94 stock based Recipes

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

butter, onion, chopped, garlic cloves, crushed, butter, fresh carrots, grated, broccoli, washed, cut (i use a whole rubber-banded bunch), flour, half-and-half, chicken stock (i use superior touch better than bouillon chicken base) or 1 quart chicken bouillon (i use superior touch better than bouillon chicken base), salt and pepper, to taste, nutmeg, grated sharp cheddar cheese

freshly rendered lard or 1 tbsp oil, hungarian paprika (to taste), garlic clove, peeled and chopped, anaheim green peppers, seeded and chopped or 1 cup cubanelle pepper, chopped but not seeded, yellow onion, peeled and chopped, chopped ripe tomato, chicken base or 1 tsp chicken bouillon, beef stock, salt & freshly ground black pepper, sour cream, all-purpose flour

ground chuck, ground pork, breadcrumbs, black pepper, salt, basil, parsley, egg, chicken stock, fresh spinach, cleaned, stems removed and cut into strips, garlic powder, bouquet garni, chicken soup base or 1 chicken bouillon cube, orzo pasta or 4 oz small shell pasta, grated romano cheese or 1/4 cup grated parmesan cheese

olive oil, onion, chopped fine, chicken stock or 4 cups fish stock or 4 cups vegetable stock, goya recaito (cilantro cooking base), tomato paste, coconut milk (or whatever size your can is, they vary), littleneck clams , thoroughly washed, mussels , thoroughly washed and debearded, shrimp (tails intact optional), lobster tails , snipped in half lengthwise before serving, red pepper , strips add with shellfish if using, green pepper strip, add with shellfish if using, fresh cilantro or fresh parsley, lemon wedge, lime wedge, chili oil ( )

herbed croutons or 3 cups garlic-flavored croutons, butter or 1 tbsp margarine, salt, egg whites, chicken tenders or 2 large chicken breasts, red bell pepper, thinly sliced, green onions, sliced diagonally, fresh lemon juice, chicken stock (or 1/3 cup water mixed with 1/3 tsp. chicken base), sugar, light soy sauce, dry sherry or 2 tbsp sake, mined fresh gingerroot, grated lemons , rind of, cornstarch

butter (to saute), butter (to finishing), shallot, minced, leek, halved and sliced (white part only ), garlic cloves, minced, white wine, worcestershire sauce, hot sauce, dried thyme, brandy, paprika, lobster stock (1 cup hot water & 1 tsp lobster base), tomato paste, bay leaves, heavy whipping cream

boneless skinless chicken breast , from the freezer cubed to stick sized chunks (a whole 1 if they are small), oil , for the stir fry., crushed ginger, water, chicken base (paste) or 1 tsp chicken bouillon, in a cup of water or 1 cup low-sodium chicken stock or 1 cup low sodium chicken broth, roasted garlic , if you don tsp have it just skip the garlic altogether, dried celery flakes or 1 stalk celery, medium fine dice, crushed dried shiitake mushroom, dried chives, dried green onion, dried white onion, carrot, very fine dice (optional), fresh udon noodles or 1/3 lb soba noodles (my favorite) or 1/2 cup dried flat egg noodles or 1/2 cup ramen noodles

chicken stock, chicken base (add to chicken stock), chicken breast , diced chunky, heavy cream or coconut milk, milk, celery, diced, carrots, diced, onion, diced, curry powder, toasted, red bell pepper, diced, green bell pepper, diced, honey, hot sauce, apples, frozen and cut in half, chopped parsley, roux (1/3 cup butter and 2/3 cup flour), chicken stock

butter, flour, water, chicken base (see note ), chicken stock (see chicken tenders recipe), fresh carrot, diced, celery ribs, diced, onion, diced, white pepper, garlic powder, egg noodles, water, chicken base, onion, cut into quarters, celery rib, cut into 2-inch segments, chicken tenders, thawed

flour, or enough to cover, accent, salt, black pepper, garlic powder, paprika, beef base (powdered beef stock), chicken wings, oil to cover for frying

