|by L. J. Hanneman|
This classic book, widely known and used by patissiers is a professional text on the art of patisserie.
1 - 10 of 84 for self rising flour dumplings
Result Page: 1
Place chicken and ... heat to medium. Dumplings: Place flour in a large ... without diluting flavor. Add salt and pepper to taste. Cook 10-15 minutes on low.
Cover chicken in ... again. Drop the dumplings into the boiling ... 4 cups of flour, eggs and ... 1/2 hour to let dry. Cut dough into 1 to 2 inch strips.
Have chicken cut ... tender and make dumplings. Sift flour and break egg ... into boiling liquid. Dip spoon into liquid to keep from sticking to the spoon.
Rinse chicken and ... boil before adding dumplings into broth. Dumplings: Mix flour and shortening. Add ... Remove from stove and fold in chicken pieces.
Boil 1 fat ... up, then put in 3 eggs, stir again. Drop from spoon into boiling broth. Cook about 10 minutes. This will make a large kettle of dumplings.
Debone chicken. Roll ... cut in strips. Heat remaining broth to boiling, then drop in dumplings. Cook for about 10 minutes. Add deboned chicken and serve.
Pour kraut with ... a boil. (Prepare dumplings while heating.) In ... tablespoon into boiling kraut. Cook about 10 minutes. Makes enough for 4 to 6 servings.
Boil chicken until ... is boiling, make dumplings. Mix water and flour into stiff dough. ... dumplings and chicken have been added. Let dumplings be juicy.
Boil the chicken ... cooling, mix together flour, milk, and ... a boil, add dumplings and allow the dumplings to cook until thickened. Eat alone or over rice.
Put blackberries in ... boil and add dumplings. If desired, ... juice with a flour-water paste; cook ... may be poured over individual serving if desired.
Result Page: 1
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