(1) Combine the instant dashi or vegetable bouillon powder and boiling water in a saucepan, stirring well.

(2) Let simmer 1 kg of codfish filets in this bouillon for 10 minutes.

(3) If you long for Markt's ham hock in an oddly smoky pea-and-asparagus soup, the coriander-and-leek-infused bouillon with mussels should charm more.

(4) Divide veal, scallions, Brussels sprouts, sake, bone marrow and bouillon into four bowls.

(5) A little dash of port and a generous amount of stock provided the perfect bouillon .

(6) If you are nauseated, you could try taking sips of 7-up, ginger ale, fruit juice, tea, broth, tonic water or bouillon .

(7) Add 3 cups hot water and bouillon to taste (or instead, add 3 cups hot broth), and the cheese rind.

(8) Pour bouillon into cups and add ravioli and herbs.

(9) In the early 199Os, for example, Bestfoods started an import operation in Russia, using a small sales force to sell bouillon and soups from Polish and Slovak firms.

(10) The legendary peasant woman kept a pot-au-feu or bouillon pot on her hearth and, myth has it, threw into it whatever she had around to stew for the day's meal.

(11) This garlic bouillon was classically made the day after a fÔö£┬¼te, being excellent for hangovers as well as soothing for convalescents.

(12) Chill stock in an ice bath and reserve for bouillon .

(13) For example, marinating chicken in chicken-flavored bouillon may increase the palatability of the meat.

(14) Mash them a bit and pour the consommÔö£┬« or bouillon .

(15) Heat water and add bouillon , onions, carrots, spices, and turkey.

(16) Bring to a boil, add the shallots and the cube of bouillon , stir, and let simmer for 20 to 25 minutes.

(17) Many, in fact, mentioned a trend in London for a drink made with beef bouillon called the Bloody Bull, basically a Bloody Mary with the beef bouillon added.

(18) Water, black coffee and tea have no calories, and bouillon and broth contain very few calories.

(19) Then add some bouillon from the chicken soup, or just plain water (I used two cups of bouillon from the chicken soup I was cooking).

(20) The national soup, harira, is a thick paste that comes in many varieties, although it is classically made from water, bouillon , beef or mutton, onions, saffron, walnuts, and salt.