264 vegetable chicken broth pot Recipes

chopped fresh thyme, hungarian sweet paprika, coarse kosher salt, freshly ground black pepper, dry mustard, golden brown sugar, boneless grass-fed beef chuck roast , tied, slab bacon , cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles, dry red wine, low-salt chicken broth, onions, thinly sliced, shallots, peeled, garlic cloves, peeled, bay leaves, carrots (about 1 lb), peeled , cut into 1-inch pieces, parsnips (about 12 oz), peeled , cut into 1-inch pieces, celery root, peeled, cut into 1-inch cubes

lean lamb stew meat, cut in to 1 1/2 inch cubes, olive oil, garlic, minced, leeks, cleaned & chopped, carrots , cut into 1 inch pieces, celery, chopped, new potatoes, cut in half, mushroom, sliced, bay leaf, dried thyme, salt and pepper, broth (vegetable, chicken or beef, you may use two cups red or white wine and 2 cups , total liquid 4), grated parmesan cheese

cumin seed (i used a bit less as i ran out), olive oil, onion, chopped, garlic cloves, minced, dried oregano, peppercorn, cracked, chicken broth (i used 4 cups and 2 cups vegetable broth), barley (the original recipe suggests whole but i used pearl ), turkey , cut into cubes, corn kernel, frozen, dried ancho chile powder (or your favorite chili powder), celery seed (the original recipe used celery stalks which was added with the onion to the skillet), green pepper, diced, serrano chili pepper, seeded and diced (the original recipe suggest 1 jalapeno or 1 chipotle pepper in adobo sauce), cilantro, diced (optional)

sweet onions, peeled (leave whole ), beef broth or 1 (10 oz) can chicken broth or 1 (10 oz) can vegetable broth, garlic, minced (optional), butter

sesame oil, onion, chopped, minced garlic, cartons chicken broth, green onions, chopped, sesame oil, salt and pepper to taste, frozen pot stickers (any filling ), frozen stir-fry vegetables

diced tomatoes (undrained ), onion (chopped ), garlic cloves (pressed ), olive oil (divided ), carrots (chopped ), celery ribs (chopped ), turnip (chopped ), green beans (cut in 1-inch pieces), chicken broth (or vegetable broth), head cabbage (chopped ), thyme, salt and pepper, russet potatoes (peeled and chopped )

cubed stew meat, flour, curry powder, kosher salt, vegetable oil, vegetable oil, butter, chicken broth or 2 cups beef broth, onions, chopped, bell peppers, chopped, sweet potatoes, cubed, mango chutney (optional)

whole wheat flour or half each white flour and wheat, salt, baking powder, vegetable shortening, tap water, cooked, chopped chicken, frozen mixed vegetables, gravy, margarine or butter, chopped onion, chopped celery, all-purpose flour, homemade chicken broth, salt, pepper, poultry seasoning, salt or to taste

bone-in beef pot roast, salt and pepper to taste, all-purpose flour , or as needed, vegetable oil, sliced mushrooms, onion, chopped, garlic, minced, butter, all-purpose flour, tomato paste, chicken broth, carrots, cut into chunks, stalks celery, cut into chunks, fresh rosemary, fresh thyme

brown rice (or 1 cup brown with 1 cup white ), chicken broth or 2 3/4 cups vegetable broth, dry white wine, onions, minced or 1 tsp onion flakes, garlic cloves, minced, stalks celery, minced, stewed tomatoes, beans, with liquid (kidney, pinto, your choice), salt , to taste, cooked chicken, diced (optional), broccoli (optional) or 1 1/2 cups spinach (optional) or 1 1/2 cups zucchini, cut into small pieces (optional), fresh herb , like parsley, oregano, peppercorns, etc (optional)

chopped fresh thyme, sweet hungarian paprika, coarse kosher salt, fresh ground black pepper, dry mustard, golden brown sugar (packed), boneless beef chuck roast, thick slab bacon, cut into 1/4-inch thick slices, then into 1x1/2-inch rectangles, dry red wine, low sodium chicken broth, onions, thinly sliced, shallots, peeled, garlic cloves, peeled, bay leaves, carrot, peeled and cut into 1 inch pieces, parsnips, peeled and cut into 1 inch pieces, celery root, peeled and cut into 1 inch cubes

frozen chicken tenders, frozen mixed vegetables (thawed and drained ), frozen chopped onions, frozen southern style hash brown potatoes, fat-free cream of chicken soup, skim milk, chicken broth, fat free cream cheese (softened ), chicken bouillon, sage, rosemary, black pepper, salt , to taste if desired, refrigerated pie crusts

milk, hot to the touch, shortening, butter, sugar, yeast, salt, tarragon, pepper (or more ), flour, cooked chicken breasts, cubed, chicken broth (from cooking chicken meat), butter, onion, chopped, carrots, peeled, sliced, celery ribs, chopped, canned mushroom (optional), fresh mushrooms (optional), thyme (optional), rosemary (optional), curry (optional), peas (optional), broccoli (optional), mixed vegetables (cooked ) (optional), potato (optional), turnip (cooked ) (optional), chicken fat, butter, flour, cream , half-n-half or 1 1/2 cups milk, pepper, egg, water

boneless turkey breast, cut into 1/2 inch cubes, flour, divided, salt, black pepper, cayenne pepper, carrots, sliced, stalks celery, sliced, potatoes, peeled and chopped, onions, chopped, frozen peas and carrots or 2 cups mixed vegetables, garlic cloves, minced, mushrooms, drained, chicken broth, sherry wine, flour, yellow cornmeal, baking powder, salt, vegetable oil, sugar, egg, beaten, milk

cooked chicken or 2 -3 cups cooked turkey, cream of chicken soup, mixed vegetables, drained or, frozen mixed vegetables, thawed & drained, chicken broth, bisquick baking mix, milk, butter or 1/2 cup margarine, melted

roasting chickens, lemons, about 1/2 inch thick, dried tarragon or 2 sprigs fresh tarragon, vegetable oil, brandy (optional), chopped shallots, salt, black pepper, dry white wine, condensed chicken broth (undiluted ), chicken broth, chopped fresh tarragon or 2 tbsp dried tarragon, whipping cream, salt and black pepper, to taste

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.

sized leeks (4 inches of green left on), white vinegar, defatted chicken broth or vegetable broth, olive oil, fresh cilantro sprigs, rinsed , with roots and stems crushed, garlic , lightly bruised and peeled, cinnamon sticks (each 3 inches long), ground cumin, curry powder, crumbled saffron threads, coarse salt, sized zucchini, ends trimmed, sized carrots, peeled , halved lengthwise and cut into 2-inch lengths, idaho potatoes, peeled and cut into quarters, white turnips, peeled and quartered, yellow onions, peeled and halved, ripe large tomatoes, cored and quartered, chickpeas, rinsed, pitted prunes, halved, golden raisins, chopped cilantro or parsley, cooked couscous (2 2/3 cups dried), hot (optional)