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Jeff says ...
My wife uses Organic Imagine Broth (low sodium Chicken + Vegetable) for a lot of dishes. These make a great "base" for casseroles year round, and soups in the winter. I always thought soups had to come complete in a can, but she has proven the healthiest is homemade in our crock pot or slow cooker. Imagine Broths are great start to some wonderful cookin'.
11/21/2012 2:11:35 PM CST
Carmela Congdon says ...
I'll use the low sodium vegetable broth in all of my favorite Fall and Winter soups and stews, especially red lentil soup, butternut squash and kale soup, chick pea stew, and vegetarian chili. I also use the free-range chicken broth to add to my chicken soup to get a much richer flavor. Imagine broths are the best! They are the only packaged broths I use because they have all natural ingredients and no added sugar.
11/21/2012 5:04:57 PM CST
Karen Gonyea says ...
I use it in my stuffing :)
11/21/2012 10:46:31 PM CST
Mardy J. Maehara says ...
I will make rice pilaf and stuffing. I may also make chicken tortilla soup and if I have an open box of broth leftover I will use it instead of water in other recipes.
11/21/2012 10:52:13 PM CST
Deb C says ...
Actually, I just bought a couple of boxes today. I will use them for gravy and to moisten dressing for Thanksgiving.
11/22/2012 12:56:16 AM CST
DL says ...
I would make a yummy stir fry with broth and veggies that come with our bi-weekly produce box
11/22/2012 6:21:37 AM CST
Sarah P. says ...
Gravy, of course; mexican turkey soup, enchilada casserole, roasted acorn squash with pine nuts and wild rice
11/22/2012 4:55:28 PM CST
Hesper Fry says ...
Soups and chicken pot pie
11/22/2012 5:44:27 PM CST
Lily Kwan says ...
I would make stew.
11/23/2012 12:05:18 AM CST
Rose says ...
For a classy dish, I have a recipe from Saveur Magazine, Schweineschmorbraten mit Rubengemuse - braised roast pork with root veggies & juniper berries and quite a bit of chicken broth - Dec '12! For more colloquial dishes, I would make many casseroles of stuffing! Forget the turkey, the bird is an accessory to the stuffing!! I LUV stuffing! With excellent broth, you can have stuffing to your heart's content. I also like to make a dish called "wine, bread, cheese and thou," but use broth instead of wine. Mmmmmm!!!! Homey & fun comfort food at its best.
11/23/2012 11:53:26 AM CST
Chrissy Nestor says ...
I'd make the •Hearth Bread Stuffing
11/23/2012 12:31:33 PM CST
Patrice says ...
I would use the Imagine Organic Vegetable Broth when I make soups and stews and dishes such as rice pilaf. I used it yesterday for my cornbread dressing and veggie gravy.
11/23/2012 2:44:06 PM CST
Joyce says ...
Winter weather makes me want to head to the kitchen and make hearty soups and stews. Imagine Organic Broth is a must-have for healthy and flavorful results!
11/23/2012 4:41:16 PM CST
Karen says ...
The low-sodium chicken broth is a flavorful pantry staple in our home! I would use it when I make Wild Rice Pilaf with walnuts and dried cranberries, Yellow Split Pea Soup with Andouille Sausage, Creamy Carrot Soup with Ginger, Seasoned Buckwheat Groats with fresh rosemary and sage, Green Split Pea Soup, and Cassoulet with vegies and pork shoulder steak. These dishes are among our fall favorites.
11/23/2012 4:43:08 PM CST
lexee says ...
i would use this for so many things! homemade fall squash soups, cooking potatoes for homemade mashed potatoes... sauces, etc. yum!
11/23/2012 5:47:16 PM CST
Lynde Foy says ...
Oh my...Chicken Noodle Soup, of course. & Veggie Primavera, Chicken Marsala, Chicken Picatta, Eggplant Ratatouille, Risotto, Tom Ka Gai, Pot Pie, etc...-great prize!!
11/23/2012 6:32:38 PM CST
carol lewis says ...
chicken pie homemade!
11/23/2012 7:34:15 PM CST
Sand says ...
I would use them in my soups!
11/23/2012 9:54:38 PM CST
DONNA S NEARY says ...
I will make "home made" matzah ball soup for the holidays.
11/25/2012 2:44:47 PM CST
Casey Eggleston says ...
I would make yummy warm winter staples like potato soup, cream of chicken soup, and simmered kale/collard greens.
11/25/2012 7:23:30 PM CST
Katherine Poppy says ...
I make my own soups and can them myself. My favorite is a Tuscan Bean Soup called Ribollita 2 Cups black beans 2 Cups pinto beans 2 Cups of tiger beans (or anything that looks good) 2 large onions 1 large head of garlic 1/2 Cup Olive Oil 1 head organic cabbage 3 large Organic Imagine Chicken Broth 1 bottle of inexpensive white wine Saute the onion and garlic in the olive oil. wash the all the beans and set aside add chicken broth and wine bring to a boil add beans and add enough water to cover them generously bring to boil then lower to a soft boil allow them to cook for several hours stirring every 1/2 hour making sure to add water and or more broth so that there is always a generous amount in the pot when the beans are completely cooked, roughly chop the cabbage and add to the soup at this point add salt and pepper to taste and cook for 1/2 hour serve in big bowls with a hunk of whole grain bread and a dollop of sour cream in the middle of the soup. Accept smiles and thanks
08/18/2014 8:04:28 PM CDT
Charlie G says ...
I use the 'low sodium' Imagine stocks just about everyday. When I don't have time to make Chicken/Beef Soup (Caldo here in San Antonio) I'll pickup a to go order at my favorite restaurant, chill the soup and skim off the fat, add some extra vegetables, add a quart of Imagine stock and have a delicious, low fat, low sodium soup dinner (four big servings). I've tried all the other store 'stocks' and Imagine is my favorite. I also add this stock to my McDougalls soup mixes... the Imagine stocks make them super tasty.
03/10/2015 3:39:49 PM CDT

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