November 14, 2010

Chicken & Dumplings

Chicken Stew:
2 tablespoons butter
2 tablespoons oil
1 yellow onion, diced
1 and 1/2 cups carrot, diced or sliced into rounds
1/2 cup celery, diced
3 cloves garlic, minced
2 bay leaves
Salt and pepper
1/4 cup flour
6 cups chicken stock
2 tablespoon fresh parsley, chopped
1 teaspoon Italian seasoning
3 cups potatoes, cubed (I used a mix of white and sweet)
1 cup frozen peas
1 cup frozen corn
3 cups cooked chicken, rough-chopped into bite-sized pieces
1/4 cup heavy cream or whole milk
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish

In a large, wide, soup pot or Dutch oven melt butter and heat oil over medium heat. Add onion, carrot, celery, garlic, and bay leaves. Season with salt and pepper. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add the parsley, Italian seasoning, potatoes, peas, and corn. Simmer for 15 minutes. Taste and season with salt and pepper if needed. 

Stir in heavy cream/milk and chicken. Bring back up to a simmer. 

Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. You may need to cook the dumplings in two batches if they don't fit in the pan all at once. 

Season with freshly cracked black pepper and garnish with chopped parsley before serving. 


Dumplings:

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs 
3/4 to 1 cup buttermilk*

To prepare the dumplings: sift dry ingredients together in a large bowl. 

In a small bowl, lightly beat the eggs and milk together; pour the liquid(start with 3/4 cup, add the remaining 1/4 cup if needed) in the dry ingredients and gently fold. 

Mix just until the dough comes together, the batter should be thick and cake-like.

Serves: 6

Pumpkin Marble Cheesecake

Prep: 25 minutes. + 4 hrs. refrigerating. Bake: 55 minutes. Makes: 12 servings.

CRUST
2 cups. gingersnap cookies crumbs
1/2 cup. finely chopped pecans
6 tbsp. butter or margarine, melted

FILLING
3 pkgs.(8oz. each). Philadelphia Cream Cheese, softened
1 cup. sugar, divided
1 tsp. vanilla
3 eggs
1 cup. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
    Dash ground cloves

CRUST
Mix crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

FILLING
Mix cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs, mixing on low speed just until blended. Reserve 1-1/2 cups batter. Add remaining 1/4 cup sugar, pumpkin and spices to remaining batter; mix well. Spoon 1/2 of the pumpkin  over crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with knife several times for marble effect.

BAKE
at 325F. for 55 minutes or until center is almost set. If using a silver springform pan. ( Bake at 300F for 55 minutes or until center is almost set. If using a dark nonstick springform pan). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate 4 hours or Overnight,

Peanut Butter Cookies

Makes: 36 servings ( 1 cookie each ) Total time: 40 minutes


1 cup. all purpose flour
2/3 cup. old fashioned rolled oats
1-1/2 tsp. baking powder
1/4 tsp. salt
1 cup. Peter Pan creamy peanut butter
1/2 cup. Parkay stick
1 cup. firmly packed light brown sugar
1/3 cup. granulated sugar
1 egg
1-1/4 tsp. vanilla extract
1 pkg.(12.6oz) M&M's brand milk chocolate candies

   Preheat oven to 350F. Combine flour, oats, baking powder and salt in medium bowl; set aside.
Cream peanut butter, Parkay and both sugars in large bowl with electric mixer on medium high speed and gradually add flour mixture. Stir in M&M's brand chocolate candies with wooden spoon.

   Form mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets and flatten with tines of fork in criss-cross pattern.

   Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet. Transfer to wire rack. Cool completely.

Heavenly Tiramisu

Prep: 15 minutes. Ready in: 12-24 hrs. Makes: 12 to 16 servings.

1 (10-3/4 oz) pkg. frozen pound cake, thawed, thinly sliced, divided
1 cup. doubled strength Maxwell House Coffee, divided
2 (8oz.each). pkgs. Philadelphia Cream Cheese, softened
1/2 cup. sugar
2 tbsp. almond-flavored liqueur
2 cups. thawed COOL WHIP Whipped Topping
1 tsp. unsweetened cocoa

   Arrange 1/2 of the pound cake slices on bottom of 13 x 9-inch dish; drizzle with 1/2 cup of the coffee.

   Mix cream cheese, sugar and liqueur with electric mixer on medium speed until well blended. Gently stir in whipped cream.

   Spoon 1/2 of the cream cheese mixture over pound cake in baking dish.
Top with remaining pound cake; drizzle with remaining 1/2 cup coffee.
Spoon remaining cream cheese mixture over pound cake.
Sprinkle with cocoa.
Refrigerate overnight.
Store left overs in air tight container.

Substitute: 1/2 almond extract for almond flavored liqueur.

