Chicken and Dumplings: The Best Comfort Food Ever!
Chicken and Dumplings: The Best Comfort Food Ever! - Are you looking for the best comfort food ever? Look no further than chicken and dumplings! This classic dish is easy to make and always tastes delicious. In this video, we'll teach you how to make chicken and dumplings the right way, so you can enjoy them for years to come.
This chicken and dumplings recipe is a must-try for any comfort food lover. In just 30 minutes, you'll have a delicious and hearty dish ready to eat! You won't be disappointed!
Ingredients:
3/4 cup All-Purpose Flour, divided
1/2 tsp. Salt
1/2 tsp. freshly Ground Pepper
1 Chicken, cut up
2 tbsp. Oil
1 large onion, chopped
2 medium Carrots, chopped
2 Celery Ribs, chopped
3 Garlic cloves, minced
6 cups Chicken Stock
1/2 cup Apple Cider
2 tsp. Sugar
2 Bay Leaves
5 whole Peppercorns
Dumplings:
1-1/3 cups All-Purpose Flour
2 tsp. Baking Powder
3/4 tsp. Salt
2/3 cup Milk
1 tbsp. Butter, melted
Soup:
1/2 cup Heavy Whipping Cream
2 tsp. Parsley
2 tsp. Thyme
Additional Salt and Pepper to taste
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Beef Stew and Dumplings Slow Cooked and Giant Yorkshire Pudding
Cold days, warm hearty meal needed! This slow cooked Beef Stew and dumplings is an excellent comfort choice. What could be better than a meal already cooked for you after a cold day! Easy to prepare and cook this Beef Stew and Dumplings can be served as is, with mashed potato or in a Giant Yorkshire Pudding!
#beefstew #beefstewanddumplings #stewanddumplings
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
Taking Cooking food back to basics.
Ingredients
1 Kilo cubed beef
Pinch of salt
Pinch of black pepper
3 tbsp flour
Pinch of black pepper
De-glaze red wine = Like me – 1 tbsp apple cider vinegar and ¼ cup pomegranate juice
2 carrots cubed
2 onions cubed
Small bunch of celery cubed
½ kilo potatoes cubed more if you like
Pinch of Thyme
1 tbsp Worcestershire sauce
2 heaped tbsp tomato puree/paste
2 ½ cups beef broth – add water if not enough!
2 bay leaves
Link to giant Yorkshire puddings:
Dumplings
250g self-raising flour
1 tbsp baking powder
125 g suet
60g butter
125ml water – approx.
2 tbsp chopped parsley
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Old Fashioned Chicken N Dumplins'
These are my husband/family pleasin Chicken N Dumplins'.
My family perfer the slick, thin and chewy dumplings which is what I make for them.
How To Make Delicious Beef Stew | Quick & Easy Beef Stew Recipe #MrMakeItHappen #BeefStew
There isn't much more comforting than a nice bowl of hearty Beef Stew! This recipe is packed with flavor and makes for a well rounded meal! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
2 lbs Beef Stew Meat (Chuck Roast)
1 lb small red potatoes
3-4 carrots
1 Yellow Onion
3-4 stalks of Celery
1 tbsp Garlic Paste
3 cups Beef Broth or stock
2 tbsps Tomato Paste
1 tbsp Worcestershire Sauce
Fresh Rosemary and Thyme
1 tbsp Better than bouillon Beef Base
2 Bay Leaves
Salt, Pepper, Garlic, Onion Powder, Italian Seasoning, Cayenne
2-3 tbsps flour
1 cup frozen peas
Directions:
Start by seasoning your meat. Get skillet smoking hot and sear meat on all sides until you get a nice crust. Remove meat once color has developed and then add in your onion and carrots. Cook until tender. Next, add your tomato paste and beef base. Mix to combine. Add your flour and cook for 1-2 minutes or until raw flour is cooked off. Add beef stock and bring to a boil and then reduce to a simmer.
Next, add in your Worcestershire sauce, fresh herbs and bay leaves. Cover and cook on low for 1.5 - 2 hours or until Beef begins to get tender. Next, add in your potatoes and celery for the final 20-30 minutes. Season to taste. Once the beef is fork tender and the veggies are tender, you can serve it. Serve in a bowl or over some white rice.
Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
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Company Pot Roast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings
Ingredients
1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Homemade Beef Stew with Carrots & Potatoes
Delicious beef stew recipe on the stovetop with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
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00:00 Intro
00:33 Prepare the Vegetables
02:10 Prepare the Beef
03:25 Saute the Beef
04:17 Cook the Vegetables
04:32 Add the Aromatics
04:56 Deglaze the Pan
05:19 Make the Stew Liquid
06:21 Finish Cooking in the Oven
07:54 Garnish and Serve
#beefstew #beefstewrecipe #beefrecipe #beefrecipes #stewrecipe #stewrecipes
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✅ INGREDIENTS:
• 2 ½ pounds boneless beef chuck
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups carrots
• 1 cup celery
• 1 cup red onion
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon minced garlic
• ¼ cup balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup all-purpose flour
• 3 cups beef stock
• 1 cup red wine
• 2 tablespoons soy sauce
• 1 pound Yukon gold potatoes
• 1 tablespoon parsley
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Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
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