Recipezaar: Stocks,OAMC/Freezer/Make Ahead recipes

Vegetable Broth (version 1.3)

Wed, 05 Dec 2001 10:12:19 -0500

One of the best uses for a slow cooker is making vegetable broth. You can control the amount of sodium and the variety of vegetables and seasoning, and the broth can develop a full, rich flavor in the slow-cooker while you busy yourself elsewhere. This recipe depends on browned onion for a hearty flavor and parsnip for a subtle sweetness, but you can experiment with your own veget -- posted by Mille®

Garlic Broth

Fri, 22 Feb 2002 09:44:52 -0500

I freeze this in ice cube trays and use it to saute veggies or any dish that calls for stock or broth I even add 1 cube to soup stock just for the flavor. The recipe can be doubled and freezes well. -- posted by Dancer^

Diabetic Vegetable Stock

Sun, 17 Mar 2002 10:25:48 -0500

I stole (and adapted) this recipe from applesforhealth.com, because they have stolen dozens of recipes from me and hundreds of recipes from Recipezaar! The original source of the recipe is the Art of Cooking for the Diabetic. Low sodium and low cholesterol, too! -- posted by Mille®

Homemade Beef Stock

Thu, 28 Mar 2002 09:53:37 -0500

-- posted by Mille®

Rescued Turkey Stock

Mon, 08 Apr 2002 18:23:33 -0400

I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock! -- posted by Lennie

Japanese Dashi (Bonito Fish Stock)

Mon, 13 May 2002 17:49:42 -0400

A staple for Japanese cooking and recipes. I make a lot and freeze the extra into ice cubes to have on hand when I need it. -- posted by Sue L

Another Homemade Beef Stock Recipe

Mon, 13 May 2002 18:51:19 -0400

-- posted by Mille®

Bon Appetit Lamb Stock

Thu, 25 Jul 2002 21:23:31 -0400

I couldn't believe that, of 32,000++ recipes at Recipezaar, no lamb stock recipe existed! So allow me to fill that void. Recipe from Bon Appetit magazine. -- posted by Fido ®

Vegetable Stock

Fri, 23 Aug 2002 18:07:39 -0400

Great vegetarian stock. -- posted by spatchcock

Garlic Broth, Just The Beginning

Mon, 26 Aug 2002 19:05:56 -0400

This broth is the beginning for an endless number of soups. Put it in containers and freeze. Then consider adding noodles or rice. Fresh veggies. Add some little dumplings. Use this as a start for sauces - risotto, cream soups or any recipe that calls for consomme. I love it because you use your veggie water instead of throwing it away and it's handy in your freezer - a real budget stretcher -- posted by Bergy

Don't Throw Away That Turkey Carcass!!!!

Fri, 22 Nov 2002 20:01:17 -0500

Don't throw away the turkey bones after you've demolished your bird! Save them to make a fantastic turkey stock, which you can then use to flavor all sorts of soups and gravies. After you strain the stock you can freeze it in small Tupperware tubs, or even in ice cube trays, very handy to have in the kitchen! -- posted by Mirj

Turkey Stock

Tue, 04 Feb 2003 20:04:00 -0500

Homemade stock is so much better than canned and wonderful to have on hand to throw together a quick bowl of soup. Your frugal side will enjoy using every last little bit of the bird. I keep a plastic bag in my freezer where I collect onion, celery and carrot trimmings (cleaned) to add to the stock pot next time I have a carcass on hand. -- posted by Sherri Dodsworth

Basic Fish Stock

Fri, 09 Apr 2004 20:01:08 -0400

I dunno where I originally got this from, but I like the amount I can make (12 cups). My local fish store will keep bones for me, for no charge! -- posted by tessamami

Magic Soup

Mon, 05 Jul 2004 20:00:28 -0400

I don't know what it is...this soup cures what ails ya. A recipe for Authentic Jewish Penicillin (chicken soup) tweaked by a sympathetic goy. I make a big pot of this when cold & flu season hits and freeze small containers to reheat whenever one of us feels the bug coming on. I pureed this for my baby last winter and he loved it. -- posted by Queen of Everything

Stock, Chicken

Thu, 09 Sep 2004 20:00:01 -0400

I would rather not use chicken to make stock for soups, but I haven't been able to find another way to make a tasty lower-sodium soup. I got this recipe from The Headache Prevention Cookbook but decreased the amount of salt significantly since sodium is supposed to be really bad for people with headaches, and people in general, according to Joel Fuhrman, M.D., author of Eat To Live. -- posted by Netgirl's Healthy Cookbook