40-CLOVE GARLIC CHICKEN


Some people may find it hard to believe that anything made with 40 cloves of garlic would be edible, but this dish is delicious and delicately flavored. The long, slow cooking tames the garlic into a vegetable while preserving its flavor and most of its health benefits. Because the dish is fairly juicy when done, it goes well served over cooked millet or barley and/or with a whole wheat French bread to mop up the juices and to act as a foil for the garlic.


8 chicken legs and thighs, skinned and separated
2 tbsp. oil
1 lg. onion, coarsely chopped (1 c.)
4 ribs celery, sliced into 1/4-inch pieces (1 1/2 to 2 c.)
2 tbsp. minced fresh parsley or 2 tsp. dried parsley flakes
1 tsp. dried tarragon
1/2 c. dry vermouth
1/2 tsp. salt, if desired
1/4 tsp. freshly ground black pepper
Dash nutmeg
40 cloves garlic, separated but not peeled

Brush the chicken pieces on all sides with the oil. In a large casserole or heavy Dutch oven (5-6 quarts), combine the onion, celery, parsley, and tarragon. Lay the chicken pieces over the vegetables and herbs, and pour the vermouth over the chicken. Sprinkle the chicken with salt, pepper and nutmeg.

Distribute the unpeeled garlic cloves throughout the casserole, tucking them under the chicken pieces. Cover the casserole tightly (you might fit a piece of foil around the top under the lid). Bake the chicken in a preheated 325 degree oven for 1 1/2 hours. DO NOT UNCOVER THE CASSEROLE until after this time has elapsed.
Serve the chicken with the garlic, advising the diners to squeeze the flesh from its paper coat. The garlic is especially tasty when eaten on crusty bread. Yield: 8 servings.

BARBECUE SAUCE FOR CHICKEN ON THE GRILL

1 c. ketchup
1/2 c. Italian dressing
1/2 c. soy sauce
1 tsp. red pepper
5 dashes season salt
1/3 c. vegetable oil
3 tbsp. Kahlua
1/2 c. lemon juice
1/2 c. Worcestershire sauce
1/2 c. vinegar
1/2 tsp. dried onion bits
5 dashes Old Bay seasoning
2 tbsp. honey
2 tbsp. Karo syrup

Chicken should be partly precooked in oven or on grill. Begin basting the last 20 to 30 minutes on the grill. Sauce will blacken if coals are too hot.

Hot and Spicy Sausage Balls

Prep: 15 mins. Bake: 18-20 mins. Ready: 35 mins. Makes: 36 servings.

2 ( 16oz.) pkgs. Jimmy Dean Hot Sausage
2 tbsp. canned. chopped green chilies, drained
1-1/2 to 2 cups. all purpose flour
4 cups. shredded sharp cheddar cheese
1/2 cup. finely chopped onion
1/2 cup. finely chopped celery
 2 tsp. black pepper
 2 tsp. minced garlic

    Preheat oven to 375F. Mix all ingredients in a large bowl. Mix well. Form into 1-inch balls.
 Place on cookie sheet; Bake 18-20 minutes or until golden brown.
   Remove from Oven, Cool about 5 minutes, Serve with tooth picks.

options for Dips: Hidden Valley Ranch mix with sour cream, or BBQ sauce, or Sweet n Sour sauce.

created by: A. Craig Michael

TURKEY STUFFING BAKE


Printed from COOKS.COM

1 c. herb seasoned stuffing mix
1/3 c. water
2 tbsp. butter
1 c. apple, chopped & peeled
1/2 c. celery, chopped
1/4 c. onion, chopped
2 tbsp. parsley
1/2 tsp. salt
1/4 tsp. poultry seasoning
Pepper
2 c. chopped cooked turkey (ground)

Prepare stuffing mix according to package directions, except use the 1/3 cup water and 2 tablespoons butter. Add apple, celery, onion, parsley and seasonings. Toss to mix. Add turkey. Toss well.Place in casserole dish. Cover and refrigerate for 3-24 hours. Bake (covered) at 375 degrees for 30 minutes. Uncover and bake 5 minutes longer or microwave on high for 15 minutes.

Rocky Road Cheesecake

Prep. Time: 10 minutes, Bake Time: 40 minutes, Makes: 8 servings.

2 pkgs. (8oz.each.) Philadelphia Cream Cheese, softened
1/2 cup. sugar
1/2 tsp. vanilla
2 eggs
4 squares Baker's Semi-Sweet Chocolate, melted, slightly cooled
1 ready to use graham cracker crust (6oz or 9-inch)
1/2 cup. miniature marshmallows
1/4 cup. Semi-Sweet Real Chocolate Chips
1/4 cup. M&M's
1/4 cup. Reese's Pieces
1/2 cup. chopped peanuts


    MIX cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Blend in melted chocolate.

POUR into crust. Sprinkle with marshmallows, chips, m&m's, Reese's, and peanuts.

BAKE at 350F. for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight.

Garnish with multicolored sprinkles.