Recipes

Chicken & Dumplings

Servings: 6 servings

Ingredients:

6 ½ cub Water Divided
4 (8 Oz.) Chicken Breast
Halves
1 ½ cub Sliced Mushrooms
¾ cub Diced Carrots
2 tablespoon Chopped Onion
¾ teaspoon Poultry Seasoning
½ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Lemon Juice
4 Drops Hot Sauce
1 cl Garlic Minced
1 ¼ cub + 2 T. Flour, Divided
1 teaspoon Baking Powder
½ cub Skim Milk

Preparation:

Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover.
Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.
Combine ¼ C. Plus 2 T. Flour & Remaining ½ C.
Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.
Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium 82

Chicken & Dumplings (Old Fashioned) by James

Servings: 6 servings

Ingredients:

PREVIOUSLY PREPARED BROTH:
2 ½ quart Double Chicken Broth Stock(See separate recipe)

DUMPLING INGREDIENTS:
2 cub Flour; All-purpose; sifted
3 teaspoon Baking powder
1 teaspoon Salt
2 medium Eggs
2/3 cub Milk

Preparation:

Follow the recipe for poached chicken in Double Chicken Broth. :
See: Double Chicken Broth Stock recipe. In this recipe you leave the chicken in the pot and add the dumplings, as described below, then serve the chicken and dumplings. * Directions for Dumplings * While the chicken is cooking in the other recipe, make up the dumplings, which will be added for the last 15 minutes of cooking time. Sift the dry ingredients together.
Beat the eggs and milk together lightly and blend with the flour mixture to make a fairly stiff dough. Form very small dumplings by taking a tablespoon full of dough and rolling it into a ball shape. You may use the palm of your hand to do this. About 15 minutes before the end of the cooking time, remove the lid from the pot in which the chicken is cooking and drop the rounded tablespoons of the dumpling dough over the surface of the liquid, spacing them a few inches apart as the dumplings puff up. Cover the pan, keeping the liquid at a simmer, and cook the dumplings for 15 minutes, until light and cooked through. Do not remove lid while dumplings are cooking. Serve with the poached chicken.

Chicken and Dumplings

Servings: 6 servings

Ingredients:

NORMA WRENN:
1 small Chicken (1-½ pounds)
1 ½ cub -water
¼ teaspoon -salt
¼ cub Celery; chopped
¼ cub Onion; choppedDUMPLINGS
1 cub All-purpose flour
1 teaspoon Baking powder
½ teaspoon -salt
3 tablespoon Shortening
¼ cub Skim milk

Preparation:

1. Disjoint chicken and remove skin; place in large pan. 2. Add water, salt, celery, and onion; simmer 1 to 2 hours or until meat is tender. 3. Remove chicken from bone; return chicken to chicken stock. 4. Bring chicken and stock to a boil; add rolled dumplings. 5.
Cover and boil gently 8 to 10 minutes. Dumplings: 1.
Combine flour, baking powder, and salt. 2. Cut in shortening. 3. Add milk to make a stiff dough. 4. Roll dough out to about ⅛-inch thickness, and cut into 1-inch strips or squares. Yield: 6 servings Each serving: ¼ cup Each serving may be exchanged for: 2 Medium-fat Meat
1 Starch Source:
Cookbook for Diabetics and their families; Oxmoor House

Chicken and Dumplings I.e.s.jjgf65a

Servings: 6 servings

Ingredients:

BLACK FAMILY REUNION COOK:

BOOK,PHILLY.INQUIRER:
6 pound Stewing chicken,cut up
2 Sprigs parsley
4 Ribs celery,with leaves
1 Carrot,sliced
1 Small onion,cut up
2 ½ teaspoon Salt
¼ teaspoon Pepper
1 Bay leaf
1 ½ cub All purpose flour
2 teaspoon Baking powder
½ cub Milk
2 tablespoon Shortening,melted
2 tablespoon Chopped fresh parsley
1 cub Cold water

Preparation:

Place chicken in stockpot.Add enough water to cover.Add parsley,celery,carrot,onion,2 teaspoons of the salt,pepper and bay leaf.Cover.Bring to a boil,simmer 2 ½ hours...
Combine 1 cup of the flour,baking powder and
remaining ½ teaspoon salt in medium bowl.Combine milk and shortening.Add with chopped parsley to dry ingredients.Stir just until dry ingredients are moistened.Drop by tabls.directly onto chicken in boiling broth.Cover tightly.Return to boiling.Reduce heat and simmer 15 minutes.
Strain chicken broth.Measure 4 cup into a
saucepan.Bring to a boil. combine remaining ½ cup flour and 1 cup cold water.Add gradually to broth.Mix well.Cook and stir until thickened.Makes 6 to 8 servings..