Caldillo

Wed, 09 Feb 2005 19:57:42 -0500

from the cookbook called seasoned with sun by the junior league of el paso. i make this all the time during the fall and winter months. my family loves it. -- posted by deborah03

The Best Beefy Vegetable Soup

Wed, 13 Apr 2005 13:06:47 -0400

I did a lot of experimenting to come up with a Vegetable beef soup that I really like. Most seem very bland to me or loaded with tomato sauce. This has a little kick to it, but I would never call it "hot" and spicy. Just a mild something extra that you don't usually taste in regular versions of this soup. I prefer to make this in the crockpot. It freezes beautifully. Don't add potatoes until you plan to eat it (microwave, chop, and add), especially if you plan to freeze this dish. I have found that potatoes get mushy in frozen soups. -- posted by Laura in Texas

Brown Chicken Stock

Wed, 12 Oct 2005 16:57:10 -0400

There's nothing like homemade stock and it's not difficult to make! Broth is good, but its not the same. A well prepared stock can make the difference between a good meal and a great meal. Some may find this recipe to be too time consuming; those who enjoy cooking will appreciate their efforts. Skip the roasting step for a lighter stock, but if you want a deeper color and a richer taste, roasting is the way to go! -- posted by Seamouse

Mama's Chicken Soup

Sat, 11 Feb 2006 20:48:43 -0500

This is my adaptation of a recipe for Jewish Penicillin, a.k.a. Chicken Soup. Everyone who tries it loves it - even my two year old. You can also leave out the meat and potatoes or rice and use this as a really flavorful chicken stock. -- posted by Halcyon Eve

Chicken or Meat Broth or Stock - Pressure Canned

Fri, 26 May 2006 13:04:59 -0400

This recipe works not just for chicken, but for any meat or fowl. I make this whenever I can a bunch of chicken, but I've also made pork broth. You can use the defatted drippings after roasting/baking meat or fowl. If the drippings are already salty, omit the salt. The salt is in this recipe for flavor, not for preservation. When I can broth, I add 1 tsp. salt per quart, but it's not necessary. If you are on a low-sodium diet, just omit it. Make sure and defat the broth (either by chilling and skimming, or use a gravy separator) or the fat in it could cause your jars to not seal properly. Note: A pressure cooker is required for this recipe. They're not hard to use (READ THE MANUAL!!!)...just don't walk away from it and leave it. You hear horror stories about people that have imbedded their pressure-cooker lid in the ceiling. I can tell you without even talking to them that it's because they've walked away from the pressure cooker and let the pressure build up to the point that it literally explodes. I started canning with my mother when I was a kid (30 plus years ago) and have never had or seen that happen. Just understand that you're going to have to babysit the pressure cooker and adjust the hot-plate (heat) accordingly to keep the pressure cooker gauge where it should be. It can be monotonous, but it's worth it. The yield is noted for 1 quart, but it will depend on how much you're making and how many quarts/pints your canner holds. -- posted by UnknownChef86

Ham Stock (Pressure Cooker)

Tue, 06 Jun 2006 15:06:53 -0400

This is a good ham stock for use in soups or bean dishes. The dried thyme is good for cajun type dishes. -- posted by dividend

Chicken Broth

Wed, 12 Jul 2006 15:21:22 -0400

A staple that should always be ahndy, there are so many things you can do with it. And it is better when it's homemade. To store this, refrigerate in tightly covered container up to 3 days or freeze up to 3 months. Just thaw to use. -- posted by KittyKitty

Roasted Chicken Stock (Pressure Cooker)

Mon, 24 Jul 2006 20:44:45 -0400

This is my shortcut chicken stock. I like the flavor better starting with a leftover roasted chicken carcass compared to raw chicken pieces. -- posted by dividend

Vegetable Stock

Wed, 26 Jul 2006 12:39:04 -0400

This is a nice basic vegetable stock. The mushrooms or cheese rind contribute a savory body. -- posted by dividend

Homemade Vegetable Broth for Freezer

Wed, 09 Aug 2006 15:49:16 -0400

This broth can be frozen in cubes or blocks then frozen.You may add chicken or beef cubes or Sysco condensed base,add cornstarch & water for bisque or chowder bases or anything else when thawed. -- posted by Montana Heart Song

Chilled Zucchini Soup

Wed, 30 Aug 2006 18:01:55 -0400

Good to take on picnics, since it isn't served wartm, and zucchini is abundant in summer. -- posted by KittyKitty

