Results 1 - 10 of 36 for using chicken broth

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Heat broth and Sherry in ... moderate heat. At serving time, pour broth over julienne cut vegetables in a soup bowl. Makes 2 servings, 68 calories each.

In a 3 ... slow cooker combine chicken pieces; celery; carrots, ... Strain and store broth and meat. Servings: ... with noodles for chicken noodle soup.

Cook peas according to package. Instead of steaming in water use chicken broth. When done, add remaining ingredients.

Heat broth to boil. While ... continue beating, always using a fork. Add ... the top of the broth, cover and simmer 15 minutes. Yields about 50 dumplings.

In a 4-quart ... is tender. Add chicken stock and sweet ... meat and serve hot. Garnish with chopped parsley. Serves: 4-6. (Prep and Cooking Time: 1 hour)

Heat oven to ... seeds. Add oil, broth and egg mixture. ... egg. Bake for 25-35 minutes, until golden brown. Remove and cool. Store in airtight container.

Wash and cut ... Salt and pepper chicken. Place in ... and carrots; strain broth. Reserve chicken ... lot of fat, which will float to the top when cool.

Place chicken and water in ... later use). Refrigerate broth overnight. Skim fat ... for stir-frying or sauteing vegetables). Makes approximately 3 quarts.

Put all ingredients ... kettle. Completely cover chicken with water, adding ... hours and skim excess fat. Use broth as directed in recipes. Makes 2 quarts.

In large kettle, combine chicken bones, onions, carrot, ... - refrigerate until broth is chilled and ... cup portion. Yield: 4 cups - 22 calories each cup.

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