How To Make Bisquick Dumplings That Don't Fall Apart And Thicken Your Soup!
Dumpling Recipe
whisk in bowl 1 egg
Then add 1/3 cup milk
Now add 1 and 1/3 cup Bisquick and fold until just mixed do not over mix
Now adjust soup or chicken stock so it is just simmering
Spoon gently into soup or chicken broth
Cook for 10 minutes uncovered
then cover and cook another 10 minutes
Remove 1 dumpling and cut and check to see if thoroughly cooked if not cover and cook another 5 minutes.
ENJOY!
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Pennsylvania Dutch Chicken Pot Pie
True to our Pennsylvania Dutch heritage, this Pennsylvania Dutch Chicken Pot Pie is unlike any other Pot Pie. Full recipe here:
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Crock-Pot Chicken & Dumplings | Delish
Get the full recipe from Delish:
INGREDIENTS
1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1 tsp. oregano
kosher salt
Freshly ground black pepper
2 cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
DIRECTIONS
1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.
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Sauerkraut and Dumplings with Linda Erlandson (Baumann)
Get the Complete Recipe and view more pictures at my blog
It's a joy to be able to share this Baumann family favorite of sauerkraut, spareribs, pork roast, and dumplings recipe with everyone. This video was shot and edited by Peter Q. Brown. We want to extend special thanks to Peter for taking the time to do this.
This meal was prepared in Las Vegas on January 25, 2015, at an event sponsored by Dan Baumann from ChiefExpertsAccademy.com. This Chief Architect training event was made extra special with the home cooking and non-stop laughs provided by my sister Linda Erlandson, my sister-in-law Avis Baumann and my long time dear friend Ken Horst.
This recipe, from the depression era, has been handed down from our Grandparents to our Parents, to my brothers and sisters and now our kids.
This meal is a holiday favorite often served at Christmas, Easter, Thanksgiving and even 4th of July. Guests who have never eaten this meal want to be invited back whenever it's served because it's such a treat.
According to my Dad, when he was growing up on the farm in Bird Island, MN my Grandma would save all the crusts from bread to make dumplings. There was always a crock of sauerkraut, and the pork was packed in lard to keep it from spoiling.
On the farm during thrashing time, the neighbors would gather at my Grandparents house for the big meal. The neighbors to the south were German, the neighbors to the north were Swedish.
Grandma would make the Swedish family chicken because she didn’t think they would like sauerkraut and dumplings. This arrangement went on for two years until the Swedes finally asked why they were being served different food than the other neighbors.
Grandma explained her reasoning and with that, the Swedes decided to give the sauerkraut and dumplings as try. After trying it, they told Grandma to only make the sauerkraut and dumplings from then on. They loved it!
When we serve this meal, we always make extra so that we can have plenty of leftovers. The leftover dumplings are cut up and fried like potatoes and smothered with gravy. Many have commented that this meal is even better as leftovers.
Get the Complete Recipe and view more pictures at my blog
I ONLY ATE Chicken, Rice, & Broccoli For An Entire Week - The Hollywood Secret?
I can eat as much as I want as long as it's only chicken, rice and broccoli. The strictest bodybuilding diet. Will my body be forced to grow muscle and lose fat? I was surprised at the results!
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94 - City Chicken
City Chicken-an oldie AND a goodie! This classic rust belt dish is sure to bring back memories! And if you never had it, you need to try it!
Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacpodcast), and on our website, marymacpodcast.com! You can also see us in person at Standing Chimney the first Saturday of every month!