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cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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Make this recipe by chef Tyler Florence, for a rich and creamy taste of the South for your next dinner party.
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Get Turkey Broth Recipe from Food Network
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A lean stock that's rich and flavorful.
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A lemony sauce coats rice, clams, and cod in this delicious version of a traditional Greek favorite. If the rice soaks up all of the sauce, add a little more chicken stock.
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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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Beef short ribs are a highly flavorful cut. This method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.
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This Dish is soo easy to make and its the best thing in the world to eat on a snowy day :)
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Get Hutspot Mit Klapstuk Recipe from Food Network
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Pineapple tidbits, raisins and grated carrot are mixed with sweetened pineapple yogurt and chilled before serving this salad for six.
Ingredients: raisins, pineapple, carrots, sugar, salt