Results 1 - 10 of 13 for wedding stew

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Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining ...

Do broth a day ahead to allow time to cool and to skim off fat. Bring to boil chicken and celery and reduce to slow boil for about 2 hours. Remove ...

Cook chicken in water to cover. Simmer about 3 hours or until chicken is tender. Remove from broth and take out bones and shred chicken. Put back in ...

In a large kettle, simmer chicken, carrots and celery in salted water until tender. Remove from heat. Take out chicken and carrots, separate chicken ...

For meatballs mix beef, 2 eggs, Romano cheese, parsley, bread crumbs, garlic, season to taste. Make marble-sized meatballs. Bake at 350 degrees until ...

Cut bread into ... a cookie sheet. Stew chicken and vegetables ... Pour chicken stock over the whole thing; serve immediately with grated Romano cheese.

While chicken is cooking in water (as for soup), cover and simmer about 3 hours or until chicken is tender. Remove chicken from broth. Take out bones ...

Place chicken pieces, water and seasoning in LARGE kettle. Cover and cook 2 to 3 hours until tender. When 1/2 done add celery, carrots and onions. ...

Stew the chicken in ... escarole to the hot broth. Simmer 5 minutes. Ladle into bowls and top with cheese. Serve with crusty Italian bread. Serves 10-12.

Simmer chicken in salted water in large kettle until tender. Remove chicken and debone. Return cut-up chicken to kettle. Roll a little thinner than a ...

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