SLOW-COOKER LENTIL STEW WITH CORNBREAD DUMPLINGS
Looking for a delicious dinner? Then check out this lentil stew with cornbread dumplings that's made in slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 8
Number Of Ingredients 16
Steps:
- In 3- to 4-quart slow cooker, mix all stew ingredients.
- Cover; cook on Low heat setting 7 to 8 hours.
- In medium bowl, mix flour, cornmeal, baking powder and salt. Stir in milk, oil and egg just until moistened. Drop dough by spoonfuls onto hot lentil mixture. Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.
Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 25 mg, Fat 1/2, Fiber 12 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g
VEGETABLE STEW WITH HERBY DUMPLINGS
The pearl barley makes this stew really hearty - perfect for a cold winter evening
Provided by Good Food team
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.
Nutrition Facts : Calories 391 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.83 milligram of sodium
VEGETARIAN WINTER VEGETABLE STEW WITH CORNBREAD COBBLER
Make and share this Vegetarian Winter Vegetable Stew with Cornbread Cobbler recipe from Food.com.
Provided by Dancer
Categories Stew
Time 1h
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 375 degrees.
- Heat the olive oil in a large heavy stockpot over medium-low heat.
- Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
- Saute, stirring often, until the mixture is juicy, about 15 minutes.
- Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
- Place the pearl onions in the boiling water; blanch about 1 minute.
- Drain.
- Transfer onions to ice water.
- When cool, peel them.
- Set aside.
- Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
- Add the sweet potatoes and tomato paste.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add the cauliflower and pearl onions.
- Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
- Strain the liquid from the vegetables into a large pot.
- Stir together the water and cornstarch.
- Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
- Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
- (Save any excess liquid for another use.) Top with large dollops of the cornbread topping.
- Bake about 30 minutes, or until the top is golden brown.
- CORNBREAD COBBLER TOPPING-------------.
- Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
- Work in the butter until incorporated.
- Mix in the milk until just moistened.
- Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.
BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS
A hearty Mexican Stew with tender cornbread dumplings. Much of the prep time can be done the day before.Prep time does not include doing the chiles.
Provided by Barb G.
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place chilies in a 10-by-15-inch pan.
- Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
- (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
- Peel and discard peels, stems, seeds, and viens.
- Cut chilies into about 1/2 inch pieces.
- Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
- In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
- Add chilies, remaining broth, 2 cups water and oregano.
- Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
- about 1 hour.
- Stir in corn.
- In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
- Pour stew into a 3-quart cassrole (about 9x13 inch).
- Preheat oven to 400 degrees.
- Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
- In another bowl, beat egg to blend; mix in buttermilk.
- Add egg to cornmeal mixture and stir just stir until evenly moistened.
- Drop 1/4- cup portions evenly over stew.
- Bake about 20 minutes, until dumplings are firm and lightly browned.
- Spoon portions into bowls, add salt to taste.
- NOTE; May be assembled thruogh step 9, up to 1 day ahead.
- Chill airtight.
PORK STEW WITH CORN-BREAD DUMPLINGS
Corn-bread dumplings add a delectable down-home flavor to this truly country meal. I frequently make a double batch of this stew on Sunday so that we can have leftovers all week long.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large skillet over medium heat, brown pork in oil; drain. Stir in tomatoes, 1 cup broth, onion and seasonings; bring to a boil. Reduce heat; cover and simmer until pork is tender, 60-70 minutes. , Combine flour and remaining broth until smooth; gradually add to stew, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves. , For dumplings, in a bowl, combine flour, cornmeal, baking powder, salt and pepper. Beat egg, milk and oil; stir into flour mixture just until moistened. Fold in corn. Drop by rounded tablespoonfuls into simmering stew. Cover and cook until dumplings are tender and cooked through, 10-12 minutes.
Nutrition Facts : Calories 461 calories, Fat 20g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 1166mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 37g protein.
CURRIED ROOT VEGETABLE STEW WITH DUMPLINGS
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 45m
Yield Four servings
Number Of Ingredients 20
Steps:
- To make the stew, melt the butter in a large pot over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in the broth, carrots and parsnips. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes. Stir in the celery root and sweet potato and cook for 10 minutes.
- Meanwhile, to make the dumplings, combine the flour, baking powder, salt and mace in a bowl. Rub in the butter until mixture resembles coarse meal. Mix in the currants. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
- Form a smooth paste by stirring 1/4 cup of the simmering broth into 3 tablespoons of flour, then stir it into the stew. Season with salt and pepper to taste. Place the dumplings on top of the simmering stew, cover and cook for 15 minutes. Divide the stew and dumplings among 4 bowls. Garnish with the parsley and serve.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 1158 milligrams, Sugar 15 grams, TransFat 0 grams
VEGGIE STEW WITH CORNBREAD DUMPLINGS
No, I don't only use my crock pot, but it sure comes in handy! When you couple that with a disposable liner it is a match made in heaven because there is no clean up either. This is vegetarian, but has a nice flavor. I have 3 vegetarians in my family and 2 of them are vegans. For the vegans you need to make a few changes in the dumplings. It is hearty and delicious, and you really will not miss the meat. My daughter in law kimmie fixed this for me and it was so good I just had to have the recipe.
Provided by Jane Whittaker @janenov46
Categories Other Soups
Number Of Ingredients 20
Steps:
- Put a disposable liner in your crock pot
- Dice all veggies, and put everything in the crock pot except the dumpling ingredients.
- Cook on low for 8 hours.
- In a medium bowl combine all dumpling ingredients.Stir stew to break up squash a little.
- Turn crock pot to high Drop dumpling mixture in rounded tablespoons on top of veggies.
- Sprinkle paprika on top of dumplings to give them color, cover and cook 50 minutes more.
- Do not lift lid the last hour of cooking.
BEEF AND VEGGIE STEW WITH DUMPLINGS
Hearty and yummy, this will warm you up quick! Add or leave out what you want! It's very easy!
Provided by RAYNBOE
Categories Beef Stew
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
- While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.
- Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.
Nutrition Facts : Calories 575.1 calories, Carbohydrate 51.5 g, Cholesterol 59.9 mg, Fat 27.7 g, Fiber 5.5 g, Protein 31.2 g, SaturatedFat 7.8 g, Sodium 1961.2 mg, Sugar 14.2 g
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