Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
Add chicken breast pieces and cook on medium heat for 7 minutes.
Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
Prepare rice according to directions.
Add peanuts to stir-fry mixture and cook 2-3 more minutes.
Serve immediately over rice.
To make the Chicken and Stock:
Place the chicken pieces
In a large saucepan over medium-low heat, saute onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.
Melt butter in pan.
Add onion and saute until limp.
Add rosemary and flour and stir in well.
Add broth or stock and stir until smooth with a whisk.
Stir in the tomatoes, puree and sugar. Cook gently for 20 minutes.
Remove from heat and strain through a sieve.
When cooking chicken broth add stock of celery, a piece of onion and 1 teaspoon salt.
Cook onions in oleo, then add broth, put noodles in and cook until done.
Add cream of mushroom soup, cream cheese, parsley, mushrooms, black olives and cooked chicken. Bake, covered, at 375\u00b0 for 1 hour.
Top with Cheddar cheese the last 15 minutes and bake uncovered.
Beat eggs until light and fluffy.
Add lemon juice and continue beating.
Then pour gradually, a tablespoon at a time, to the broth or stock.
Be sure to do this slowly and beat constantly so that the eggs will not curdle.
Pour sauce over the food and remove from fire at once and serve.
Boil chicken pieces with vegetables in broth and water.
Do not overcook.
Strain when done and put vegetables in blender and add to stock for thickener.
Debone chicken and set aside.
Mix flour, shortening, baking powder, water and salt.
Cut as would for pie dough.
Pat out on floured surface and cut in 2-inch squares about 1/4 to 3/8-inch thick.
Let dry out 2 to 3 hours. Drop in simmering broth.
Cook on low 15 minutes, covered, and do not peek.
Add chicken; heat through and serve.
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
Prepare the broth, if necessary.
Then, pour
Mix
soups
and chicken broth and bring to a boil.
Add noodles and chicken and simmer on low temperature.
tatoes. Bring to a boil and simmer just 5-7 minutes
Prepare chicken breasts.
Saute garlic, ginger and white part of scallions until tender.
Add chili; saute.
Add soy sauce, rice vinegar and sugar; continue to cook while stirring.
Add in reserved chicken broth and tahini; simmer.
Add diced chicken. Toss with boiled linguine or noodles.
Sprinkle with toasted sesame seed and chopped green scallions to garnish.
Place cucumber around edge of plate to present.
Cook fryer in several cups of water until tender.
Remove chicken from broth.
Let cool and remove skin.
Remove chicken from bones.
In a large mixing bowl, place flour.
Into this nest, add salt, shortening, chicken broth and cold water.
Mix with hands until dough is firm enough to roll.
Roll to 1/4-inch thickness.
Saut the celery and onion in the butter until soft, about 8 to 10 minutes over low heat. Remove from heat; stir in the broth and the instant soup mix. Mix in the chicken, rice and 1 1/2 c. cheese. Pour into a 9 x 13 dish. Sprinkle the remaining cheese on top. Bake at 375\u00b0 for 30 minutes.
until onions are translucent and golden brown.
Add
Over medium-high heat, in a large skillet, heat oil. Add in chicken, onion and pepper. Cook and stir until chicken is cooked. Add corn, broth and salsa.
Bring to a boil.
Stir in rice. Cover and remove from heat.
Let stand 5 minutes. Fluff with a fork. Top with cheese. Serve when cheese is melted.
ir in the flour, and cook the mixture over low
urkey broth or leftover turkey gravy. If using gravy instead of stock
d 1 quart broth/stock, 4 cups of water and sage leaves; set
en add the butternut squash and beets. Close the lid,