Results 1 - 10 of 38 for stiff dumplings
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You will need ... ample broth for dumplings. When chicken ... the dough is stiff. Roll out ... deceased Mother-in-law who was an excellent cook. Enjoy!
Cook chicken with ... thin after cooking dumplings, make a thickening with flour and water and add to broth and cook until it is the desired consistency.
Boil chicken with spices and celery and onion. Debone chicken; place meat back into juice. Add carrots. Boil until tender. Just before serving add ...
Put in large baking pan. Bring to a boil. Roll like pie crust. Cut and drop into chicken mixture. Place into 350 oven and bake until brown on top. DO ...
Parboil 3 squirrels ... done. Add cup of sweet milk to liquid; pepper to taste when dumplings are done (15 minutes). Add meat to dumplings and keep hot.
Mix peas, milk, ... mixture. After all dumplings are dropped in, turn off ... lid on pot. Let stand 10 minutes. (Cooked and deboned chicken may be added.)
"And we'll all have chicken-n-dumplings when she comes." ... cover once. Move from stove and lift lid. Dumplings should be light and fluffy. Serve at once.
(I cook 2 ... and dropping until dumplings take up most ... steam 10 minutes. Serve warm or cold. (Peach and blackberries are also delicious fruits to use.)
Boil 1 large fryer or hen until tender with enough water to almost cover in a large covered pot. Remove chicken from broth; cool chicken an chop in ...
Let broth chill in refrigerator over night; skim off fat. 1 carrot 1 onion 2 tsp. black pepper 2 tbsp. chicken bouillon Chop and add to broth; cook ...
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