Holiday Turkey Soup

Mon, 25 Dec 2006 10:52:12 -0500

Got this one from my mother-in-law, but I added seasonings & veggies. This a great "box car" recipe and gives you a way to use turkey up without everyone getting tired of turkey. Do not use a turkey carass that has been brined or smoked, it's just to salty. -- posted by Chef #415883

Ginger Broth

Tue, 30 Jan 2007 22:07:29 -0500

A wonderful flavor base for any oriental style soup. From Mostly Vegetables by Susan Costner -- posted by That is Dr House to you

Victorious Vegetable Stock

Fri, 02 Feb 2007 17:05:32 -0500

Finally, a vegetarian stock so rich, flavorful and fragrant that it can really hold its own against chicken stock! Use this in any recipe that calls for chicken stock, or eat it alone as a lovely broth. The nutritional yeast adds nutrients, flavor and a golden color to the broth (please make sure you are not using any other type of yeast! Baker's yeast and Brewer's yeast will not work). The optional addition of parmesan rind increases the richness in a wonderful way - My local Italian deli gives it to me for free. But leave it out for a vegan / parve stock. This broth beats any packaged vegetable stock hands down, if I do say so myself :) -- posted by What's Cooking?

Minestrone With Italian Sausage

Tue, 20 Feb 2007 22:01:39 -0500

I got this recipe from Taste of Home and recently made it. It is a tasty satisfying soup. I did use frozen green beans instead of the fresh. This recipe does make a lot, but it does freeze well and tastes great reheated. -- posted by Lainey6605

Homemade Stock

Tue, 27 Feb 2007 23:04:27 -0500

Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you paid for (usually by the pound), and will never again need to buy canned stocks. This will save you money and allows you to control the contents of your stocks. All the vegetables I have listed in the ingredients list are just ideas of things to save in your bag. You do not need each and every one of them to make a stock. Everything is optional. When you peel carrots or anything else, wash them first. It is rather difficult to wash peelings. I do not recommend strong flavored herbs like cilantro or vegetables that could color your stock strangely like beets. Note: In order for the recipe to post, I had to include measurements, but you don't need measurements. Just use what you have saved in your bags using more or less of whatever is there. -- posted by Karen From Colorado

Heart-Healthy Chicken Broth (& Yummy Bonus Chicken)

Thu, 08 Mar 2007 20:19:25 -0500

This virtually fat-free broth has been a staple in our home for years because of my allergies and David's heart. It freezes very well and is great to have on hand. We like to use it in other recipes as a substitute for butter to reduce the fat content and for water to kick up the flavor. It's also wonderful as a home remedy when loved ones get sick. Because I can't use OTC medications, I add a dash of cayenne whenever I have congestion or a head cold. The "bonus chicken" comes from picking the meat from the bones. It comes out very tender and juicy, falls right off the bones, and is ready to add to any dish. I also make sandwiches out of it or freeze it for later use. It takes a little extra effort with the second boil, but it's well worth it. Enjoy! *Adapted from Emeril Lagasse's Louisian Real & Rustic Chicken Broth, p. 11. BAM!:) -- posted by Heather & David

Pat's Easy Seafood Stock

Wed, 14 Mar 2007 22:19:11 -0400

This is such a no-brainer and uses up lots of stuff that you were going to throw away!! And, it's an excellent way to use up raw shrimp shells or lobster shells when you are making a seafood supper, for example, shrimp fettucine alfredo, or, lobster bisque, and you plan to peel the shrimp and/or lobster before cooking your supper dish. So, turn these otherwise useless shells into something fantastic! This wonderful stock can be frozen in freezer-type zip-lock bags in one-cup portions (or in ice cube trays) for later use as a clam chowder base, bouillabaisse, seafood casserole liquid or, for any number of recipes which call for seafood stock as a basic ingredient. Feel free to use more or less amounts of vegetables found in your refrigerator which may have started to fade in quality. Also, you can substitute other vegetables in this stock as you have them available such as cabbage, brussel sprouts, brocolli, bok choy, etc. I hate throwing away produce, don't you? You will want to drink this stock right away when you smell the ambiance of its excellent aroma! It needs no additional salt as the bouillon provides more than enough. Having this stock available in your freezer will make your life EASIER and your recipes BETTER. Enjoy! -- posted by Bone Man

Rich Vegetable Stock

Tue, 20 Mar 2007 21:32:37 -0400

Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's not so happy any more. This recipe uses a reduction method that produces a very rich stock, which increases the cooking time. You can do this in a third of the time by doing only 1 reduction, which takes about 45 minutes to an hour cooking time. But I highly recommend reducing 3 times. -- posted by raisdbywolvz

