So I made a double recipe of this chorizo stew last night. It is delicious and there is so much of it. However, my husband left it out overnight by accident and I just put it in the fridge at 7 this morning. Can we eat this? I'm thinking no but hoping that the fact that the chorizo was cured before cooking makes some sort of difference and that I don't have to throw away a whole stockpot of delicious stew.
Last night I made this recipe for a creamy pork shoulder stew (which was delicious). Everything was thoroughly cooked as it was simmering for probably 1.5+ hours. I put the leftovers in a covered (but not sealed) container and forgot to put it in the fridge. I just found it this morning, so it was sitting out for about 12 hours. Can I eat this? I was thinking I could throw everything in a pot and boil it again, or perhaps microwave it.
I'm making a fridge clearing chicken curry tomorrow (generic type, spices, coconut milk, peanut oil and ghee, carrots and onion and peas and whatever ends of greens or stay tomato we have) and I was wondering what I could do to dress it up? Stuff like grinding and roasting whole spices or adding toasted nuts. Things you could do if you wanted an easy fridge-clearing curry recipe but also had some time to refine and fuss over the little touches. [more inside]
Please help me come up with a recipe - the spices in particular - for a curried veggie stew I used to order at a mall food court years ago. I remember cumin and cardamon but that's about it... [more inside]
I need to make a giant pot of stew today to eat all week long. What should it be? Challenge Level: Vegetarian or vegan preferred. Protein is a must. Healthy is best. Cooking time: Doesn't matter, I have all day! [more inside]
I'd like to make this oxtail stew recipe, but in the slow cooker. Any ideas on how to adapt it? I'm thinking of halving the recipe and doing it for 9-11 hours on low in the slow cooker instead of 3-3.5 hours in the dutch oven.
Yesterday my husband spent a lot of time assembling a slow-cooker stew for us to eat for dinner a few nights this week. He was about to put it in the fridge last night when I stopped him and said that it was still pretty hot, so I'll put it in the fridge before I went to bed. When I woke up this morning.....counter....crockpot.....oooooooh no. Help me apologize with some terrible puns? [more inside]
Looking for soup, stew, or casserole recipes where I can spend ten minutes dumping stuff in the crockpot in the morning and have a full meal ready when I get home. Something like this is ideal; the only prep is chopping an onion before setting it and forgetting it until dinnertime. No dietary preferences or restrictions, but some vegetables would probably be good. I'm seeing a lot of recipes online, but am having a hard time weeding out which ones are worthwhile, and would appreciate any favorites you care to share.
Am I gonna die if I eat my beef stew? I ran out of tomato paste and used an old can of tomato sauce. Just added a tablespoon or so and poured the rest out in the sink. It's then that I noticed that the expiration on the tomato sauce was two years ago. [more inside]
I like to put cubed beef and chunked potatoes, onions and carrots in the crock pot and end up with dinner. I've tried lots of variations on liquid: water, broth, wine, coffee, beer. They all end up tasting meh, although the meat and veggies are usually delish. I'm tired of experimenting -- what do you use? One thing: I'm not going to dredge the meat in anything and sear. If I were up for that it wouldn't be a crock pot dinner. We have no food limitations except No Cilantro. Thanks!
Freezable, tasty soups or stews without onion, garlic or stewed tomatoes. Is this possible? [more inside]
Recipes using stewing beef for hot summer days? [more inside]
What are tasty, low-carb soups and stews that keep and re-heat well? [more inside]
Help me make the best cholent ever without killing my guests! (Although that latter part's not a dealbreaker....)
Recipe Recommendations Needed! I'm making cholent next weekend and I want it to be tasty, spectacular and different. Would like to think outside the box a little and wow my guests. Have you had or made any recipes that just totally knocked your socks off? Unusual ingredients are fine, as long as the dish remains kosher. [more inside]
What delicious soup (or dish) should I make with duck stock? [more inside]
Please point me toward some extraordinary and odd soups & stews from the world of fiction. I would like to make some of them. [more inside]
I got a crockpot as a gift and am dying to use it. Problem: I am an OK cook, but no chef, and I have never used a crockpot. What would be a good recipe to start with and what are the common mistakes to avoid? [more inside]
What is the most unfathomably good stew-like dish you've ever had, specifically during cold weather? [more inside]
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
What should I do with leftover braising liquid? [more inside]
I've got a stew that might be just a little bit too old, maybe four or five days old. It doesn't smell funny or anything. If I add some water and put it back on the stove to get it to a rolling boil, should it be back to good?
Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
The milk in my oyster stew boiled over. Is it salvageable? I've got an oyster stew on the stove, ingredients are half and half, a tonne of butter, oysters, shallots and celery. I left it (I know, I know) in the care of a roomate for two minutes, and it boiled over. Now the milk is a little clotty. Is there a fix, or has this been ruined?
RecipeFilter: Seafood stew stumper! [more inside]
Know any freezable and/or crock-pot-able stews that also happen to be vegetarian (or pescatarian) and go well with rice? [more inside]
It's September, and (this morning, at least) it feels like fall is on its way. There's nothing I like more as the weather gets colder than a hearty bowl of stew. Can you suggest some delicious stews I might not have tried before? [more inside]
How can I thicken/season a vegetable stew without resorting to mystery meat ingredients? [more inside]
Recipefilter: There are hundreds of recipes for Beef & Guinness Stew out there in web land, but I have particularly fond memories of the version served in the restaurant at the Guinness Brewery in Dublin. Can anyone help me find the "official" recipe? [more inside]
Can you help me determine a ballpark calorie figure for grandma's stew? [more inside]
I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. [more inside]
I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
I'm looking for Goulash recipes. [more inside]
Chili! I want your recipes. And I pray that this be an ecumenical zone, where adherents of all chili-related dogmas will be welcome.