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Cream of Turkey Soup
Lunch American

Cream of Turkey Soup

4.9

Prep
25 min
Cook
95 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour.
  3. 3 Remove carcass and allow to cool. Separate turkey meat from bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  4. 4 Melt butter in the same large pot over medium heat; cook and stir onion, celery, and carrots in hot butter until tender, about 5 minutes.
  5. 5 Sprinkle with flour; cook and stir until smooth, about 5 minutes. Gradually stir in 4 cups reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  6. 6 Stir in remaining 8 cups turkey broth, turkey meat, half-and-half, noodles, stuffing, salt, bouillon, pepper, and poultry seasoning. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes.

By Paul

BLT Pasta Salad with Mayo
Lunch American

BLT Pasta Salad with Mayo

5.0

Prep
15 min
Cook
20 min
Total
395 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside.
  2. 2 Cook bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Drain on paper towels. Refrigerate bacon when cool.
  3. 3 Drizzle 2 tablespoons lemon juice over avocado in a bowl; set aside.
  4. 4 Combine mayonnaise, creamy dressing, chili sauce, ¼ cup lemon juice, bouillon granules, and sugar; fold in macaroni, avocado, tomato, and green onions until well combined. Cover the bowl tightly with plastic wrap; refrigerate until well chilled, at least 6 hours.
  5. 5 Stir in lettuce and bacon just before serving.

By lgmarge

Slow Cooker, Easy Baked Potato Soup
Lunch American

Slow Cooker, Easy Baked Potato Soup

4.6

Prep
15 min
Cook
435 min
Total
450 min

Instructions

  1. 1 Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
  2. 2 Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
  3. 3 Pour water into the slow cooker.
  4. 4 Cook on Low 7 to 9 hours.
  5. 5 Pour half-and-half into the soup; cook another 15 minutes.
  6. 6 Garnish with Cheddar cheese and green onion to serve.

By The-Baby-Bow-Lady

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

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

Oat Soup
Lunch Latin American

Oat Soup

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
  2. 2 In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

By AlejandraGomez

Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)
Lunch Indian

Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
  2. 2 In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

By Sheila Kampman

Albóndigas (Meatballs) en Chipotle
Lunch Mexican

Albóndigas (Meatballs) en Chipotle

4.1

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
  2. 2 Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
  3. 3 Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
  4. 4 Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MexicoKaren

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

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

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

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

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

Dijonnaise Chicken
Dinner American

Dijonnaise Chicken

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken in a 9x13-inch baking dish.
  3. 3 Mix mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon in a bowl; pour over chicken in the baking dish.
  4. 4 Bake in the preheated oven until chicken is no longer pink and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Teri

Easy Chicken and Yellow Rice
Dinner American

Easy Chicken and Yellow Rice

4.4

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
  3. 3 Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast on top of rice; season with black pepper and poultry seasoning.
  4. 4 Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

By Noty661

A Homemade San Francisco Treat: Chicken Vermicelli Rice
Side Dish American

A Homemade San Francisco Treat: Chicken Vermicelli Rice

4.6

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
  2. 2 Pour water over rice mixture. Stir in chicken bouillon, parsley, garlic powder, and onion powder; bring to a boil.
  3. 3 Cover the saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes.

By SHORECOOK

Pan-Poached Alaskan Salmon Piccata
Dinner American

Pan-Poached Alaskan Salmon Piccata

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
  2. 2 Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

By Christine L

Creamy Hatch Chile Chicken
Dinner American

Creamy Hatch Chile Chicken

4.8

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Place Hatch chiles directly on grates of a gas stove; cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place blackened chiles in a resealable plastic bag, seal, and cool for 7 to 8 minutes. Remove and discard skins and seeds; cut flesh into 1-inch squares.
  2. 2 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in corn, chiles, bouillon granules, and black pepper until well combined. Stir in chicken and crema; simmer until heated through, about 5 minutes.

By Yoly

Erin's Cheesy Broccoli Soup
Soup American

Erin's Cheesy Broccoli Soup

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
  2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
  3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Easy Skillet Sausage and Vegetables
Dinner American

Easy Skillet Sausage and Vegetables

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

By Jessica Chrysam Wood

Honey Fried Chicken
Dinner American

Honey Fried Chicken

3.9

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
  2. 2 In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules, and flour. Dredge honey-coated chicken pieces in flour mixture, coating completely.
  3. 3 Fill a large, heavy skillet with oil to a depth of 1 inch. Heat over medium-high heat.
  4. 4 Fry until chicken is no longer pink at the bone and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By SmKat

Minnesota Pork Chops
Dinner American

Minnesota Pork Chops

4.2

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
  3. 3 Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

By Starbuck

Creamed Eggs on Toast
Breakfast American

Creamed Eggs on Toast

4.6

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Separate egg whites from egg yolks. Place egg yolks into a bowl and mash with a fork. Chop egg whites into small pieces and set aside.
  2. 2 Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk and chicken bouillon so that no lumps form and stir constantly until mixture comes to a boil. Add mashed egg yolks and mix until dissolved. Stir in chopped egg whites.
  3. 3 Serve over toast and season with salt and white pepper.

By Chrissy

Mama Laina's Chicken Gravy (Reduced-Fat Version)
Pantry American

Mama Laina's Chicken Gravy (Reduced-Fat Version)

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

By lainam11

Three Sisters Soup
Soup American

Three Sisters Soup

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine hominy, green beans, squash, and potatoes in a large pot; add water and chicken bouillon and bring to a boil. Reduce heat to low; simmer until vegetables are soft, about 10 minutes.
  2. 2 Combine flour and melted butter in a small bowl; stir into soup. Increase heat to medium; cook until soup thickens, about 5 minutes. Season soup with black pepper.

By THE HOOVE

Homemade Chicken Soup
Soup American

Homemade Chicken Soup

4.6

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.
  3. 3 Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.
  4. 4 Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.
  5. 5 Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.
  6. 6 Serve and enjoy!

By Jill

Tilapia All-in-One Casserole
Dinner American

Tilapia All-in-One Casserole

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Combine cooked rice, thawed vegetables, and Cheddar cheese in a large bowl.
  3. 3 Melt butter in a small saucepan over low heat; stir in lemon juice, bouillon granules, paprika, and black pepper.
  4. 4 Add ½ butter mixture to rice mixture; stir to combine. Transfer rice mixture to the prepared baking dish. Place tilapia fillets in a single layer on top of rice; pour remaining butter mixture over top.
  5. 5 Bake in the preheated oven until fish flakes easily with a fork, 35 to 40 minutes.

By KATHYP100

Fried Potato Wedges
Dinner American

Fried Potato Wedges

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Slice potatoes into 16 wedges.
  3. 3 Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
  4. 4 Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

By pooda

Slow Cooker Green Beans, Ham and Potatoes
Dinner American

Slow Cooker Green Beans, Ham and Potatoes

4.3

Prep
30 min
Cook
165 min
Total
195 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Halve green beans if they are large; place in a slow cooker with water to barely cover. Add ham hocks and onion. Cover and cook on High until simmering. Reduce heat to Low; cook until beans are crisp but not done, 2 to 3 hours.
  3. 3 Remove ham hocks from the slow cooker. Add potatoes to the slow cooker; cook on Low for 45 minutes.
  4. 4 Meanwhile, remove ham meat from the bones, then chop or shred meat and return to the slow cooker. Season with bouillon, garlic powder, onion powder, seasoning salt, and pepper.
  5. 5 Use a slotted spoon to transfer green beans, potatoes, and ham into a serving dish with a bit of broth.

By Sharon