Bohemian Orange Chicken - Food Wishes
This amazing chicken recipe is inspired by two great duck recipes – Caraway-crusted Bohemian-style duck, and world-famous duck à l'orange. I’d love to take credit for combine those two influences, but it was actually Andrew Zimmern’s idea, and it works beautifully with the much more affordable chicken. Enjoy!
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How To Make Bahamian Style Chicken Souse | Episode 16
Welcome to Lisa's Caribbean Kitchen! I hope you're hungry because in my kitchen, you will learn how to make the best Caribbean food! My goal is, even if you can't boil eggs, you should be able to follow my steps to make great tasting food! The ingredients will always be in the description box! Need me to elaborate on something? Feel free to leave me a question in the comment section and I will be sure to respond to you!
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Ingredients:
12 Wings
2 Sticks of Celery
1/2 of a Medium Onion
2 Large Limes
3 Carrots
3 Potatoes
2 TSP Salt
1 TSP Onion Powder
1 TSP Garlic Powder
1 TSP Adobo Seasoning
1 TSP Black Pepper (1/2 TSP is honestly just enough but If you like the taste of black pepper like me go with the 1 TSP)
2 TBSP Butter
6 Bay Leaves
0.5oz (1/4 Cup) of Allspice
7 Cups of Water
Videos Mentioned:
How To Make THE BEST Johnny Bread | Episode 17
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Quick & Easy Yellow Grits | Haitian Mayi Moulin Recipe (Cornmeal / Polenta) | Episode 15
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Farmer Cheese Dumplings - How to Dumpling a Soup, Stew or Sauce - Food Wishes
It’s a cold, wet night, and you didn’t have the best day at work. You were just going to heat up a can of soup, which might make you feel a little better, but why not go for a full mood makeover, and steam some very comforting, easy cheese dumplings on top? Enjoy!
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Cozy Chicken & Dumplings
A classice take on an American comfort food staple.
Here is what you'll need!
COZY CHICKEN AND DUMPLINGS
Serves 6
INGREDIENTS
Soup
2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoons dried thyme
2 bay leaves
1 ½ frozen peas
4 tablespoons fresh minced parsley
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream
PREPARATION
In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
Ladle into bowl, giving 1-2 dumplings per serving.
Enjoy!
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Bahamian Peas Soup and Dumplings | Bahamian Cooking
#Melda242,#Caribbeancooking,#Bahamiancooking Bahamian Peas Soup and Dumplings | BAHAMIAN COOKING
Ingredients
3 lbs. Ribs (cut into bite size)
1 1/2 lbs. picnic ham
1 lg. conch
3 sm. ripe tomatoes
1/2 tbsp. bacon oil
2 tbsp. oil
2 lg. sweet potatoes
1 med. Eddie
1 med. Cavassa
1 tbsp. thyme
1 tsp. red pepper flakes
2 cups pigeon peas
2 tbsp. tomato paste
1 med. onion
1/2 med. bell pepper
2 stalks celery
2 cloves garlic
1 tsp. Mrs. Dash
1 tbsp. browning
Salt (add to taste)
**Dumplings
2 cups flour
pinch salt
1/2 cup water
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Delicious Chicken & Dumplings | Chicken and Dumplings recipe | Chicken soup recipes
These drop dumplings are out of this world! If you are looking for a southern dumpling then move on....These dumplings are easier to make. No rolling or cutting are necessary.
I found out while planning this video series that my mom's best cherished recipe was actually from my Grandmother. As a child, this was a favorite of mine and my siblings. They are a dense dumpling without any baking powder or soda to make them fluffy. If you want something fluffy, make bisquits!
Quite the lesson was learned making this delicious dish. Do not use purple carrots to make soup. All the beautiful purple left my carrots and leached into the soup. Leaving it a dingy brown color. I had made this dish a few months back and took photos made with regular carrots. Below is the picture of my chicken and dumplings made with regular carrots. And the purple carrots so you will see the difference.
Chicken And Dumplings
10 cups chicken stock (I used half homemade, half water and added soup base)
2 large chicken breasts (you can add as much meat as you want)
4 - 6 carrots sliced (personal preference)
2 stalks celery sliced
1/2 large onion diced
2 T dried parsley or 1/2 cup of chopped fresh (again personal preference as to how much)
1 bayleaf
1/2 t thyme (optional)
6 large eggs
2 1/2 to 2 3/4 all-purpose flour (read below and watch the video)
1 T olive oil or butter
Salt and Pepper to taste
Soup base if necessary
Add oil, onions, carrots, and celery to stock pot and saute with 1 teaspoon salt, and 1/4 teaspoon pepper. Saute approx. 5 mins on medium heat.
Add 10 cups of stock, parsley, bayleaf, and thyme (optional) to the vegetables. Bring to a boil then simmer for 1 or more hours until vegetables are fully cooked.
While stock and veggies are simmering it is dumpling time. Crack and beat your 6 eggs in a large bowl with 1 teaspoon salt. Fold in the flour. Do not over stir. This makes for tough dumplings. I made this dough 3 times, with 3 different results depending on which eggs I used and if my flour had settled. I bought large eggs from 3 different locations. Consistency is key, not exact measurement of flour. And don't stress out!!!! If you don't get it right it will be fine. So what if they are a little too eggy. And so what if you added too much flour. It will still be edible! You will get it. The video shows a close up of how the dough should look. Learn to eyeball......
After your stock and veggies have simmered for an hour, it is time to assess the flavor of your stock. Not all stocks are made equal. You may have chosen to do what the video shows and use 1/2 stock 1/2 water. Whatever the situation you need to taste the stock and see if it needs some extra UMF. (is that a word?) This is where soup base comes in handy. Add 1 teaspoon at a time and taste the soup again. Soup base is salty so it is best to add it slowly to get the exact flavor you desire. Add pepper too if you would like.
Nothing takes the place of homemade stock. Let's face it though....it is time consuming and NOT necessary to make a good pot of soup. I was raised on homemade stocks but I do not always use them and my family never seems to complain.
Once you have your stock tasting just the way you would like it's time to add the dumplings!
Bring stock up to a boil and start dropping dumplings in. Try to keep dumplings about 1 tablespoon in size. Once all dumplings have been dropped let soup simmer approx 30 minutes for egg to cook. Then serve. The dumplings are filling so bread isn't necessary with this soup. A delicious salad would add to!
6 servings
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