Type what you have

Ingredients

• ✓ chicken bouillon
• water
• lentil
• olive oil
• onion
• walnut
• salt
• pepper

Instructions

1. 1 Place water, lentils, and bouillon cubes in a pot; cover and simmer over medium heat until tender, about 30 minutes. Drain well.
2. 2 Heat oil in a skillet over medium heat; add onion and sauté until soft and translucent.
3. 3 Blend cooked lentils, onions, and walnuts in a food processor until it reaches the desired consistency for pâté. Season to taste with salt and pepper. Chill before serving.

By marcia

Ingredients

• ✓ chicken bouillon
• water
• butter
• onion
• potato
• egg
• garlic
• salt
• black pepper
• all-purpose flour
• white sugar
• baking powder
• salt
• vegetable oil
• egg
• water
• vegetable oil

Instructions

1. 1 Dissolve chicken bouillon in 1 tablespoon water.
2. 2 Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
4. 4 Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
5. 5 Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
7. 7 Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.
8. 8 Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.

By Kim Lehman

Ingredients

• ✓ chicken bouillon
• onion
• butter

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter.
3. 3 Replace the top of the onion, and wrap in aluminum foil.
4. 4 Place onions on preheated grill over indirect heat, and close the lid. Cook until tender, about 1 hour.
5. 5 Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

By Linda Smith

Ingredients

• ✓ chicken bouillon
• water
• zucchini
• cream cheese

Instructions

1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Ingredients

• ✓ chicken bouillon
• water
• chicken
• egg noodle

Instructions

1. 1 Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from broth. Chop into small pieces, then return meat to the pot.
3. 3 Add egg noodles and cook until tender.

By lori

Ingredients

• ✓ chicken bouillon
• greek seasoning
• seasoned salt
• garlic powder
• butter

Instructions

1. 1 Stir Greek seasoning, bouillon cube, seasoning salt, and garlic powder into melted butter in a glass measuring cup until bouillon cube is dissolved.
2. 2 Pour marinade into a wide, shallow dish; add your steak of your choice, turning to coat both sides with marinade. Cook or grill as desired.

By Tammy Prescott Heginger

Ingredients

• ✓ chicken bouillon
• butter
• all-purpose flour
• milk
• black pepper

Instructions

1. 1 Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.

By Nell Marsh

Ingredients

• ✓ chicken bouillon
• yukon gold potato
• water
• sour cream
• butter
• milk

Instructions

1. 1 Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
2. 2 Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
4. 4 Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.

By FrackFamily5 CACT

Ingredients

• ✓ chicken bouillon
• chicken breast
• green chili
• salsa
• navy bean
• water

Instructions

1. 1 Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
2. 2 Cook on High until the chicken falls apart, about 4 hours.
3. 3 Mash the chili with a potato masher to give a thicker texture, if desired.

By Bill

Ingredients

• ✓ chicken bouillon
• butter
• black rice
• onion
• almond
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes.
3. 3 Add water and bouillon; bring to a boil.
4. 4 Reduce the heat to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

By Love2cook32

Ingredients

• ✓ chicken bouillon
• ground beef
• garlic powder
• black pepper
• onion powder
• all-purpose flour
• milk

Instructions

1. 1 Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
2. 2 Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

By John OBrien

Ingredients

• ✓ chicken bouillon
• spaghetti
• corned beef
• spaghetti sauce
• italian seasoning
• garlic powder
• onion

Instructions

1. 1 Dissolve bouillon in boiling water. Break spaghetti noodles in half and add to boiling water until done.
2. 2 Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
3. 3 Once noodles are done, drain and combine with corned beef sauce.

By Lymari

Ingredients

• ✓ chicken bouillon
• bacon
• hash brown potato
• hash brown potato
• celery seed
• black pepper
• cream of chicken soup
• milk

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.
2. 2 Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
3. 3 Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.

By MICSHELLIE

Ingredients

• ✓ chicken bouillon
• turkey
• butter
• water
• parsley
• onion
• seasoning salt

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. 2 Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. 3 In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. 4 Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C).
5. 5 For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
6. 6 Serve and enjoy!

By Robin C

Ingredients

• ✓ chicken bouillon
• butter
• onion
• all-purpose flour
• water
• beef bouillon
• black pepper

Instructions

1. 1 Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
2. 2 Add remaining 1 1/2 tablespoons butter and let melt. Whisk in flour to form a thick paste the consistency of cake frosting.
3. 3 Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes.
4. 4 Whisk in water and both bouillons until no lumps remain. Stir in pepper and bring mixture to a boil.
5. 5 Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

By DecompileCodex

Ingredients

• ✓ chicken bouillon
• spaghetti
• chicken breast
• cream of chicken soup
• water
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put cooked spaghetti noodles into 9x13-inch baking dish. Place chicken on top of spaghetti.
3. 3 Bring condensed soup, water, butter, and bouillon to a boil in a medium saucepan. Pour soup mixture over pasta and chicken. Sprinkle Cheddar on top and press down a bit.
4. 4 Bake in the preheated oven for 25 minutes.

