Taste of Home – Great Flavors Chicken Concentrate Recipes
Recipe # 195499
Mom's Favorite Chicken Tetrazzini
Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have
leftover turkey, we use that, too. —Jennifer Petrino, Newnan, Georgia
Prep: 35 min. Bake: 25 min. + standing
3
1
8
2
8
2
1
1
1/3
1/4
cups hot water
tablespoon Taste of Home - Great Flavors Chicken Stock Concentrate
ounces uncooked spaghetti
teaspoons plus 3 tablespoons butter, divided
bacon strips, chopped
cups sliced fresh mushrooms
small onion, chopped
small green pepper, chopped
cup all-purpose flour
teaspoon salt
1/4
3
2
1
1/2
teaspoon pepper
cups coarsely shredded rotisserie chicken
cups frozen peas (about 8 ounces)
jar (4 ounces) diced pimientos, drained
cup grated Romano or Parmesan cheese
Preheat oven to 375°. To make broth, in a 4-cup liquid measuring cup, whisk hot water and chicken
stock concentrate until blended. Cook spaghetti according to package directions for al dente. Drain;
transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove
with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add
mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or
until tender. Remove from pan.
In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth;
gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly
thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally.
Spoon over spaghetti. Sprinkle with bacon and cheese.
Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 6
servings.
Recipe # 195497
Fresh & Quick Garlic Green Beans
I am a firm believer that fresh is best. I developed this recipe to take advantage of our garden's bounty.
It really shows off the full flavor of the green beans. —Carol Mayer, Sparta, Illinois
Prep/Total Time: 25 min.
1
1
2
2
4
2
1/2
1/4
cup hot water
teaspoon Taste of Home -“ Great Flavors Chicken Stock Concentrate
tablespoons canola oil
tablespoons butter
garlic cloves, sliced
pounds fresh green beans
teaspoon salt
teaspoon pepper
To make broth, in a 2-cup liquid measuring cup, whisk hot water and chicken stock concentrate until
blended.
In a Dutch oven, heat oil and butter over medium-high heat. Add garlic; cook and stir 45-60 seconds or
until golden. Using a slotted spoon, remove garlic from pan; reserve. Add green beans to pan; cook and
stir 4-5 minutes or until crisp-tender.
Stir in broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or just
until beans are tender and broth is almost evaporated, stirring occasionally. Stir in reserved garlic. Yield:
8 servings.
Recipe # 195536
Hawaiian Grilled Chicken
When I lived in Hawaii, I got this recipe for chicken marinated in a ginger-soy sauce from a friend. Huli
means "turn" in Hawaiian and refers to turning the meat on the grill. —Sharon Boling, Coronado,
California
Prep: 15 min. + marinating Grill: 15 min.
1
3/4
3/4
1/3
2-1/2
1-1/2
1/2
24
cup packed brown sugar
cup ketchup
cup reduced-sodium soy sauce
cup water
teaspoons minced fresh gingerroot
teaspoons minced garlic
teaspoon Taste of Home - Great Flavors Chicken Stock Concentrate
boneless skinless chicken thighs (about 5 pounds)
In a small bowl, mix the first seven ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate.
Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each;
seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled
tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste
occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.
Recipe # 195501
Braised Potatoes with Dill
Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The
braised potatoes are delicious with sour cream. —Amie Schmidt, San Diego, California
Prep/Total Time: 30 min.
1
1
1
1
3
1/8
1/8
2
cup hot water
teaspoon Taste of Home - Great Flavors Chicken Stock Concentrate
pound fingerling potatoes
tablespoon butter
tablespoons snipped fresh dill
teaspoon salt
teaspoon pepper
tablespoons sour cream
To make broth, in a 2-cup liquid measuring cup, whisk hot water and chicken stock concentrate until
blended.
In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over
medium-high heat for 12 minutes.
Uncover; cook 7-10 minutes or until potatoes are tender and broth is evaporated. Press each potato
with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook 2-3 minutes longer or
until bottoms are lightly browned. Serve with sour cream. Yield: 4 servings.
Recipe # 195500
Cheesy Corn & Potato Chowder
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies
in the recipe. My kids always loved it, even when they were young, and I always had to make a double or
triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa
Prep: 15 min. Cook: 35 min.
4
4
1/4
2
2
1
1
1/4
1
1/2
1/4
1
1
1
2
1
cups hot water
teaspoons Taste of Home - Great Flavors Chicken Stock Concentrate
cup butter, cubed
celery ribs, chopped
medium carrots, sliced
medium green pepper, finely chopped
medium onion, chopped
cup all-purpose flour
teaspoon curry powder
teaspoon salt
teaspoon pepper
cup 2% milk
pound potatoes (about 2 medium), peeled and cubed
can (8-3/4 ounces) whole kernel corn, drained
cups (8 ounces) shredded cheddar cheese
tablespoon minced fresh parsley
To make broth, in a saucepan, whisk hot water and vegetable stock concentrate until blended.
