14 chicken broth spoon Recipes

boneless skinless chicken breasts, egg whites, slightly beaten, corn flakes, salt and pepper, flour, chicken broth , spoon off fat, evaporated skim milk, skim milk, molly mcbutter, salt and pepper

avocado, lemon freshly squeezed, chicken broth, tb spoon of 35 % cream, yogurt 3,25, lobster meat or crab meat, salt and pepper, french shallots, garlic bulb, tb spoon of chive, tb spoon of cilantro, tomatoes, olive oil, xeres vinegar

raw vegetables of your choice - prepared and steamed, tb of your favorite herb, water or vegetable broth (you can use a chicken or beef broth) (you can use milk for a creamy texture and flavor.), toppings: shredded cheese , crumbled tortilla chips, raw or roasted seeds (like pumpkin, sunflower, sesame), roasted and chopped nuts (slivered almonds, dry roasted peanuts), soynuts, a spoonful of yogurt, popcorn, dehydrated vegetables, corn nuts, fried onion rings, etc..), thickening agents.. see below, tb to 1/4 cup of either quick cooking grits , cornmeal or oatmeal, mashed potato flakes, shredded triscuit crackers

cornmeal, boiling rich and well seasoned chicken broth, egg yolks, well beaten

caldo pollo, here is a quick and easy idea for your avacados, chicken broth, sliced carrots, onions chopped, comino, garlic, salt to taste, white pepper to taste, chicken chunks, a few cilantro leaves, boil all of the above together then , serve in a bowl with the following in the side, cooked white rice, white shredded cheese, fresh jalepenos, sliced avacado, it is 1 of my favorite meals when we go out on date nights. i like to spoon the rice and other ingredients in a little at a time so they don tsp get too soft. it makes it a meal experience, rather than just soup., let me know what you think ., kilby

vegetable oil, divided, chicken breasts , cut into thin strips, red bell pepper , strips, sliced fresh mushrooms, fresh pea pods, cut in half crosswise, sliced water chestnuts, sliced green onion, grated fresh gingerroot, garlic clove, crushed, reduced-sodium fat-free chicken broth, equal sugar substitute , spoonful, light soy sauce, cornstarch, dark sesame oil, salt and pepper (optional), hot cooked rice (optional)

fat-free , less-sodium chicken broth, yellow cornmeal, whole-kernel corn, drained and divided, low-fat milk, light butter, melted, honey, canned chipotle chiles in adobo sauce, drained and chopped, ground cinnamon, salt, egg yolks, baking powder, chopped fresh cilantro, egg whites

low sodium chicken broth, skim milk, sugar, salt, cornmeal, unsalted butter, cayenne pepper, nutmeg, sweet red pepper, finely chopped, yellow onion, finely chopped, frozen corn kernels, thawed, eggs, separated, egg whites, baking powder

basmati rice, green cardamom bods , 1 black cardamom bod, onion diced finely, garlic cloves mashed well or chopped finely, diced ginger, freshly ground black pepper, chicken broth, dried golden large raisins, hot green chilies chopped, sized tomato pealed and chopped well, turmeric powder, garam massala, cumin powder, dried coriander powder, salt, table spoons vegetable oil, table spoons butter, fresh coriander leaves chopped (for garnishing only), roasted almonds and pine nuts (for garnishing only), sugar

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

corn kernels, vegetarian broth , chicken flavored, skim milk, yellow cornmeal, onion, diced, red bell pepper, diced, green chili, diced, jalapeno chile, stemmed, seeded and diced, eggs, lightly beaten, salt and pepper, to taste, sugar, egg whites, parmesan cheese, grated

dry yeast or 1 tbsp compressed fresh yeast, warm water, sugar, all-purpose flour, whole wheat flour, cracked wheat, cornmeal, rye flour, nonfat dry milk powder (lightly spooned into the cup), kelp powder, beef (liquid measure) or 4 cups chicken broth (liquid measure), egg, milk