|Dutch Oven Secrets|
|by Lynn Hopkins|
Here's a valuable book for those who are new to the art of Dutch oven cooking. Written by a veteran of several World Championship Dutch Oven Cook-...
1 - 10 of 17 for dutch pot pie
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Mix flour, salt, and baking soda; cut in shortening. Add egg and stir in enough milk to make soft dough. Roll out dough (using flour) until thin. Let ...
Cut into squares and let stand 2 hours covered with cloth. Boil chicken until tender; then take out of broth. Take 3 potatoes and 2 onions. Slice and ...
Take chicken and boil 30 to 45 minutes, strip meat off bones. Put meat back in broth and discard bones and skin. Add carrots, onion, peas and salt ...
Rinse chicken; drain ... heavy kettle or Dutch oven. Brown chicken ... and bubbly. Fold in chicken. Sprinkle with parsley and serve. Makes 6 to 8 servings.
Boil chicken for 1 hour in pot with enough water ... into broth one at a time, stretching for extra thinness. Boil 20 minutes. Add chicken pieces and serve.
Boil ribs in water for broth (cool and remove fat if you like). Remove meat. Make noodles by mixing flour and salt in a bowl. Make a well in center ...
1. Roast chicken, ... hours, if possible. Pot-pie is good if ... to prevent sticking. Cook for 5 minutes. Add cooked chicken and heat through. Serves 4.
Place chicken in kettle. Cover with water, salt to taste. Add peppercorns, saffron (enough to turn water yellow), celery, carrots, and onions. Simmer ...
Of all the Penna Dutch main dishes, boiled pot pie leads the list. ... stock and cooked vegetables. Simmer about 20 minutes or until potatoes are tender.
Boil 1 (4 ... chicken meat and pot pie noodles back in ... dough on floured surface. Cut into square noodles (about 1 1/2 to 2 inch square). Drop into broth.
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