Stock Recipes

Find great ideas for Stock Recipes at 123EasyAsPie.com

Q: Why do stock recipes direct you to remove the fat?
In every chicken stock recipe I’ve seen it tells you to skim the fat, but it never says why. Is this just part of the low-fat craze, or is this how chicken stock is made traditionally? I think fat gives it a little more flavor and depth, but a friend of mine swears up and down that you “are not supposed to” leave the fat in.

A: The stock will have a certain amount of fat in solution. But, you’re really trying to get the broth with the flavor in it, not the flavor of fat. It also helps make certain recipes work better (cooking is mostly chemistry, after all). If you want to leave a bit more fat in with your stock, go for it. But, don’t be surprised if the recipe doesn’t come out quite right or people complain that your food is greasy.

Q: Recipes using seafood stock?
I have a couple pounds of crawfish heads in my freezer, I want to use it to make seafood stock.

But after I make the stock, I’m not sure what to use it in. All I’m finding on the internet are recipes for the stock itself, not just recipes using the stock as in ingredient. Any suggestions?

Thanks!

A: Throw some tofu cubes and spinach in it, heat it up, and enjoy an Americanized version of miso soup.

Q: cooks, what if a recipes calls for stock or canned beef boulon, could mushroom broth count?
I like to use mushrom broth because I usually have mushrooms handy and I like to make my own cause it is all natural. I have this recipe book and this one recipe which looks good, lists stock or canned beef boulon, it is a sauce.
Other recipes actually specify that you could use mushroom broth or another kind, which was how I got the idea.
I mean in that book.
I mean do you think if it says stock that implies any stock?

A: If it was anything other than a sauce, then using mushroom might be possible. Unfortunately, for a sauce, no. What you might do is use a bullion cube, or granules, in your mushroom stock and try it that way.

Q: What is the best chinese cookbook recipes and how to basic ingredents to stock???
1. easy to follw simple fast recipes
2. how to stock a kitchen for chinese cooking
3. Chinese people only anwser please

A: Martin Yan of “Yan can cook” has wonderful cantonese recipes. My mom said many of the receipes he uses is just like my grandma’s, which she passed down to my mom which she taught me. He has his show on PBS and its very easy to learn his techniques. I’m sure if you google him, he’ll come up.

For chinese cooking the major ingredients my kitchen has are:
1) Soy Sauce. My mom uses the dark chinese one. I like the light ones like Kikoman.
2) Corn starch. Most recipes ask for corn starch. Not flour
3) Ginger root. Fresh one. If you keep it on your counter, it will shrivel up, but keep it. Use if for soups. Its still good dried, but not as flavorful or powerful.
4) Oyster Sauce
5) Chicken broth. Its best to use fresh chicken broth but who has the time to boil a pot of chicken? The chinese supermarkets usually sells 2 for $1, but when they’re on special I buy a case and leave them in the garage. You can’t have too much chicken broth!
6) Chinese 5 spice. Its a combination of spices, star anise, etc.
7) Sesame oil. A little goes a long long way so buy a small bottle.

Then there’s the other fresh ingredients like:
Cilantro
Green onions
Brown or red onions
Mushrooms
Chinese veggies like bok choy, choy sum, etc.
Garlic. Fresh is best but I even have the precrushed one in the jar.
These you have to go to the grocery store regulary.

Q: Does anyone know any soup recipes without using stock!?
I need some recipes for soup, any flavour soup, just without using any stock at all! instead maybe water, or low fat milk. Thanks

A: I have recipes that are low fat recipes. I have attached them to this post and vegetarian soup recipes. Hope this helps you. All these recipes I did get from cooks.com. This sight is wonderful for getting recipes from

VEGETARIAN MINESTRONE SOUP

2 onions, chopped
4 stalks celery, chopped
4 carrots, cut in rounds
1 sm. cabbage, shredded
1-2 potatoes, chopped
2 c. kidney beans (canned)
4 c. stewed tomatoes
2 tsp. garlic powder
2 tsp. oregano
4 tsp. basil
3 tsp. salt
1/2 tsp. pepper
1 tbsp. dried parsley
8 c. water

Saute in 1/4 cup oil the first 5 ingredients in very large stock pot. Add the remaining ingredients. Bring to a boil; add 1 cup rice or noodles. Boil for 15 minutes more, stirring occasionally. Just before serving, add pesto: 2 tbsp. dried basil 1/2 c. oil
Mince garlic very fine or use press. Add basil, then oil; mix well. Rubbing garlic well against side of bowl to get juices in oil.

VEGETARIAN VEGETABLE SOUP

12 c. cold water
1/2 c. bulgar wheat (optional)
1/2 c. brown or white rice
1/2 c. lentils
1 can chicken peas and juice
7 chicken bouillon cubes
3 carrots
1 lg. onions
3 stalks celery
2 c. fresh broccoli
2 c. fresh cauliflower
2 c. fresh asparagus
1 c. green bell pepper
1 lg. tomato or 16 oz. can tomato
Salt and pepper to taste

Chop all vegetables into bite-size pieces. Put water and all ingredients in large pot, bring to boil. Cook on simmer for 2 to 2 1/2 hours.
Try mixing and matching various vegetables according to ability and your taste. You can substitute with frozen vegetables. Makes enough for 6 with leftovers.

