Taste of Home Great Flavors Chicken Concentrate Recipes

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 cups hot water 1 tablespoon Taste of Home - Great Flavors Chicken Stock Concentrate 8 ounces uncooked spaghetti 2 teaspoons plus 3 tablespoons butter, divided 8 bacon strips, chopped 2 cups sliced fresh mushrooms 1 small onion, chopped 1 small green pepper, chopped 1/3 cup all-purpose flour 1/4 teaspoon salt

1/4 teaspoon pepper 3 cups coarsely shredded rotisserie chicken 2 cups frozen peas (about 8 ounces) 1 jar (4 ounces) diced pimientos, drained 1/2 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 cup hot water 1 teaspoon Taste of Home - Great Flavors Chicken Stock Concentrate 2 tablespoons canola oil 2 tablespoons butter 4 garlic cloves, sliced 2 pounds fresh green beans 1/2 teaspoon salt 1/4 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 cup packed brown sugar 3/4 cup ketchup 3/4 cup reduced-sodium soy sauce 1/3 cup water 2-1/2 teaspoons minced fresh gingerroot 1-1/2 teaspoons minced garlic 1/2 teaspoon Taste of Home - Great Flavors Chicken Stock Concentrate 24 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 cup hot water 1 teaspoon Taste of Home - Great Flavors Chicken Stock Concentrate 1 pound fingerling potatoes 1 tablespoon butter 3 tablespoons snipped fresh dill 1/8 teaspoon salt 1/8 teaspoon pepper 2 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 cups hot water 4 teaspoons Taste of Home - Great Flavors Chicken Stock Concentrate 1/4 cup butter, cubed 2 celery ribs, chopped 2 medium carrots, sliced 1 medium green pepper, finely chopped 1 medium onion, chopped 1/4 cup all-purpose flour 1 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup 2% milk 1 pound potatoes (about 2 medium), peeled and cubed 1 can (8-3/4 ounces) whole kernel corn, drained 2 cups (8 ounces) shredded cheddar cheese 1 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, 15-20 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 tablespoons all-purpose flour 1 cup water 1 cup dry red wine or beef broth 1 teaspoon Taste of Home - Great Flavors Beef Stock Concentrate or 2 tablespoons minced fresh parsley 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon browning sauce, optional 1/8 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 cups hot water 3 tablespoons Taste of Home - Great Flavors Beef Stock Concentrate 5 tablespoons olive oil, divided 1 tablespoon butter 8 cups thinly sliced onions (about 3 pounds) 3 garlic cloves, minced 1/2 cup port wine 1/2 teaspoon pepper 1/4 teaspoon salt 24 slices French bread baguette (1/2 inch thick) 2 large garlic cloves, peeled and halved 3/4 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 cup hot water 1 teaspoon Taste of Home - Great Flavors Beef Stock Concentrate 1 boneless pork loin roast (2 to 3 pounds) 1/2 cup Dijon mustard, divided 1 tablespoon brown sugar 1 tablespoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon salt, divided

8 medium sweet potatoes (about 5 pounds) 3 cups coleslaw mix 1/2 cup fat-free plain Greek yogurt 1/2 cup reduced-fat mayonnaise 2 tablespoons cider vinegar 1/2 teaspoon celery seed 1/4 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.