Type what you have

Ingredients

• ✓ beef bouillon
• tomato
• sugar
• salt
• bay leaf
• basil
• black pepper
• butter
• all-purpose flour
• milk

Instructions

1. 1 Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
2. 2 Melt butter in a small saucepan over medium heat. Whisk in flour all at once to form a roux; cook for 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

By Judy

Ingredients

• ✓ beef bouillon
• ground beef
• water
• tomato
• corn kernel
• tomato sauce
• carrot
• celery
• onion
• ketchup
• basil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine beef, water, tomatoes, corn, tomato sauce, carrots, celery, onion, bouillon, ketchup, basil, and salt in a large stockpot; bring to a boil. Reduce heat and simmer for at least 1 ½ hours.

By akhowell

Ingredients

• ✓ beef bouillon
• pepper
• salt
• cayenne pepper hot sauce
• lemon juice
• milk
• cornstarch
• sour cream
• water
• flour
• rotisserie chicken
• button mushroom
• salt
• green onion
• nutmeg
• tarragon
• butter

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add tarragon, nutmeg, green onions, and salt. Cook until the green onions soften, about 4 minutes. Add mushrooms and continue cooking until tender, about 5 minutes more. Fold in chicken and continue to cook until just heated through, about 1 minute. Sprinkle flour over mixture, stirring until completely absorbed into mixture, 3 to 4 minutes.
2. 2 Dissolve bouillon cubes in hot water. Add to the skillet about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil. Lower heat to medium. Add sour cream and stir until well combined. .
3. 3 Dissolve cornstarch into cold milk, then stir into soup. Increase the heat to medium-high and cook until soup begins to bubble, but not boil. Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.

By Katie Davis

Ingredients

• ✓ beef bouillon
• okra
• lima bean
• pea
• green bean
• great northern bean
• cannellini bean
• red kidney bean
• corn
• pepper
• salt
• cayenne pepper
• thyme
• italian seasoning
• tomato
• beef broth
• vegetable juice
• ground beef
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Ingredients

• ✓ beef bouillon
• beef chuck roast
• water
• onion
• tomato sauce
• pearl barley
• salt
• pepper

Instructions

1. 1 In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
2. 2 Cover, and cook on Low for 5 hours.

By RUSTEE

Ingredients

• ✓ beef bouillon
• beef oxtail
• beef stew meat
• potato
• onion
• tomato
• celery
• carrot
• cabbage
• cucumber
• black pepper

Instructions

1. 1 In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
2. 2 Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

By Sonya Rutnam

Ingredients

• ✓ beef bouillon
• ground beef
• tomato
• tomato sauce
• carrot
• onion
• white sugar
• white vinegar
• salt
• black pepper
• water
• cabbage
• garlic

Instructions

1. 1 Crumble ground beef into a large pot. Add diced tomatoes, tomato sauce, carrots, onion, sugar, vinegar, bouillon cubes, salt, and pepper. Pour in 1 quart of water and bring to a boil. Stir to break up beef while heating. Once the soup comes to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
2. 2 Pour in remaining water and return to a slow boil. Add cabbage and garlic. Simmer until cabbage is tender, about 25 minutes. Ladle into soup bowls to serve.

By Ron Shepherd

Ingredients

• ✓ beef bouillon
• vidalia onion
• butter

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Peel onions and core out centers. Drop 1 beef bouillon cube into each onion core, followed by 1 tablespoon butter. Wrap each onion tightly with aluminum foil.
3. 3 Cook on the preheated grill until desired doneness is reached, 30 to 60 minutes. Be careful not to puncture the foil, or the juices will drip out, and onion will burn.

By Kate

Ingredients

• ✓ beef bouillon
• yellow onion
• pork chop
• cream of mushroom soup
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.
3. 3 Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.
4. 4 Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

By CANDYLOTUS

Ingredients

• ✓ beef bouillon
• ground beef
• onion
• potato
• water

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir ground beef and onion until browned, about 5 to 7 minutes.
2. 2 Add potatoes and bouillon; pour in just enough water to cover potatoes. Cover saucepan, reduce heat to low, and simmer until potatoes are tender and water has been absorbed, about 30 minutes.

