After making my son-in-law a kettle of dumplings enough to feed a homecoming, lol. I thought I would post what I had seen on a cooking show about making dumplings.
I have made them for years but guess it is never to late to learn something new.
After you get the dumplings cut out with a pizza cutter and start to put them in the kettle, have a bowl of flour beside them and put them in the flour and then swirl around with your hand and then take them out and put in the kettle one by one. The chef said that they would not stick together. I tried this and it seems to work.
I always try to make more than I should really and sometimes they want to stick together. Always have
plenty of broth so you will not crowd the dumplings. If they get to thick when you re-warm them up take some out of the kettle and put in a smaller kettle and add some water to them and then re-warm. Watch and don't let them burn on the bottom.
People don't realize how long it takes to make a big kettle of dumplings for a homecoming. So when at one eat them all and don't throw any away. Most times it takes at least 2 hours or longer. My aunt is our noted dumpling maker for our homecoming and she mades one of the big canners full most times. So it takes her around 4 hours to make them.
I learned the hard way to never put your chicken in your dumplings until they are all made and you have turned them off. Gently stir it in the kettle.
Then put the chicken in. If putting it in while cooking it will go to shreds most of the time.
Also have a tube of yellow food coloring on hand to make them look like you killed a fresh chicken. lol. Just take a toothpick and get a little on it and swirl around in the chicken broth. If using the liquid use around 3 drops. Don't use to much or it sure will look fake and don't be like me be in a hurry and get out the red food coloring like I did for a church homecoming and have you a big kettle of bright red dumplings. They have never let me live this down. All my time wasted and no big pot of dumplings. lol.
My hubby ask me how do I get them so yellow so I just had to tell him my secret. He sure knew I didn't have any fresh chickens. He could not believe I used food coloring in them. More power to all of us cooks.
I have a new nickname for my son-in-law, Little Dumpling. lol.
Friday, June 4, 2010
Wednesday, June 2, 2010
GROUND BEEF AND CHEESY NOODLES
1Lb. Ground Chuck
1 Medium Green Pepper, cut in strips
1 Beef Bouillon Cube
2 Tablespoons Water
1 Teaspoon Sugar
16oz. Tomatoes, diced and undrained
1 Cup Onion, chopped
11/2 Teaspoon Garlic Powder or to your taste
1/2 Teaspoon Soy Sauce
1 Tablespoon Corn Starch
8oz. Egg Noodles
6 oz. Cheddar Cheese, shredded
Boil the water for the noodles. Cook them as you prepare the meat mixture. Brown the ground beef and onion. Drain off the fat. Add in the diced tomatoes, green peppers, garlic powder and bouillon cube. Simmer a few minutes. In a bowl, mix together the water, soy sauce, sugar and corn starch. Add liquid mixture to the skillet. Cook and stir for 2 minutes. Drain cooked noodles and place in a large serving bowl. Mix in cheddar cheese. Serve the meat mixture over the cheesy noodles.
1 Medium Green Pepper, cut in strips
1 Beef Bouillon Cube
2 Tablespoons Water
1 Teaspoon Sugar
16oz. Tomatoes, diced and undrained
1 Cup Onion, chopped
11/2 Teaspoon Garlic Powder or to your taste
1/2 Teaspoon Soy Sauce
1 Tablespoon Corn Starch
8oz. Egg Noodles
6 oz. Cheddar Cheese, shredded
Boil the water for the noodles. Cook them as you prepare the meat mixture. Brown the ground beef and onion. Drain off the fat. Add in the diced tomatoes, green peppers, garlic powder and bouillon cube. Simmer a few minutes. In a bowl, mix together the water, soy sauce, sugar and corn starch. Add liquid mixture to the skillet. Cook and stir for 2 minutes. Drain cooked noodles and place in a large serving bowl. Mix in cheddar cheese. Serve the meat mixture over the cheesy noodles.
Tuesday, June 1, 2010
BAKED GARLIC CHICKEN LEGS
1 Large Pack Chicken Legs
Olive Oil
Garlic Powder (to taste)
Salt and Pepper (to taste)
Preheat the oven to 400. Place washed chicken legs in a large bowl and drizzle with olive oil, enough to cover them all, generously. Sprinkle with salt and pepper and garlic powder. Toss the legs around to make sure they are all coated with the oil and seasoning. Place on baking sheet and bake for 11/2 hours. Turn now and then to make sure they are crisp on both sides. Remove from the oven and let cool a little.
Olive Oil
Garlic Powder (to taste)
Salt and Pepper (to taste)
Preheat the oven to 400. Place washed chicken legs in a large bowl and drizzle with olive oil, enough to cover them all, generously. Sprinkle with salt and pepper and garlic powder. Toss the legs around to make sure they are all coated with the oil and seasoning. Place on baking sheet and bake for 11/2 hours. Turn now and then to make sure they are crisp on both sides. Remove from the oven and let cool a little.
