Shortcut Chicken and Dumplings - Mama's Southern Comfort Food Recipes
Shortcut Chicken and Dumplings - Mama's Southern Comfort Food Recipes - Free Recipe Download for Homemade Chicken and Dumplings here:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Chicken and Dumplings taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Homemade Chicken and Dumplings Recipe is in our Volume One Cookbook
Chicken & Dumplings
BOIL A YOUNG FRYER CHICKEN
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 CHICKEN BOUILLON KNORR OR 1 TBSP. GRANULES
2 STALKS OF CELERY
1 ONION CHOPPED
Boil chicken with salt, pepper, bouillon, celery and onion with breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (Remove chicken from bones after it cools) discard bones and fat & celery from broth. Strain if desired.
MAKE 2 BATCHS OF DUMPLINGS
2-10.5 OZ CANS OF CREAM OF CHICKEN
1 TSP. SALT
1/2 TSP. PEPPER
Turn broth on and bring to a boil. Add cream of chicken, salt, and pepper. Stir well. Drop dumplings in to boiling broth. Stir carefully occasionally. Turn element down to lowest setting once all dumplings are in. Put a lid on pot for 10 minutes. Open and stir every 2-3 minutes to make sure
dumplings do not stick to bottom of pot. Broth should thicken. If broth does not get thick enough add:
4 HEAPING TBSP. SELF-RISING FLOUR(WHITE-LILY)
1 CUP MILK
Mix the flour and milk very well with a whisk and add to broth. Add chicken and mix. Dumplings should change texture when finished cooking they will look flatter. It should be ready 15 minutes after adding dumplings.
Dumplings
2 CUPS SELF-RISING FLOUR (WHITE-LILY)
3 TBSP. COLD SALTED BUTTER (IN THIN PIECES)
OR 1/8 CUP VEGETABLE SHORTENING
2/3 CUPS MILK (SOME USE BROTH BUT MAKES IT A
NOODLE TYPE OF DUMPLING)
In a medium bowl, combine flour, and shortening with a blending fork or pastry blender. Blend with fork until shortening/butter is pea size. Add milk, a little at a time, until all flour is combined. (Do not use buttermilk for dumplings.)Flour counter surfaceby sifting with self-rising flour. Place dough on surface. Sift flour on top of dough. Turn dough 7-8 times doubling it over and over. Use a
dough roller and roll out 1/4 high. Pick up whole sheet of dough. If it tears apart, knead more flour into it until it will hold its shape when picked up. If the dough is too soft the dumplings will tear apart while cooking.Use a pizza cutter or sides of a fork (like mama) and cut dumplings into 1” x 1
½” strips. Flour dumplings.
To cook: Add dumplings to boiling chicken broth or cobbler fillings. Dumplings will stick, turn temperature down to lowest setting, cover and cook for 10-15 min. stirring frequently to
prevent sticking.
“My homemade dumplings are the best; I promise!” -Tammy
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INGREDIENTS:
Butter= 1 kg
Margarine= 1 kg
All Purpose Flour= 2600 gm
Milk Powder= 200 gm
Custard Powder= 100 gm
Coconut Powder= 200 gm
Vanilla Essence= 1 tbsp
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Creamy Marry Me Chicken Recipe #onestopchop
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Ingredients
1 c. All purpose flour
1 cup chicken broth
11/2 cups heavy cream, more if you like extra sauce
1 cup freshly grated Parm
1/2 cup sun dried tomatoes
1 cup chopped kale
2 Tbsp minced garlic
Salt
Pepper
Garlic powder
Onion powder
Smoked paprika
Cayenne
Italian seasoning
Red pepper flakes
2 Tbsp avocado oil
3 Tbsp unsalted butter, divided
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Homemade Puff Pastry Recipe by Food Fusion
Another highly requested recipe. Homemade Puff pastry with unipuff. Give it a try and make everything you always wanted to. #happycookingtoyou #foodfusion #digitalammi #puffpastryrecipe
Written Recipe:
Recipe in English:
Ingredients:
-Water 200ml (approx. 1 Cup)
-Sugar 13g (1 tbs)
-Namak (Salt) 8g (½ tbs)
-Cooking oil 50ml (¼ Cup)
-Maida (All-purpose flour) sifted 500g
-Uni puff/Shortening 350g
Directions:
-In a jug,add water,sugar,salt,cooking oil,mix well & set aside.
