Text 31818, 98 rader
Skriven 2012-12-17 07:09:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av HAP NEWSOM
Ärende: vile veggies
====================
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 -> Heck, all the tapioca was there for was as a bit of thickening. As I had
 -> to skin the thighs anyway I whistled up the recipe for chicken cracklins
 -> and went nuts. Then used the schmaltz and some flour to make a light roux
 -> ... and the hell with tapioca - forever.

 -> So, I converted two recently posted recipes to "Kitchen" status ... and
 -> both are keepers.

 -> MMMMM----- Recipe via Meal-Master (tm) v8.06

 ->       Title: Slow-Cooker Cranberry Chicken (Revised)
 ->  Categories: Five, Poultry, Fruits, Rice
 ->       Yield: 6 servings
 ->
 HN> snagged and I'll give it a try as well.
 HN> Annie loves the crankleberries.

I learned that this is one of those dishes that the left-overs do *NOT* improve
with age. I started with six thighs - and my expected guest didn't show up ...
so, I had plenty to bung into the ice box. I dragged it out last evening and
boiled up some piccolini pasta (baby farfelle). It works as well with pasta,
and I suspect mashed potatoes, too, as it does with rice. That being said, it
was not nearly as good the second time around. Still decent and more than
edible -- but, it was waaaaaay better when fresh cooked. If anything from a
crockpot can be said to be "fresh-cooked".  Bv)=

And it was so easy (once I had the ingredients assembled) that I have
entertained ideas of growing out my hair, going bra-less and calling myself
Sandra Lee.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Semi-Homemade Chicken & Dumplings
 Categories: Poultry, Breads, Vegetables
      Yield: 8 servings

      2 lb Whole store-bought roast
           - chicken
      2 tb Oil
      7 oz Container chopped onions
      6    (14 oz ea) cans chicken
           - broth
      1 ts Poultry seasoning
      1 ts Salt
    1/2 ts Ground pepper
     14    Pkg pre-cut carrot sticks;
           - chopped
     14 oz Pkg pre-cut celery sticks;
           - chopped
   16.3 oz Tube golden buttermilk
           - biscuit dough
 10 1/2 oz Jar condensed chicken gravy

  Recipe courtesy Sandra Lee

  Remove skin from chicken and shred meat into large pieces.
  Set aside.

  In a small frying pan, add vegetable oil and heat over
  medium heat. When oil is hot, add chopped onions and saute
  until soft.

  In a large pot or Dutch oven, add broth, poultry
  seasoning, salt, pepper, carrots, celery, and sauteed
  onions. Bring to a boil. Reduce to simmer for about 10
  minutes to soften vegetables, and then add shredded
  chicken. Continue to simmer while making dumplings.

  While stew is simmering, prepare dumplings. Open can and
  remove biscuits. On a lightly floured surface, roll each
  biscuit to 1/4" thick. With a knife, cut each biscuit
  into 4 pie-pieces. Set aside.

  Skim surface for any scum that has risen to top. Stir in
  chicken gravy.

  With the stew still simmering over low heat, stir in
  dumplings a few at a time. Once all dumplings are in to
  pot, cover with a tight fitting lid and cook for 10
  minutes.

  Ladle into bowls and serve piping hot.

  Makes 8 servings

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 July 2011

  Uncle Dirty Dave's Archives

MMMMM

... That's history. I say history because it happened in the past-Murray Walker
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