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Wow AND wOwwww

muthafuckin chicken 'n dumplins

yankees who've never had this southern classic need to try it just once. So easy to make and impossible to mess up

96oz Chicken broth
1.5-2 lbs chicken (i use the breasts cause they they best)
Mary B's frozen dumplins
1 medium chopped onion (optional)

if you want the onion, go ahead and sautee it in a large pot with about 2-3 tbsp of butter for about 5 min. add all of the chicken broth and bring to heavy boil. add chicken to the boiling pot and continue boiling for about 15 min. remove chicken and let cool. while the chicken is cooling, slowly add strips of the dumplins and stir while adding to keep from sticking. boil the dumplins for about 12 min or whatever the package says. remove from heat. hand shred the now cooled chicken into whatever size you want and add to pot. if your batch looks real soupy add a lil bit of flour and stir it up. let it sit for about 15-20 min. eat it up by itself or with your favorite biscuits. i usually just add black pepper and wouldnt bother adding any salt with all that chicken broth.

Copy and paste into a document, skip a few lines in between recipes, than print it out and cut them and put on index cards. You know me LAZY

wowwwww!!

Yeah, doggie dessert!!

You are a sweetheart!

I just wanted to add..we are mostly doomtards, and we have been following each other for years. We have to eat friends. We must watch out for each other. This thread is important. I look at it this way. I spend so much damn time on GLP, it takes time away from some daily functional duties. So, we need creative recipes for the family, so they think we spend allot of time cookin'!! It's my secret that I spend much time with each of you!!

country ribs cooked slow in a roaster with bbq.
mashed potatoes.
cole slaw.
home grown green beans.

Whole Stuffed Camel

Not a joke, this is an actual recipe. My kids went to a Bedouin camp exhibit and everyone got a copy of this recipes(although not everyone got a taste). My translation into English. Who knows, next time you want to have a "different" type of barbeque, why not go for it?

[link to www.food.com]

Ingredients:

1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nut
110 gallons water
5 lbs black pepper
salt

Directions:

1 Skin, trim and clean camel (once you get over the hump),
lamb and chicken.

2 Boil until tender.

3 Cook rice until fluffy.

4 Fry nuts until brown and mix with rice.

5 Hard boil eggs and peel.

6 Stuff cooked chickens with hard boiled eggs and rice.

7 Stuff the cooked lamb with stuffed chickens.

8 Add more rice.

9 Stuff the camel with the stuffed lamb and add rest of rice.

10 Broil over large charcoal pit until brown.

11 Spread any remaining rice on large tray and place camel on top of rice.

12 Decorate with boiled eggs and nuts.

13 Serves a friendly crowd of 80-100.

bread and butter. i cant afford anything else.

Exactly!!! My family does know how much time I spend on here, but I dont care, I get shit done!! After my husband saw the beef wellington recipe, he gave the thumbs up for me to spend all day on here as long as I practice on him

What kind of sauce do you use. Is it out of a jar or do you have your own recipe?

My dinner last night:

Panko Crusted Tofu & Beer Battered Salmon (that I caught)with curry sauce, over a bed of quinoa, with salad and sauteed vegetables.

Panko Crusted Tofu:
Drain tofu and weigh it down to squeeze out excess moisture. Make an eggwash (water/egg). Cut tofu block into 8 equal pieces. Dredge tofu pieces in flour and then roll them in the eggwash. After egg is applied, roll in Panko breadcrumbs. Fry in hot oil on medium heat for about 5 mins each side. Drain on paper towels.

Beer battered salmon: I eyeball this, but use 3 parts flour, 1 part seasoned breadcrumbs or Panko, salt and pepper to taste. Add beer and stir til batter is the consistency of loose yogurt. The batter will thicken a bit after it sits, so add more beer to get it back to the desired consistency. Roll salmon slices in flour, and then dip into the batter, ensuring a good coating. Immediately place the salmon into hot oil on medium/high heat. When color is medium brown, flip over and cook the other side. When fully cooked, remove from oil and drain on paper towels.

Curry sauce: Add a few tblspoons of canola oil or olive oil to a pan on medium/high heat. Chop thinly some red or yellow onions. Sautee until onions are slightly translucent. Add a 1:1 ratio of chopped tomatoes, reduce to simmer, add salt and pepper. Next add a few tablespoons of plain yogurt and stir in (i use greek yogurt). Add curry powder, paprika, sugar and fresh garlic to taste. Simmer awhile longer and when color is a dark-tan, add some coconut milk and stir in (this step is optional, or u can use soy-milk/cows milk if desired). Simmer for a couple more minutes and then kill the heat. After curry has cooled slightly, pour into blender and blend until smooth. This curry can be heated up again when your meal is ready to be served. Reheat in sauce pan and serve over salmon/tofu atop a bed of quinoa.

Quinoa: It's just like cooking rice. If you have a rice cooker, use it. 1 cup quinoa to 2 cups water. After its cooked, stir in a bit of butter or olive oil. Salt&pepper to taste.

Salad and veggies are up to u. We made a typical salad, and sauteed some yellow peppers, chard, garlic, red onion, and zucchini.

Buen provecho

Well, well. Looky here at Flavapor all dressed up with her pretty pins, struttin her stuff. You go girl!

I love this dish but I never knew there were frozen dumplings! My dumplings suck! Thanks, will look for them.