-In a bowl,add all-purpose flour,gradually add dissolved mixture,mix well until it crumbles & gather the dough.
-Transfer the dough to a clean working surface,stretch & knead the dough with the help of your palm for 8-10 minutes or until hard dough is formed,cover with cling film & let it rest for 15 minutes.
-On a clean surface place Uni puff & cut into pieces then mash well with the help of your palm until soft (4-5 minutes) then gather it all,shape into a block & set aside.
-Sprinkle dry flour,place prepared dough,sprinkle dry flour again & roll out with the help of rolling pin.
-In the center of the dough,place uni puff/shortening block & fold all the sides of the dough,press gently & wrap in cling film & let it rest for 30 minutes.
-Remove cling film,sprinkle dry flour & roll out in rectangular shape with the help of rolling pin,fold one third into the middle and then the other third on top,fold and overlap the remaining sides,wrap again in cling film & let it rest for 30 minutes.
-Repeat the same over lapping folding process,cover & let it rest for 30 minutes.Puff pastry is ready!
-Yields: 1100g
Tips:
-Keep prepared pastry in fridge covered in plastic warp until use if using same day.
-Puff pastry can be stored in freezer covered with plastic warp for up to 6 months.
-Always thaw frozen pastry before use.
Tips:
-Keep prepared pastry in fridge covered in plastic warp until use if using same day.
-Puff pastry can be stored in freezer covered with plastic warp for up to 6 months.
-Always thaw frozen pastry before use.
-Can also freeze filled puff pastry like chicken patties for a week in freezer.
-During hot weather, rest it in refrigerator during first and 2nd folding resting time.
-Use dalda or soya supreme uni puff.
-Thaw it on room temperature before using.
-Puff pastry should be eaten with in a few hours after baking.
-It can be used for sweet and savory recipes.
-Use floured surface to roll out your puff pastry, but be sure to brush off excess flour before filling, cutting, or folding since flour will prevent layers from sticking together.
-When cutting puff pastry, the sharper the knife or pastry cutter, the better the pastry is.
-Use an egg wash to help seal filled pastries.
Recipe in Urdu:
Ajza:
-Water 200ml (approx. 1 Cup)
-Sugar 13g (1 tbs)
-Namak (Salt) 8g (½ tbs)
-Cooking oil 50ml (¼ Cup)
-Maida (All-purpose flour) sifted 500g
Uni puff/Shortening 350g
Directions:
-Jug mein pani,cheeni,namak aur cooking oil dal ker ache tarhan karein & side per rakh dein.
-Bowl mein maida aur thora thora ker ka dissolved mixture shamil karein aur crumbles ho janay tak ache tarhan mix ker lein aur dough ko gather ker lein.
-Dough ko clean working surface per rakh dein aur hateeli ki madad sa dough ko 8-10 minutes ya hard dough ban janay tak stretch & knead ker lein,cling film sa cover ker lein aur 15 minutes kliya rest dein.
-Clean working surface per uni puff rakh ker pieces mein cut ker lein phir hateeli ki madad sa soft hunay tak ache tarhan mash ker lein (4-5 minutes) phir gather ker ka block ko shape bana lein & side per rakh dein.
-Maida chirak dein,tayyar dough rakh ker maida chirak dein aur rolling pin ki madad sa bail lein.
-Dough ka center mein uni puff/shortening block rakh dein aur tamam sides ko fold ker lein,gently press karein aur cling film mein wrap ker ka 30 minutes kliya rest dein.
-Cling film ko remove ker lein,maida chirak ker rectangular shape mein rolling pin ki madad sa bail lein,one third side ko middle tak fold ker lein phir dosray third part ko bhi fold ker lein,baqi bache hoye sides ko overlap fold ker lein aur dhak ker 30 minutes kliya rest dein.
-Yehe over lapping folding ko dubara karein aur dhak ker 30 minutes kliya rest dein.Puff pastry tayyar hai!
-Yields: 1100g