What shall i make for dinner?!


Question: chicken and chips


Answers: chicken and chips

FAVORITE CHICKEN AND DUMPLINGS

Chicken Preparation:

1 4 lb broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb baby carrots
2-3 stalks celery, whole, plus leaves

Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.
Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.

When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.


Dumplings:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk


In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)
Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a dough forms (do not overmix - about 2 minutes total).

Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8" thick, then slice into strips, each about 2 inches in length.

Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.

Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.

Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simple add them to the broth during the last 10 minutes.

This dish will become your family's favorite comfort food and is just as well received when guests arrive.

Submitted by: CM

We're having a roast. Pork. I'm pottering away on here and my husband is cooking. The way it should be. Oh, and he's just brought me a beer, even better!

********OLD FASHION GOULASH
1 lb. ground beef
1 can diced Rotel tomatoes with green chilies
1 can Ranch style beans
Elbow macaroni (pre cook according to package)
Brown ground beef; drain. Add all other ingredients. Simmer about 15 minutes. Top with grated Cheddar cheese. Its quick, easy and good.

Pot roast;
Chicken;
Ham;
Ribs;
Seafood.

Click this link and then type your meat into their blank. You will get several recipes to choose from:
http://www.cooks.com/rec/view/0,1740,151...

Do what I've just done - Macaroni cheese ! ! !

sweet and sour chicken and egg fried rice

Sunday in our house is a day of rest and visiting relatives, so when it comes to food we usually just please ourselves. Chips are always good for the energy deficient on a Sunday!! I don't have a clue what you have in your cupboards / fridge really so................ Why not make a Spanish omlette? Slice some potatoes (par boiled is easier) and onion into a frying pan and cook through, seasoning to suit. Then make up your usual omlette mix and pour over the veg. Just cook it as a normal omlette and voila - delicious. This mix usually does two to four people so you can alter the eggs if you like. Leftovers can be kept in the fridge til the next day and are delicious hot or cold. Have fun xx.

Chiken ond onion soup mix. Take your chicken parts, season with salt and pepper or whatever seasoning you like. Put in a baking dish with one package of onion soup mix and 2 cups of water. Put in a 350 degree oven for 1 hour. After the chicken is done, take pan drippings and reduce to desired consistancy, you can add flour or corn starch to thicken if you want or leave as is for an au jus sauce.





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