BUFFALO STEW RECIPES

BUFFALO CHICKEN DIP RECIPE | ALLRECIPES

Buffalo Chicken Dip Recipe | Allrecipes image

This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!

Provided by NUNPUNCH

Categories Buffalo Chicken Dip

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 5 cups

Number Of Ingredients 7

Ingredients

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
¾ cup pepper sauce (such as Frank's Red Hot®)
1 ½ cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Steps:

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Nutrition Facts : Calories 283.6 calories, CarbohydrateContent 8.6 g, CholesterolContent 54.1 mg, FatContent 22.6 g, FiberContent 0.8 g, ProteinContent 11.1 g, SaturatedFatContent 8.9 g, SodiumContent 551.8 mg, SugarContent 1.8 g

MEATBALL STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Meatball Stew Recipe: How to Make It - Taste of Home image

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice—but it's also good just as it is.—Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

Steps:

In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts : Calories 248 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 895mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 17g protein.

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