eRecipe

Recipes List Post a new Recipe

Category: Stews
Korean Bulg  ogi Stew

Korean Bulg ogi Stew

Submitted by: on Jan 18th, 2013
Rating:
5
Awaken your sense of umami with this Korean marinated beef stew!
Beef Stew

Beef Stew

Submitted by: on Feb 8th, 2012
Rating:
5
A warm and fuzzy beef stew to warm your bones through and through.
Thai Red Meatball Curry

Thai Red Meatball Curry

Submitted by: on May 25th, 2013
Rating:
5
This is one of my favorite dinner dishes to cook. It has lots of flavor and just enough heat for my taste. It has a lot of things I love in one dish; fresh basil, beef, bamboo shoots and chili. So good! And it’s quite quick to cook and doesn’t have too many ingredients. The red curry paste ..
Creamy Veal Stew

Creamy Veal Stew

Submitted by: on Jan 6th, 2011
Rating:
5
This satisfying stem; a blanquette de veau, has almost legendary status in France as a grandmothers dish par excellence. Nowadays, you are more likely to see it in restaurants. Because veal stew is made from stew meat taken from the shoulder; leg, or breast, it is the least expensive way to serve ..
Asparagus and Mushrooms in mushroom broth with tender white beans

Asparagus and Mushrooms in mushroom broth with tender white beans

Submitted by: on Nov 2nd, 2010
Rating:
5
Save this dish for special occasions, when you won’t mind a little extra fuss. What better event to celebrate than the arrival in your market of local asparagus? Although fresh peas make an ideal partner for asparagus, they don't always appear in time, so I make this simple ragout with dried ..
Chickpea, parsley, and salt cod stew

Chickpea, parsley, and salt cod stew

Submitted by: on Dec 8th, 2010
Rating:
5
Salt cod is a staple in South America, the Caribbean, and Europe.
Le plateau de fruits de mer

Le plateau de fruits de mer

Submitted by: on Dec 10th, 2010
Rating:
5
Fruits de mer is a seafood dish traditionally made of raw and cooked shellfish. The term comes from French and translates to "fruits of the sea". Traditionally, fruits de mer includes a variety of shellfish, with mussels, shrimp, and oysters traditionally being included, and is almost ..
A ragout of seafood with lemon and saffron

A ragout of seafood with lemon and saffron

Submitted by: on Dec 9th, 2010
Rating:
5
The term ragout refers to a main-dish stew. (The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta). The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many; ragouts may be prepared with or without meat, ..
Bourride of red mullet, brill, and fresh salted cod

Bourride of red mullet, brill, and fresh salted cod

Submitted by: on Dec 8th, 2010
Rating:
5
A Provençal stew containing fish, vegetables, and white wine, thickened with aioli and served over bread.
Cotriade

Cotriade

Submitted by: on Dec 9th, 2010
Rating:
5
Cotriad is a fish stew speciality from the French province of Brittany that is made with different kinds of fish, as well as potatoes. Unlike bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over toasted French bread.
Go to page:   1 2 3 4   (Recipes: 35)
Recipes RSS Feed
© eRecipe.com . All Rights Reserved