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Results 31 - 40 of 178 for topping stew
The Germans called dumplings "Snitz and Knopfe", meaning cut pieces and buttons. A favorite with the Pennsylvania Dutch in the early days, ...
32. BEEF STEW
Trim fat from steak; cut into 1-inch cubes. Combine flour and pepper. Dredge meat in flour mixture, reserving excess. Cook meat, 3/4 cup ...
33. OYSTER STEW
In a large saucepan saute ... DO NOT BOIL!! Place stew in saucepan over a pan of hot water to keep hot at least 15 minutes to ripen. Serves 8.
34. COWBOY STEW
In a 5 or 6 quart Dutch oven, melt butter. Add ground meat and brown well. Add onions, celery, bell pepper and garlic. Saute with browned ...
35. QUICK BEEF STEW
Trim fat from meat; cut ... flour in a zip-top plastic bag; close bag and ... minutes. Yield: 6 servings (411 calories per 1 1/2 cup serving).
In large wide soup pot ... tablespoons into simmering stew, making about 12 dumplings. ... taste and generous grinding of black pepper. Serves 4.
37. EASY BEEF STEW
Place beef in 3 quart ... salt and pepper. Top with celery, carrots and onion. ... longer. Makes 5 servings. Serve with cole slaw and crusty bread.
Mix beef, carrots, celery, onions, ... Cover and bake in 325 degree oven until beef is tender and stew is thickened, about 4 hours. 8 servings.
Core, pare and cut apples ... vanilla and molasses after cream is stiff. Put whipping cream on top and keep in refrigerator until ready to serve.
Mix beef, carrots, celery, onions, ... is tender and stew is thickened, about 4 hours. ... instant beef bouillon can be substituted for the wine.
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