Open Source Cook

Jesse likes a lot of dumplings, so my dumpling recipe is twice what normal recipes call for. He also likes a lot of gravy, so it may seem like the liquid is disproportionate with the chicken and veggies. All of this is correct.

This actually turned out a lot better than I thought it would. We did have a slight problem when I used our 2 quart pan. It was a tight fit. Next time, we are definitely going to have to use something bigger. I’m thinking I need a 3 quart pan.

Overall, it was good. I did end up making more biscuits, since I thought Jesse would end up eating all of the dumplings on me. I did add a twist on the biscuits. I added oregano and parsley to the bisquick dough so it would have the same taste as the dumplings. I’m hoping this doesn’t make the difference is dough types to obvious. Jesse ended up saving me some dumplings, so I haven’t had a chance to try this out yet.

Ingredients:
3-4 Chicken, breasts - skinless boneless
Carrots
Onions
Celery
Potatoes
1-1/2 cups Water
1-1/2 cups Chicken broth (or 1-14oz can)
1 tsp dried Basil
Salt
Pepper, black
1 Bay leaf
2 cups Flour, all-purpose
4 tsp Baking powder
1/2 tsp Salt
1/2 tsp Oregano
1/2 cup Egg product or 2 beaten
2 tsp Parsley
1/2 cup Milk
4 tbsp Vegetable oil
1 cup Water, cold
1/2 cup Flour, all-purpose

Directions:

1. Rinse chicken. In a large pot (bigger than 2 quarts) combine chicken, the 2 cups water, onion, potatoes, basil, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Add celery and carrots. Return mixture to boiling; reduce heat. Cover and simmer about 10 minutes more or till chicken and vegetables are tender. Discard bay leaf.
2. For dumplings, in a mixing bowl, combine the 1 cup flour, parsley, baking powder, 1/4 tsp salt, and oregano. In another bowl, combine the egg, milk, and oil; add to flour mixture. Stir with a fork until moistened. Drop batter onton the hot chicken in broth. Do not drop batter into the liquid. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into dumplings comes out clean. Do not lift cover while simmering. Transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
3. For gravy, pour broth into a large measureing cup. Combine the 1/2 cup cold water and 1/4 cup flour; stir into the broth. Add salt and pepper to taste. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken and vegetables with dumplings.

This bread was really good. Reminded me a lot of pumpkin pie (go figure). Overall, I am definitely making this bread again.

Word of caution, when we first made this, I have two quick settings on my machine and I chose the shortest amount of time (58 mins). This wasn’t a smart move. We ended up putting it in the oven for another 10-20 minutes and then it came out beautifully. If you have two settings, I would go with the longer time or go with the basic setting (although, I haven’t tried this on mine yet).

Ingredients
Sugar - 1 cup
Pumpkin - 1 cup canned
Vegetable oil - 1/3 cup
Vanilla - 1 tsp
Egg product - 1/2 cup or 2 eggs
Flour - 1-1/2 to 2 cups (all-purpose or bread)
Baking powder - 2 tsp
Salt - 1/4 tsp
Cinnamon - 1 to 2 tsp
Nutmeg - 1/4 tsp (do not heap)
Cloves, ground - 1/8 tsp (do not heap)

Directions

1. Grease bread machine pan and kneading blade generously with shortening. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Quick Bread (80 mins) cycle only. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle. Be sure to check your Quick Bread setting. My 58 min setting was too short and my 80 min setting was too long.
2. Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer’s recommendation.