By RHONDA_M

Ingredients

• ✓ beef bouillon
• butter
• all-purpose flour
• onion
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a small saucepan over medium heat. Stir in flour to combine and add onion. Pour in water and season with bouillon.
3. 3 Bring to a boil over medium heat and cook until thickened.

By Sara

Ingredients

• ✓ beef bouillon
• beef stew meat
• onion
• water
• cream of mushroom soup
• egg noodle

Instructions

1. 1 Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
2. 2 Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
3. 3 Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.

By Ginnie

Ingredients

• ✓ beef bouillon
• olive oil
• onion
• garlic
• water
• black bean
• cumin
• rice
• creole seasoning
• cilantro

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
2. 2 Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
3. 3 Gently stir Creole seasoning and cilantro into the beans and rice.

By Paula

Ingredients

• ✓ beef bouillon
• vidalia onion
• butter
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel onions and cut off ends. Place each onion on large sheet of aluminum foil.
3. 3 Cut 6 to 8 slices in each onion from the top down about 3/4 of the way toward the bottom; don't cut all the way through. Sprinkle 1/2 of the crumbled bouillon cube over each onion, then place 1 tablespoon butter on top of each. Season with paprika, salt, and pepper. Wrap aluminum foil around each onion to form a pouch.
4. 4 Roast in the preheated oven to desired tenderness, 30 to 60 minutes.
5. 5 Be careful when opening foil pouches as steam will be hot. Drizzle cooking liquid over onions once served.

By LOTUSFLOWER1971

Ingredients

• ✓ beef bouillon
• cooking spray
• water
• whole wheat flour
• cornmeal
• brewers yeast
• garlic powder
• egg yolk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Dissolve beef bouillon cubes in boiling water and set aside.
3. 3 In a large bowl, stir together whole wheat flour, corn meal, brewer's yeast, and garlic powder. Add egg yolks, then gradually pour in bouillon water mixture while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
4. 4 Bake in the preheated oven for 20 minutes, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

By MOMDAUGHTERCOOKS

Ingredients

• ✓ beef bouillon
• olive oil
• beef loin tri-tip roast
• yellow onion
• water
• garlic
• adobo seasoning

Instructions

1. 1 Coat the inside of a slow cooker with about 1 tablespoon oil.
2. 2 Heat remaining oil in a large skillet over medium-high heat. Add roast and sear until browned, about 5 minutes per side. Cook and stir onion in the hot skillet during the last 5 minutes. Transfer roast to the slow cooker, reserving onion in the skillet.
3. 3 Pour water into the skillet. Add bouillon, garlic, and adobo seasoning; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
4. 4 Cover and cook on High until roast is firm and reddish-pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read 140 degrees F (54 degrees C) for medium.

By MYBADA

Ingredients

• ✓ beef bouillon
• butter
• onion
• potato chip
• water
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Saute onions until tender. Transfer to prepared dish and top with crushed potato chips.
3. 3 Dissolve bouillon in water and mix with mushroom soup; pour over chips and onions. Top with cheese.
4. 4 Bake in preheated oven for 25 to 30 minutes.

By Kelly

Ingredients

• ✓ beef bouillon
• potato
• yellow onion
• celery
• carrot
• beef roast
• water

Instructions

1. 1 Gather ingredients.
2. 2 Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water.
3. 3 Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
4. 4 Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast.

By Jennifer Miles

Ingredients

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

• ✓ beef bouillon
• ground beef
• onion
• garlic
• tomato sauce
• chili powder
• cumin
• sugar

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in the onions and garlic. Cook and stir until onions are tender. Mix in tomato sauce, chili powder, beef bouillon, cumin and white sugar. Cover and reduce heat to simmer. Simmer 20 minutes before serving hot over frankfurters.

By Lindsay

Ingredients

• ✓ beef bouillon
• breakfast sausage
• worcestershire sauce
• nutmeg
• all-purpose flour
• almond milk
• black pepper
• salt

Instructions

1. 1 Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.
2. 2 Reduce heat to medium-low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats sausage and is completely absorbed. Cook for 1 to 2 minutes more.
3. 3 Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with pepper and salt. Continue stirring vigorously until gravy reaches desired thickness.
4. 4 Remove from heat and let cool. Taste and adjust seasoning as desired.

