How to Make Collards & Corn Meal Dumplings w/ Potatoes Eastern NC style #southernrecipes #easternNC
This is a remake of my earlier video on how to prepare eastern North Carolina-style collards with corn meal dumplings, but this time I'm also adding potatoes. Enjoy!
Collards with corn meal dumplings is a very traditional dish here in eastern North Carolina. I learned to make it from my mother, who learned it from her mother. My grandmothers and great-grandmothers also made collards this way, served with corn meal dumplings and potatoes. Learn more about the dish and options for serving in the video and visit the blog at this link:
The collards we grow is Morris Heading, which is an heirloom variety that was developed in Scotland County, NC back in the 1930s by Elisha Morris and his son, Fairly Morris. Read more about the variety here:
The ones I grow are from my mom's jar of seeds, but I did a quick search online and found this seed company sells them.
Slow Cooker Sunday: Chicken Stew with Cornmeal Dumplings
Watch as I make a delicious slow cooker stew with cornmeal dumplings.
Here is the recipe in case you missed something:
Chicken Stew with Cornmeal Dumplings
4 medium carrots, sliced
2 stalks celery, sliced
1 cup frozen corn
1 small onion, coarsely chopped
4 cloves garlic, minced
1 1/2 teaspoons dried rosemary
1/2 teaspoon ground pepper
1 teaspoon salt
3 boneless, skinless chicken breasts
2 cups chicken broth
1 cup milk
2 Tablespoons all purpose flour
Cornmeal Dumplings
1/2 cup all purpose flour
1/2 cup corn meal
1 teaspoon baking powder
dash salt
2 egg whites
2 Tablespoons milk
2 Tablespoons canola oil
Spray slow cooker with olive oil or cooking spray. Add carrots, celery, onion garlic, corn, rosemary, salt and pepper. Pour chicken broth over vegetables. Lay chicken breasts on top and season with salt and pepper.
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Shred chicken with a fork. In a small bowl, combine the milk and 2 Tablespoons of flour. Stir into slow cooker.
Make the dumplings by stirring together flour, cornmeal, baking powder and salt. In another bowl, stir egg whites, milk and oil. Add egg mixture to flour mixture and stir until moistened.
Drop eight cornmeal dumplings by rounded tablespoon on top of hot chicken mixture. Cover and cook for 20 to 25 minutes. Do not lift slow cooker cover while the dumplings are cooking.
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Easy Potato recipe ! Potato Balls ! Potato Snacks
Easy Potato recipe ! Potato Balls ! Potato Snacks ! Cooking Kun
Recipes :
Potatoes 380g
Sugar 30g
Corn starch 70g
Cooking oil
Fry 8 minutes
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How to Make Spanish-Style Meatballs and Espinacas Con Garbanzos
In this episode, test cook Keith Dresser shows host Bridget Lancaster how to make Albondigas en Salsa Almendras (Spanish-Style Meatballs in Almond Sauce) and Test cook Becky Hays shows host Julia Collin Davison how to make Espinacas Con Garbanzos.
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Chicken Dumplings | No Oil Healthy Chicken Meatballs #SuDharmik
Chicken Dumplings are the perfect kid-friendly recipe! Chicken Dumplings are savoury with a bit of spice, perfectly juicy and tasty.
PREP TIME: 20 minutes | COOK TIME: 20 minutes | TOTAL TIME: 40 minutes
Ingredients:
• 1 broiler/fryer chicken (about 2 pounds), minced
• Chopped garlic cloves
• Chopped onions
• Chopped carrots
• Chopped coriander leaves
• 1 beaten egg
• Olive Oil / Cooking Oil
• Soy sauce
• Red chilli paste
• Green chillies
• Salt and white pepper as required
Directions:
• Take a wide bowl
• Add 2 tablespoons of chopped garlic cloves, 5 tablespoons of finely chopped onions, 3 tablespoons of chopped carrots, 1 beaten egg, 2 tablespoons of chopped coriander leaves in minced chicken and mix all the ingredients
• Rest it for 30 mins
• Wet your hands and make chicken mix into small balls
• Heat up a pot of water and bring it to boil
• Gently drop the chicken balls into the boiled water
• Boil the chicken balls for a few minutes until the dumplings float to the top
• Use a strainer to scoop them out and transfer them to a plate
• Use the stock water for the sauce
• Heat up a skillet with some oil
• Add 1 tablespoon of chopped garlic, 2 tablespoons of chopped onions,1 tablespoon of chopped green chilli, 2 tablespoons of red chilli paste, chicken stock water, 1 tablespoon of soy sauce, salt as required, boiled chicken balls to the sauce and finally add 1 tablespoon of cornflour
• Serve the dumplings warm with the dipping sauce
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How to Cook up an Italian Feast With Prosciutto Bread and Drop Meatballs
Test cook Bryan Roof makes host Julia Collin Davison a New York classic, Prosciutto Bread. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of provolone cheese. Finally, test cook Ashley Moore shows Bridget how to make the easiest-ever Drop Meatballs.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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