If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)
This is a fabulous recipe that is sure to impress! It looks and tastes like a much more difficult cake. It's a wonderful indulgence! (This cake was much easier for me to make the 2nd time around when I knew what to expect.)
Beware: Addicting and very, very rich!!! This makes alot of sauce....definately serves more than 4 people. You may want to cut the recipe down in half or into fourths. This recipe needs to be prepared a day ahead of time for the garlic to infuse into the oil
From the April/May 2006 issue of Everyday with Rachael Ray magazine. This is such a simple pizza. I do think that the buttery flavor of the Pillsbury crust really compliments the combo of swiss, mushrooms, and garlic. I don't think that a standard pizza crust would blend as well with these topping, but that is just my opinion. LOL
I was playing around with my original recipe and came up with this version, which I think is a bit more moist. I usually divide the dough in 2 and then add my mix ins so that I get two flavors from one batch. You could easily halve the recipe too. Our current favorites for mix ins are blueberries (usually need to add a little more flour to the mix) and triple chocolate chip.
This is one of those dishes that my kids would never even taste because they didn't like the smell of the lobster. Now that they have tried it I have to share it! I usually just throw this together and never worry about measurements, but this is my best guess. Add or subtract to your liking.
This recipe was developed with Kellogg's All Bran cereal I have never used any other bran cereal for this so I cannot guarantee good results with anything else --- if desired a crumb topping can be sprinkled on top, see my recipe#184305 for the topping mixture.