Have you a Recipe Please For Soup and Dumplings.?

ThankyouHave you a Recipe Please For Soup and Dumplings.?
Chicken %26amp; Dumplings





1 whole chicken


2 cans of chicken broth


1 鈥? cut up carrots


2 stalks of celery


Salt %26amp; pepper


1 chopped onion


Place all in crock pot and if the chicken is not covered add a little more water


Let stew all day on low in crock pot or simmer in lare pot until chicken is done.





When done remove chicken de-bone and set aside





3 cups of Bisquik


1 1/4 cup of chicken broth (strained so it does not have any veg. In it)


Stir until well mixed then do not stir again.





Bring the broth on stove top to a boil and wetting your spoon in the broth scoop out desired size of dumplings. Cook over med. heat for 10 minutes. Then lower heat and cover and cook an additional 10 minutes!





MMM MMM then invite Me over!!


These are the fluffy dumplings, not the flat ones you often see in cafes.Have you a Recipe Please For Soup and Dumplings.?
Here you go ..... = )





Cauliflower Soup with Lobster Dumplings





4 ounces butter


4 tablespoons shallots, minced


1 head cauliflower, greens removed, head cut into small pieces


Salt


6 cups lobster or chicken stock


Lobster dumplings, recipe follows


1 cup heavy cream


1 pinch nutmeg


3 (1 1/2 pound) whole lobsters, cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings, tail meat sliced into rounds


1 tablespoon truffle oil





Heat butter in a large saucepan over low heat. Add shallots and cauliflower and season with salt. Saute the cauliflower until it begins to lightly caramelize and become tender. Add stock and simmer for 20 minutes or until vegetables are completely soft.





Puree mixture until smooth in a blender. Add the heavy cream and nutmeg and bring the soup to a simmer.





Add the dumplings and poach them in soup for 3 to 5 minutes. Check your seasoning and remove from heat.





In a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil.





Lobster Dumplings:


1 1/2 cups white bread crumbs


1/2 tablespoon softened butter


1 egg beaten


2 teaspoons chopped tarragon


1/2 cup chopped cooked lobster meat


Milk, to bind


Salt and ground white pepper





Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.
Ingredients:


1 cup flour


1/4 teaspoon salt


2 teaspoons baking powder


1 tablespoon butter -- softened


6 tablespoons milk








Directions:





Sift together the flour, salt, and baking powder into a mixing bowl. With the fingers, work in the butter. Add the milk, little by little, while stirring with a fork. Add just enough milk to make a soft dough. Drop tablespoons of the batter into simmering soup; cover tightly and cook 15 minutes.
Chicken Dumpling soup.





1/2 cup cooked boneless chicken (leftover roast chicken or turkey works well)


1 thumb-size piece galangal (or ginger), grated


2 spring onions, sliced


1 stalk lemongrass, (bulb and tough outer leaves removed), sliced and minced


6 cups chicken broth


1 Tbsp. soy sauce


2 kaffir lime leaves


2 tsp. oyster sauce


1 Tbsp. lime juice


1/2 small cucumber, sliced into matchstick-like pieces


handful of cherry tomatoes


1 green bell pepper, sliced


3-5 fresh shiitake mushrooms, sliced thinly


1 pkg. square wonton wrappers


5-10 fresh basil leaves


handful of coriander leaves


1 Tbsp. soy sauce


1 Tbsp. lime juice


optional: 1 red chilli, sliced (and deseeded, if less spice is desired)


PREPARATION:


.


Place chicken broth in a soup pot over medium-high heat.





Add soy sauce, kaffir lime leaves, lemongrass, and mushrooms. Bring to a boil, then reduce to a simmer (low heat) while you prepare the dumplings.


To make the filling, place chicken, galangal (or ginger), spring onions, fish sauce, and oyster sauce in a food processor. Process well.


On a clean, dry working surface, spread out 6 wonton wrappers. Pour a little water into a bowl and place it near the wrappers.


Drop 1 tsp. of filling in the middle of each wrapper. Using your fingers (or a baker's paintbrush), wet the outer edges of the first wrapper (this will make it stick). For easy dumplings: Simply fold one corner up (over the filling) to meet the opposite corner - this will give you a triangular dumpling.


For more traditional-looking dumplings: bring all 4 corners up (over the filling) and press to stick together. Then pull up the sides, twisting slightly to seal. Whichever way you wrap, make sure the dumpling is sealed, otherwise the filling will leak into soup.


Add the dumplings to the chicken broth, plus the cucumber, tomatoes, green pepper, and fresh chilli (if using). Boil for 5 minutes, or until dumplings are floating around the top of the pot.


Reduce the heat to low and add the lime juice. Taste test the broth for saltiness, adding up to 2 Tbsp. fish sauce (instead of salt) as needed.


To serve, ladle soup into bowls. Add a sprinkling of fresh coriander and fresh basil. Serve with more fresh cut red chilli (or chilli sauce) on the side, if desired, and enjoy!
Chicken and dumplings:


ingredients:


1.either leg quarters, thighs, or breast whichever you prefer


2. 4 cans or 2 lg cans of chicken broth


3. lots of pepper


4. 4 cans of cheap bisquits





empty 4 cans of chicken broth into the pot with 3 cans of water add lots of pepper (i love the pepper), place the chicken with the skin or the breast if you choose breast into the broth, bring to a rapid boil for about 30 minutes, then turn down to medium for another 30 minutes until chicken is really tender. Turn down to low and pull chicken out leaving the broth to simmer. Let cool down some and debone and deskin the chicken. It should basically fall of the bone. Place the chicken back into the broth and put on a low boil. Open up the bisquits and break one bisquit at a time into fours dropping them into the pot. Keep filling and stiring. The flour from the bisquits thicken the broth. I usually let it boil for another 20 minutes and add more pepper and stir it constantly. If the amount of the broth starts to go away you can substitute butter and water. If you have to do that it will be a little more soupy like. I make this al the time for my family and it is cheap because I use chicken thighs. It is even better the next day becasue it is nice and thick!!!





Homemade vegie soup!!


ingrediants:


1. 1 lg can ABC vegie soup


2. 1 can corn


3. 1 can peas


4. 1 can of cut green beans


5. 1 can carrots


6. 1 can stewed tomatoes cut


7. 1 pkg of ground beef (lean or extra lean)


8. pepper


9. garlic powder


10. 1 onion





Ground the meat adding pepper, cut up onion, and garlic powder. Strain. In a lg pot add all the canned items without draining the vegies. Add your meat and stir in more pepper. Bring to a boil and turn down to simmer and stir. Let simmer for 1 hour or until hot depending on time frame. Stir every 15 minutes. I usually serve with italian bread and butter. This is another cheap meal I make for my family and my son will actually eat this!!





Hope this helps!