Easy Prep Vegetable Stock

Fri, 17 Aug 2007 19:58:50 -0400

Preparing the vegetables for this stock is so easy that I do it as I'm putting the groceries away. In NZ celery is sold the right way, with all the leaves, so it's too long to go in my veg chiller drawer in the fridge. This stock uses all the top part of the celery, thereby solving a problem and not wasting any good food! It also has the added bonus of making you look like a domestic goddess. It makes about 2.5 litres of stock, which I freeze it small tubs so I always have stock on hand. Prep time is about 3 minutes and the rest is put-your-feet-up cooking time. Couldn't be easier. -- posted by RonaNZ

Awesome Rich Shrimp Stock

Tue, 21 Aug 2007 21:40:40 -0400

This is so Rich and Fresh, Very Intense and Easy to make so forget the bottled clam juice or fish stock. This stock is made from the basics so do save and freeze your "scraps" (onion skins, garlic skins and roots, carrots, bell pepper, celery ends, scallion ends, fresh herb stems, onion roots, asparagus bottom trimmings, etc. and of course shrimp shells. Use in anything that calls for seafood stock or clam juice or to make rice, fish stews, gumbo and jambalaya's. It's a shame to discard all the goodness and it is so expensive that it would be a sin to buy. Because it cost you almost NOTHING! Just pennies! So never discard a shell, just freeze and then make rich yummy stock. You can reduce this shrimp stock for more intense flavor. -- posted by ~Rita~

Herbed Roast Chicken for Crock Pot (With Bonus Stock)

Fri, 31 Aug 2007 18:53:11 -0400

This is a method for roasting a chicken and then returning the picked-over bones to the pot to make stock as you sleep. It works in a large (oval) crock pot, you need room around the bird for it to roast with air circulation. Feel free to change up the seasoning of the chicken, but keep in mind that it will show up in the stock flavors. If you make an Italian flavored chicken, be prepared for Italian stock. -- posted by gourmetmomma

Won Ton Soup (Wonton)

Sun, 02 Sep 2007 16:03:35 -0400

I made this recipe by mixing together elements of Won Ton soups I had already made and enjoyed. I always thought it was way more complicated. Putting together the Won Tons can be a little time consuming, but you can make them ahead of time and freeze them too (up to 3 months). This is a pretty filling soup, but can be played with to either be the main course or the starter. It also looks like it took much more time than it did. I don't order it from the take out place anymore unless I don't have the stuff on hand or I feel lazy. -- posted by MPCook

Old Fashioned Lovage and Potato Soup

Mon, 17 Sep 2007 20:21:08 -0400

A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only. -- posted by French Tart

Celebration Spiced Baked Ham With Orange and Marmalade Glaze

Tue, 30 Oct 2007 01:46:27 -0400

A delectable sticky glazed ham cooked in spiced cider and with a tangy marmalade glaze! This is one of my most requested recipes from family and friends - I have been cooking and preparing this ham for about 20 years now; it is wonderful for celebrations and festive gatherings! You can increase the quantities and weight with ease, although I have given the minimum ham weight here. The "boil before baking" method gives you a moist and flavourful ham with a sticky glaze, and just a hint of spices. A couple of "musts", do use good quality high fruit ratio marmalade, and if the ham is smoked or heavily brined - do soak the ham joint overnight or for up to 24 hours, in cold water - it disperses the excess salt. This ham makes a wonderful centrepiece for any special meal; however, it is also a wonderful and very economical way of providing two more types of snacks or meals - ham sandwiches, plus the ham stock makes a delicious base for all types of soups, especially ham and pea soup! I have stated oranges for the decorative finish - but clementines or tangerines would work very well too. -- posted by French Tart

Country Style Smoked Sausage, Ham and Split Pea Soup

Wed, 31 Oct 2007 23:14:22 -0400

This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered! -- posted by French Tart

Tracy's Spicy Posole

Tue, 11 Dec 2007 19:47:12 -0500

A green posole that just gets better and better as it turns into left overs. The water you boil the meat with turns into the extremely flavorful and spicy chicken broth and is the start of an amazing crowd pleaser! Got this recipe and tweaked it just a little bit for more heat and more flavor! -- posted by Melvin'sWifey

