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
We’ve had requests for a Chili thread, which we will do soon. And I expect all you Texas folks to chip in!
-JT
Good evening JT, creator of this marvelous thread. Two Sundays ago I had spinach that was on the verge, if I didn’t use it that night I would have to throw it away, what a waste. So I sauteed it all up in olive oil in a saucepan & then made yellow rice in the same pan. It breaks down & is all throughout the rice & it was delicious. We liked it so much I made it last Sunday too.
Excellent!
I don’t have a garden, but I bought spinach today because I want to make a Frittata over the weekend.
(Watch this space!)
Hey, I am a Chile Champ.
The Chile is all meat and spice, tomatoes.
Use cubed chuck and ground chuck
Beans, cheese, cilantro, rice, raw onions, crackers sourcream, whatever is all served on the side
No less than 5 peppers for me,usually 7.
Mild, Spicy, build a nice flavor profile
We do a variation of Ohio chili, which is made with pork sausage. I got the idea from an old farmer’s wife cookbook my grandmother had.
My Texan husband eats it so it must be OK. ;)
I am from Ohio and don’t know what Ohio Chili is.
They have Skyline Chile in Cincinnati it aint pork and it aint Chili LOL
I loved my mothers chili as a child in Ohio, now it seems suitable for hospital patients laying around, convalescing.. LOL
Its still OK but I like some spice.
My oldest daughter LOVES chicken and dumplings and it can be a very inexpensive meal to feed a large family. I stretch it with extra carrots and celery, and lots of dumplings! I’ve always used an older copy of the Betty Crocker red and white checkered cookbook for my dumplings recipe. I’ll have to try this and see if she likes it better. Thanks!
Born & grew up in Cincy, love Skyline 5 way! I have some cans my brother & husband have picked up.
Put in the onions, the French were not fools at food.
I will! This really looks wonderful!
I made chicken and dumplings and pumpkin pie last night when my son came over for dinner. It’s two of his favorites. Easy to make and they think you slaved over it.
It’s a Big recipe, and feeds a lot. Let us know how your family likes it.
-JT
The holy trinity with chicken is mire piox
I have been using mire piox since I was 7
In French cooking, Mirepoix is onions, carrots, and celery.
|Similar in Cajun cooking, is the ‘Holy Trinity’: Onions, bell peppers, and celery.
And then there’s Sofrito, various versions in Spanish or Portuguese cooking:
Garlic, Onions, Paprika, Tomato
I love cooking...ping me, please...
Holy Holy
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