Time for a Taste of Something New - Penzeys Spices
Time for a Taste of Something New - Penzeys Spices
Time for a Taste of Something New - Penzeys Spices
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our soup bases are great <strong>for</strong> broth,<br />
soup or gravy, but they also make great<br />
seasonings. Try a little in rice, vegetables<br />
and casseroles—wherever you need<br />
a bit <strong>of</strong> extra flavor. refrigeration is<br />
recommended, but not necessary.<br />
Beef Soup Base and Seasoning<br />
For rich beef stock use ¹/2 - 3/4 tsp. Beef Base <strong>for</strong> each<br />
cup (8 oz.) hot water. This is equivalent to 1 bouillon<br />
cube, though Beef Base has more flavor and less salt.<br />
Plain beef broth is wonderful when you’re under the<br />
weather, or add noodles or vegetables <strong>for</strong> a quick lunch.<br />
To “beef up” the flavor <strong>of</strong> soup, stew or gravy, add 2-3<br />
tsp. Beef Base. For 2 quarts <strong>of</strong> soup or stew, add 2-3 tsp.<br />
Beef Base. For gravy, add 1 tsp. Beef Base to 2-3 TB. beef<br />
drippings to enhance the flavor <strong>of</strong> 2 cups gravy.<br />
(net 8.0 oz.) #90186 $ 8.39<br />
Chicken Soup Base and Seasoning<br />
For rich chicken stock use ¹/2 - 3/4 tsp. Chicken Base <strong>for</strong><br />
each cup (8 oz.) hot water. This is equivalent to 1<br />
bouillon cube, though Chicken Base has more flavor<br />
and less salt. Plain broth is great when you’re on a diet,<br />
or add noodles and vegetables <strong>for</strong> a quick lunch. When<br />
making rice, add 1 tsp. Chicken Base to the water <strong>for</strong><br />
rich flavor. Chicken base is used to <strong>for</strong>tify the flavor <strong>of</strong><br />
soup, stew or gravy. For 2 quarts <strong>of</strong> soup or stew, add<br />
2-3 tsp. Chicken Base. For gravy, add 1 tsp. Chicken<br />
Base to 2-3 TB. chicken drippings to enhance the flavor<br />
<strong>of</strong> 2 cups gravy.<br />
(net 8.0 oz.) #90281 $ 8.39<br />
Ham Soup Base and Seasoning<br />
Ham Base is traditionally used to add rich, smoky ham<br />
flavor to split pea or bean soup. For 2 quarts soup or<br />
stew made with a ham bone, add 1 TB. Ham Base. For<br />
soup without ham, use ¹/2 - 3/4 tsp. Ham Base per cup<br />
(8 oz.) water. For ham gravy, add 1 tsp. Ham Base to 2-3<br />
TB. drippings from baked ham to enhance the flavor <strong>of</strong><br />
2 cups gravy. Ham Base gives a flavorful boost to plain<br />
vegetables or rice, just add a bit to the cooking water.<br />
(net 8.0 oz.) #90586 $ 8.39<br />
Pork Soup Base and Seasoning<br />
For rich roast pork flavored stock, use ¹/2 - 3/4 tsp. Pork<br />
Base <strong>for</strong> each cup (8 oz.) hot water. This is equivalent to<br />
1 bouillon cube, though Pork Soup Base has more<br />
flavor and less salt. Try making pork noodle soup <strong>for</strong> a<br />
nice change <strong>of</strong> pace, just use pork instead <strong>of</strong> chicken or<br />
beef, and add 1 TB. Pork Soup Base to 2 quarts soup to<br />
enhance the flavor. For truly great gravy, add 1 tsp. Pork<br />
Base to 2-3 TB. drippings from pork roast or pork<br />
chops <strong>for</strong> 2 cups gravy.<br />
(net 8.0 oz.) #90881 $ 8.39<br />
Seafood Soup Base and Seasoning<br />
For rich seafood stock, use ¹/2 - 3/4 tsp. Seafood base <strong>for</strong><br />
each cup (8 oz.) hot water. Seafood stock is a great base<br />
<strong>for</strong> chowder, gumbo or bisque, or to use in place <strong>of</strong><br />
clam juice. To make quick linguine with clam sauce,<br />
cook 1 lb. pasta. While pasta is cooking, heat 2 TB. olive<br />
oil in a large pan over medium heat. Add 2-4 minced<br />
garlic cloves and 1 can clams, reserving the juice. Saute<br />
<strong>for</strong> 2 minutes, add clam juice, ¹/2 cup water and 1-2 tsp.<br />
Seafood Base. Cook over medium heat 3-5 minutes,<br />
stirring, until reduced by about half. Serve over cooked,<br />
drained pasta.<br />
(net 8.0 oz.) #90986 $ 8.39<br />
Turkey Soup Base and Seasoning<br />
For rich turkey stock, use ¹/2 - 3/4 tsp. Turkey Base <strong>for</strong><br />
each cup hot water. This is equivalent to 1 bouillon cube,<br />
though Turkey Base has more flavor and less salt. Plain<br />
broth is good food <strong>for</strong> those times you’re under the<br />
weather, or add vegetables or noodles <strong>for</strong> a quick lunch.<br />
Turkey Base is <strong>of</strong>ten used to extend turkey gravy <strong>for</strong><br />
holiday dinners, or to <strong>for</strong>tify the flavor <strong>of</strong> dishes made<br />
with turkey leftovers, such as soup, stew or casseroles.<br />
For 2 quarts <strong>of</strong> soup or stew made with leftovers, add<br />
2-3 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base<br />
with 4-5 TB. turkey drippings <strong>for</strong> 3 cups gravy.<br />
(net 8.0 oz.) #90386 $ 8.39<br />
Vegetable Soup Base and Seasoning<br />
Richly flavorful and completely meatless. Make your<br />
own flavorful broth <strong>for</strong> soups and stews, just add 1 tsp.<br />
to a cup <strong>of</strong> hot water. Throw a little in the pot to season<br />
pasta and rice, great to add a little oomph to vegetable<br />
casseroles and plain steamed veggies. Wonderful <strong>for</strong><br />
poaching fish. Rich roasty carrots <strong>for</strong>m the base <strong>of</strong> our<br />
new Vegetable Soup base, along with powdered<br />
onions, potatoes and tomatoes. For full ingredients and<br />
nutro, go to www.penzeys.com/soup.html<br />
(net 8.0 oz.) #90481 $ 8.39<br />
For nutritional in<strong>for</strong>mation<br />
on all <strong>of</strong> our soup bases, visit<br />
www.penzeys.com/soup.html