Tag Archives: chicken broth

Uncle Jim’s Alfredo Sauce

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Alfredo sauce is one of the best sauces – good on all kinds of pasta!

Uncle Jim's Alfredo Sauce
 
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Recipe type: Sauces
Cuisine: Italian
Cook time: 
Total time: 
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Ingredients
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 1 c. cream
  • 1 c. chicken broth
  • 1 c. Mozzarella cheese, shredded
  • ½ c. Parmigiano-Reggiano cheese, grated
  • 3 tbsp fresh parsley, finely minced
  • 5 cloves garlic, finely minced
  • ¼ c. dry white wine
  • salt & black pepper
Instructions
  1. On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
  2. Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
  3. Add salt & freshly ground black pepper to taste.

Photo courtesy of DenisenFamily on Flickr

Guiltless Mushroom Gravy

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Submitted by randilicious
Serves 6

Ingredients

3 tbsp canola oil 2 c. mushrooms, sliced thin
1 onion, finely diced (about 1½ c.) 4 cloves garlic, minced
1 c. red wine 4 tbsp whole wheat flour
10 oz. chicken broth (1 can) ½ c. water
salt & pepper to taste

Directions

  1. Ben Seibel Iroquois Gravy Boat by Patrick Q on FlickrCoat bottom of saucepan with canola oil.  Mix in mushrooms & saute.
  2. Add onions, garlic, & red wine.  Mix well until wine boils off.  The onions should cook off until they are tiny.  All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
  3. Mix in the flour.  Stir well & often until it becomes a paste-like mixture.
  4. Add chicken broth.  Stir often to keep mushrooms from burning onto the surface.  As the broth boils, the gravy should thicken.
  5. Add water to the desired consistency.
  6. Add salt & pepper to taste.

Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.

Taco Soup

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Submitted by Joe
Serves 6-8

Ingredients

1 lb. lean ground beef ½ c. onions, diced
15-16 oz. black beans (1 can) 15-16 oz. pinto beans (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) 14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can) 14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning 1 tbsp salt
1 tbsp pepper ½ tbsp garlic powder
½ tbsp chili powder 16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded

Directions

  1. Dice the onions. Rinse & drain all cans of beans.
  2. Crumble & brown beef in a large pot over medium high heat.
  3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
  4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
  5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
  6. Cover pot & let soup simmer on low for 30 minutes.
  7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.

Chicken Salsa Soup

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Turkey Salsa Soup by Alice Henneman on Flickr Submitted by AnyasMom
Serves 6-8

Ingredients

1¾ c. water 14 oz. chicken broth
½ lb. cut up boneless chicken 2 tsp chili powder
1-2 c. salsa 11 oz. corn
3 c. tortilla chips, broken ½ c. Monterey Jack cheese

Directions

  1. In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil.  
  2. Reduce heat & cover for 8-10 minutes until chicken is done.  Add corn & simmer uncovered for 5 minutes.  
  3. Stir in salsa & cook another 10-15 minutes.  Stir regularly.  
  4. Top with tortilla chips & cheese.

Chicken Gravy

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Submitted by Caaien

Ingredients

2 tbsp butter 2 tbsp flour
¼ tsp McCormick Grill Mates Chicken Rub 1/8 tsp salt
1/8 tsp paprika 1 c. chicken broth

Directions

  1. Melt butter in small saucepan on medium heat.
  2. Add flour, chicken rub, salt, & paprika.
  3. Stir with whisk.
  4. Gradually add chicken broth, stir until blended.
  5. Cook 2 minutes, until thick, stirring constantly.
  6. Remove from heat & let stand to thicken a little more.