157 bouillon recipes

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Vietnamese-style beef soup with lemongrass, garlic, and fish sauce: a fragrant, quick broth with tender beef chuck and fresh cilantro. Light, bright, ready in 30 minutes.

Discover this easy slow cooker Chicken and Cherries Jubilee recipe with tangy chili sauce and dramatic flambé finish – perfect for beginner cooks seeking impressive dinner ideas like "slow cooker chicken with cherries and sherry" or "flambéed savory cherry chicken for special occasions."

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.

Oven-baked pork ribs glazed with a thick, sticky pineapple-brown sugar sauce spiked with Worcestershire and beef bouillon. Slow-baked until tender, then finished at high heat for a caramelized crust.

Hearty asparagus and hard-boiled egg casserole in a creamy mustard sauce with mushrooms and crushed cheese crackers on top. A retro-style vegetable bake that's pure nostalgic comfort.

A fun, interactive Chinese-style hot pot where guests cook shrimp, chicken, beef, and fresh vegetables in simmering broth right at the table. Dinner and entertainment in one pot.

It's a cheese sauce without cheese. It's flavorful and tasty.

Golden pan-fried veal cutlets smothered in a creamy white wine sauce made with beef bouillon and milk. Feeds 8 in just 25 minutes, making it a go-to for easy entertaining.

Tourtiere is a traditional French-Canadian pork pie seasoned with cloves, mace, and marjoram in a flaky double crust. A Quebec holiday classic that's just as good warm or cold.

A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.

Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Melton Mowbray-style pork pie with cubed pork, veal, and ham, hard-boiled eggs running through the center, and savory aspic poured in after baking. A classic British raised pie.

Pine nut dressing with sauteed ground beef, onions, and toasted pine nuts tossed with orzo pasta. A savory, Middle Eastern-inspired stuffing ready in 20 minutes.

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.