We all love classic dishes such as meatloaf, macaroni and cheese, hearty soups and stews. However, sometimes it can be difficult to decipher how many calories these dishes contain as well as their total cost. Here we take a look at common and loved classic dishes and brake down how much they generally cost to make as well as their calorie

Has alot of awesome recipes for you to try out!

The All-Clad Copper Core 5 1/2 Quart Dutch Oven is ideal for making this delicious chili. Or your favorite soup or stew. I like to make plenty of this tasty chili in case guests stop buy or even to put some in the freezer for later.This is a warm and delicious meal anytime. We love it on Saturday afternoons while watching basketball.

Bouillabaisse is a traditional Provençal fish stew. The original bouillabaisse was from the Calanque coast between Marseilles and Toulon. Although called a soup, this is really a main dish, a full meal in itself.

Vegetable stew is both hearty and healthy. Here are some ways to make it even better.

A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained.Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added.. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to marry.The distinctions between stew, soup, and casserole are fine ones. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an oyster stew is thin bodied, more like a soup. The choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, or casserole.Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Other thickeners like cornstarch or arrowroot may also be used.