ASPARAGUS, BROCCOLI OR CAULIFLOWER
SOUP

1/2 c. finely chopped celery
7 chopped green onion tops
4 c. water
4 vegetarian cubes
1 bunch/box fresh/frozen asparagus, broccoli or cauliflower
1 sm. can or fresh mushrooms
1/2 tsp. white pepper
1/2 tsp. onion salt
1/2 tsp. thyme
2 tbsp. butter
1/2 tsp. garlic salt
1/2 tsp. curry powder
1 pint half & half
2-3 tbsp. cornstarch
2/3 pkg. cream cheese

Put celery, onion tops, water and vegetarian cubes in saucepan. Cook for 1/2 hour. Then add asparagus, broccoli or cauliflower. Add mushrooms, pepper, onion salt, thyme, butter, garlic salt, and curry powder. Then add half and half. Do NOT have the mixture boiling. Keep on low heat. Mix cornstarch with a little water. Then add to mixture with cream cheese. Never boil.

LOW FAT CHEESY VEGETABLE SOUP

2 cups broccoli florets
2 cups cauliflower florets
4 cups cubed potatoes
1 cup diced carrots
1/2 onion diced
4 Cans fat free chicken broth
1 jar Low Fat Cheese Whiz
1/2 tsp. minced garlic
Salt and pepper to taste

Boil potatoes, onions and carrots in chicken broth until almost fork tender. If needed, add enough water to cover vegetables. Add cauliflower and broccoli. Cook until all veggies are tender. Puree 1 cup of potatoes to thicken and add back to soup. Add jar of Cheese Whiz. Stir until blended.

LOW-FAT EASY POTATO SOUP

4 med. potatoes, peeled and diced
1 med. onion, chopped
1 c. celery, diced
2 c. water
1 cube low sodium bouillon
1 1/2 c. skim milk
Pepper to taste
1/8 tsp. nutmeg
1 tsp. low sodium soy sauce
2 tsp. dried dill weed

In large pot combine water, bouillon cube, potatoes, onion and celery. Cover and cook on medium heat for 20 minutes or until potatoes are soft. Place in blender or food processor. Puree. Return to pot. Add remaining ingredients. Heat but do not boil.

LOW-FAT GOURMET BEAN SOUP

2 c. turkey ham, cubed
2 cans beans, any kind
1 onion, chopped
3 c. potatoes, diced
2 to 3 c. tomatoes, diced
1 stalk celery
1/2 tsp. pepper
1 tsp. basil
1 tbsp. chicken or beef bouillon
1 bay leaf
Water, as much as needed

Place all ingredients into slow cooker. Cook all day on low or just until potatoes are tender

LOW-FAT VEGETABLE SOUP

1 (20 oz.) bag Veg-All (frozen)
2 beef bouillon cubes
1 (32 oz.) can tomato juice
1 (12 oz.) can tomatoes, cut up
3/4 c. macaroni, dry, uncooked

Boil Veg-All approximately 10 minutes. Add tomatoes, bouillon cubes, macaroni and tomato juice. Simmer all approximately 30 minutes until macaroni is cooked. Stir 2 or 3 times to keep macaroni from settling to bottom of pan. Serve as is or with a low-fat sandwich.

Q: Are there any drink recipes for Captain Morgan Private Stock?
I just bought a bottle of Private Stock & I’m not a veteran drinker so it’s a little strong straight out of the bottle for me. So I was just wondering, are there any drink recipes for Captain Morgan Private Stock?

A: Although it may be deemed a waste to some I am a fan of Buttered Rum. You heat up the rum, and mix in warm butter. Some times, people will add a touch of sugar or even cloves. There are various recipes you can find online.

Q: Vegetarian recipes, meal ideas and what to stock up on?
I’m looking for vegetarian recipes, meal ideas and I need to know what to stock up on in the kitchen for all meals and snacks? Thanks!

A: You should stock up on carrots. The wholesome goodness carrots provide will work in almost all vegetarian recipes. They also are wonderful for a snack.

Q: Recipes using duck stock?
I have made about 2 litres of duck stock and now i’m wondering what recipes I can cook with it. I have only the stock and not any of the meat left.

A: any recipe calling for chicken stock would work very well here too.

maybe you can find a recipe on http://www.recipezaar.com

Q: can you substitute chicken stock with vegetable stock in recipes that call for chicken stock?

A: YES
you can use just water..
or beef or consume… hey mushroom soup
Use your imagination – experiment.

Q: What are some easy family recipes that I can stock-pile in the freezer?
We just bought a house and I will be cooking at home now instead of eating out. I need some recipes that are pretty simple and inexpensive that I could feed my family and have enough left over to freeze for leftovers. Thanks!

A: Google “OAMC” or “Once a Month Cooking” for some great dishes to stockpile in your freezer.

Q: just made homemade veggie stock, what recipes can i use besides soup?
vegan please! thank you i have a ton of it and dont want it to go bad!

