Skip to content

Type what you have

Cook with

chicken bouillon granules ×
Spanish Moroccan Fish
Dinner African

Spanish Moroccan Fish

4.4

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrot, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
  2. 2 Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

By Hanna R

Chicken Tagine with Dried Cranberries
Dinner African

Chicken Tagine with Dried Cranberries

5.0

Prep
30 min
Cook
90 min
Total
240 min

Instructions

  1. 1 Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.
  2. 2 When ready to start, line a tagine with sliced carrots.
  3. 3 Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.
  4. 4 Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.
  5. 5 Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.
  6. 6 Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.

By Milly Suazo-Martinez

Chicken with Bouillon
Dinner

Chicken with Bouillon

4.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt margarine in a medium skillet over medium heat. Stir in bouillon granules until melted. Add chicken and cook, turning often, until chicken is cooked through and juices run clear, about 20 minutes. Add more margarine and bouillon if needed.

By LATISHA JEAN

Roasted Barbecued Turkey Legs
American

Roasted Barbecued Turkey Legs

3.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place the turkey legs into a 4 quart pressure cooker over medium-high heat. Pour in just enough water to cover them. Sprinkle chicken bouillon granules over the water, and stir to dissolve a little. Place the lid on the cooker, and bring up to full pressure. Cook for about 5 minutes.
  2. 2 While the turkey is cooking, preheat your oven's broiler. After the time is up on the turkey, remove from the heat. Run cold water over the top of the cooker to help release the pressure, and open the lid. Place the turkey legs on a broiling pan or roasting pan.
  3. 3 Broil the turkey legs for 10 to 15 minutes, until the skin is brown and crispy. Brush the legs with barbeque sauce towards the end of cooking. Serve with remaining sauce on the side.

By NCwriter

Ann's Rice Pilaf
Dinner

Ann's Rice Pilaf

4.8

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Dissolve chicken bouillon in water in a bowl.
  2. 2 Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
  3. 3 Pour bouillon mixture into the skillet with the vermicelli.
  4. 4 Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

By Ann Bray

Amish Buttered Egg Noodles
Dinner American

Amish Buttered Egg Noodles

4.8

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
  2. 2 Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

By Carol Castellucci Miller

Buttermilk Gravy

Buttermilk Gravy

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
  2. 2 Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

By lutzflcat

Quinoa Lunch for One
Lunch

Quinoa Lunch for One

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes.
  2. 2 Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more.
  3. 3 Spoon quinoa and veggies into a bowl and serve.

By FRAMBUESA

Gram's Chicken Pot Pie
Dinner

Gram's Chicken Pot Pie

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
  4. 4 Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

By Jill

Balsamic Cream Sauce
Italian

Balsamic Cream Sauce

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

By Kevin Watral

Cheesy Sweet and Savory Spuds
Dinner

Cheesy Sweet and Savory Spuds

4.6

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
  2. 2 Preheat the oven broiler.
  3. 3 In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
  4. 4 Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

By Kat

Roasted Turkey Breast With Herbs
Dinner

Roasted Turkey Breast With Herbs

4.3

Prep
10 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Loosen the skin from the meat of the turkey breast.
  3. 3 Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
  4. 4 Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

By Sara Archibald Howard

Different Ham and Potato Soup

Different Ham and Potato Soup

4.3

Prep
15 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Place ham bone, potatoes, and carrots into a slow cooker. Top with tomato paste, chicken bouillon granules, and Creole and Italian seasonings.
  2. 2 Pour in water as needed to cover; cook on High until potatoes and carrots are soft, 5 to 6 hours. Stir occasionally.

By Mommaof3

Individual Chicken Pot Pies with Homemade Crust
Dinner

Individual Chicken Pot Pies with Homemade Crust

Prep
20 min
Cook
55 min
Total
265 min

Instructions

  1. 1 Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
  3. 3 Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.
  4. 4 Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.
  5. 5 Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.
  6. 6 Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.