Chicken and Dumplings/2 Versions

Servings: 1 servings

Ingredients:

4 cub All-purpose flour
1 large Egg
¾ cub Water
Dash salt and pepper
Chicken broth-see note*

Preparation:

first I will give you the easy way and then a recipe.
Cover chicken twice the size with water, salt, pepper, about 1 tsp garlic powder . Boil one chicken until meat falls off the bones. Take meat off the bones and put back into pot. Use the broth that is left and bring it to boiling. Put chicken back into the pot and add, tearing in pieces, 1 can biscuits. Boil for about 20 minutes. Chicken and Dumplings: Sift four into mixing bowl; add egg, water, salt and pepper. You may not need to use all the flour. Work dough until lightly stiff, like biscuit dough. Roll dough out real thin. Cut into 2-3 inch squares. Have chicken broth boiling. Drop squares of dough into broth. Do not stir dumplings, just press down gently. If broth is not rich enough add butter. Boil for 25 minutes Chicken broth: 1 4 lb stewing chicken, 2 quarts boiling water, 2 tbsp salt, 1 tsp pepper, dash poultry seasoning- in large pot combine all ingredients.
Simmer covered until chicken is tender, about 3 hours.
Remove chicken and bone add meat to broth before dropping dumplings.
Pat Dwigans

Chicken and Rosemary Dumplings

Servings: 4 servings

Ingredients:

6 Chicken pieces; -OR-
1 small -Whole chicken skin removed
3 quart Water
1 Onion; finely chopped
2 Celery stalks finely chopped
1 Carrot (more if desired) finely chopped
2 tablespoon Cornstarch (optional) dissolved in:
1/3 cub Cold water
2 Sprigs fresh rosemary (3")

DUMPLINGS:
3 Sprigs fresh rosemary (3")
1 ¼ cub Water
2 cub Buttermilk baking mix

Preparation:

Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender. Remove the chicken to a plate to cool. Add the onion, garlic, celery, and carrots to the stock and bring to a simmer. Cut or tear the chicken into 2-inch pieces and return it to the stock. Simmer for about 30 minutes, or until all the vegetables are very tender. Stir the cornstarch mixture into the stock if you like a thick sauce. DUMPLINGS: While the
vegetables are cooking, bring to a boil 1-¼ cups water in a small pan. Turn off the heat and add three sprigs of rosemary. Cover and let steep for 30 minutes. Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey. Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles. Gently push each dumpling aside with a spoon to keep dumplings from clumping together. Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.

~-- GEcho 1.02+ * Origin: Cassiopeia, Cambridge, +44-223-411066 (2:2504/106) BBS: Sound Advice (816) 436-4516 Date: Sun, 06-26-94 (07:30)
Number: 158298 Refer: 0 To: ALL From: ALAN BURGSTAHLER Subj: Spaghetti and Meatballs Conf:
Cooking (628) Read: No Status: Public

Chicken Fricassee with Dumplings

Servings: 4 servings

Ingredients:

3 pound Chicken,cut-up
1 cub Flour
3 tablespoon Flour
2 teaspoon Salt
¼ teaspoon Pepper
2 teaspoon Paprika
2 tablespoon Shortening
1 cub Water
3 tablespoon Flour
Milk

Preparation:

Wash chicken. Mix 1 cup flour, salt, pepper and paprika. Coat chicken with flour mix. Heat thin layer of shortening in skillet, and brown chicken. Drain fat. To skillet, add water, chopped onion, whatever!
Cover tightly, cook chicken unitl fork tender, adding water if necessary. Remove chicken to platter and keep warm. Pour off liquid, reserve. Heat 3 tbsp fat in skillet. Blend in 3 tbsp flour. Cok over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups. Pour in skillet, heat to boiling, stirring constantly. Boil and stir one minute. Return chicken to gravy. Prepare dough for dumplings, drop by spoonsfuls onto hot chicken. Cook uncovered 10 minutes, cover and cook 20 minutes longer.

Chicken Soup with Potato Dumplings Gfdm86a

Servings: 6 servings

Ingredients:

¼ cub Onion; chopped
1 Garlic; crushed clove
1 tablespoon Vegetable oil
6 cub Chicken broth
2 cub Chicken; cut up, cooked
1 cub Celery; sliced
1 cub Carrots; sliced
¼ teaspoon Sage; dried, crushed leaves
1 ½ cub Bisquick
1 cub Mashed potatoes; cold
1 tablespoon Green onion; chopped w/ top
⅛ teaspoon Pepper
¼ cub Milk

Preparation:

The first 8 ingredients (onion to sage) make up the soup. Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, checken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minuted or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1 ½ inches in diameter. Drop the dumplings into the boiling soup. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Each serving has 305 calories. Annette Thompson.

