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2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole. Heat, covered, in Microwave Oven 10 minutes. Stir. Heat, covered, in Microwave Oven an additional 5 minutes.
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4 Tbs. butter or margarine 6 whole chicken legs with thighs attached (about 3 lbs. total) 1 large onion, finely chopped 4 Tbs. flour 1-2/3 cups chicken broth 1/3 cup dry white wine 1/2 tsp. salt 1/4 tsp. pepper 2 cups milk Dumplings (recipe below) In a 5-quart Dutch oven or heat-resistant casserole
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Directions for Chicken and Dumplings: Disjoint chicken and remove skin; place in large pan. Add water, salt, celery, and onion; simmer 1 to 2 hours or until meat is tender. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and
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Place chickens in large saucepan, cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock. Melt
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Starters and appetizers recipe for Chicken Dumplings ... Chicken Dumplings Recipe - Cooking Index ...
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Instructions 1. Wash chicken and pat dry. 2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole. Heat, covered, in Microwave Oven 10 minutes. Stir. Heat, covered, in Microwave Oven an additional 5 minutes. 3. Add
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The Recipe for Chicken and Dumpling...