chicken and dumplings
- Thread starter dhcsim
- Start date
Hi Heather. I am a HUGE believer in doing things the eay way when possible. I use canned biscuits for dumplings. They are great. I wait until i have made the stock and deboned the chicken. Then i quarter each raw biscuit (4-8 cans depending on the size of your pot). i cook them for about 10 mins. careful not to let them stick to the bottom of the pot;-)
jes
jes
There is one in Cooking Light this month. It looks a little stewy. I make mine pretty thick, too. I don't use canned bisquits (but I think it' a great idea) I just take a regular bisquit recipe and drop them in and pop the lid on. Basically on the bottom it is chicken soup with huge chunks of chicken and then you thicken it up with a little flour from the bisquits. Fattening but yum, yum, yummy!
Melissa
Melissa
andtckrtoo
Cathlete
I have a recipe for chicken paprikash - which is chicken and dumplings in a creamy paprika sauce. Very good. I have to dig it out - let me know if you're interested. I wonder if I can make it lighter *rubs chin thoughtfully*
Dumplings are really easy to make - I use them in soups a lot.
1 cup flour
1 egg
1 tsp salt
water
Big the dry ingredients, then mix in just enough water (a little at a time) to where the dry ingredients are moist and everything sticks to the fork. Drump them by teaspoon fulls (or 1/2 if you have the patience) into boiling liquid for 10-15 minutes.
Dumplings are really easy to make - I use them in soups a lot.
1 cup flour
1 egg
1 tsp salt
water
Big the dry ingredients, then mix in just enough water (a little at a time) to where the dry ingredients are moist and everything sticks to the fork. Drump them by teaspoon fulls (or 1/2 if you have the patience) into boiling liquid for 10-15 minutes.
andtckrtoo
Cathlete
Michele - oooh, ya know, I never even thought about that, but that's a fabulous idea!! YUM!!! My poor family will never know what hit it!
Thanks everyone for your responses. This is the first time I have been to the site since even starting this thread.:-( I have been very busy. Me and my kids make cut out molasses cookies every year at Thanksgiving and Christmas. I was late starting on the cookies this year because I have been making everything home made. Thursday is December 1st and I plan to make tamales.
NOTE: For everyone who knows how to make empanadas....on some of mine I used the canned cherry pie filling for the inside and they turned out awesome. :9
NOTE: For everyone who knows how to make empanadas....on some of mine I used the canned cherry pie filling for the inside and they turned out awesome. :9
crabbyella
Cathlete
This is a very light recipe I always use. I use fat free tortillas cut in strips. It is VERY tasty.
2 to 3 Boneless, skinless chicken breasts, cooked well, shredded or chopped
1 can reduced fat cream of chicken soup
1 can fat free chicken broth
5 flour tortillas, cut into 2-inch squares
Salt and pepper to taste
1/2 teaspoon of celery salt
dash leaf thyme
PREPARATION:
Place chicken, soup and broth in large sauce pan. Bring to boil. Add salt and pepper, celery salt, and thyme. Add tortillas slowly. Keeping the broth mixture at a boil. Lower heat to simmer. Simmer until tortillas are tender (about 20-30 min.).
KIM
2 to 3 Boneless, skinless chicken breasts, cooked well, shredded or chopped
1 can reduced fat cream of chicken soup
1 can fat free chicken broth
5 flour tortillas, cut into 2-inch squares
Salt and pepper to taste
1/2 teaspoon of celery salt
dash leaf thyme
PREPARATION:
Place chicken, soup and broth in large sauce pan. Bring to boil. Add salt and pepper, celery salt, and thyme. Add tortillas slowly. Keeping the broth mixture at a boil. Lower heat to simmer. Simmer until tortillas are tender (about 20-30 min.).
KIM