Sounds good, I will have to try it.

Ha... if you could actually SEE what I look like today, lets just say it aint pretty!!

Bearnaise recipe

Ingredients:

1/2 pound (2 sticks) unsalted butter
4 shallots, finely chopped or about 1 tablespoon dried shallots
2 tablespoons fresh tarragon leaves or dry will work
4 white peppercorns, crushed or white pepper ground about 1/8 tsp

Add Juice from about 1/4 lemon or a couple of teaspoons to the sauce when finished :)

1/4 cup white wine vinegar
1/3 cup dry white wine
5 large egg yolks
1/4 teaspoon salt


Melt butter in a medium saucepan over medium heat just to melting point. in another pan cook shallots, tarragon, and peppercorns in vinegar and wine medium heat until almost dry. start up double boiler . whisk the egg yolks in top of double boiler with shallot tarragon mixture. Place the top over the bottom of the double boiler containing simmering water. Whisk constantly. As soon as the yolks begin to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If the sauce looks as if it is about to break (separate), remove the top and continue whisking to cool it down . With constant whisking, whisk in the salt. When all the butter is incorporated, taste and add more salt as needed. Stir in lemon juice

You may serve it drizzled over vegetables, with Beef, chicken, fish or even spread on toast :)

Refrigerate any left overs.

Last Edited by Mooshi Kin on 09/28/2011 05:53 PM

It's just flour and water and a little time. Anyway, I cheat. I have a tortilla press and it saves time rolling them. LOL.

Had enough of things left over that I made 4 that were filled with either beef, rice, and beans, or chicken (left from last night) rice and beans, poured tomato sauce with some spices over it, baked, and froze them.

One leftover shell was fried and tossed with cinnamon and sugar for my dessert, and 2 were kept out for tomorrow. Just enough chicken left that it will make a nice lunch if I eat lunch tomorrow. Will fry some pepper, onion, the chicken, top with cheese and have a lunch munchie. The last one will probably be a breakfast burrito if I eat breakfast. Filled with some eggs, bacon, green pepper.

Forgot to share my onion chopping secret. If you don't like the tears that come with onions, become a mouth breather. While you're peeling and chopping, breathe only through your mouth and you'll be tearless til it's chopped. Forget once and breathe through your nose, and you'll be all teary. 8)

Hi, Flavapor. Congrats on the pin! This is a great site. I can't wait until this weekend when it's supposed to cool off enough to actually cook! Mooshi Kin, I can't wait to make the Beef Wellington and baklava! There are so many I want to try. Boy, I've got to tell my nephews to quit having babies so I can do something other than crochet baby blankets! That's partly why my hands don't type so well! They're too prolific and they're up North. I'm a great-aunt and haven't met the babies yet! Once it cools off, I'm going on a cooking, baking, canning( a little) streak! I'm looking for a couple of my favs for you. I don't use the cards anymore, but I want to give you the right amounts.

In case I forget tomorrow happy Birthday!

Sweetie when you gotsa pin, people don't notice that!

I saw them, they were $4. and I was being cheap, so I bought a tube of bisquits and broke them apart and added them to the mix at the end. Everyone liked it and nobody said anything about them not tasting right, so I saved a buck!!

If you want a really good laugh, I am a Yankee transplant to the south, so one winter in NY I decide I am gonna try my hand at chicken n dumplins. Spent all day making broth, and home made dumplins etc,, I was a newly wed at the time. Well hubby got home about an hour and a half late due to snow and traffic and my dumplins disappeared and made the sauce really thick. He wolfed it down and said WOW, that tastes just like a swanson chicken pot pie, wheres the crust!! I was PISSED.

Last Edited by flavapor on 09/28/2011 05:41 PM

All your recipes look so yummy. Thank you for sharing them!

It is fun to share :)

Last night my little bro came home w/ some cunner after fishing in his kyak in the north Atlantis

Sooo I made Thai deep fried fish w/ a red curry sauce


To start
THE SAUCE:

Teaspoon of coriander
2 tablespoons of fish suace( golden boy brand is preferred)
1". ". ". Soy suace
Tablespoon of red this curry paste
2 tablespoons of rice vinegar
1/2 tablespoon of sriracha ( asian chile paste ) or to taste(cayenne as sub.)
1/4 cup a h20
2 tablespoon of quality coconut milk / paste
1tblspn of flour with water for thickening .rice flour works good too

Cook flour with2 tablespoons of water on low temp till it browns add the rest and simmer till thick(just enough to ladle but not to thick so it doesn't flow )

Fish :
Keep whole ,gutted , de-scaled and put 3 slices on either side
Coat in a good layer of flour fry in 1/2 in of peanut oil or veggie 5 min each side. Pour curry sauce over before serving

Serve over thia coconut rice:
Jasmine works fine add tablespoon of quality coconut milk for every cup o rice. Or serve plain.

Ummm ummmm ummm!!!
Tell me how it goes
U can can use red snapper too I just had fresh cunner so i went w that
Good luck
Peace

Great onion tip. I dont ever have much left over in my house, we are currently seven!!

They sure do, hope mine looks half that good.

I never heard of cunner. You keep the head on?? I am not sure I could do that. I could do it with filets or something that doesnt look so um... fresh

Thanks, my husband is gonna really love you. I thought bearnaise was a brown sauce, I must have it mixed up. What does it taste like, is it rich?