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Saint Vitus is the patron saint of actors, comedians, dancers, and of entertainers in general.
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Well someone made a joke about bacon bait and I thought we could all share recipies or things we'd like to cook up for a hungry man. tongue
I will start by talking about an old recipe I used to make that was called quiche and Tell. It had a pie crust, heavy cream, olives, bacon and several types of cheeses. It was probably popular in the late 70's before we began to be warned about such heavy ingredients.

This thread will be about what OUR DEAR CM men are craving to eat and what we want to cook for them! OK? GO!!!!!! wave

Jan 25th 2013 new

Nice idea, Marian lady's handkerchief ... my mother used to make an awesome chicken dumpling soup. I just can't seem to get the dumplings right. Someone on here told me to just use some Bisquick, but I want something a bit more homemade.

Suggestions, recipes anyone? Chef

Jan 25th 2013 new

my mom used to make dumplings and peas. we asked her how she made the dumplings so slippery and thin. she laughed and said she uses "annes phyllo" found in the freezer aisle. ( i am hoping that is the name of the product) its been years!

Jan 25th 2013 new
Tator Tot Casserole

1 lb hamburger

2 cans Cream of soup (I like cream of onion & cream of chicken)

1/2 chopped onion

2 cups shredded cheese (I usually do a mild-medium cheddar cheese)

1 package tator tots

brown the hamburger & onions, drain....add cream of soup to the drained meat. layer meat in casserole dish (glass cake pan), spread shredded cheese over the top of the meat mixture, then arrange tator tots over the top (the idea is to have the tator tots in rows touching each other. Spray top of tator tots with a cooking spray. Then bake in 350 degree oven until tots are toasted brown...I think it takes about 20 minutes....
Jan 25th 2013 new

(Quote) Brenda-74660 said: Tator Tot Casserole 1 lb hamburger 2 cans Cream of soup (I like cream of onion & cre...
(Quote) Brenda-74660 said: Tator Tot Casserole

1 lb hamburger

2 cans Cream of soup (I like cream of onion & cream of chicken)

1/2 chopped onion

2 cups shredded cheese (I usually do a mild-medium cheddar cheese)

1 package tator tots

brown the hamburger & onions, drain....add cream of soup to the drained meat. layer meat in casserole dish (glass cake pan), spread shredded cheese over the top of the meat mixture, then arrange tator tots over the top (the idea is to have the tator tots in rows touching each other. Spray top of tator tots with a cooking spray. Then bake in 350 degree oven until tots are toasted brown...I think it takes about 20 minutes....
--hide--


up here in Minnesota, we'd call that a "Tator Tot Hot Dish" wink laughing ... sounds yummy

Jan 25th 2013 new
Chicken:

1 (2 1/2-pound) chicken, cut into 8 pieces

3 ribs celery, chopped

1 large onion, chopped

2 bay leaves

2 chicken bouillon cubes

1 teaspoon House Seasoning, recipe follows

1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

2 cups all-purpose flour

1 teaspoon salt

Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups
Jan 25th 2013 new
(Quote) Brenda-74660 said: Chicken: 1 (2 1/2-pound) chicken, cut into 8 pieces 3 ribs celery, chopped...
(Quote) Brenda-74660 said: Chicken:



1 (2 1/2-pound) chicken, cut into 8 pieces



3 ribs celery, chopped



1 large onion, chopped



2 bay leaves



2 chicken bouillon cubes



1 teaspoon House Seasoning, recipe follows



1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup



Dumplings:



2 cups all-purpose flour



1 teaspoon salt



Ice water



Directions



To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.



To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.



Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.



Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.



Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.



To serve, ladle chicken, gravy, and dumplings into warm bowls.



Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew



House Seasoning:



1 cup salt



1/4 cup black pepper



1/4 cup garlic powder



Mix ingredients together and store in an airtight container for up to 6 months.



Yield: 1 1/2 cups
--hide--


I borrowed this one from Paula Deens...
Jan 25th 2013 new
(Quote) Michael-76823 said: up here in Minnesota, we'd call that a "Tator Tot Hot Dish" ... sounds yummy
(Quote) Michael-76823 said:



up here in Minnesota, we'd call that a "Tator Tot Hot Dish" ... sounds yummy

--hide--


it is yummy
Jan 25th 2013 new

(Quote) Brenda-74660 said: it is yummy
(Quote) Brenda-74660 said:

it is yummy
--hide--


you betcha...

and thanks for the chicken and dumpling recipe! Chef

Jan 25th 2013 new
(Quote) Michael-76823 said: you betcha...and thanks for the chicken and dumpling recipe!
(Quote) Michael-76823 said:



you betcha...

and thanks for the chicken and dumpling recipe!

--hide--


Your welcome.... Chef
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