1 - 10 of 153 for canned brunswick stew

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Mix all ingredients in a large Dutch oven. Heat and serve.

Cook potatoes, onions and limas until done, about 20 minutes. Add other ingredients and simmer.

Mix all ingredients in Dutch oven. Cook over medium flame 30 minutes or until heated through, stirring occasionally. Makes 8 to 10 servings.

Combine broiler-fryer, celery, onion, and 5 cups water in a large Dutch oven or stock pot; bring to a boil. Cover, reduce heat, and simmer 1 hour. ...

In 8 quart ... separately until you can mash them, add ... stirring from the bottom to keep from sticking. Stew should be real thick. This freezes well.

Boil meat, salt and pepper. Add all vegetables except corn. Cook, stirring constantly until thick. Add corn, butter and sugar. Cook about 1/2 hour ...

Cook the fryer and stew meat until well ... cook on low for 12 hours or high for 8 to 10 hours. Add 1/2 cup barbecue sauce. Yield: about 8 to 10 servings.

Cook chicken and pork until tender; remove bone and gristle. Cut into small pieces. Combine meats, tomatoes, and diced potatoes in heavy aluminum ...

Cook beef, pork, and onion in 1 cup chicken stock and enough water to cover meat. Cook slow for 1 hour. Add catsup and tomatoes, and cook for 1 hour, ...

Combine all ingredients ... hours. The longer it cooks the better. Shredded beef can be used with the chicken. Spices can be adjusted to your own taste.

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