540 bouillon recipes

Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.

Fast beef and noodles: ground beef, mushrooms, and egg noodles tossed with beef-mushroom soup and butter. A 40-minute stovetop skillet dinner for two.

Slow-simmered pinto beans with salt pork, crushed chilies, and beef bouillon. Southwestern side dish that cooks low and slow for creamy, flavorful beans.

Hearty turkey noodle soup: leftover turkey, egg noodles and the classic mirepoix simmered into a comforting weeknight bowl. Ready in 30 minutes, made for the day after Thanksgiving.

Nachynka z kapusty: Ukrainian cabbage and sauerkraut filling with sauteed onions, butter, and black pepper. A traditional Christmas Eve pyrohy and holubtsi filling from Western Ukraine.

A nutty twist on classic Yorkshire pudding with wild rice folded into the egg batter. Puffs up golden and crispy with savory Worcestershire-beef bouillon flavor.

Asparagus vichyssoise made in the microwave with fresh asparagus, potatoes, and skim milk. This light, low-fat cold soup is blended silky-smooth and chilled overnight for a refreshing make-ahead starter.

Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.

Ground beef simmered with carrots, onions, and oatmeal creates a hearty filling beneath fluffy whipped potatoes in this comforting family casserole.

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

Savory pie layering sweet Vidalia onions and Delicious apples in chicken broth, topped with buttery graham cracker crumbs. This unusual side dish pairs beautifully with roasted poultry.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Pork chops simmered in a sweet-savory sauce of brown sugar, ketchup, garlic, and beef bouillon, finished with a sour cream gravy. A comforting, old-school braised pork chop dinner.

Japanese-style skewered lamb marinated in soy, honey, sherry, garlic, and ginger, then broiled in just minutes for tender, savory-sweet bites. A lamb take on yakitori, easily gluten-free with tamari.

Oma Pantke's gruene bohnen-eintopf: a traditional German one-pot stew of simmered stewing beef, green beans, and mashed potatoes thickened right in the pot. Grandmother's comfort cooking for six.