577 bouillon recipes

Creole cabbage salad tossed in a savory beef bouillon vinaigrette with garlic, herbs, and a splash of hot sauce. A bold, tangy slaw that's ready in 20 minutes.

Soy-grilled whole fish marinated in soy sauce, sherry, ginger, and garlic. A simple Asian-inspired grill recipe with a sweet-savory glaze that caramelizes over hot coals.

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

Slow-braised shredded beef chuck in a tangy ketchup, brown sugar, and mustard sauce with a kick of hot sauce. A ranch-style crowd-pleaser built for sandwiches.

Wild rice amandine with toasted slivered almonds, green pepper, onion, and chives cooked in beef bouillon. A quick, savory rice side dish ready in 25 minutes.

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Norwegian blueberry soup made with fresh blueberries, orange juice, lemon juice, and gelatin. A chilled Scandinavian fruit soup served cold in bouillon cups with fresh mint.

Creamy broccoli lasagna layered with Swiss cheese, cottage cheese, and a velvety bouillon-spiked white sauce. A meatless casserole that turns weeknight pasta into something hearty.

Steak with Green Peppers and Water Chestnuts recipe

Jellied fruit soup combines orange and pineapple juice with lemon gelatin, chilled and cubed. Vintage 1950s aspic-style cold soup served in bouillon cups for elegant lunches.

Yankee bean soup: white beans simmered low with onion and carrot until thick and creamy, seasoned simply with bouillon and pepper. A wholesome, budget-friendly meatless bowl.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Low-calorie cream of mushroom soup made with canned mushrooms, skim milk, and beef bouillon. A Weight Watchers-friendly vintage recipe ready in 10 minutes with just 4 ingredients.