- Chicken Broth - http://www.cs.utk.edu/~plank/plank/recs/chick_broth.html
Uses chicken legs and a variety of seeds.
- Fish Broth (Brodo Di Pesce) - http://www.recipesource.com/ethnic/europe/italian/fish-broth1.html
Italian recipe makes two servings, from Recipe Source.
- Chicken Broth - http://www.lysator.liu.se/etexts/recept/si/chicken-broth.html
Non-traditional, easy method that makes sixteen cups.
- Fischbrube (Fish Broth) - http://goodfood.hypermart.net/germany_soup8.html
German style recipe. Makes two quarts of broth. From Meal-Master.
- Lamb Stock- Great Chefs - http://www.recipesource.com/main-dishes/meat/lamb/00/rec0017.html
Small recipe for one. From Recipe Source.
- Vegetable Stock - http://www.iwaruna.com/orca/food/soups/veg_stock.html
Combines potatoes, onions, leeks, carrots, and apples.
- Beef Broth - A Soup - http://www.geordiepride.demon.co.uk/beef_broth.htm
Contains beef, barley, carrots, onion, and leek.
- Soup Stocks - http://www.fabulousfoods.com/school/cstech/stock.html
Find recipes and information featured in Fabulous Foods online cooking magazine.
- Bearnaise Vegetable Broth - http://www.therecipebox.com/members/box/soup/sou0073.htm
Made from ham heel, pork ribs, dried beans, celery, and seasonings.
- Lamb Stock - http://www.therecipebox.com/members/box/soup/sou0268.htm
Contains ingredients and preparation methods.
- Basic Chicken Stock - http://fp.enter.net/~rburk/soups/stocks/abasicch.txt
Recipe uses chicken parts, celery, onion, carrots, and peppercorns.
- All-Purpose Vegetable Stock - http://fp.enter.net/~rburk/soups/stocks/all-purp.txt
Uses olive oil, celery, carrots, and parsnips. Makes six cups. From Master Cook.
- Basic Brown Soup Stock - http://fp.enter.net/~rburk/soups/stocks/basicbro.txt
Makes five quarts from Master Cook.
- Basic Turkey Stock - http://fp.enter.net/~rburk/soups/stocks/basictur.txt
Makes twelve quarts of stock from Master Cook.
- Brown Chicken Stock - http://fp.enter.net/~rburk/soups/stocks/brownchi.txt
Uses chicken parts, onions, carrot, celery, and herbs. Three servings.
- Vegetable Broth - http://www.recipesource.com/soups/soups/vegetable-broth1.html
Makes six cups of stock, at Recipe Source.
- Beef Stock - http://www.culinarycafe.com/Soups-Stews/Beef_Stock.html
Uses bones, onions, carrots, tomato paste, and seasonings. Makes one gallon of stock.
- Chicken Stock - http://www.culinarycafe.com/Soups-Stews/Chicken_Stock.html
Chicken bones, onion, carrot, and herbs. Makes one and one half quarts of stock.
- Crab Stock - http://www.culinarycafe.com/Soups-Stews/Crab_Stock.html
Combines onion, leeks, celery, and a variety of herbs.
- Fish Stock - http://www.culinarycafe.com/Soups-Stews/Fish_Stock.html
Calls for fish bones, celery, onion, and white wine.
- Lamb Stock - http://www.culinarycafe.com/Soups-Stews/Lamb_Stock.html
Combines bones, onions, cloves, celery, and parsley. Makes five cups.
- Shrimp Stock - http://www.culinarycafe.com/Soups-Stews/Shrimp_Stock.html
Uses lemons, herbs, vegetables, and shrimp remains.
- Vegetable Stock - http://www.culinarycafe.com/Soups-Stews/Vegetable_Stock.html
Makes two quarts using mushrooms, fennel, celery, cabbage, and rutabaga.
- Stock Recipes - http://www.geocities.com/NapaValley/7035/stock.html
Basic advice on how to make and keep beef and chicken stock.
- Hearty Vegetable Broth - http://www.recipesource.com/soups/soups/hearty-vegetable-broth1.html
Low-fat soup that freezes well, from Recipe Source.
