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 ...

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

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

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 ...

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 ...

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. ...

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 ...

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

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