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    You are in: Home / Community Forums / Breads & Baking / Guess what I just baked..
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    Guess what I just baked..

    Go to page << Previous Page  1, 2, 3 ... 25, 26, 27 ... 31, 32, 33  Next Page >>
    Dee514
    Fri Nov 16, 2012 9:58 pm
    Forum Host
    2ManyHobbies wrote:
    Just finished Erna's Apple Pie Muffins and they are good. What is a good apple to cook with? All I had was Fuji and I used those. Not as much apple flavor as expected but still really good. Good enough to make another batch and use more and different apples.

    Most "apple charts" are regional because not all varieties are available everywhere.
    Here are some links for the charts I've found helpful over the years - on some sites you may have to scroll to the bottom of the page for the chart.

    All About Apples - How To Cooking Tips - RecipeTips.com

    Apple varieties - which apple to pick and why!

    Apples-And-Their-Uses - Betty Crocker

    Apple Chart & Uses
    2ManyHobbies
    Fri Nov 16, 2012 10:37 pm
    Experienced "Head Chef" Poster
    Thank you!
    CarrolJ
    Sat Nov 17, 2012 8:12 pm
    Food.com Groupie
    Since the subject about making pasta has been mentioned...is there anyone who can recommend a good rolled dumpling recipe? I was raised with the drop kind, but when we lived in Michigan one of our friends from church made what she called "southern style chicken & dumplins". They were heavenly with both tenderness and flavor. I've tried to duplicate her recipe and haven't been successful. I asked her before we moved how she made them and she said, You just pour in some....that's all that there is to it. Not much help when you don't know the measurements or have never seen anyone make that style.
    Red Apple Guy
    Sat Nov 17, 2012 9:56 pm
    Forum Host
    CarrolJ

    I give up. I can't find a recipe that matches the way I cook chicken and dumplings, so I'll list it here. The dumplings are just biscuits that are kneaded a few times, rolled out and cut into strips. Some add an egg, but I don't.

    Stock and chicken:
    3 lbs chicken (bone-in or whole fryer)
    2 quarts water
    1 onion whole
    2 carrots
    2 stalks celery

    Dumplings:
    2 cups self-rising flour (or Self-Rising Flour)
    1/3 cup shortening (or butter)
    3/4 milk (or buttermilk)

    Directions:
    Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
    Strain stock and de-fat or refrigerate for use later.
    Remove chicken from bone and cut into bite-sized pieces.

    For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
    Add milk and mix with a fork until well mixed.
    Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide, 3 inches long.

    To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk to desired thickness. Carrots and celery can be added as well as green peas if desired.

    Red
    Bonnie G #2
    Sun Nov 18, 2012 7:33 am
    Food.com Groupie
    Hi all, just arrived home late yesterday afternoon after a misarable trip. Had a 12 hour delay, after an already 22 hour trip. But I'm home now and trying to adjust to jet lag and get my Thanksgiving dinner planned.

    I'll be using some bread recipes from here, and Joe - that pasta rack you made is already on DH's "Honey Do List"
    duonyte
    Sun Nov 18, 2012 7:55 am
    Forum Host
    Glad you made it home safe and sound.
    pammyowl
    Sun Nov 18, 2012 9:25 am
    Food.com Groupie
    Welcome back to the states Bonnie! Enjoy your family and forget your nightmare trip!
    I just baked scones. Cranberry-walnut, yum! After the Holiday Scones, Aka Cranberry Sauce Scones
    CarrolJ
    Sun Nov 18, 2012 12:31 pm
    Food.com Groupie
    Red Apple Guy wrote:
    CarrolJ

    I give up. I can't find a recipe that matches the way I cook chicken and dumplings, so I'll list it here. The dumplings are just biscuits that are kneaded a few times, rolled out and cut into strips. Some add an egg, but I don't.

    Stock and chicken:
    3 lbs chicken (bone-in or whole fryer)
    2 quarts water
    1 onion whole
    2 carrots
    2 stalks celery

    Dumplings:
    2 cups self-rising flour (or Self-Rising Flour)
    1/3 cup shortening (or butter)
    3/4 milk (or buttermilk)

    Directions:
    Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
    Strain stock and de-fat or refrigerate for use later.
    Remove chicken from bone and cut into bite-sized pieces.