In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook
and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.
Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 1520 minutes or until potatoes are tender.
Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly
and puree in batches in a blender; return to pot and heat through. Stir in parsley. Yield: 6 servings.
Recipe # 195498
Quick Turkey Gravy
Make your Thanksgiving or other special-occasion dinner easy with this can't-miss recipe. Use the
drippings from your roasted turkey, and the gravy is done in just 20 minutes. —Edie DeSpain, Logan,
Utah
Prep/Total Time: 20 min.
1
cup hot water
2
teaspoons Taste of Home - Great Flavors Chicken or Turkey Stock Concentrate
Drippings from 1 roasted turkey
1/4
cup plus 1 tablespoon all-purpose flour
1/2
cup fat-free milk
1/4
teaspoon poultry seasoning
1/8
teaspoon white pepper
To make broth, in a 1-cup liquid measuring cup, whisk hot water and stock concentrate until blended.
Pour drippings into 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to
measure 2 cups; transfer to a small saucepan and bring to a boil.
In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in poultry
seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until
thickened. Yield: 2-1/3 cups.
Taste of Home – Great Flavors Beef Concentrate Recipes
Recipe # 195495
Beef Short Ribs in Red Burgundy Sauce
As an Army general, my stepdad got this recipe from his aide, who said it was his mother's best Sunday
meal. It's a mouthwatering family favorite. —Judy Batson, Tampa, Florida
Prep: 35 min. Cook: 2-1/4 hours
3
pounds bone-in beef short ribs
3
tablespoons butter
1
large sweet onion, halved and sliced
2
celery ribs, thinly sliced
1
medium carrot, thinly sliced
1
garlic clove, minced
Dash dried thyme
2
1
1
1
2
1/2
1/4
1/4
1/8
tablespoons all-purpose flour
cup water
cup dry red wine or beef broth
teaspoon Taste of Home - Great Flavors Beef Stock Concentrate or
tablespoons minced fresh parsley
teaspoon Worcestershire sauce
teaspoon salt
teaspoon browning sauce, optional
teaspoon pepper
Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until
browned, turning once.
Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and
stir 10-12 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Stir in flour until
blended; gradually stir in water and wine. Add beef concentrate and parsley, stirring to dissolve.
Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until
meat is tender.
Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.
Yield: 6 servings.
Recipe # 195492
Chipotle-Spiced Beef Sandwiches
The winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes
these sandwiches game-day food at its finest! -Karol Chandler-Ezell, Nacogdoches, Texas
Prep: 20 min. Cook: 8 hours
1
boneless beef chuck roast (2 to 3 pounds)
1
large sweet onion, thinly sliced
2-1/2 cups water
3
chipotle peppers in adobo sauce, chopped
1
tablespoon adobo sauce
1
envelope au jus gravy mix
1
tablespoon Creole seasoning
1
tablespoon chili powder
2
teaspoons Taste of Home - Great Flavors Beef Stock Concentrate
2
teaspoons ground cumin
6
French rolls, split
Guacamole and salsa, optional
Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine water, chipotle peppers, adobo sauce,
gravy mix, Creole seasoning, chili powder, beef stock concentrate and cumin; pour over meat. Cover and
cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow
cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with cooking juices and
guacamole or salsa if desired.
Freeze option: Freeze individual portions of cooled meat mixture and juices freezer containers. To use,
partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a
little water if necessary. Serve on rolls with guacamole and salsa if desired. Yield: 6 servings.
Recipe # 195494
Mediterranean-Style Nachos
Make a Mediterranean version of nachos using crisped pita wedges topped with ground lamb or beef,
feta cheese and a creamy cucumber sauce. —Zaza Fullman-Kasl, Ventura, California
Prep: 30 min.+ standing Cook: 15 min.
2
medium cucumbers, peeled, seeded and grated
1-1/2 teaspoons salt, divided
1/2
teaspoon ground cumin
1/2
teaspoon ground coriander
1/2
teaspoon paprika
3/4
teaspoon pepper, divided
6
whole pita breads
Cooking spray
1/2
cup hot water
1/2
teaspoon Taste of Home - Great Flavors Beef Stock Concentrate
1
pound ground lamb or beef
2
garlic cloves, minced
1
teaspoon cornstarch
2
cups plain Greek yogurt
2
tablespoons lemon juice
1/4
teaspoon grated lemon peel
2
cups torn romaine
2
medium tomatoes, seeded and chopped
1/2
cup pitted Greek olives, sliced
4
green onions, thinly sliced
1/2
cup crumbled feta cheese
In a colander set over a bowl, toss cucumbers with 1/2 teaspoon salt. Let stand 30 minutes. Squeeze and
pat dry. Set aside. In a small bowl, combine the cumin, coriander, paprika, 1/2 teaspoon pepper and 1/2
teaspoon salt; set aside.
