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Here's a cozy dish to comfort on a dark and stormy night. A creamy, fragrant stew of chicken, celery, onions, carrots, peas and potatoes plays host to biscuit dough, dropped by the spoonful into the boiling hot liquid. Simmer until the dumplings are done.
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This recipe is by Celia Barbour and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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To a slow cooker chicken, I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.
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A crusty piece of bread is a must for sopping up the sauce.
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Get Chilled Cucumber Soup with Shrimp Recipe from Food Network
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Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.
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Get Merluzzo Mimosa Recipe from Food Network
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This recipe is one of the top 10 finalists in our 2009 Stuffing Recipe Contest.
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Get Spicy Shrimp and Bok Choy Noodle Bowl Recipe from Food Network
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Here's my healthy version of spaghetti with clams (spaghetti alle vongole).
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Get Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters Recipe from Food Network
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This one-skillet hash combines sweet potatoes, Yukon gold potatoes, bell peppers, bacon, ham, and spinach topped with eggs--what a breakfast!