By Marian Collins

Ingredients

• ✓ chicken bouillon
• yukon gold potato
• butter
• onion
• salt
• pepper
• phyllo dough
• butter

Instructions

1. 1 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
2. 2 While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
3. 3 In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
6. 6 Bake in a preheated oven 30 to 40 minutes, or until golden brown.

By Cathy Johnston

Ingredients

• ✓ chicken bouillon
• water
• cabbage
• carrot
• butter
• all-purpose flour
• milk
• cheddar cheese
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Dissolve bouillon cubes in water in a large pot over medium-high heat. Add cabbage and carrots; cook until tender, 20 to 30 minutes. Drain; reserve ½ cup cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
3. 3 Melt butter in a saucepan over medium heat; stir in flour until hot, about 1 minute. Stir in reserved cooking liquid and milk until smooth. Add Cheddar cheese; cook and stir until cheese is melted and mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
4. 4 Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

By Paula

Ingredients

• ✓ chicken bouillon
• red potato
• garlic
• sour cream
• cream cheese
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes, bouillon, and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
3. 3 Drain in a colander over a large bowl, reserving cooking water.
4. 4 Mash potatoes with sour cream and cream cheese until smooth and creamy, adding a little reserved water if needed to reach desired consistency.
5. 5 Transfer mashed potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
6. 6 Just before serving, stir in butter and season with salt and pepper to taste.
7. 7 Serve hot and enjoy!

By BWAYE

Ingredients

• ✓ chicken bouillon
• egg
• asparagus
• whole wheat bread
• cheddar cheese
• butter
• salt
• pepper

Instructions

1. 1 Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
2. 2 Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
3. 3 Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

By Melissa Weiner

Ingredients

• ✓ chicken bouillon
• potato
• onion
• celery
• half-and-half
• bacon
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Ingredients

• ✓ chicken bouillon
• potato
• water
• salt
• pepper
• garlic powder
• nutmeg
• heavy cream
• green onion

Instructions

1. 1 In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!

By Inge

Ingredients

• ✓ chicken bouillon
• butter
• onion
• garlic
• tomato
• water
• zucchini
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add onion; cook and stir until onion is tender, about 5 minutes.
3. 3 Add garlic; cook and stir until fragrant, about 1 minute more.
4. 4 Stir tomatoes and 1/4 cup water into the mixture; cover. Cook, stirring occasionally, until tomatoes have reduced slightly, about 5 minutes.
5. 5 Pour another 1/4 cup water into the skillet. Add bouillon cube and stir until bouillon is dissolved. Add zucchini; continue cooking until zucchini is tender, 5 to 7 minutes.
6. 6 Season with black pepper and serve.

By FrackFamily5 CACT

Ingredients

• ✓ chicken bouillon
• margarine
• onion
• celery
• carrot
• flour
• red pepper flakes
• dill weed
• water
• worcestershire sauce
• potato
• black pepper
• milk
• crabmeat
• clam

Instructions

1. 1 Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.

By PASTAWITHGARLIC

Ingredients

• ✓ chicken bouillon
• water
• chicken
• onion
• salt
• smoked sausage
• long-grain white rice
• italian seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board to cool for 10 to 15 minutes.
4. 4 Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid.
5. 5 Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
6. 6 Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.

By MARBALET

Ingredients

• ✓ chicken bouillon
• margarine
• butternut squash
• onion
• water
• marjoram
• black pepper
• cayenne pepper
• cream cheese

Instructions

1. 1 Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
2. 2 Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
3. 3 Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.

By Mary

Ingredients

• ✓ chicken bouillon
• water
• butter
• onion
• garlic
• red pepper flakes
• chayote squash
• cilantro
• salt
• black pepper

Instructions

1. 1 Dissolve bouillon in hot water; set aside.
2. 2 Melt butter in a large saucepan over medium heat. Add onion, garlic, and pepper flakes; cook and stir until onion soft. Add squash, 2 tablespoons cilantro, salt, and black pepper; stir continually for 5 minutes.
3. 3 Stir in bouillon mixture and remaining 1 tablespoon cilantro; cover. Simmer about 20 minutes.
4. 4 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until smooth. Pour into a pot. Repeat with remaining soup.
5. 5 Pour into bowls and garnish with a sprig of cilantro to serve.

By modestalmond

Ingredients

• ✓ chicken bouillon
• water
• onion
• garlic
• black pepper
• salt
• garlic powder
• ginger powder
• collard green

Instructions

1. 1 Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.

By Keith Dallmer

Ingredients

• ✓ chicken bouillon
• water
• spinach
• butter
• all-purpose flour
• milk
• onion
• salt
• pepper

Instructions

1. 1 In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
2. 2 Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

By Joyce Marciszewski

Ingredients

• ✓ chicken bouillon
• ✓ chicken bouillon
• water
• long grain rice
• wild rice
• water
• water
• butter
• celery
• green bell pepper
• crouton
• poultry seasoning

Instructions

1. 1 To make the rice: Combine hot water and 3 crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil.
2. 2 Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish.
4. 4 To make the stuffing: Dissolve a bouillon cube in 1 cup of hot water to make broth; set aside.
5. 5 Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish.
6. 6 Cover and bake in the preheated oven for 30 minutes.

By MCBETH24