A: I once heard a chef say Use stock or broth instead of water in anything that is not baked..So anytime I make soups, bean chili, gravy, mashed potatoes, well you get the idea..I use broth or stock instead of water. I also love to cook my greens and green beans in stock or broth..makes a huge difference.

Q: What is meant by “Vegetable stock ” in recipes?

A: This is vegetable stock:

VEGETABLE STOCK

4 1/2 qt. water
3 med. onions, diced
5 stalks celery, diced
1 lb. carrots, scraped & diced
1 sm. bunch parsley
1 med. turnip, diced
3 cloves garlic, quartered
3 bay leaves
1 tsp. dried whole thyme

Combine all ingredients in a stock pot. Bring to a boil; cover, reduce heat and simmer 1 1/2 hours. Uncover and continue cooking 2 hours.
Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables. Cover and chill. Yield 4 cups.

Q: What are some good soup recipes I can make using chicken stock?
I have about 3 cups of it in my freezer that needs to get used up…any good soup recipes (besides chicken noodle) that I can use? Any other suggestions would be greatly appreciated as well!

Thanks in advance!

A: Ahh, chicken stock. The world of culinary delights is at your feet.

Broccoli Cheese Soup

1 cup fresh or frozen broccoli, chopped small
¼ cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
½ cup heavy cream
½ cup shredded Velveeta
½ cup shredded cheddar cheese

In a heavy saucepan sauté onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
——————-

Butternut Suash and Bacon Bisque
–Mak2 quarts

1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste

1. Preheat the oven to 350ºF. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.
2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don’t let the pan dry out; add more water, if necessary.
3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.
4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.
5. Mix in the squash and chicken broth, and return to mixture to a simmer.
6. Remove from the heat, and purée with an immersion blender.
7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper

–Hartford Courant
——————–

Egg Drop Soup

2 cups homemade chicken broth
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp corn starch
1 egg
Veggies, optional

Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the
soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It’s not quite enough for a full meal without fudging by adding a little extra broth or water.

All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn niblets are a tasty addition, but the peas get mushy if cooked too long.
—————-

ZUPPA TOSCANA

I think this version tastes just as good as the one Olive Garden uses with much less of the fat. I used turkey sausages to cut down on the fat, and less cream than is usually called for.

4 Links Turkey Sausage (Spicy or Mild)
1 Medium Onion, Finely Diced
3 Strips Of Bacon, Chopped
2 Garlic Cloves, Peeled And Minced
2 Medium Potatoes. Peeled And Cut Into Large Dice
2 to 3 Cups Of Chopped kale
Salt & Pepper To Taste
¼ Cup Heavy Cream
4 Cups Chicken Broth
Parmesan Cheese To Serve

Cook the bacon in a heavy pan until crisp. Remove to another dish, leaving the baco fat in the pan. Add the sausage links, and cook over medium heat until browned well on all sides. Add ½ cup of water, cover, and cook another 10 minutes over medium low heat or until completely cooked. Remove the sausages to a plate, and cook the onions in the same pan until translucent. Add the garlic, and cook another minute or two.

In a large soup or stockpot, add the chicken broth and potatoes. Bring to a boil, and then reduce the heat to medium low. Cut the sausage links into ½ inch sklices, and then add these to the stockpot. Cook for 10 minutes and then add the kale and bacon. Season with salt and pepper, and simmer another 10 minutes.

Remove a little of the potato from the pot, and place it in a bowl. Mash the potato together with the cream, and then add this mixture to the pot, mixing well. Serve hot, offering a sprinkle of grated Parmesan cheese if desired.

–Deborah Mele 2003, ItalianFoodForever.com

Q: I have several recipes that call for fish stock and can not find any in the stores. Can you make it? Do?
you have the recipe?

A: Yes you can make it. Here’s my recipe.

Fish Stock

5 cups water
Shells of 1 pound shrimp, reserve shrimp for another purpose
1/2 pound firm fleshed fish
1 stalk celery with leafy top, cut into 2 inch pieces
1 small onion, quartered and thickly sliced
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 30 minutes, or until fish falls apart. Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.

nfd♥

Q: I’ve got alot of premade mango chutney in my stock room and I need some quick and simple recipes .?
I need to get this out of my stock room. Does anyone have any good ideas for me I’am going crazy help.

A: Here are 3 recipes for you.

I. Grilled cheddar and bacon with mango chutney

8 (1/4-inch-thick) slices whole-grain bread
1 1/2 tablespoons unsalted butter, softened
4 teaspoons mango chutney
6 oz thinly sliced Cheddar (preferably Colby or Longhorn)
8 cooked bacon slices, halved crosswise

Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up.
Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

II. Pork tenderloin with mango chutney

Nonstick vegetable oil spray
2 12-ounce pork tenderloins, trimmed
1 tablespoon curry powder
2 tablespoons fresh cilantro leaves

Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.

III. Baked Brie with Mango Chutney

Get a block of brie and place in small baking dish. Pour some of the mango chutney over it and bake at 300 degrees until brie melts. Serve with crackers or toast tips.

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