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Step 1: Boil the Chicken. To boil chicken, start by placing two 8- to 9-ounce chicken breasts in a small saucepan or small straight-sided skillet and cover with liquid.
A spicy and homemade spin on pre-package ramen, these cup soups are a delicious time saver. This dish is packed with protein from hard-boiled eggs, which will help keep you satisfied until your ...
6 cups good-quality chicken stock. ... Boil, uncovered, until reduced to 4 cups, about 20 minutes, adding potato in the last 5 minutes. Stir in chicken, carrot and celery; simmer over medium low ...
COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender. MEANWHILE, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown.
Add remaining water from chicken preparation and chicken broth into stock pot and bring to a slow boil over medium heat. Cook meatballs for about 10 minutes. Step 5:
Heat the broth, tomatoes, zucchini, carrot, peas, onion and black pepper in a 1 1/2-quart saucepan over medium heat to a boil. Reduce the heat to low.
The Pyrex-brand traditional measuring cup (the Anchor Hocking-brand look-alike is shown, right) is available in 1 cup (8 ounce), 2 cup (16 ounce), 4 cup (32 ounce) and 8 cup (64 ounce) sizes and includes U.S. customary units in quarter, third, half and two-thirds cup increments, as well as metric units. Measuring spoon
Add the tomato sauce and broth and bring to a low boil. Reduce the heat to medium-low and let the sauce simmer for 5 minutes. Taste the sauce and adjust any seasonings to your preference.