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Ingredients
US|METRIC
7 SERVINGS
- 2 chickens (small, plain rotisserie, see headnote)
- 4 cups cold water
- 8 cups low sodium chicken broth (store-bought or homemade)
- 3 thyme sprigs (large)
- 3 tsp. kosher salt (plus more as needed)
- 1 Tbsp. distilled white vinegar
- 1 Tbsp. unsalted butter
- 1 small onion (chopped, about 3/4 cup)
- 2 celery (medium ribs, thinly sliced, about 3/4 cup)
- 2 medium carrots (scrubbed well and cut into thin rounds, about 1 1/2 cups)
- 1 Tbsp. fresh thyme leaves
- 1/2 tsp. freshly ground black pepper (or more as needed)
- 2 cups flour
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. sugar
- 1/2 tsp. coarsely ground black pepper
- 4 Tbsp. unsalted butter (cut into small cubes and chilled)
- 2 Tbsp. vegetable shortening (chilled, may substitute leaf lard)
- 3/4 cup half and half
- fresh parsley (Chopped, for garnish, optional)
- 4 Tbsp. unsalted butter
- 1 onion (medium, finely chopped)
- 1 red bell pepper (medium, seeded and finely chopped)
- 1 tsp. kosher salt (or more as needed)
- 1 tsp. dried basil
- 1/2 tsp. freshly ground black pepper (or more as needed)
- 42 oz. tomato puree (chunky)
- 1/4 cup firmly packed light brown sugar
- 1/4 cup sherry vinegar
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 Tbsp. unsalted butter (cut into small bits and chilled)
- 3 Tbsp. basil leaves (finely chopped, plus torn or ribboned basil, for garnish)
- 1 large egg
- 1/2 cup whole milk
- 3 lb. beef chuck roast (do not use pre-cut stew meat)
- 2 tsp. kosher salt (plus more as needed)
- 1 tsp. freshly ground black pepper (plus more as needed)
- 1 Tbsp. rendered bacon fat (or vegetable oil, plus more as needed)
- 1 onion (large, or 2 medium onions, chopped, about 2 cups)
- 1/4 cup water
- 2 Tbsp. flour
- 2 tsp. sweet paprika
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cayenne pepper
- 2 cups pinot noir (or other dry, fruity red wine)
- 2 cups low sodium beef broth
- 1 sprig fresh rosemary (each, sage and thyme, plus some finely chopped fresh herbs, for garnish)
- 1 Orange
- 2 Tbsp. light brown sugar (packed)
- 2 Tbsp. whole grain dijon mustard
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1 Tbsp. sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. grated nutmeg (freshly)
- 1 cup potato puree (cooked sweet)
- 1/2 cup sour cream (full-fat)
- 2 tsp. grated orange zest (finely)
- 4 Tbsp. half and half
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