Cut each pita into eight wedges; arrange in a singer layer on ungreased baking sheets. Spritz both sides
of pitas with cooking spray; sprinkle with 3/4 teaspoon seasoning mix. Broil 3-4 in. from the heat for 3-4
minutes on each side or until golden brown. Cool on wire racks.
To make broth, in a 1-cup liquid measuring cup, whisk hot water and beef stock concentrate until
blended. In a large skillet, cook lamb and remaining seasoning mix over medium heat until lamb is no
longer pink. Add garlic; cook 1 minute longer. Drain. Combine cornstarch and broth until smooth;
gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a small bowl, combine the yogurt, lemon juice, lemon peel, cucumbers and remaining salt and
pepper. Arrange pita wedges on a serving platter. Layer with lettuce, lamb mixture, tomatoes, olives,
onions and cheese. Serve immediately with cucumber sauce. Yield: 12 servings.
Recipe # 195496
Mexican-Style Pot Roast Filling
My son's friends always requested this recipe when they came over and are still talking about it more
than a decade later! The meat absorbs the juices which gives a fantastic taste. It is perfect as a filling for
tacos, burritos or enchiladas and freezes well. —Connie Dicavoli, Shawnee, Kansas
Prep: 25 min. Cook: 8 hours
1-1/2 teaspoons chili powder
1
teaspoon ground cumin
1/2
teaspoon smoked paprika
1/2
teaspoon crushed red pepper flakes
1/4
teaspoon salt
1
boneless beef chuck roast (3 pounds)
1
can (4 ounces) chopped green chilies
1/2
cup chopped sweet onion
2
garlic cloves, minced
3/4
cup hot water
3/4
teaspoon Taste of Home - Great Flavors Beef Stock Concentrate
Taco shells or flour tortillas (8 inches)
Chopped tomatoes, shredded lettuce and shredded Mexican cheese blend
In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat.
Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic.
To make broth, in a 1-cup liquid measuring cup, whisk hot water and beef stock concentrate until
blended. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to
slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top
with tomatoes, lettuce and cheese. Yield: 9 servings.
Recipe # 195493
Traditional French Onion Soup
Enjoy my signature soup the way my granddaughter Becky does. I make it for her in a French onion soup
bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron,
Utah
Prep: 20 min. Cook: 2 hours
8
3
5
1
8
3
1/2
1/2
1/4
24
2
3/4
cups hot water
tablespoons Taste of Home - Great Flavors Beef Stock Concentrate
tablespoons olive oil, divided
tablespoon butter
cups thinly sliced onions (about 3 pounds)
garlic cloves, minced
cup port wine
teaspoon pepper
teaspoon salt
slices French bread baguette (1/2 inch thick)
large garlic cloves, peeled and halved
cup shredded Gruyere or Swiss cheese
To make broth, in a large saucepan, whisk hot water and beef stock concentrate until blended; set aside.
In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir for 10-
13 minutes or until softened. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden
brown, stirring occasionally. Add minced garlic; cook 2 minutes longer.
Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add the broth, pepper and salt; return
to a boil. Reduce heat; simmer for 1 hour, stirring occasionally.
Meanwhile, place baguette slices on a baking sheet; brush both sides with remaining oil. Bake at 400°
for 3-5 minutes on each side or until toasted. Rub toasts with halved garlic.
To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place two toasts in each.
Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted. Yield: 12 servings.
Recipe # 195491
Southern-Style Loaded Sweet Potatoes
For a taste of a Southern classic, we make sweet potatoes stuffed with pulled pork and coleslaw and
manage to sidestep the calorie overload. —Amy Burton, Cary, North Carolina
Prep: 15 min. Cook: 6 hours
1
1
1
1/2
1
1
1
1
cup hot water
teaspoon Taste of Home - Great Flavors Beef Stock Concentrate
boneless pork loin roast (2 to 3 pounds)
cup Dijon mustard, divided
tablespoon brown sugar
tablespoon garlic powder
teaspoon cayenne pepper
teaspoon salt, divided
8
3
1/2
1/2
2
1/2
1/4
medium sweet potatoes (about 5 pounds)
cups coleslaw mix
cup fat-free plain Greek yogurt
cup reduced-fat mayonnaise
tablespoons cider vinegar
teaspoon celery seed
teaspoon garlic salt
To make broth, in a 2-cup liquid measuring cup, whisk hot water and beef stock concentrate until
blended.
Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder,
cayenne and 1/2 teaspoon salt; brush over pork. Add broth; cook, covered, on low 6-8 hours or until
meat is tender.
Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake 45-50
minutes or until tender.
Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed,
garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat.
Remove roast; cool slightly. Shred pork with two forks; return to slow cooker.
With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork
mixture and coleslaw over each potato. Yield: 8 servings.