- Light Vegetable Broth - http://www.recipesource.com/soups/soups/light-vegetable-broth1.html
Low-fat recipe combines white wine, celery, carrots, onion, and zucchini. From Recipe Source.
- To Make Beef Tea - http://www.recipesource.com/soups/soups/19/rec1936.html
Simple slow cook recipe from Recipe Source.
- Vegetable Broth - http://www.recipesource.com/soups/soups/vegetable-broth2.html
Recipe making two quarts of broth. By Recipe Source.
- Amber Soup - http://fp.enter.net/~rburk/soups/broths/ambersou.txt
Uses soup bones, chicken, ham, and eggs. From Master Cook.
- Barley Broth with Chicken - http://fp.enter.net/~rburk/soups/broths/barleybr.txt
Calls for chicken stock, lemon, cloves, and mushrooms. From Master Cook.
- Brodo Di Carne Mista (Basic Broth) - http://fp.enter.net/~rburk/soups/broths/basicbro.txt
Makes two quarts of broth using onions, chicken wings, veal bones, and beef ribs. From Master Cook.
- Basic Chicken Broth - http://fp.enter.net/~rburk/soups/broths/basicchi.txt
Combines corn oil, yeast, and poultry seasonings. From Master Cook.
- Beef Broth - http://fp.enter.net/~rburk/soups/broths/beefbrot.txt
Uses beef or veal bones, onion, bayleaf, cloves, and peppercorns. From Master Cook.
- Bouillabaisse Fish Broth - http://fp.enter.net/~rburk/soups/broths/bouillab.txt
Calls for fish bones, heads, lobster bodies with vegetables and a variety of herbs.
- Tomato Broth - http://fp.enter.net/~rburk/soups/broths/tomatobr.txt
A fast and simple recipe that serves eight. From Master Cook.
- Court Bouillon - http://www.recipesource.com/soups/soups/17/rec1746.html
Uses traditional broth making ingredients but adds a twist with wine and vinegar. from Recipe Source.
- Vegetable Broth - http://www.recipesource.com/soups/soups/vegetable-broth3.html
Simple recipe making eight servings of broth, at Recipe Source.
- Beef Stock - http://www.recipesource.com/soups/stocks/00/rec0002.html
Uses a crock-pot. Makes eight cups from Recipe Source.
- Condensed Chicken Stock - http://www.gourmetsleuth.com/recipe_chickenstock.htm
Recipe uses chicken scraps, carrots, celery and garlic. By GourmetSleuth.com.
- Basic Cooking Stocks by GourmetSleuth - http://www.gourmetsleuth.com/basicstocks.htm
A description of stocks and recipes including meat, chicken, vegetable, and fish. Includes storage tips.
- Crazy Broth - http://www.specialflavors.com/collection/soups/crazy_broth.htm
Improvise a chicken stock on short notice, from Special Flavors.
- Asian Seafood Broth - http://www.carb-lite.au.com/allrecipes61asian/asian_seafood_broth.html
Recipe using a number of fish items plus nutritional information.
- Recipezaar Stock Recipes - http://www.recipezaar.com/r/94/213
Presents several, each with complete nutritional information.
- Basic Beef Stock - http://soup.allrecipes.com/az/BasicBeefStock.asp
Soup bones, onions, and carrots. Yields eight cups. From All Recipes.
- Chicken Broth - http://www.chefdecuisine.com/course/soup/CHICKEN_BROTH.asp
Simple recipe for making five quarts, at Chef de Cuisine.
- Sauces at The Repertoire - http://www.therepertoire.com/sauces/
Stock made from chicken, game, fish, tomato, veal or vegetable, and court bouillon.
- Lobster Stock - http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_1507,00.html
Easy recipe that uses the choice of lobster or crayfish. Makes six cups. From Food Network.
- Shrimp Stock - http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_10233,00.html
An Emeril Lagasse recipe from Food Network.
- White Crab Stock - http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_14871,00.html
Yields eight cups, at Foodtv.com.
|
