Other links in this category
  • All-Purpose Vegetable Stock
    Uses olive oil, celery, carrots, and parsnips. Makes six cups. From Master Cook.
  • Chicken Stock
    Chicken bones, onion, carrot, and herbs. Makes one and one half quarts of stock.
  • Chicken Broth
    Simple recipe for making five quarts, at Chef de Cuisine.
  • Light Vegetable Broth
    Low-fat recipe combines white wine, celery, carrots, onion, and zucchini. From Recipe Source.
  • Beef Stock
    Uses a crock-pot. Makes eight cups from Recipe Source.

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