whitelop
Morgan
I decided to make this thread because we all tend to share recipes back and forth with each other. So I figured with this thread, we could share our personal favorite recipes, family favorites, new things, or recipes we have and would like to try!
Also if anyone wants a specific recipe this could be place to ask to see if anyone has it.
NOTE: If anyone has any "light" recipes or gluten free recipes, please share because sometimes its hard to find those kinds of recipes.
I'll start! One of my specialties is Chicken and Dumplings, I made it last night and it is just so good!
So here is my chicken and dumplings recipe:
CHICKEN:
1. 1-large fryer chicken (4-5lbs) OR if you don't like to touch whole chickens, because you will be elbow deep in it. You could use chicken breast with bones and skin, still about 4-5lbs. It gives the right flavor.
2. 1 lrg onion, peeled and cut in half
3. 3 lrg carrots, cut into lrg pieces
4. 3 stalks celery, cut into lrg pieces
5. season salt, garlic powder and pepper. You'll want to season the chicken pretty well.
DUMPLINGS:
1. 3 cups cake flour
2. 3/4 tsp baking soda
3. 3/4 tsp salt
4. 4.5 tbsp shortening
5. 1 cup milk
1. Place chicken and veggies in stock pot, or crock pot. Cover with water. Bring to a boil, then reduce heat. Cook for about an hour or until cooked through. (About 30 minutes after you start cooking chicken, skip to step 4 to start dumplings or just wait until chicken is done.) *I usually let me chicken cook for about 2 hours, just so its definitely done and very tender. Also if you use a crock pot, put it on high.*
2. When chicken is done, remove from broth, let cool. Remove bone and skin. Cut into medium size pieces, discard bone and chicken.
3. Pour chicken broth through cheese cloth, coffee filter or fine strainer.
Discard veggies. Reserve 6 cups broth for dumplings. *I usually keep the carrots to put back in, but I don't strain the broth. I throw out the celery and most of the onion. I cut the carrots into bite size pieces and put them in the dumplings at the same time as the chicken*
4. Dumplings: Mix flour, baking soda, and salt together. Cut shortening into flour mixture with fingers until it resembles small peas.
5. Add milk 1/4 cup at a time (you may not need a full cup) Stir just until ball dough forms. Don't use too much milk!
6. Roll out dough on floured surface. Roll to about 1/4 inch thick. Using a pizza cutter, cut into 1 x 3 inch rectangles. Place on waxed paper for 30 minutes to harden up a bit.
7. In a large pot or dutch oven, over medium-high heat, bring the broth to a pretty rapid boil. Drop in the dumplings, try to separate them as much as possible so they don't stick together. Rapidly boil for about 6-8 minutes. Stir the dumplings a bit to loosen them up.
8. Add chicken and carrots to the dumplings, return them to a boil. Then reduce heat to low. Keep at a gentle simmer. Cook for about 30 more minutes until dumplings are cooked all the way through and aren't doughy tasting. And until the sauce is thickened. (You'll know!)
Season generously with salt and pepper. (that is why you season the chicken so well in the beginning, because the dumplings will be bland if you don't!)
*If you use store bought chicken broth, you dumplings juice won't thicken up like normal. It still takes good and will still thicken but it won't be AS thick. If I have to use store chicken broth, I dissolve cornstarch in some hot water and add it to the dumplings, at a low boil to make it thicken up a little.
I hope you guys enjoy this if you make it! It seems like a lot when you write it down, but its really pretty easy. It just involves a little bit of prep work!
Its really filling and very hardy. You could serve it with some warm rolls, or a veggie. Enjoy!
And remember to share your recipes!
Also if anyone wants a specific recipe this could be place to ask to see if anyone has it.
NOTE: If anyone has any "light" recipes or gluten free recipes, please share because sometimes its hard to find those kinds of recipes.
I'll start! One of my specialties is Chicken and Dumplings, I made it last night and it is just so good!
So here is my chicken and dumplings recipe:
CHICKEN:
1. 1-large fryer chicken (4-5lbs) OR if you don't like to touch whole chickens, because you will be elbow deep in it. You could use chicken breast with bones and skin, still about 4-5lbs. It gives the right flavor.
2. 1 lrg onion, peeled and cut in half
3. 3 lrg carrots, cut into lrg pieces
4. 3 stalks celery, cut into lrg pieces
5. season salt, garlic powder and pepper. You'll want to season the chicken pretty well.
DUMPLINGS:
1. 3 cups cake flour
2. 3/4 tsp baking soda
3. 3/4 tsp salt
4. 4.5 tbsp shortening
5. 1 cup milk
1. Place chicken and veggies in stock pot, or crock pot. Cover with water. Bring to a boil, then reduce heat. Cook for about an hour or until cooked through. (About 30 minutes after you start cooking chicken, skip to step 4 to start dumplings or just wait until chicken is done.) *I usually let me chicken cook for about 2 hours, just so its definitely done and very tender. Also if you use a crock pot, put it on high.*
2. When chicken is done, remove from broth, let cool. Remove bone and skin. Cut into medium size pieces, discard bone and chicken.
3. Pour chicken broth through cheese cloth, coffee filter or fine strainer.
Discard veggies. Reserve 6 cups broth for dumplings. *I usually keep the carrots to put back in, but I don't strain the broth. I throw out the celery and most of the onion. I cut the carrots into bite size pieces and put them in the dumplings at the same time as the chicken*
4. Dumplings: Mix flour, baking soda, and salt together. Cut shortening into flour mixture with fingers until it resembles small peas.
5. Add milk 1/4 cup at a time (you may not need a full cup) Stir just until ball dough forms. Don't use too much milk!
6. Roll out dough on floured surface. Roll to about 1/4 inch thick. Using a pizza cutter, cut into 1 x 3 inch rectangles. Place on waxed paper for 30 minutes to harden up a bit.
7. In a large pot or dutch oven, over medium-high heat, bring the broth to a pretty rapid boil. Drop in the dumplings, try to separate them as much as possible so they don't stick together. Rapidly boil for about 6-8 minutes. Stir the dumplings a bit to loosen them up.
8. Add chicken and carrots to the dumplings, return them to a boil. Then reduce heat to low. Keep at a gentle simmer. Cook for about 30 more minutes until dumplings are cooked all the way through and aren't doughy tasting. And until the sauce is thickened. (You'll know!)
Season generously with salt and pepper. (that is why you season the chicken so well in the beginning, because the dumplings will be bland if you don't!)
*If you use store bought chicken broth, you dumplings juice won't thicken up like normal. It still takes good and will still thicken but it won't be AS thick. If I have to use store chicken broth, I dissolve cornstarch in some hot water and add it to the dumplings, at a low boil to make it thicken up a little.
I hope you guys enjoy this if you make it! It seems like a lot when you write it down, but its really pretty easy. It just involves a little bit of prep work!
Its really filling and very hardy. You could serve it with some warm rolls, or a veggie. Enjoy!
And remember to share your recipes!