    For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
    Add milk and mix with a fork until well mixed.
    Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide, 3 inches long.

    To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk to desired thickness. Carrots and celery can be added as well as green peas if desired.

    Red


    Thank you for all your work putting this here. I have a question. Since you stated it is basically a biscuit recipe do the dumplings swell or do they stay thin? The recipe I tastes was still thin, stayed together in the short strips but were still very thin.
    CarrolJ
    Sun Nov 18, 2012 12:32 pm
    Food.com Groupie
    Bonnie G #2 wrote:
    Hi all, just arrived home late yesterday afternoon after a misarable trip. Had a 12 hour delay, after an already 22 hour trip. But I'm home now and trying to adjust to jet lag and get my Thanksgiving dinner planned.

    I'll be using some bread recipes from here, and Joe - that pasta rack you made is already on DH's "Honey Do List"


    Welcome Home! How long until you have to go back? I hope you get some good rest before starting to get cooking.
    CarrolJ
    Sun Nov 18, 2012 12:35 pm
    Food.com Groupie
    BTW Red...how about you post your recipe to the website so I can save it that way and not have to worry about losing it? If you do that please let me know the link.
    adopt a greyhound
    Sun Nov 18, 2012 1:32 pm
    Food.com Groupie
    CarrollJ
    This is one I have tried and loved. You roll the dough thin and then cook.
    May be one you could try.
    The Best Chicken and Dumplings
    CarrolJ
    Sun Nov 18, 2012 3:46 pm
    Food.com Groupie
    adopt a greyhound wrote:
    CarrollJ
    This is one I have tried and loved. You roll the dough thin and then cook.
    May be one you could try.
    The Best Chicken and Dumplings


    Thanks, sounds good just like Red's...I would leave out the thyme however. I'm not wild about that spice plus I know it wasn't in the one I want to mimic.
    Red Apple Guy
    Sun Nov 18, 2012 5:00 pm
    Forum Host
    CarrolJ wrote:
    .........Thank you for all your work putting this here. I have a question. Since you stated it is basically a biscuit recipe do the dumplings swell or do they stay thin? The recipe I tastes was still thin, stayed together in the short strips but were still very thin.

    CarrolJ,
    These swell some, depending on how much you knead them. Light dough will dissolve...which thickens the broth, but a stiffer dough retains it's shape better. The fact that the dumplings float tells me that swelling is occurring.
    Some recipes call for soda instead of baking powder in the dumpling recipe and some call for all purpose flour only. That shouldn't swell at all. I haven't made them with flour only, so I can't comment further on that.
    I'll be happy to post the recipe, but my daugther requested chicken and dumplings tonight so she can learn the process, so we'll likely tweek it tonight and I'll post it later.

    Red
    CarrolJ
    Sun Nov 18, 2012 5:41 pm
    Food.com Groupie
    Red Apple Guy wrote:
    CarrolJ wrote:
    .........Thank you for all your work putting this here. I have a question. Since you stated it is basically a biscuit recipe do the dumplings swell or do they stay thin? The recipe I tastes was still thin, stayed together in the short strips but were still very thin.

    CarrolJ,
    These swell some, depending on how much you knead them. Light dough will dissolve...which thickens the broth, but a stiffer dough retains it's shape better. The fact that the dumplings float tells me that swelling is occurring.
    Some recipes call for soda instead of baking powder in the dumpling recipe and some call for all purpose flour only. That shouldn't swell at all. I haven't made them with flour only, so I can't comment further on that.
    I'll be happy to post the recipe, but my daugther requested chicken and dumplings tonight so she can learn the process, so we'll likely tweek it tonight and I'll post it later.

    Red


    Thanks...save me a bowl! LOL! I will look forward to hearing your results.
    Red Apple Guy
    Sun Nov 18, 2012 8:07 pm
    Forum Host
    Hold your bowl out, please.....


    Red
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