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All North American Stews, Braises and Sauced Dishes

Gathers the stews, braises and sauced dishes characteristic of North American culinary traditions, including Southern gumbo and Brunswick stew, Cajun etouffee, and New England pot roast, spanning the region's roux-thickened and slow-braised cooking traditions. The grouping reflects the region's own slow, moist-heat cooking tradition, whether built on wine, coconut milk, yogurt or a ground-nut paste, rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.

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Primary Cooking Method
solid ingredients simmered slowly in liquid 1
All North American Stews, Braises and Sauced Dishes
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Sources
1. Stew (Wikipedia)
Stew, lead section, preparation method (group)
Quote, Stew, lead section, preparation method (group)
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Creamed eggs on toast (Wikipedia)
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Quote, Has Member: Creamed eggs on toast, lead paragraph
Creamed eggs on toast is an American breakfast dish.
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Bananas Foster (Wikipedia)
Has Member: Bananas Foster, lead paragraph
Quote, Has Member: Bananas Foster, lead paragraph
Bananas Foster is an American dessert made from bananas, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.
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Shucky beans (Wikipedia)
Has Member: Shucky beans, lead paragraph
Quote, Has Member: Shucky beans, lead paragraph
Shucky beans (also called "leather britches") are an American legume dish, made of dried green beans that have been preserved for winter consumption.
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Porcupine meatballs (Wikipedia)
Has Member: Porcupine meatballs, lead paragraph
Quote, Has Member: Porcupine meatballs, lead paragraph
Porcupine meatballs are an American casserole dish of ground beef and rice meatballs cooked in tomato sauce.
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