Food recipes
Chicken and Parsley Dumplings
Chicken and Parsley Dumplings Ingredients: wheat flour, white, cake, enriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table milk, fluid, 1% fat, without added vitamin a and vitami...
Chicken and Parsley Dumplings
Ingredients:
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh
onions, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
carrots, raw
peppers, sweet, green, raw
celery, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Directions:
FOR THE DUMPLINGS:.
Combine and sift flour, baking powder and salt.
Add milk and mix lightly.
Do not overmix.
Consistency should be slightly softer than biscuit dough.
FOR THE STEW:.
Saute onions in melted butter until soft.
add flour.
Stir and cook slowly for 10 minutes.
do not brown.
Add hot stock.
stir until thickened and smooth.
Add hot milk and cream and blend well.
Saute peppers, carrots and celery until soft add to stew.
Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
Cover and bake 20 minutes at 350F or until dumplings are cooked.
Ingredients:
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh
onions, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
carrots, raw
peppers, sweet, green, raw
celery, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Directions:
FOR THE DUMPLINGS:.
Combine and sift flour, baking powder and salt.
Add milk and mix lightly.
Do not overmix.
Consistency should be slightly softer than biscuit dough.
FOR THE STEW:.
Saute onions in melted butter until soft.
add flour.
Stir and cook slowly for 10 minutes.
do not brown.
Add hot stock.
stir until thickened and smooth.
Add hot milk and cream and blend well.
Saute peppers, carrots and celery until soft add to stew.
Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
Cover and bake 20 minutes at 350F or until dumplings are cooked.