By Athlon

Ingredients

• ✓ beef bouillon
• ground round
• water
• spicy vegetable juice cocktail
• mixed vegetable
• alphabet pasta
• water
• salt
• pepper

Instructions

1. 1 Place meat in a large stock pot and cook over medium-high heat until evenly brown. Drain meat, except for about 2 tablespoons of juices.
2. 2 Dissolve bouillon cubes in 3 cups of hot water and add to the stock pot with meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper and serve.

By Mrs McEvers

Ingredients

• ✓ beef bouillon
• water
• onion
• sour cream
• parsley
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Combine water, dried onion, and bouillon in a microwave-safe bowl. Microwave on high for 30 seconds.
2. 2 Add sour cream, parsley, Worcestershire sauce, salt, and pepper and mix until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.

By DeeC

Ingredients

• ✓ beef bouillon
• whole wheat flour
• milk powder
• salt
• ground pork
• carrot
• shortening
• egg
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
2. 2 Stir together whole wheat flour, milk powder, beef bouillon, and salt in a medium bowl. Add ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Re-roll and cut scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven until the bottoms of the cookies are browned, 25 to 30 minutes. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

By Joan

Ingredients

• ✓ beef bouillon
• water
• onion
• salt
• black pepper
• all-purpose flour
• water
• heavy cream
• colby monterey jack cheese

Instructions

1. 1 In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
2. 2 Stir in salt and pepper and simmer 30 minutes more.
3. 3 Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
4. 4 Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

By TUPPERCHIX

Ingredients

• ✓ beef bouillon
• worcestershire sauce
• water
• pearl onion
• pickling spice
• black peppercorn
• garlic
• bay leaf
• chicken thigh

Instructions

1. 1 Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
3. 3 Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
4. 4 Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.

By PatientFire

Ingredients

• ✓ beef bouillon
• pork sausage
• onion
• all-purpose flour
• water
• worcestershire sauce
• tomato sauce
• salt
• pepper

Instructions

1. 1 Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages.
2. 2 Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well.
3. 3 Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.

By marianne

Ingredients

• ✓ beef bouillon
• vegetable oil
• beef stew meat
• onion
• water
• carrot
• baking potato
• cornstarch
• salt

Instructions

1. 1 Heat oil in the bottom of a pressure cooker over medium-high heat. (If the cooker has an insert, remove it, and cook directly in the bottom of the pot.) Add beef and onion; cook until beef is browned on the outside.
2. 2 Stir in 2 cups water, carrots, and bouillon cubes. Close the lid and secure the pressure regulator. Heat until mixture sizzles, then reduce heat to medium and set the timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
3. 3 Meanwhile, place potatoes in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. (Mine must sit under cold running water for 5 minutes until the lid can be released.)
5. 5 Remove the lid and place the pot over medium heat. Bring to a boil. Stir cornstarch into a small amount of cold water in a small bowl to make a slurry. Stir slurry into stew; cook until thickened, 2 to 3 minutes. Add potatoes to stew or place in serving dishes and ladle stew over them.

By MISSCANADA

Ingredients

• ✓ beef bouillon
• ketchup
• brown sugar
• lemon juice
• mustard
• ground beef
• bread
• onion
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together ketchup, brown sugar, 1 tablespoon lemon juice, and mustard in a small bowl until smooth.
3. 3 Place beef, bread, 1/3 cup ketchup mixture, onion, beaten egg, remaining 3 tablespoons lemon juice, and bouillon in a large bowl; mix until well combined.
4. 4 Form into a loaf and place into a 9x5-inch loaf pan.
5. 5 Bake in the preheated oven for 1 hour. Remove from the oven and pour off fat carefully from the pan.
6. 6 Spread remaining ketchup mixture over the top of loaf. Return to the oven and continue baking until no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center of loaf should read at least 160 degrees F (71 degrees C).
7. 7 Serve hot and enjoy!

By Delia

Ingredients

• ✓ beef bouillon
• green bean
• margarine
• onion
• garlic
• soy sauce
• water
• salt
• pepper

Instructions

1. 1 Bring a large pot of water to a boil. Cook green beans in boiling water for 5 minutes. Drain, then rinse with cold water.
2. 2 Melt margarine in a large saucepan over high heat. Stir green beans, onions, and garlic into hot margarine. Pour in soy sauce. Stir in water and bouillon. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper.

By Carol