Have you a recipe for Stew and Dumplings Please?!
ThanksWww@FoodAQ@Com
Answers:
Here is one !.!.!.!.!.!. = )
Chicken Stew with Parsley Dumplings
1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil
In a large stock pot or Dutch oven over medium high heat, add the oil!. Add the onions and carrots and saute for 1 minute!. Add the chicken and cook just until the chicken starts to brown, but is not cooked through!. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine!. Add the chicken broth and set pan over high heat!. Bring to a boil!. Let simmer 10 minutes!.
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper!. Add buttermilk and oil and stir with a fork until mixture comes together!. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid!. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through!.Www@FoodAQ@Com
Chicken Stew with Parsley Dumplings
1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil
In a large stock pot or Dutch oven over medium high heat, add the oil!. Add the onions and carrots and saute for 1 minute!. Add the chicken and cook just until the chicken starts to brown, but is not cooked through!. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine!. Add the chicken broth and set pan over high heat!. Bring to a boil!. Let simmer 10 minutes!.
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper!. Add buttermilk and oil and stir with a fork until mixture comes together!. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid!. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through!.Www@FoodAQ@Com
Chicken Stew with Dumplings:
INGREDIENTS
2 1/2 pounds chicken thighs or legs
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 pound new potatoes, quartered
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
1 (10 ounce) package frozen peas
DUMPLINGS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup minced fresh parsley
DIRECTIONS
Place chicken and water in a 5-qt!. Dutch oven!. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender!. Skim fat!. Remove chicken from broth; allow to cool!. Debone chicken and cut into chunks; return to broth!. Add next nine ingredients!. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender!. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs!. Stir in milk and parsley!. Drop dough by rounded tablespoonfuls into simmering stew!. Cook, uncovered, for 10 minutes!. Cover and cook for 8-10 minutes or until the dumplings are tender!.Www@FoodAQ@Com
INGREDIENTS
2 1/2 pounds chicken thighs or legs
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 pound new potatoes, quartered
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
1 (10 ounce) package frozen peas
DUMPLINGS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup minced fresh parsley
DIRECTIONS
Place chicken and water in a 5-qt!. Dutch oven!. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender!. Skim fat!. Remove chicken from broth; allow to cool!. Debone chicken and cut into chunks; return to broth!. Add next nine ingredients!. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender!. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs!. Stir in milk and parsley!. Drop dough by rounded tablespoonfuls into simmering stew!. Cook, uncovered, for 10 minutes!. Cover and cook for 8-10 minutes or until the dumplings are tender!.Www@FoodAQ@Com
Ingredients
750g/1?lb shin of beef or stewing steak
500g/1lb small onions, sliced
40g/1?oz dripping
1 tbsp flour
900ml/1? pint hot water
salt and freshly ground pepper
500g/1lb carrots, halved lengthways
1 bay leaf
For the dumplings:
175g/6oz self-raising flour
75g/3oz shredded suet
1 tbsp parsley, finely chopped
good pinch salt and pepper
water, to mix
Method
1!. Remove any gristle and surplus fat from the meat and trim into neat 4cm/1?in cubes!.
2!. Fry the meat and onions in the dripping until lightly browned all over!. Sprinkle in the flour and mix well!. Gradually stir in the water and continue stirring until it boils!. Season to taste!.
3!. Cover and simmer very gently for 1 hour!. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings!.
4!. To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper!. Next add enough water to make a soft but not sticky dough, about 3 tbsp!. Lightly flour your hands and roll the dough into eight small balls!. Add to the stew and cook for a further 15-20 minutes!.
Prep time: Less than 30 min
Cooking time: Over 2 hours ?Www@FoodAQ@Com
750g/1?lb shin of beef or stewing steak
500g/1lb small onions, sliced
40g/1?oz dripping
1 tbsp flour
900ml/1? pint hot water
salt and freshly ground pepper
500g/1lb carrots, halved lengthways
1 bay leaf
For the dumplings:
175g/6oz self-raising flour
75g/3oz shredded suet
1 tbsp parsley, finely chopped
good pinch salt and pepper
water, to mix
Method
1!. Remove any gristle and surplus fat from the meat and trim into neat 4cm/1?in cubes!.
2!. Fry the meat and onions in the dripping until lightly browned all over!. Sprinkle in the flour and mix well!. Gradually stir in the water and continue stirring until it boils!. Season to taste!.
3!. Cover and simmer very gently for 1 hour!. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings!.
4!. To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper!. Next add enough water to make a soft but not sticky dough, about 3 tbsp!. Lightly flour your hands and roll the dough into eight small balls!. Add to the stew and cook for a further 15-20 minutes!.
Prep time: Less than 30 min
Cooking time: Over 2 hours ?Www@FoodAQ@Com
No - but the BBC has Keith FLoyd's
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.Www@FoodAQ@Com
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.Www@FoodAQ@Com