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Venison Vegetable Soup
Lunch

Venison Vegetable Soup

4.7

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat oil in a stock pot or Dutch oven over medium-high heat. Brown venison in the hot oil. Add onion, cover pot, and simmer over medium heat for 10 minutes, or until onions are translucent.
  2. 2 Stir in potatoes, tomatoes, and mixed vegetables. Combine water, sugar, and bouillon; stir into the soup. Season with salt, pepper, garlic powder, and hot pepper sauce. Cover and simmer for at least one hour, or until meat is tender.

By Jaimee

Awesome Ham Pasta Salad
Lunch

Awesome Ham Pasta Salad

4.6

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
  3. 3 In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

By Karena

Firecracker Burgers
Dinner American

Firecracker Burgers

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the grill for high heat and lightly oil the grate.
  2. 2 Combine ground beef, green chiles, and bouillon in a bowl; shape into 4 patties.
  3. 3 Grill patties on the preheated grill until desired doneness, or 5 minutes per side. Top each patty with cheese about 2 minutes before removing from the grill. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By MOLSON7

Super Easy Sausage Gravy

Super Easy Sausage Gravy

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, reserving about 2 tablespoons in the skillet. Reduce heat to medium-low.
  2. 2 Stir flour, beef bouillon, and black pepper into sausage until evenly coated and grease is absorbed, 2 to 3 minutes. Gradually stir milk into sausage mixture; add Worcestershire sauce. Simmer gravy, stirring often, until thickened, 10 to 15 minutes.

By Tami

Love Soup Mix in a Jar

Love Soup Mix in a Jar

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
  2. 2 Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
  3. 3 Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

By Star Pooley

Dog Biscuits I

Dog Biscuits I

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the whole wheat flour, powdered milk, wheat germ, and beef bouillon granules. Stir in the bacon grease and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until firm. Cool before serving.

By HOBOLTH4

Creamy Herbed Pork Chops
Dinner

Creamy Herbed Pork Chops

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Season pork chops on all sides with steak seasoning. Mix flour, basil, and bouillon granules together in a small bowl.
  2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add seasoned chops and cook until browned and only slightly pink in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a plate.
  3. 3 Add remaining butter to the skillet as needed so that about 3 tablespoons pan drippings remain. Stir pepper into pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat; cook, stirring constantly, until thick and bubbly, 4 to 6 minutes.
  4. 4 Serve hot sauce over pork chops.

By Cassie

Caramelized Onions on the Grill
Dinner American

Caramelized Onions on the Grill

4.6

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat.
  2. 2 Place onion wedges on a sheet of heavy-duty aluminum foil. Dot with butter; sprinkle with bouillon, garlic salt, and pepper. Fold aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
  3. 3 Place packet on the preheated grill. Cook until onions softened and a deep, rich brown color, 45 minutes to 1 hour, stirring onions after 30 minutes, or as needed, to keep from burning.

By The Dahl House

Super Easy Ground Beef Stroganoff
Dinner

Super Easy Ground Beef Stroganoff

3.2

Prep
10 min
Cook
23 min
Total
33 min

Instructions

  1. 1 Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
  2. 2 Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
  3. 3 Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
  4. 4 Serve meat sauce over a plate of noodles.

By motheroftwo

Sweet and Sour Meatballs IV
Dinner

Sweet and Sour Meatballs IV

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
  2. 2 In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
  3. 3 In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.

By MEMBER81872

Glazed Meatloaf
Dinner

Glazed Meatloaf

4.6

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine ketchup, brown sugar, 1 tablespoon lemon juice, and mustard powder in a small bowl.
  3. 3 Combine ground beef, bread, onion, egg, bouillon, and remaining lemon juice in a separate large bowl. Add in 1/3 of the ketchup mixture from the small bowl. Mix well and place in a 5x9-inch loaf pan.
  4. 4 Bake in the preheated oven for 1 hour. Drain any excess fat, coat with remaining ketchup mixture, and bake for 10 more minutes.