STEF. SOB'S ARMY STYLE
1 Lb. Ground Chuck
2 Tablespoons Butter
1/4 Cup Flour, plain
1 pound ground beef
1 Beef Bouillon Cube
3/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
2 1/4 Cups Milk
1/4 Teaspoon Worcestershire Sauce
Brown the beef in a large skillet over medium heat. Break up the meat as it cooks. Drain off fat and sit beef aside. Melt the butter in skillet over medium heat. Slowly add the flour, stirring constantly to form a brown roux. Add the bouillon. Gradually stir in the milk and worcestershire sauce mixing well. Add the cooked ground beef, salt and pepper. Bring all to a simmer. Stir constantly. Serve over hot buttered toast.
2 Tablespoons Butter
1/4 Cup Flour, plain
1 pound ground beef
1 Beef Bouillon Cube
3/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
2 1/4 Cups Milk
1/4 Teaspoon Worcestershire Sauce
Brown the beef in a large skillet over medium heat. Break up the meat as it cooks. Drain off fat and sit beef aside. Melt the butter in skillet over medium heat. Slowly add the flour, stirring constantly to form a brown roux. Add the bouillon. Gradually stir in the milk and worcestershire sauce mixing well. Add the cooked ground beef, salt and pepper. Bring all to a simmer. Stir constantly. Serve over hot buttered toast.
LIKE ARBYS HORSEY SAUCE
1 Cup Mayo
3 Tablespoons Bottled Horseradish Cream
1 Tablespoon Sugar
Mix all ings. together and chill
3 Tablespoons Bottled Horseradish Cream
1 Tablespoon Sugar
Mix all ings. together and chill
BANANA SPLIT DESSERT
1 Box Graham Crackers, regular
1/2 Cup Sugar
1/2 Cup Marg. melted, use in the crust
16 oz. Cream Cheese, softened
1 Cup Sugar
1 Teaspoon Vanilla
1 Large Cool Whip
1/2 Cup Marg. use with filling
1 Large Can Crushed Pineapple, well drained
1 Bag Mini Marshmallows
4 Medium Bananas, sliced
1 Bottle Choc. Syrup, don't use the whole bottle
1 Cup Pecans or more to taste, chopped
1 Jar Maraschino cherries, halved
Take 1 pack of the graham crackers and crush them. Make sure you have two cups. Add the melted butter and the 1/2 cup sugar and mix well. Press them into a 13 x 9 glass dish or a round glass dish. Bake crust on
350 for 15 minutes. Cool. Cream together the cream cheese, the 1 cup sugar and the 1/2 cup butter. Pour filling over the cooled crust.
In a large bowl, combine Cool Whip, pineapple, marshmallows and mix all together. Pour over the cream cheese filling. Add the bananas over top the filling. Then add the cherry halfs. Next add the nuts. Drizzle the chocolate syrup over this. Refrigerate for 1 hour and then serve.
1/2 Cup Sugar
1/2 Cup Marg. melted, use in the crust
16 oz. Cream Cheese, softened
1 Cup Sugar
1 Teaspoon Vanilla
1 Large Cool Whip
1/2 Cup Marg. use with filling
1 Large Can Crushed Pineapple, well drained
1 Bag Mini Marshmallows
4 Medium Bananas, sliced
1 Bottle Choc. Syrup, don't use the whole bottle
1 Cup Pecans or more to taste, chopped
1 Jar Maraschino cherries, halved
Take 1 pack of the graham crackers and crush them. Make sure you have two cups. Add the melted butter and the 1/2 cup sugar and mix well. Press them into a 13 x 9 glass dish or a round glass dish. Bake crust on
350 for 15 minutes. Cool. Cream together the cream cheese, the 1 cup sugar and the 1/2 cup butter. Pour filling over the cooled crust.
In a large bowl, combine Cool Whip, pineapple, marshmallows and mix all together. Pour over the cream cheese filling. Add the bananas over top the filling. Then add the cherry halfs. Next add the nuts. Drizzle the chocolate syrup over this. Refrigerate for 1 hour and then serve.
LEMON LIME SHEET CAKE
1 Box Duncan Hines Lemon Supreme Cake Mix
1 Pack Lime Jello, small box
1 Box Dream Whip Topping, use one envelope
1 Pack Lemon Instant Pudding Mix, small
2 Cups Cold Milk
Dissolve the lime jello in 3/4 cup boiling water. Then add 1/2 cup cold water and stir well and sit aside at room temp. Mix and bake the cake as directed. Use a 13 x 9 cake pan. (I like to use a glass pan for this). Cool cake 20 to 25 minutes. Keep the cake in the pan. Poke holes in it. Pour the jello in the holes. May not take all of the jello. Refrigerate. In a chilled glass bowl, blend and whip the topping mix and the instant pudding and milk together. Blend 3 to 8 minutes. Frost the cake and make sure you keep it in the ref.
1 Pack Lime Jello, small box
1 Box Dream Whip Topping, use one envelope
1 Pack Lemon Instant Pudding Mix, small
2 Cups Cold Milk
Dissolve the lime jello in 3/4 cup boiling water. Then add 1/2 cup cold water and stir well and sit aside at room temp. Mix and bake the cake as directed. Use a 13 x 9 cake pan. (I like to use a glass pan for this). Cool cake 20 to 25 minutes. Keep the cake in the pan. Poke holes in it. Pour the jello in the holes. May not take all of the jello. Refrigerate. In a chilled glass bowl, blend and whip the topping mix and the instant pudding and milk together. Blend 3 to 8 minutes. Frost the cake and make sure you keep it in the ref.
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