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Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Freezer Burritos. To make these easy prepped burritos, ground beef gets simmered in spiced tomato sauce, then layered into a flour tortilla with refried beans, rice, and a blend of cheese. Though ...
The healthiest type of bone broth is homemade, the experts note. Although it's time consuming, making your own broth can allow you to control the salt content and other ingredients.
Creamy One-Pot Sausage Gnocchi. In just 35 minutes, you can have the creamy gnocchi on the table for your family to enjoy. It's loaded with Italian sausage, a creamy tomato-based sauce, spinach ...
Recipe from the Middle Ages using heated beer and pieces of bread; [13] though other ingredients were also used. [14] Bergen fish soup: Norway: Fish White fish (haddock, halibut, cod) and various vegetables in a heavy cream Bermuda fish chowder: Bermuda: Chowder Fish, tomato, onion, other vegetables, served with black rum and "sherry peppers ...
Dashi (出 汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. [1] Dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki.
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Type. Soup or stew. Main ingredients. Seafood or vegetables, often milk or cream. Variations. New England clam chowder, seafood chowder, corn chowder, potato chowder. Cookbook: Chowder. Media: Chowder. Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables.
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