Recipes
|
info
|
|
Quick Vegetable Stock
Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8-quart pan over medium heat.
Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).
Add water, salt, parsley, bay leaf, and thyme leaves.
Cover and bring to a boil.
Reduce heat and simmer for 1-1/2 hours.
Strain and discard vegetables.
Makes 2-1/2 quarts stock.
You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs.
You can freeze extra stock for future use.
Ingredients
|
Category: Stocks
|
Like this recipe? Leave your comment
here
| |
Rich Pork Stock
1.Place reserved pork bones in a 10x15" pan with onions and carrots. Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes.
2.Add 1/2 cup water to pan; stir vigorously to free browned bits.
Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme.
Bring to a boil over high heat, then cover and simmer for 1 1/2 hours.
3.Uncover pan and boil over high heat until liquid is reduced to 2 1/2 cups, about 10 minutes.
Pour mixture through a fine strainer into a bowl.
Discard bones and vegetables.
If stock is made ahead, cool, cover, and chill up to 2 days.
Skim or lift off fat and discard.
Ingredients
|
Category: Stocks
|
Like this recipe? Leave your comment
here
| |
Seafood Stock
Add all ingredients to a pot.
Bring to a boil, reduce heat, and simmer 4 to 8 hours adding additional water to keep trimmings covered.
Strain. Seafood stock can be refrigerated 2 to 3 days or frozen for several months.
(Any variety or combination of seafood trimmings can be used to make the stock- i.e. fish bones, crab shells, crawfish heads and claws, shrimp heads and shells.
But never use fish skin, and NEVER let the stock boil while cooking as it will become bitter.)
Ingredients
|
Category: Stocks
|
Like this recipe? Leave your comment
here
| |
Turkey Stock
Servings: 12 Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender.
Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender.
Strain mixture; remove and chop giblets and liver for gravy. Reserve stock.
Ingredients
|
Category: Stocks
|
Like this recipe? Leave your comment
here
| |
Vegetable Stock
In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients.
Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley.
Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.
Ingredients
|
Category: Stocks
|
Like this recipe? Leave your comment
here
| |
Winter Vegetable Stock
HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes.
Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes.
Pour the stock through a sieve and press out as much of the liquid as possible.
Use it as is, or reduce it further for a richer flavor.
Taste and season with more salt, if needed.
Makes 4 to 6 Cups
Ingredients
|
Category: Stocks
|
Like this recipe? Leave your comment
here
| |
|
|
| Western Horoscope Birth Sign: |
|