whole chicken, chopped celery, grated carrots, chopped onion, chopped green bell peppers, chopped red bell peppers, chicken stock, dried parsley, black pepper, garlic powder, chicken base, drops egg coloring (optional), cornstarch, eggs, chicken base, dried parsley, drops egg coloring (optional), water, all-purpose baking mix, chicken gravy

olive oil, spanish onion, chopped (medium dice ), carrots, diced, ribs celery, diced, red bell pepper, cored and finely diced, yellow bell pepper, cored and finely diced, green bell pepper, cored and finely diced, chopped garlic, cream sherry, chopped clams, fresh or canned (reserve juice from clams if using canned), clam juice (use all bottled or drained from canned clams plus bottled juice), chicken stock or broth, clam paste (or use clam base or a fish bouillon cube), chicken base, chopped fresh parsley, fresh chopped chives, bacon, finely diced , cooked until brown, drained lightly, white pepper, cajun seasoning (paul prudhomme brand or other blend ), cayenne pepper, freshly chopped basil, dried oregano, lemon pepper, salt, diced canned tomatoes (undrained ), tomato puree, tomato paste, water, whipping cream, milk, cooked baked potatoes, peeled and diced, cornstarch, mixed with, water (until smooth)

olive oil , to saute, onion, diced, apple cider vinegar, balsamic vinegar, water, collard greens, roughly chopped, vegetable base (concentrated vegetable stock), cayenne pepper, sugar

extra-virgin olive oil, anchovy fillets, roughly chopped onions, roughly chopped celery , and a few leaves, roughly chopped carrots, basil leaves, minced garlic, chili flakes, cheesecloth sachet , filled with 1 rosemary sprig, 1 oregano sprig, 1 thyme sprig, 1 bay leaf, 1 tsp fennel seed, peeled, seeded ripe tomatoes, chopped, kosher salt, black pepper, red wine, white wine, saffron threads, crushed, fish stock, tomato sauce base, spot prawns and seafood, cioppino base, medallions white sea bass, dozen manila clams, doze black mussels, claws , 6 legs dungeness crab, cooked, spot prawn tails , vein removed, tentacles , 3 small tubes calamari, cleaned, tubes cut in 1/2-inch pieces, rice bran oil, spot prawn heads, potato starch , for dusting, kosher salt, freshly ground black pepper, french bread cubed , no crust, cold fish broth, livers from shrimp heads, lightly sauteed, garlic, chopped, kosher salt, togarashi spice (also known as japanese 7 spice), chili sauce (recommended : sriracha), yuzu juice, egg yolk, dijon mustard, extra-virgin olive oil, thick slices sourdough bread, garlic, cut in 1/2, butter, melted, extra-virgin olive oil, chopped parsley leaves, salt and freshly ground black pepper, cioppino sauce, cooked seafood, rustic crostini, chopped italian parsley leaves, lemon halves, spicy shrimp rouille

seafood base, red onion, coarsely chopped, fresno chile pepper, chopped, fresh lemon zest, garlic, grated, flat leaf parsley , a couple of handfuls, fresh thyme leaves, fresh bay leaves, fresh flat-leaf parsley, soup base, extra-virgin olive oil, anchovy filets, ribs celery, chopped, starchy potatoes, peeled and chopped into small dice, red pepper, cored and finely chopped, lager beer (about 6 oz), diced tomatoes or chunky-style crushed tomatoes, chicken stock, cod, cut into chunks, sea scallops, ciabatta or other crusty bread of choice, for serving

butter, sweet onion, diced, shredded carrot, chopped garlic, frozen broccoli , pieces, chicken base , with 9 cups water or 9 cups chicken stock, salt, pepper, low-fat milk, velveeta reduced fat cheese product, cubed, flour, flour

thai coconut soup, soup base , recipe follows, coconut milk, salt and pepper, lime juice , to taste, sugar , to taste, chicken dumplings , recipe follows, noodles , soaked in water until softened, carrots , cut into julienne, leeks , cut into julienne, thai chiles, stems removed , split in half lengthwise, seeded, soup base, lobster or fish stock, chili paste, lemon grass, cut into 2 inch sticks, fresh thai basil leaves, thai bird chile, chicken dumplings, ground lean chicken, minced garlic, minced ginger, mushroom soy sauce, fish sauce, potato starch, freshly ground black pepper