Posted on 10/05/2016 4:46:42 PM PDT by Jamestown1630
I have a young friend at work who is a wonderful baker, and dreams of having his own bakery someday. He lost his Mom to cancer several years ago, and often reminisces about her and things they did together. One of his favorite memories is of the two of them making this Ina Garten recipe for Pumpkin Roulade, and it has become one of his specialties:
http://www.foodnetwork.com/recipes/ina-garten/pumpkin-roulade-with-ginger-buttercream.html
Another co-worker has recently retired, and we are having a party for him at the end of the month. Whenever we had parties and I asked Nate what he wanted me to make, he always asked for 'Chicken and Dumplings'; so that's what he's getting for his retirement party.
The recipe I've always used comes from America's Test Kitchen. There are many easier, less time-consuming recipes; but in my experience, this one gets the raves.
You can do the chicken stew ahead of time and freeze it; and then thaw it and heat it up, to make the dumplings the day of serving, or the night before. (I think the dumplings would come out poorly if you make them also ahead of time, and froze them.)
When I take this to a potluck, I take the stew in an electric crock pot, and the dumplings in a separate container. At the party, heat up the crock pot, and add the dumplings about 1/2 hour before you expect the folks to eat. (Sometimes they don't all fit; so just add more to the crock pot as the people eat.)
Important Note: Using the Chicken Fat is what really makes these dumplings, so don't 'shortcut' by using another fat. If you're doing this ahead of time, you can skim off the schmaltz after you've cooked the chicken, and freeze it until it's time to make the dumplings.
(I'm not sure if ATK would approve of my system of doing some of this ahead of time - they make a point of having the dumplings made immediately before serving; but 'needs must', and all o' that :-)
https://www.americastestkitchen.com/recipes/2295-chicken-and-dumplings
-JT
The “ wet burrito” recipe is a treasure........spiced to perfection.
The cooking stages use techniques that add on flavor after flavor.....from the meat rub to the luscious filling, ending w/ the Colorado Sauce.
Interesting that the restaurant uses Colby and Jack.....not the usual Cheddar/Jack. Colby adds more creaminess I’d say.
I’ll save it. I’ve never really made a burrito from scratch.
I’ll save it. I’ve never really made a burrito from scratch.
I was just cutting up flat steak to marinade for a stir fry. I am sitting down & saw this. Come to me baby.....looks so good!
Betcha you’re glad you did.....yummy.
Easy Taco Melts
METHOD Reheat/stir cooked seasoned beef, 1/2 c salsa til hot.
ASSEMBLY Spoon 1/3 Jack cheese on centers of 6" Pillsbury Grand biscuit round. Fold in half over filling; press/seal.
Bake golden on greased sheetpan 375 deg 9-14 min.
SERVE with spicy salsa, dollop sour cream, chp scallions.
MOLTEN PUMPKIN SPICE CAKE
Easily made at home. It's a Pumpkin spiced cake baked in individual bundt pans, filled with a decadent cinnamon crème anglaise. Topped with vanilla ice cream, cinnamon sugar, drizzle of caramel sauce.
Looks good! But how much velveeta is a large cube?
Paula Deen makes Stuffed Red Peppers with Cheez-wiz. I’m addicted.
http://www.foodnetwork.com/recipes/paula-deen/stuffed-red-peppers-recipe.html
This looks insanely delicious & easy, perfect for making g after a long day! How many spoonfuls of seasoned meat do you put on each one?
It is the large box....cut into cubes makes it much easier to melt.....this is the Chile’s recipe
This is the Chiles Restaurant recipe....and it is soooooo good!
Hopefully you have a lot of leftovers....use about a heaping tbl on each biscuit.
bump 4 l8tr
bump 4 l8tr
16 oz
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.