Mike's Chicken and Potato Soup

Tue, 12 Feb 2008 01:55:40 -0500

This is a hearty soup that is true comfort food! It is filling and makes a ton, so use a big, tall, soup pot! Everyone loves it in my house! Even my pickiest eater. As good as leftovers as it is when it is first made! Yummy! -- posted by Chef #696689

Tenderbelle's 3 Bean & Ham Soup

Tue, 19 Feb 2008 01:53:51 -0500

In my search for a way to use leftover Christmas ham, I found recipe #15794 by mandabear. In turn, I think she got it from Mr. Food. Well....I adapted the recipe to fit the taste of my household and this is what I came up with. It is simple to prepare, and delicious...especially the second time around. Enjoy! -- posted by tenderbelle61

Chinese Pork Soup

Thu, 24 Apr 2008 20:45:06 -0400

I found a basic chinese soup recipe on the internet and made a couple of modifications. The soup came out great, so I decided to post this one. -- posted by Romi

Rich Roasted Chicken Stock

Tue, 17 Jun 2008 01:23:38 -0400

This method takes a very long time, but is SO worth it! The flavor is unbelievable and will improve any soup that calls for a chicken base. It's drawn from Recipezaar recipes #118258 and #191401, and my own alterations. Extremely tasty made with turkey as well. -- posted by Jxenja

Scott's Vegetable Broth With Very Low Sodium

Sat, 26 Jul 2008 03:07:03 -0400

This vegan broth by trained chef Scott Domery is the tasty base for many no-salt, or lowest-sodium recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". It can be used in place of water in many recipes to add more flavor while holding the line on calories and salt. -- posted by KateL

Hangover Soup

Wed, 24 Sep 2008 21:30:59 -0400

There is a running joke in my family, that when you are hung over, you need a big bowl of Hangover Soup! lol...And it's true! No matter how sick you feel, you always feel better after a bowl. or two! ;) -- posted by TalentedMissRara

Homemade Chicken Stock for Cooking

Tue, 30 Sep 2008 16:41:32 -0400

Here's another chicken recipe frommy personal computer cache. Do not use a crock pot for this unless you have a REALLY BIG one! This sotck can be used in many different ways. The directions may seem daunting but they are just to aquaint you with the possibilities of ingredients. Most of the time is for cooking. -- posted by Nana Lee

Turkey Stock

Mon, 27 Oct 2008 17:49:58 -0400

What to do with the carcass of the turkey after all the meat is gone? Make stock, of course. -- posted by DrGaellon

Holiday Tortellini Soup

Tue, 02 Dec 2008 01:08:06 -0500

This is a hearty and flavorful soup. It can be made ahead and freezes well. Recipe is from Taste of Home. -- posted by Lainey6605

Italian Sausage Soup

Thu, 08 Jan 2009 18:48:15 -0500

This is a recipe from Paula Deen. It is one of her family's favorite soups. -- posted by Lainey6605

Pantry Shortage Cabbage Stew

Tue, 20 Jan 2009 15:39:44 -0500

A hearty stew packed with flavors. My family eats this right up ,served with biscuits or a salad. -- posted by pantry shortage

Classic Minestrone

Mon, 02 Mar 2009 18:00:11 -0500

Classic Minestrone adpated this receipe from 9/1998 Cook's Illustrated. I'm going vegan for lent and need a tasty soup that I knew would help me through this process. I removed the cheese from the orginal and it's not the exact same but it makes a great vegetable soup! -- posted by Chef Jerrysbear2

Homemade Chicken Stock (Harry Caray's)

Sat, 21 Mar 2009 02:26:41 -0400

from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio. -- posted by Pneuma

Tomato and Paprika Soup

Mon, 11 May 2009 17:40:16 -0400

I made this recipe with ingredients I had in the kitchen today. I was given the last of the tomatos from one of my friends gardens, I had a few potatos, some celery and so I set out to make soup. Wasn't sure what the end result would be, but apparently it is a hit with my family, bless them, I love their encouragement. -- posted by Sueyous

Vegetable and Herb Broth

Tue, 30 Jun 2009 18:04:38 -0400

An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods. -- posted by JanuaryBride

Vegetarian Soup

Mon, 14 Sep 2009 18:05:14 -0400

This is a fiberous and healthy soup I make for my boyfriend and I to eat throughout the week when we don't feel like cooking. I'll make it on Sunday and it will last till Thursday. Plus its a great way to clean out your fridge. -- posted by Crazy4Curry

Queen Victoria's Brown Windsor Soup

Mon, 21 Sep 2009 13:19:28 -0400

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls. -- posted by French Tart