto Ayan - a spicy and aromatic Asian soup broth, which includes a blend ol chicken broth, leeks, mushrooms and spices and chilli heat from Jalapenos.
Add tomatoes, vermouth, chicken broth, 10 basil leaves and 1/4 teaspoon salt.
Once hot, add 1 tablespoon of the chicken broth and swirl to coat pan.
And they have discovered that chicken broth - as found in chicken and bird's nest soups - does this more effectively than plain hot water.
Preparation is by a continuous cooking operation under USDA guidelines in a new $10-million facility specifically designed for manufacture of cooked chicken, chicken fat, and chicken broth.
PITTSBURGH -- As a precautionary measure, due to mislabeling, College Inn is initiating a voluntary recall of College Inn([R]) No MSG Chicken Broth sold in individual 14 u oz.
In a medium bowl, whisk the chicken broth, cumin, oregano, smoked paprika, chili powder and salt.
Use ingredients for Easy Chicken Broth, but before simmering, roast bones and vegetables with a little oil in a 350[degrees] oven until browned, about 30 minutes.
1 tablespoon extra-virgin olive oil 1 eight-ounce boneless chicken breasts, skin removed 4 large cloves garlic, minced 1 large onion, finely chopped 2 cups celery, finely chopped 2 - 1/2 cups zucchini or yellow squash, sliced into thin circles 1 can (28 ounces) plum tomatoes in juice, coarsely chopped (save the juice) 2 cups chicken broth 3 cups water 2 teaspoons balsamic or red wine vinegar 1 teaspoon sugar 2 teaspoons dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon powdered cayenne or one jalapeno pepper, chopped salt and freshly ground pepper 1 15-ounce can northern white beans or two cups cooked dried beans 1 cup spiral or elbow pasta (I use the whole-wheat variety) freshly grated Parmesan or Romano cheese fresh chopped basil or parsley
Makes 8 to 10 servings) 1/4 cup margarine 1 cup chopped onion 1 cup diced celery 1/4 cup chopped celery leaves 4 Idaho potatoes, peeled, cut in pieces 3 cups chicken broth, divided 1 Teaspoon salt 1/4 teaspoon celery seed 1/4 teaspoon hot-pepper sauce 2 cups milk 2 tablespoons chopped parsley