Chicken Dumplings Fake Out Food

CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

CLASSIC CHICKEN AND DUMPLINGS RECIPE

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
• Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
• Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
• Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk , and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve the chicken and dumplings sprinkled with parsley.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

CHICKEN AND DUMPLINGS

Steps:

• Dice tenders into bite size pieces and set aside. Wash hands.
• Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
• Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

CHICKEN & DUMPLINGS FAKE OUT

Steps:

• 1. Boil the chicken until done ..save the broth..debone chicken & return to the pot with broth. Bring to a rolling boil.
• 2. Cut your tortillas into strips...add them a few at a time to the boling broth with chicken.
• 3. Add salt & pepper to taste...cook until done...do not over cook...
• 4. NOBODY WILL KNOW YOU DIDN'T MAKE THIS FROM SCRATCH !!! shhhh....don't tell....

SIMPLY DELICIOUS CHICKEN AND DUMPLINGS

Steps:

• In a large stock pot over medium heat, melt the two tablespoons of butter and add the carrots, celery, onion, parsley and all the seasonings, salt through pepper. Cook until the vegetables are starting to soften, about 5 - 8 minutes.
• Add the cream of onion soup, chicken stock and shredded rotisserie chicken. Stir well. Bring to a low boil and reduce heat to a gentle simmer.
• To make the dumplings, whisk together the flour, baking powder and salt. Whisk together the milk and melted butter. Pour the milk mixture into the flour mixture and stir together with a spatula until a smooth ball of dough forms.
• Using a 1.5 tablespoon capacity cookie scoop, drop the dumpling batter balls into the simmering stew one at a time until all the dough has been used. The dough should make 15 dumplings.
• Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.
• Serve immediately.

CHICKEN AND DUMPLINGS

Steps:

• Coat a soup pot with cooking spray and heat over medium-high heat. Add celery and carrots; saute 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.
• Meanwhile, in a medium bowl, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 1- x 3-inch strips.
• Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately.

CHICKEN AND DUMPLINGS

Steps:

• Bring chicken stock to a boil. Add chicken and turn to simmer. Cook 20 to 25 minutes, then remove chicken. Cut into bite size pieces and set aside.
• Add butter to still simmering broth, then turn off heat and let butter melt.
• Beat 4 egg yolks until fluffy. Slowly add 1 c of the broth with butter to eggs. Add a tablespoon at a time and whisk for the first 3-4 additions to prevent eggs from scrambling.
• Add pepper and flour 1 c at a time. Mix with a fork until it forms a slightly sticky dough. Depending on humidity, you need anywhere between 2-3 cups of flour.
• Roll out dough on lightly floured surface to 1/4" thick. Cut into strips.
• Bring broth back to a boil and add salt. Drop in noodles a few at a time. Cook until all dumplings rise to the surface, then simmer 3 minutes more.
• Add cut up chicken, stir and let broth reduce to desired consistency.

EASY CHICKEN AND DUMPLINGS

Steps:

• Chicken Instructions
• Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover

RACH'S FAKE-OUT CHEESECAKE

Steps:

• In a bowl, combine cream cheese with the orange and lemon zest
• Using a rubber spatula, beat in the ricotta cheese and powdered sugar into the cream cheese
• Divide the cheese mixture between the 4 individual graham cracker crusts and top each one with some of the sliced strawberries

ASIAN CHICKEN DUMPLINGS

Steps:

• Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds. , Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap., Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.

CHICKEN AND DUMPLINGS, OVEN BAKED

Steps:

• Preheat oven to 400 degrees.
• FILLING.
• Steam vegetables until just tender. Set aside.
• My favorite vegetable combinations are broccoli, cauliflower and carrots or potatoes, corn, and carrots.
• Melt butter in large frying pan over medium heat.
• Add onion and saute for approximately 8 minutes.
• Stir in flour and cook for an additional 2 minutes.
• Add broth and milk. Stir until sauce has thickened.
• Remove from heat and stir in parmesan cheese. It will become a nice creamy sauce!
• Stir in vegetables and shredded chicken.
• Pour filling into a 9 inch square casserole pan.
• DUMPLINGS:.
• Mix together dry ingredients.
• Cut in shortening with pastry knife until mixture resembles coarse cornmeal.
• Lightly mix in milk until forms a soft dough.
• Drop by tablespoons onto filling.
• Bake for 20 - 25 minutes.