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  2. Steak au Poivre Is a Classic Dish with the Dreamiest Sauce - AOL

    www.aol.com/steak-au-poivre-classic-dish...

    1 tbsp. dijon mustard. 1/2. beef bouillon cube, crumbled. 1/2 c. brandy or cognac. 3/4 c. heavy cream. Directions. Preheat the oven to 400°F. About 30 minutes before cooking, remove the steaks ...

  3. Chow Mein Sandwich Recipe - AOL

    www.aol.com/food/recipes/chow-mein-sandwich

    1 tbsp Gravy Master or Kitchen Bouquet; 1 beef bouillon cube, dissolved in 1 cup ... Add to vegetables. Add the remaining 3 cups chicken broth, Gravy Master, dissolved beef bouillon, salt, and ...

  4. Bouillon cube - Wikipedia

    en.wikipedia.org/wiki/Bouillon_cube

    A bouillon cube / ˈ b uː j ɒ n / (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1 ⁄ 2 in) wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.

  5. The Ingredients In Homemade Big Mac Sauce Just May Surprise You

    www.aol.com/ingredients-homemade-big-mac-sauce...

    In a medium bowl, combine mayonnaise, relish, mustard, paprika, sugar, onion powder, beef bouillon, and garlic powder; season with salt and pepper. Make Ahead: Sauce can be made 1 week ahead ...

  6. Broth - Wikipedia

    en.wikipedia.org/wiki/Broth

    Broth, also known as bouillon (French pronunciation:), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .

  7. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    In the UK, teaspoons and tablespoons are formally 1 ⁄ 96 and 1 ⁄ 32 of an imperial pint (5.92 mL and 17.76 mL), respectively. In Canada, a teaspoon is historically 1 ⁄ 6 imperial fluid ounce (4.74 mL) and a tablespoon is 1 ⁄ 2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL ...

  8. Consommé - Wikipedia

    en.wikipedia.org/wiki/Consommé

    Beef consommé. A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup.

  9. Lovina's Amish Kitchen: Beef preparation begins - AOL

    www.aol.com/lovinas-amish-kitchen-beef...

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