By Tony Carriere

Leslie's Ham Lentil Soup
Dinner

Leslie's Ham Lentil Soup

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
  2. 2 Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
  3. 3 Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

By soupysales

Potato Soup Mix

Potato Soup Mix

4.1

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
  2. 2 Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

By Allrecipes Member

Florentine Tomato Soup

Florentine Tomato Soup

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
  2. 2 Stir in spinach and cook 5 to 7 minutes more.

By Morris

Cilantro-Lime Rice
Dinner Mexican

Cilantro-Lime Rice

4.2

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

By Mrs Brown

Creamy Shrimp and Crab Bisque

Creamy Shrimp and Crab Bisque

4.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
  2. 2 Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

By katrina berry

Doggie Treats II

Doggie Treats II

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a large bowl, stir together the rolled oats, margarine and boiling water. Set aside for 10 minutes.
  2. 2 Combine the cornmeal, sugar, and bouillon, stir into the oat mixture along with the egg and milk until smooth. fold in the shredded cheese. Gradually stir in the flour until a stiff but workable dough is formed. Knead the dough for a few turns. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Cut with a bone-shaped cookie cutter or cut into 1x3 inch rectangles. Place treats 1 inch apart onto the prepared cookie sheets.
  3. 3 Bake for 35 to 40 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool completely on wire racks.

By Marsha

Simple Lemon Chicken
Dinner American

Simple Lemon Chicken

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat skillet sprayed with cooking spray over medium-high heat. Cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. 2 Cut chicken into strips.
  3. 3 Whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
  4. 4 Heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
  5. 5 Place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.

By NmStutz

Speedy Mexican Black Beans and Quinoa
Dinner

Speedy Mexican Black Beans and Quinoa

4.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
  2. 2 Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
  3. 3 Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.

By mlovestocook

BJ's Carolina Honey-Barbecue Sauce

BJ's Carolina Honey-Barbecue Sauce

5.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Stir hot water and chicken bouillon granules together in a 2-quart stock pot to dissolve the granules completely; add tomato sauce, vinegar, barbeque sauce, honey, ketchup, brown sugar, onion powder, garlic powder, paprika, and mustard.
  2. 2 Stir mixture and bring to a boil. Reduce heat to medium-low and simmer until the sauce is thickened, about 1 hour.

By BJ

Rajas Poblanas (Poblano Strips)
Side Dish Mexican

Rajas Poblanas (Poblano Strips)

4.6

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
  2. 2 Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
  3. 3 Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

By gem

Gas Grill Turkey
Dinner American

Gas Grill Turkey

4.3

Prep
15 min
Cook
215 min
Total
240 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey into a roasting pan with the breast facing up.
  3. 3 Bring water to a boil in a large pot. Stir in butter, seasoned salt, pepper, and bouillon cubes until butter melts and bouillon dissolves.
  4. 4 Draw 30 milliliters liquid into a marinade injector; inject all over turkey. Pour remaining liquid into the bottom of the roasting pan. Cover the pan with aluminum foil.
  5. 5 Bake on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).
  6. 6 Remove turkey from the grill, cover, and let rest in a warm area for 10 to 15 minutes before slicing.

By scoobyj45

Potato Soup with Cheese and Green Chiles
Dinner

Potato Soup with Cheese and Green Chiles

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
  2. 2 Pour into serving bowls and top with remaining Cheddar cheese.

By Shelby Breckenridge

Ms B's Spinach-Topped Tomatoes
Lunch

Ms B's Spinach-Topped Tomatoes

4.6

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.
  2. 2 Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish.
  4. 4 Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves.
  5. 5 Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.

By Allrecipes Member

Spinach and Goat Cheese Salad with Beetroot Vinaigrette
American

Spinach and Goat Cheese Salad with Beetroot Vinaigrette

4.7

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
  2. 2 In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
  3. 3 In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.

By Nikki Miller