Type what you have

Ingredients

• ✓ chicken stock
• egg
• fish stock
• sake
• soy sauce
• chicken breast
• shiitake mushroom
• parsley

Instructions

1. 1 In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. 2 Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

By ConnieL1M

Ingredients

• ✓ chicken stock
• potato
• butter
• cream cheese
• mozzarella cheese
• onion
• sour cream
• powdered milk
• chive
• tarragon
• salt
• sage
• black pepper
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
4. 4 Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

By METG

Ingredients

• ✓ chicken stock
• pork sausage
• butter
• onion powder
• garlic powder
• all-purpose flour
• whole milk
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
2. 2 Add butter, onion powder, and garlic powder; stir until butter is melted.
3. 3 Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
4. 4 Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
5. 5 Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

By Jessica Lawson

Ingredients

• ✓ chicken stock
• pan drippings
• dijon mustard
• butter

Instructions

1. 1 Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into the skillet.
2. 2 Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a creamy consistency, 2 to 5 minutes.
3. 3 Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

By John Mitzewich

Ingredients

• ✓ chicken stock
• chanterelle mushroom
• butter
• shallot
• salt
• black pepper
• olive oil
• half-and-half

Instructions

1. 1 Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
2. 2 Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
3. 3 Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
4. 4 Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

By Diana71

Ingredients

• ✓ chicken stock
• butter
• onion
• celery
• all-purpose flour
• brie cheese
• heavy cream
• green bell pepper
• red bell pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and celery; cook until onion is translucent, about 5 minutes. Stir in flour and cook for 3 minutes, stirring constantly. Gradually whisk in chicken stock. Simmer until celery is tender, about 20 minutes, stirring occasionally. Stir in Brie cheese and allow to melt for about 5 minutes.
2. 2 Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, then carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée in batches until smooth. Pour into a clean pot. Heat soup to almost simmering over medium-low heat. Pour in cream. To serve, garnish with red and green pepper strips.

By Allrecipes Member

Ingredients

• ✓ chicken stock
• olive oil
• chicken breast
• artichoke heart
• pearl onion
• thyme
• salt
• black pepper
• goat cheese
• cornstarch

Instructions

1. 1 Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
2. 2 Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

By SugarDuJour

Ingredients

• ✓ chicken stock
• butter
• pork tenderloin
• onion
• sweet apple
• flour
• apple cider
• salt
• pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
3. 3 Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
4. 4 Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
5. 5 Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
7. 7 Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
8. 8 Spoon sauce over sliced tenderloin to serve.

By Tiffany Curtis

Ingredients

• ✓ chicken stock
• herbes de provence
• chicken leg
• chicken thigh
• olive oil
• garlic
• honey
• lemon
• thyme
• lavender flower
• cornstarch

Instructions

1. 1 Rub the herbes de Provence into the chicken legs and thighs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
6. 6 Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
7. 7 Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

By Cambria_Mae

Ingredients

• ✓ chicken stock
• butter
• onion
• garlic
• potato
• leek
• parsley
• bouquet garni
• vegetable bouillon
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil. Reduce the heat and simmer until potatoes are tender, about 30 minutes.
2. 2 Remove soup from the heat; discard bouquet garni. Purée soup with an immersion blender until smooth.

By tellytubby

Ingredients

• ✓ chicken stock
• ✓ chicken stock
• olive oil
• butter
• balsamic vinegar
• dijon mustard
• garlic
• chicken breast
• shallot
• cremini mushroom
• herbes de provence
• balsamic vinegar
• salt
• black pepper
• provolone cheese

Instructions

1. 1 Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl. Stir chicken breast halves into mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
2. 2 Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
3. 3 Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

By beutifldrmer

Ingredients

• ✓ chicken stock
• butter
• olive oil
• mushroom
• butter
• garlic
• russet potato
• thyme
• salt
• black pepper
• sottocenere cheese
• heavy cream

Instructions

1. 1 Melt 1 1/3 tablespoons butter with olive oil in a large saucepan over medium-high heat; add mushrooms. Cook, stirring often, until edges browned, 15 to 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine 2 teaspoons softened butter and garlic in a small bowl. Grease a 9x13-inch baking dish with garlic butter.
4. 4 Layer 1/3 potatoes into the prepared baking dish; season with 1/2 thyme, salt, black pepper, and 1/2 cooked mushrooms. Reserve 3 tablespoons sottocenere cheese for top and set aside; layer 1/2 remaining cheese over mushrooms. Layer 1/3 potatoes over cheese; season with remaining 1/2 thyme, salt, black pepper, remaining 1/2 cheese, remaining 1/2 mushrooms, and remaining 1/3 potatoes. Season with salt and black pepper. Pour cream and chicken stock over top; season with salt and black pepper. Top with reserved 3 tablespoons cheese. Cover dish loosely with aluminum foil; tent foil a little so it doesn't touch potatoes.
5. 5 Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 minutes more. Cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ chicken stock
• bacon
• chicken thigh
• shallot
• thyme
• rosemary
• garlic
• white wine
• mushroom
• salt
• black pepper
• butter
• flour

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate to drain; reserve drippings in skillet.
2. 2 Add chicken thighs to the skillet; cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
3. 3 Sprinkle bacon over chicken mixture; add wine. Simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet; simmer for 35 minutes. Taste sauce; adjust seasoning. Simmer until chicken is no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
4. 4 Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into skillet until sauce is thickened, 1 to 2 minutes.