Chicken with Dumplings (P/c)

Servings: 6 servings

Ingredients:

-MARY WILSON BWVB02B
4 pound Stewing chicken; disjointed
2 cub Water
2 teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Parsley; minced
1 cub Celery; diced
1 medium Onion; sliced
1 Recipe dumplings of your choice

Preparation:

Wash chicken and placer in cooker. Add all other ingredients. Pressure cook at 15 lbs. pressure for 35 to 40 minutes depending on age of the chicken. Reduce pressure quickly. Drop dumplings from spoon onto hot chicken and vegetables. Cover and steam 5 minutes without pressure. Serves 6.

Chicken-Vegetable Soup with Cheese Dumplings

Servings: 6 servings

Ingredients:

-Sherilyn Schamber
1 tablespoon Butter
1 cub Onions, chpd
2 can 14 ½oz chicken broth
14 ½ ounce Stewed tomatoes
¾ pound Chick breasts, bone, skindcut into ½" cubes
½ pound Russets, peel, cut ½"cubes
1 cub Green beans
2/3 cub Carrots, sliced
2/3 cub Zucchini, diced
½ cub Celery, sliced
1 ½ teaspoon Dried basil
Pepper

CHEESE DUMPLINGS:
1 tablespoon Butter
½ cub Green onion, sliced
1 teaspoon Dried basil
1 cub Flour
¾ cub Cottage cheese
1 teaspoon Baking powder
½ teaspoon Salt

Preparation:

Prep: 20 mins Cook: 25 mins In 3 qt saucepan melt butter over med heat, add onion and saute 2 mins. Add remaining ingreds except CHEESE DUMPLINGS, bring to boil, reduce heat, cover and simmer 5 mins. Gently drop T of dumpling dough into soup. Cover and simmer 18 mins. without lifting cover. CHEESE DUMPLINGS: In 1 ½ qt saucepan, melt butter. Add green onions and basil. Saute 2 mins. Remove from heat. Stir in flour, cottage cheese, baking powder, and salt. Mix to blend.
Source: Knudsen

Colleen's Chicken and Dumplings

Servings: 4 servings

Ingredients:

8 Chicken Pieces
1 Celery, Chop ½, Slice ½
1 tablespoon Parsley; Chopped
1 Onion; Medium, Chopped
1 teaspoon Salt
1 teaspoon Basil
¼ teaspoon Sage
⅛ teaspoon Black Pepper
1 cub Frozen Leseur Peas
6 Carrots; Peeled, Cut
2 cub Chicken Broth
2 tablespoon Flour
¼ cub Water

Preparation:

Brown chicken pieces in a dutch oven. Add chopped celery, parsley, onion, salt, basil, sage, black pepper and chicken broth. Simmer for 30 minutes.

Add cooked noodle dumplings, sliced celery, carrots, and peas. Simmer 30 minutes. Mix 2 tbs flour with ¼ cup water. Stir into mixture. Simmer 10 minutes.
Serve.

Easy Chicken & Dumplings

Servings: 1 servings

Ingredients:

-BILL SPALDING CRBR38A
4 Chicken breasts; OR>>Chicken pieces of yourchoice.
drop Yellow food color; Few
1 Stick oleo
1 can Chicken brothSalt & pepper to taste
20 small Flour tortillas

Preparation:

Put chicken in large pot filled about ¾ full of water. Cook until tender. Remove chicken and debone or if you prefer, may leave chicken without deboning.
Add remaining ingrredients, except tortillas, back in boiling broth water. Take shears and cut FLOUR tortillas in strips and drop in boiling broth (do not use corn tortillas). Cook about 20 minutes or so until done. These dumplings look and taste as good as regular dumplings. This makes a large quantity, so can be halved if you desire.

EASY CHICKEN AND DUMPLINGS

Servings: 6 servings

Ingredients:

LAWRENCE FRANZ (TVBX98A:
4 Chicken breastor pieces of choiceYellow food coloring;(few drops); (opt.)
¼ pound Margarine
1 can Chicken brothSalt to tastePepper to taste
20 small Flour tortillas

Preparation:

Put chicken in large pot filled about ¾ full of water. Cook until tender. Remove chicken and debone, or if you prefer, may leave chicken without deboning.
Add remaining ingredients except tortillas back to boiling broth. Take shears and cut the flour tortillas in strips and drop in boiling broth (do not use corn tortillas). Cook about 20 minutes or so until done. These dumplings look and taste as good as regular dumplings. This makes a large quantity, so can be halved if you desire.

