Food Directory
Food Home:- Home: Cooking: Soups and Stews: Broth and Stock:
- All-Purpose Vegetable Stock
Uses olive oil, celery, carrots, and parsnips. Makes six cups. From Master Cook. - Amber Soup
Uses soup bones, chicken, ham, and eggs. From Master Cook. - Aromatic Broth with Vegetable Slivers
Uses chicken meat, lemon grass, cilantro, and serrano. - Asian Seafood Broth
Recipe using a number of fish items plus nutritional information. - Barley Broth with Chicken
Calls for chicken stock, lemon, cloves, and mushrooms. From Master Cook. - Basic Beef Stock
Soup bones, onions, and carrots. Yields eight cups. From All Recipes. - Basic Brown Soup Stock
Makes five quarts from Master Cook. - Basic Chicken Broth
Combines corn oil, yeast, and poultry seasonings. From Master Cook. - Basic Chicken Stock
Recipe uses chicken parts, celery, onion, carrots, and peppercorns. - Basic Cooking Stocks by GourmetSleuth
A description of stocks and recipes including meat, chicken, vegetable, and fish. Includes storage tips. - Basic Turkey Stock
Makes twelve quarts of stock from Master Cook. - Beef Broth
Uses beef or veal bones, onion, bayleaf, cloves, and peppercorns. From Master Cook. - Beef, Chicken or Turkey Stock
Provides necessary information on broth making. - Beef Stock
Uses a crock-pot. Makes eight cups from Recipe Source. - Beef Stock
Uses bones, onions, carrots, tomato paste, and seasonings. Makes one gallon of stock. - Bouillabaisse Fish Broth
Calls for fish bones, heads, lobster bodies with vegetables and a variety of herbs. - Brodo Di Carne Mista (Basic Broth)
Makes two quarts of broth using onions, chicken wings, veal bones, and beef ribs. From Master Cook. - Brown Chicken Stock
Uses chicken parts, onions, carrot, celery, and herbs. Three servings. - Cawl Afu (Liver Broth)
A Welsh style recipe from Hookery Cookery. - Cawl Cennin (Leek broth)
Welsh style meal from Hookery Cookery. - Chicken Broth
Non-traditional, easy method that makes sixteen cups. - Chicken Broth
Uses chicken legs and a variety of seeds. - Chicken Broth
Simple recipe for making five quarts, at Chef de Cuisine. - Chicken Stock
Chicken bones, onion, carrot, and herbs. Makes one and one half quarts of stock. - Chicken Stock and Chicken Broth
Traditional Italian cooking recipes, techniques, and methods. - Condensed Chicken Stock
Recipe uses chicken scraps, carrots, celery and garlic. By GourmetSleuth.com. - Court Bouillon
Uses traditional broth making ingredients but adds a twist with wine and vinegar. from Recipe Source. - Crab Stock
Combines onion, leeks, celery, and a variety of herbs. - Crazy Broth
Improvise a chicken stock on short notice, from Special Flavors. - Fish Broth (Brodo Di Pesce)
Italian recipe makes two servings, from Recipe Source. - Fish Stock
Calls for fish bones, celery, onion, and white wine. - Hearty Vegetable Broth
Low-fat soup that freezes well, from Recipe Source. - Lamb Stock
Combines bones, onions, cloves, celery, and parsley. Makes five cups. - Lamb Stock- Great Chefs
Small recipe for one. From Recipe Source. - Light Vegetable Broth
Low-fat recipe combines white wine, celery, carrots, onion, and zucchini. From Recipe Source. - Light Vegetable Broth (Vegan)
Low-fat recipe from Recipe Source. - Lobscows (Welsh Lobscouse)
Hearty broth that can be a light meal, at Hookery Cookery. - Lobster Stock
Easy recipe that uses the choice of lobster or crayfish. Makes six cups. From Food Network. - Recipezaar Stock Recipes
Presents several, each with complete nutritional information. - Shrimp Stock
An Emeril Lagasse recipe from Food Network. - Shrimp Stock
Uses lemons, herbs, vegetables, and shrimp remains. - Soup Stocks
Find recipes and information featured in Fabulous Foods online cooking magazine. - Stock Recipes
Basic advice on how to make and keep beef and chicken stock. - To Make Beef Tea
Simple slow cook recipe from Recipe Source. - Tomato Broth
A fast and simple recipe that serves eight. From Master Cook. - Vegetable Broth
Makes six cups of stock, at Recipe Source. - Vegetable Broth
Simple recipe making eight servings of broth, at Recipe Source. - Vegetable Broth
Recipe making two quarts of broth. By Recipe Source. - Vegetable Broth "Pure & Simple" (Vegan)
Uses tomato juice, soy sauce, and vegetables from Recipe Source. - Vegetable Stock
Makes two quarts using mushrooms, fennel, celery, cabbage, and rutabaga. - Vegetable Stock
Combines potatoes, onions, leeks, carrots, and apples. - White Crab Stock
Yields eight cups, at Foodtv.com.
Random Indian Recipes:-
- Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Dabeli
First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.