By Moon78ta

Ingredients

• ✓ chicken stock
• olive oil
• chicken breast
• red onion
• yellow squash
• zucchini
• red bell pepper
• brown mushroom
• garlic
• tomato paste
• herbes de provence
• cumin
• oregano
• celery salt
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
2. 2 Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

By Sarah d'

Ingredients

• ✓ chicken stock
• pancetta
• duck leg confit
• tarbais bean
• white bean
• bay leaf
• black peppercorn
• thyme
• garlic
• pork shoulder
• pork chop
• salt
• black pepper
• vegetable oil
• garlic pork sausage
• butter
• bread crumb
• parsley
• onion
• carrot
• celery
• tomato paste
• white wine
• salt

Instructions

1. 1 Pour chicken stock into a large pot. Add pancetta, bones from duck confit, and drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic cloves into a small square of cheesecloth to create a bouquet garni; add to the pot. Stir and bring to a simmer over high heat; skim off any foamy scum that forms if desired. Reduce the heat to low and simmer until beans are almost tender, 30 to 45 minutes.
2. 2 Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; add pork and brown for 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook until nicely browned on all sides, turning occasionally, 3 to 4 minutes. Cut sausages in half and transfer to the bowl with pork pieces.
3. 3 Remove fat and skin from duck confit and add to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup bean cooking liquid.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place onion, carrot, and celery in the same skillet used to brown the meats; add a pinch of salt. Cook and stir over medium heat until onion is translucent and the mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
6. 6 Drain beans over a large bowl to retain all the cooking liquid. Discard bones and bouquet garni.
7. 7 Place drained beans into a large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup cooking liquid. Add pork pieces and distribute evenly among the beans. Top with shredded duck confit. Nestle sausage halves into bean mixture.
8. 8 Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
9. 9 Bake in the preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from the oven and create a small well in the center of the cassoulet crust. Ladle about 1/2 cup cooking liquid (or as needed) into the well to rehydrate the mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is evenly distributed, but try not to disturb the crusty surface.
10. 10 Continue baking until surface is crispy and caramelized, meat is fork-tender, and beans are creamy and tender, about 30 to 45 more minutes.
11. 11 Serve in large bowls with a spoonful or two of hot cooking liquid. Top with chopped fresh parsley.

By John Mitzewich

Ingredients

• ✓ chicken stock
• cornstarch
• poultry seasoning

Instructions

1. 1 Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

By Barbara

Ingredients

• ✓ chicken stock
• milk
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
3. 3 Cook over medium heat, stirring constantly, until bubbling, about 5 minutes.
4. 4 Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

By LADYSLEW

Ingredients

• ✓ chicken stock
• napa cabbage
• ginger root

Instructions

1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

Ingredients

• ✓ chicken stock
• salmon
• dill

Instructions

1. 1 Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

By RMNOHE

Ingredients

• ✓ chicken stock
• arborio rice
• parmesan cheese

Instructions

1. 1 Place the rice and heated chicken stock into the rice cooker.
2. 2 Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
3. 3 Sprinkle Parmesan cheese over the rice and stir.

By turtle311

Ingredients

• ✓ chicken stock
• rice
• herbes de provence
• sea salt
• pepper

Instructions

1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Ingredients

• ✓ chicken stock
• garlic
• butter
• all-purpose flour
• white wine
• swiss cheese

Instructions

1. 1 Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
2. 2 In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
3. 3 Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

By Karena

Ingredients

• ✓ chicken stock
• yukon gold potato
• butter
• garlic
• cream cheese

Instructions

1. 1 Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
4. 4 Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

By Liam Walshe

Ingredients

• ✓ chicken stock
• chicken breast
• all-purpose flour
• salt
• egg
• water
• black pepper
• salt

Instructions

1. 1 Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
2. 2 Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
3. 3 Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
4. 4 Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

By Kelly Nagy Cramer

Ingredients

• ✓ chicken stock
• carrot
• garlic
• dill weed
• butter
• salt

Instructions

1. 1 In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
2. 2 Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

By Joan Carney

Ingredients

• ✓ chicken stock
• vegetable oil
• chicken thigh
• celery
• barbecue sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

Ingredients

• ✓ chicken stock
• short-grain white rice
• coconut milk
• white sugar
• sea salt

Instructions

1. 1 Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.
2. 2 Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).
3. 3 Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.

By michele pruett

Ingredients

• ✓ chicken stock
• ancho chile
• new mexico chile
• onion
• garlic

Instructions

1. 1 Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
2. 2 Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

By pasquale

Ingredients

• ✓ chicken stock
• butternut squash
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.
2. 2 Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
3. 3 Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.

By ChristinaB

Ingredients

• ✓ chicken stock
• long-grain white rice
• tomato sauce
• olive oil
• salt
• sazon seasoning
• garlic powder
• chicken bouillon

Instructions

1. 1 Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

By jamillet