CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS
Provided by Robin Miller : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
- Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
- Serve soup with dumplings.
CORNMEAL DUMPLING DOUGH
Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.
HERBED DUMPLINGS
Savory dumplings for beef or chicken stew.
Provided by Ronna
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g
BAKED CORNMEAL DUMPLINGS
These big, golden cornmeal dumplings are delicious with stew or any type of dish with gravy.-Grace Yaskovic, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. Combine milk and oil; stir into dry ingredients. Bring broth to a boil; carefully transfer to a 2-1/2-qt. round baking dish. Drop batter in six mounds onto broth. , Cover and bake at 400° for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking). Garnish with parsley if desired.
Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 909mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
CORNMEAL-HERB DUMPLINGS
Serve with a vegetable stew, or any stew of your choice. I suggest a Braised Spring Vegetables recipe (see below). This can be made 45 minutes to one hour ahead of time. From a 6/20/2007 issue of the New York Times, posted by Melissa Clark. Try this with Braised Spring Vegetables recipe #245062.
Provided by Kumquat the Cats fr
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water to a boil. Combine dry ingredients in one bowl and herbs, butter and eggs in another. Stir the wet into the dry until just combined into a very thick batter. If it is doughlike, add more buttermilk.
- Drop batter a teaspoonful at a time into boiling water. Simmer until cooked through (cut open one to test it), about 15-20 minutes. This will take longer if your dumplings are large. Turn off heat and let dumplings rest in cooking liquid until ready to use, up to an hour or until they start to fall apart.
Nutrition Facts : Calories 183.9, Fat 2.8, SaturatedFat 0.8, Cholesterol 71.3, Sodium 258.8, Carbohydrate 33.1, Fiber 2.2, Sugar 1.3, Protein 6.7
CORNMEAL DUMPLINGS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
- Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.
CORN DUMPLINGS
Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-9 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts :
OLD-FASHIONED CHICKEN AND CORNMEAL DUMPLINGS RECIPE
Provided by Coppermouse
Number Of Ingredients 14
Steps:
- In a Dutch oven or large sauce pot, heat 1 tablespoon oil over medium-high heat. Sprinkle the chicken with the salt. Add the chicken to the Dutch oven and cook, turning occasionally until browned, about 7 minutes. With a slotted spoon, transfer the chicken to a plate. Add the onion, carrots, celery and remaining oil to the Dutch oven. Reduce the heat to medium-low. Cover and cook, stirring occasionally until the vegetables are very tender, about 8 minutes. Stir in the flour and cook 1 minute. Return the chicken to the Dutch oven. Add the broth, peas and thyme; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally until the stew begins to thicken slightly, about 5 minutes. Meanwhile, to make the dumplings, stir together the baking mix, cornmeal and buttermilk in a medium bowl until a soft dough forms. Drop the dough by rounded tablespoons onto the simmering stew, making about 10 dumplings. Simmer uncovered, 10 minutes. Cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer.
CORNMEAL DUMPLINGS
Make and share this Cornmeal Dumplings recipe from Food.com.
Provided by Luvs 2 Cook
Categories < 30 Mins
Time 30m
Yield 8 dumplings
Number Of Ingredients 8
Steps:
- Prepare dumplings while turnip greens are cooking.
- Slowly stir cornmeal and salt into boiling water.
- Cook and stir for 2 minutes, remove from heat and let cool.
- Sift together the flour and baking powder.
- Dissolve baking soda into sour milk.
- Alternately add flour and milk to cornmeal.
- Then add the egg and beat the mixture for 1 minute.
- Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes.
- To serve remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on serving platter. Pour the pot likker over the dumplings. Enjoy.
CORN DUMPLINGS
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Combine milk and vinegar in a small glass or ceramic bowl. Set aside.
- Combine the cornmeal, salt and baking powder in a mixing bowl. Add the soured milk and beat until smooth. Set aside for 45 minutes.
- Pour the pork broth into a large saucepan. Simmer over medium heat. Drop 12 large tablespoonfuls of the batter into the simmering broth. Cover. Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes. Remove with a slotted spoon. Divide among 4 bowls and serve with the mustard greens.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 2 grams, Carbohydrate 69 grams, Fat 4 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 894 milligrams, Sugar 6 grams
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