By Delia Martinez

Ann's Dirty Rice
Dinner

Ann's Dirty Rice

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

By Ann Bray

Arabic Rice

Arabic Rice

3.8

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Heat a large skillet over medium heat. Break ground beef into small pieces and add to the skillet. Season beef with garlic powder, ground cinnamon, and allspice; cook and stir until beef is completely browned and crumbly, about 10 minutes.
  2. 2 Stir water, rice, and beef bouillon with the beef; bring to a simmer and cook until the rice is soft and fluffy, about 20 minutes.
  3. 3 Heat a small skillet over high heat; toast pine nuts in the skillet, swirling to keep pine nuts moving, until browned, 2 to 4 minutes. Sprinkle toasted pine nuts and lemon juice over the beef and rice mixture.

By Brit_abroad1969

Pork Tenderloin with Creamy Herb Sauce
Dinner

Pork Tenderloin with Creamy Herb Sauce

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
  2. 2 In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

By CARRIEKWF

Spicy Beef Vegetable Stew
Dinner

Spicy Beef Vegetable Stew

4.6

Prep
10 min
Cook
490 min
Total
500 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  2. 2 Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

By frenchy2375

Ron's Rib Rub

Ron's Rib Rub

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix brown sugar, paprika, kosher salt, white sugar, chili powder, beef bouillon, garlic powder, onion powder, black pepper, cayenne pepper, and tarragon leaves together in an airtight container. Store in a cool, dark place.

By RonC

Japanese Onion Soup
Japanese

Japanese Onion Soup

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
  2. 2 Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
  3. 3 Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

By Sawako

Scottish Mince Pie
Dinner European

Scottish Mince Pie

4.5

Prep
45 min
Cook
40 min
Total
175 min

Instructions

  1. 1 Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
  2. 2 Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
  3. 3 Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
  4. 4 Preheat oven to 375 degrees F (190 degrees C).
  5. 5 Roll out pastry to fit a 9-inch pie plate.
  6. 6 Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
  7. 7 Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

By Karen Barbour

Baked Beef Stew
Dinner

Baked Beef Stew

4.6

Prep
20 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 In a large skillet over medium heat, brown the stew meat; drain and set aside.
  3. 3 In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
  4. 4 Cover and bake for 2 hours, or until meat and vegetables are tender.

By SQUEEZIECAKE

Country Soup in a Jar

Country Soup in a Jar

4.2

Prep
Cook
Total

Instructions

  1. 1 In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
  2. 2 Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

By Patti Walsh

Berdean's Cube Steak
Dinner American

Berdean's Cube Steak

4.5

Prep
5 min
Cook
130 min
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Season cube steaks on both sides with salt and pepper. Place flour in a shallow bowl; press steaks into the flour and shake off any excess.
  3. 3 Heat oil in a large skillet over medium-high heat. Add steaks and cook until browned on both sides, about 3 minutes per side.
  4. 4 Pour enough water into the skillet to almost cover steaks.
  5. 5 Stir in beef bouillon and salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

By gerhart

Restaurant-Style Taco Meat Seasoning
Mexican

Restaurant-Style Taco Meat Seasoning

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
  2. 2 Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
  3. 3 Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

By GVSWIFE

Beef Noodle Soup
Dinner American

Beef Noodle Soup

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Sauté stew meat, onion, and celery in a large saucepan over medium-high heat until meat is browned on all sides, about 5 minutes.
  2. 2 Stir in carrots, then season with bouillon, parsley, and pepper. Stir in water and add egg noodles.
  3. 3 Bring to a boil, reduce heat to low, and simmer for 30 minutes.

By Brenda

Quick Spanish Rice
Dinner European

Quick Spanish Rice

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

By Cathy C

Twisted Venison Chili
Dinner

Twisted Venison Chili

Prep
25 min
Cook
80 min
Total
105 min

Instructions

  1. 1 Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
  3. 3 Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
  4. 4 Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
  5. 5 Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

By Janine Coleman

North German Gruenkohl (Kale) and Sausage
Dinner European

North German Gruenkohl (Kale) and Sausage

4.7

Prep
25 min
Cook
95 min
Total
120 min

Instructions

  1. 1 Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
  2. 2 Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
  3. 3 Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.

By LynJudd