Stocks Stove Top Recipes

"This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer."

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Ingredients: dried basil, dried oregano...

"I save chicken parts in a plastic zip-loc bag in the freezer and when I have enough, I make this stock. This is a really easy, fast way to make good homemade chicken stock. I freeze the stock in a variety of amounts; ice cube sized, one cup and 2 quarts."

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Ingredients: onions, peppercorns, water...

"From Ricardo. It looks so yummy. I have not tried it, but when I'll do, I'll add a toast on it and swiss cheese, then broil in the oven like an onion soup ;)"

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Ingredients: beef consomme, olive oil...

"This is one of my standard after Thanksgiving recipes. I also make it using chicken stock and chicken in the winter. :o)"

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Ingredients: dried Italian seasoning, dried parsley...

"A nice winter soup and good with corn bread. This is another way to use small pieces of leftover ham. I do think some meltable cheese would be good in this as some reviewers have suggested. Also, thank you Chef#226863 for suggesting that I include a measurable amount of cabbage. I have also added the ham right away into vegetable /broth too if in..."

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Ingredients: pepper, cooked ham...

"Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's..."

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Ingredients: peppercorns, vegetable peels...

"No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil"

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Ingredients: dried thyme, leeks, marjoram...

"You can use this recipe for chicken or turkey stock for soup or gravy. I like the extra wing added to my stock. But it's not necessary.Cook time between 1 1/2 -2 hours. If cooked down less then 3 cups add water.I like to leave the skin on the onion it gives it a darker richer color."

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Ingredients: ham bone, beef shank...