Type what you have

Ingredients

• ✓ broth
• egg noodle
• butter
• mushroom
• onion
• celery
• garlic
• italian seasoning
• red pepper
• white wine
• turkey
• cream of mushroom soup
• sour cream
• parmesan cheese
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles; cook until al dente, 8 to 10 minutes. Drain pasta, transfer to the prepared baking dish, and cover to keep warm.
3. 3 Melt butter in a large, heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook until tender, 6 to 8 minutes.
4. 4 Add garlic, Italian seasoning, and crushed red pepper to the skillet; cook until fragrant, 1 minute more.
5. 5 Add wine, stirring to scrape up any brown bits from bottom of the skillet; cook until most of the liquid evaporates, about 1 minute.
6. 6 Stir in turkey, soup, sour cream, and broth; cook until sauce bubbles, about 1 minute.
7. 7 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. 8 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.

By ONEplusONE

Ingredients

• ✓ broth
• pepper
• salt
• white wine
• green pea
• potato
• chicken stock
• pearl onion
• mushroom
• green olive
• olive
• garlic
• rosemary
• thyme
• chicken breast
• margarine
• butter

Instructions

1. 1 Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
2. 2 Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

By NOT HUNGRY

Ingredients

• ✓ broth
• fat drippings
• bouillon
• corn starch
• water

Instructions

1. 1 Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
2. 2 Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ broth
• chicken flavored ramen noodle soup
• peanut butter
• soy sauce
• sugar
• red bell pepper
• onion
• garlic
• broccoli

Instructions

1. 1 Remove and discard the seasoning packets from the soup or reserve for another use. Fill a 6-quart saucepot with water and heat over medium-high heat to a boil. Add the noodles and broccoli and cook for 3 minutes or until the noodles and broccoli are tender. Drain the noodles and broccoli well in a colander.
2. 2 Beat the peanut butter, broth, soy sauce and sugar in a large bowl. Add the noodles, broccoli, pepper, onion and garlic and toss to coat. Cover and refrigerate for 2 hours, stirring occasionally.

By Campbell's Kitchen

Ingredients

• ✓ broth
• canola oil
• onion
• jalapeno pepper
• chicken
• tomato
• black bean
• corn
• tomato paste
• tortilla chip

Instructions

1. 1 Heat oil in a 6-quart stockpot over medium-high heat. Cook onion and peppers in hot oil, stirring occasionally, until tender-crisp, about 2 minutes.
2. 2 Stir in broth, chicken, diced tomatoes, beans, corn, and tomato paste; bring to a boil. Reduce heat to low and cook for 5 minutes, stirring occasionally. Top with crushed tortilla chips or strips to serve.

By Campbell's Kitchen

Ingredients

• ✓ broth
• vegetable
• protein
• ramen noodle
• salt
• black pepper
• sauce
• green onion
• cilantro

Instructions

1. 1 Bring broth to a boil in a small saucepan. Reduce heat.
2. 2 Reduce heat. Add vegetables, protein, and noodles. Simmer, stirring occasionally, until ramen noodles are tender and ingredients are heated through, 3 to 5 minutes.
3. 3 Season with salt and black pepper. Top with sauce and sprinkle with garnish.

By dinehaus

Ingredients

• ✓ broth
• sour cream
• corn tortilla
• mexican blend cheese
• chicken
• cinnamon
• black pepper
• salt
• raisin
• adobo sauce
• chipotle pepper
• tomato
• garlic
• onion
• olive oil
• sesame seed
• almond

Instructions

1. 1 Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
2. 2 Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
3. 3 Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
4. 4 Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
5. 5 Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
6. 6 Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
7. 7 Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

By Campbell's Kitchen

Ingredients

• ✓ broth
• chicken
• black bean
• corn
• red enchilada sauce
• tomato
• green chile
• cream cheese
• onion
• mozzarella cheese
• tortilla chip
• green onion

Instructions

1. 1 Drain canned chicken and save 1 cup broth.
2. 2 Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

By Gary Michael Hess

Ingredients

• ✓ broth
• vegetable oil
• lemon juice
• garlic
• cumin
• salt
• black pepper
• lamb shoulder
• onion
• beer
• cilantro
• bay leaf
• potato
• water

Instructions

1. 1 Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
2. 2 Heat a skillet over medium-high heat and brown meat on all sides, about 3 minutes per side. Remove meat and set aside. Reduce heat, add onion, and cook until soft and translucent, about 5 minutes.
3. 3 Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf, salt, and pepper. Cover skillet and simmer over low heat for about 1 hour. Add potatoes, cover, and cook over low heat until potatoes are tender, about 30 minutes, adding water or broth if there is not enough liquid in the skillet.

By Natasha Titanov