Formatted for MM by E. Caldwell -KVNH17B

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Herbed Chicken with Dumplings

Servings: 4 recipe

Ingredients:

1 Frying chicken, cut-up or
Pieces of your choice
4 Carrots; sliced
6 tablespoon Flour
2 teaspoon McCormick salt-free lemon
& pepper seasoning
2 medium Onions; sliced
3 tablespoon Butter or margarine
3 cub Low-sodium chicken broth
1 tablespoon McCormick parsley flakes
1 McCormick bay leaf
½ teaspoon McCormick rosemary
½ teaspoon McCormick marjoram
Dumplings:
¾ cub Flour
2 ½ teaspoon Baking powder
½ teaspoon Salt
1 teaspoon McCormick parsley flakes
1/3 cub Milk
1 Egg slightly beaten

Preparation:

Blend flour and lemon pepper seasoning in a plastic bag. Add two pieces of chicken at a time and shake to coat chicken thoroughly. (Save remaining seasoned flour.) Melt butter in large skillet and brown chicken on both sides, over medium-high heat. Remove chicken from pan. Add onions & carrots to pan and brown slightly. Add broth and all herbs. Return chicken to pan, lower heat to medium (or lower), cover and simmer for 45 minutes.

Dumplings: While chicken is cooking prepare
dumplings. Mix dry ingredients, add egg and milk and stir until smooth. Let stand at room temperature until ready to add to chicken. At end of 45 minute cooking period for chicken, uncover pan and drop dumpling mixture by tablespoonfuls on top of chicken pieces.
Cover pan and cook 15-20 minutes longer. Remove chicken, dumplings and carrots from pan; discarad bay leaf. Stir remaining gravy. If it is not thick enough, add some of the flour mixed with a little cool water to pan, and stir until gravy is thick and smooth. Season gravy to taste.

Albertsons/McCormick Cooking for Cash Contest MM Wrenn

Southern Chicken and Dumplings

Servings: 4 servings

Ingredients:

3 pound Chicken fryers
3 Parsley sprigs
3 Dill weed sprigs
3 Carrots; sliced
2 Yellow onions; quartered
2 Parsnips; * sliced
2 tablespoon Fresh parsley; chopped
½ teaspoon Black pepper
Dumplings:
1 ½ cub Flour
½ teaspoon Poultry seasoning; or sage
1/3 cub Fresh parsley
½ teaspoon Black pepper
1 Large egg; beaten
½ cub Milk
¼ teaspoon Salt; optional

Preparation:

Recipe by: Jo Anne Merrill Preparation Time: 1:30 * The use of sliced parsnips is optional.
1. Tie parsley and dill springs with thread. Cut the chicken into serving-sized pieces. Put the chicken and its giblets, discarding the liver, into very large heavy pot. Add the carrots, onions, parsnips (if using), pepper, chopped parsley or dill and the tied sprigs. Add enough water to cover all ingredients.
Bring to a boil, then reduce heat and simmer for 45-60 minutes or until chicken is tender. Skim off the fat and foam as it rises to surface.
2. When the chicken is done, remove and discard the parsley and dill sprigs. Using a slotted spoon, place the chicken and vegetables into a bowl and keep warm in an oven that has been slightly heated then heat turned off.
3. DUMPLINGS: Place the flour into a large bowl.
In another bowl, blend together the beaten egg, 1/3 cup chopped parsley, poultry or dried sage, pepper and milk. Mix well and refrigerate batter until ready to use.
4. Bring the broth to a boil and lower heat to keep at a slow boil. Drop the batter by rounded teaspoons into the broth. COVER tightly and simmer for 15 minutes. Do not remove lid during this time.
5. Remove dumplings with slotted spoon and add them to the chicken and vegetables. Spoon some of the broth over all and garnish with chopped parsley if desired.
Serve immediately with the broth placed into cups for each serving.

Stewed Chicken with Dumplings

Servings: 4 servings

Ingredients:

NORMA WRENN NPXR56B:
2 pound Chicken parts
10 ½ ounce Can condensed Cream of
Chicken Soup
1 cub Water
4 small Carrots; cut in 2" ices
2 large Stalks celery; cut in 2"
Pieces
1 medium Onion; thickly sliced
Dash pepper
1 cub Packaged biscuit mix
1/3 cub Milk

Preparation:

Put chicken, soup, water, vegetables, and peppers in large heavy pot. Cover; simmer 40 minutes or until chicken is tender. Combine biscuit mix and milk; stir lightly with a fork. Drop dough by spoonfuls onto pieces of chicken. Cover; cook 10 minutes more. 4 to 6 servings. Source: A Campbell Cookbook Cooking with Soup

Texas Quick Chicken and Dumplings

Servings: 4 servings

Ingredients:

-Jo Ferry cmsj69b
1 large OR
4 Chicken breasts; large
12 Flour tortillas
Salt and pepper; to taste

Preparation:

Boil chicken in a large pot with plenty of water until done. Take out chicken and debone; then return meat to broth. Bring back to a boil and add flour tortillas while water is boiling. (Tortillas should be cut in wide strips about 2" long. You should get 8 dumplings from 1 tortilla.) Reduce heat and cover pot.
Cook slowly for about 10 minutes. You can add other seasonings as desired at the beginning.