OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
PIONEER CUT DUMPLINGS FROM THE 1800'S
Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.
Provided by BARB MAXWELL
Categories Main Dish Recipes Dumpling Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
- Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 37.2 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.3 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 458.2 mg, Sugar 1.6 g
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
CHERRY DUMPLINGS
My Grandmother used to make this for my mother when she was a child, and my Mom made it for us, alot. It was requested very often in our household. I now make it for my daughter (and my husband) on a regular basis, at least once every two weeks. It is the ultimate in comfort food. My daughter loves it reheated for breakfast. Hope you all enjoy this age old recipe!
Provided by BlueHyacinth
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large dutch oven, combine tart cherries (including the juice), sugar, water, cinnamon and almond oil.
- Bring to a boil.
- In the meantime, mix together the Bisquick baking mix and milk.
- When cherries have come to a boil, drop dumplings into cherry mixture by tablespoonfuls until all the dumpling mixture is used.
- Lower heat to medium and cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.
- Remove from heat and let stand 20 minutes, covered.
CHERRY DUMPLINGS
This is my mom's recipe, and I'm happy to share it. The dumplings are out of this world, and they complement the tart cherries.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the cherries with juice, 3/4 cup sugar and water; bring to a boil. Reduce heat; cover and simmer., Meanwhile, in a small bowl, combine the flour, baking powder, lemon zest, salt and remaining sugar. Stir in milk and butter just until moistened., Drop by tablespoonfuls onto simmering cherry mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 216 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 107mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
OLD FASHIONED BAKED CHERRY DUMPLINGS
Make and share this Old Fashioned Baked Cherry Dumplings recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat the oven to 400* in a shallow 2 quart casserole or 12x7" pan, combine the cherries, 1 cup of the granulated sugar, the brown sugar, tapioca and almond extract.
- allow this to stand while you prepare the rest of the dumplings.
- in a large mixing bowl, sift together the flour, baking powder, and salt.
- cut in 4 tbls of the butter until fine crumbs are formed.
- in a small bowl, bet the egg and add the milk.
- combine with the flour mixture and stir unti just blended.
- dot the cherries with the remaining 2 tbls of butter.
- drop the batter by heaping tablespoons on top of the cherries.
- you should have about 6 mounds.
- in a small bowl, combine the remaining 2 tblspoons of sugar with the nutmeg.
- sprinkle on top of the butter.
- bake for 25-30 minutes or until the fruit is bubbling up in the middle of the pan and the dumplings are golden brown.
- the baking time can vary quite a bit, depending on the pan you use the how big the cherries are.
Nutrition Facts : Calories 492.9, Fat 13.5, SaturatedFat 8, Cholesterol 63.4, Sodium 470, Carbohydrate 89.8, Fiber 2.5, Sugar 59.2, Protein 5.9
OLD-FASHIONED CHICKEN "N" DUMPLINGS
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
- For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.
CHERRY OLD-FASHIONED
Steps:
- Divide the bourbon, cherry juice and bitters between 2 rocks glasses and stir. Add some ice and garnish with an orange slice and a cherry. Serve immediately.
OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS
This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect...
Provided by Linda Griffith
Categories Chicken
Time 2h
Number Of Ingredients 12
Steps:
- 1. CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
- 2. Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
- 3. FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
- 4. Take half of a shell and add milk to it six times... pour into the egg mixture.
- 5. Add in salt and pepper.
- 6. Add 3 cups of flour; mixing in the flour a little at a time.
- 7. You want the dough to be rather sticky.
- 8. Add a couple of drops of yellow food coloring to give it a rich looking blend.
- 9. Heap about 2 cups of flour onto a wooden board or counter.
- 10. Using a tablespoon, add about a cup of the mixture to the center of the flour.
- 11. Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
- 12. Roll very thin.
- 13. Using a pizza cutter, cut strips of the dough.
- 14. Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
- 15. Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
- 16. After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
- 17. Remove from heat and place a lid on the pot.
- 18. Let sit for 10 minutes or so before serving.
OLD FASHIONED ROLLED DUMPLINGS
Old fashioned rolled dumplings good with chicken or stews. My grandma always made them with fruit compote or tomatoes.
Provided by boldlyreal
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
- Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.
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