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Old October 8th, 2013, 03:18 AM   #1
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Cooking Dammit!!

OK, so I'm bored, and the search didn't yield a thread newer than this time last year, so I'm starting a new one. Anyone have any interesting recipes they wanna share? I'll Start: this recipe is slightly modified, it's actually halved from my original because most people don't cook that much at one time...

Josh's Traditional Italian Spaghetti

1/2 pound ground beef

1/2 pound pork sausage

1/2 pound italian sausage

1 can diced tomatoes, drained

2 tablespoons diced garlic

1/4 cup red wine (I use cooking wine)

1/2 cup olive oil (virgin, extra virgin, it doesn't matter)

1 pound spaghetti noodles

On medium heat in a large, deep skillet, combine oil, garlic, and tomatoes. As garlic begins to brown, add meats. Cook for Approx. 20 to 25 minutes, covered, stirring as needed. As meats are nearly done, add wine and simmer uncovered for an additional 10 minutes. Combine with noodles

So far, everyone who has tried this has loved it...most people are used to a spaghetti that uses red sauce, and as this doesn't, it can be an interesting change of pace. This can be doubled for large families, potluck events, etc.
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Old October 8th, 2013, 08:59 AM   #2
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I don't really have any recipes. I kind of cook as I go.
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Old October 8th, 2013, 10:28 PM   #3
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Ramen noodles!

Open packet of ramen, dump into ceramic bowl (microwave safe)

Pour seasoning packet onto top of noodle brick (localized in one area)

Pour water directly onto seasoning lump until noodles are barely submerged

Microwave for 3 minutes

Let sit for one minute

Remove from microwave, use fork to drain off excess water

OPTIONAL -- add a tbsp sesame oil, tbsp sweet chili sauce

Consume and enjoy your new go-to 22 cent hot meal!
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Old October 8th, 2013, 10:32 PM   #4
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Look for trackside chef... It's a thread maybe in" ninjettes at speed". The recipes are great, an it a not super old thread
I love to cook an eat!!!
I will be trying this though
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Old October 9th, 2013, 12:22 AM   #5
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Look for trackside chef... It's a thread maybe in" ninjettes at speed". The recipes are great, an it a not super old thread
I love to cook an eat!!!
I will be trying this though
Cool I'll check it out...Be sure and let me know what you think!

I'm gonna post a few more recipes, if I get a few positive responses to this one
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Old October 9th, 2013, 06:26 AM   #6
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The recipe def looks good... I'm lookin forward to tryin it
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Old October 9th, 2013, 09:06 AM   #7
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Old October 9th, 2013, 09:16 AM   #8
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I looked in my copy of The Joy of Cooking and on all the usual recipe websites.

Couldn't find a recipe for "Dammit" anywhere.

Where did you get it?
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Old October 9th, 2013, 10:41 AM   #9
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Chicken Flied Lice

Ingredients:
1 egg
2 cups rice
1.5 chicken quarters
handful of mushrooms
assorted vegetables

vegetable oil
sesame oil
soy sauce
salt, pepper, herbs

pot w/cover
wok
spatula


1. Cook two cups of rice, using a little less water to make the rice dry so that it does not stick to the wok. If you don't have a rice cooker, use a medium size pot. Dump the rice into the pot and add water and rinse the rice. Dump the rinsing water being careful not to dump the rice. Add water and to your first knuckle depth and then slosh out some to make the rice a little dry. Bring pot to a boil, then cover and simmer on Low heat until the water is absorbed.

2. Take out egg, a chicken quarter, mushrooms, and assorted vegetables. Dice everything to about the same size and set aside in separate piles or bowls. Beat the egg. Add salt and pepper and whatever herbs you want to everything.

3. After the rice is done, Put about 4 tablespoons of vegetable oil in to the wok. The entire bottom of the wok must be coated in oil. Heat wok on high and wait until the oil is runny. From a distance flick a few drops of water on the oil to test the heat. It should sizzle and pop. Hopefully you kept your distance. Swirl the oil around the wok coating about 1/3 of the sides. The wok must be hot!

4. Pour the beaten egg into the wok and swirl around the bottom. The thinner you can get it, the better. Don't use tools yet, just your wrist holding the wok. When the eggs turn slightly brown break out the spatula and start stirring up the egg. You want to break it into small pieces, about the size of your other ingredients or smaller.

5. Toss in the mushrooms and vegetables. Stir fry until brown. Use your holding wrist and the spatula to toss the ingredients in the wok.

6. Add rice to the wok. Wait about 15 seconds for the rice to heat up. Splash some soy sauce onto the rice, about 2 tablespoons. Add a small amount of sesame oil, maybe a teaspoon. Stir Fry everything until the rice is brown. Do not allow the rice to stay in one place for very long.

7. Serve directly onto large plate/bowl and enjoy!

Aside from the rice the dish should be done in about 15 - 20 minutes.
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Old October 9th, 2013, 03:48 PM   #10
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i made this for ally a couple weeks ago... was pretty good.

prescuitto wrapped, spinach stuffed chicken breast:

take a chicken breast, cut a flap and fold it before pounding it (i prefer to use my hands but you can use a soup can or a meat hammer or whatever)... get it about 1/2 to 3/4 an inch thick.

make the stuffing, an egg, bread crumbs, parm cheese, maybe some asiago.. sharp is good inside as you aren't using much. throw in sliced spinach and your choice of herbs and spices. i like to use a more cajony type... paprika, peppers, garlic, oregeno, etc. don't need much salt if any since we will wrap in prescuitto which is very salty. mix it up good and plenty. one egg should be enough for two breasts. you want the consistency to be like cement before it dries.

spread the stuffing over the top of the flattened chicken breast evenly and then roll the breast. after its rolled, lay down two slices of prescuitto, overlapping. and roll the chicken roll over the pig. the prescuitto sticks to itself very well so it should kinda stay together once its wrapped but go ahead and tie it up with cooking twine anyway to make sure it doesn't come apart when the egg expands.

cook in a pan in the oven for 30 minutes at 400 or until the chicken is done (standard chicken temps and times) once the roll is done, remove it from the pan and make a pan sauce from the chicken drippings with some balsalmic vineger a little chicken stalk and maybe some other goodies to make it taste nice. reduce it until it thickens up a bit and drip over the sliced pieces from the roll.

goes well with other cheesy and dark green items with a nice deep red wine.
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Old October 9th, 2013, 04:06 PM   #11
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I ain't sold on the lice.
Mmmm prosciutto
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Old October 9th, 2013, 04:51 PM   #12
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If there's one thing Italians do right, it's delicious deli meats
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Old October 9th, 2013, 11:45 PM   #13
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Quote:
Originally Posted by adouglas View Post
I looked in my copy of The Joy of Cooking and on all the usual recipe websites.

Couldn't find a recipe for "Dammit" anywhere.

Where did you get it?
Well I'm afraid I may have mislead you, For that is the ONE recipe I shall never give out!
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Old October 9th, 2013, 11:50 PM   #14
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If there's one thing Italians do right, it's delicious deli meats
And pasta! If I didn't know better, I'd think I was part Italian, as much pasta as I eat and cook...
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Old October 12th, 2013, 04:06 AM   #15
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I know, another pasta recipe...but this one's really good, I promise!

Chicken Parmesan

Chicken

4 chicken breasts, flattened to roughly 1/2 in. thick with meat pounding hammer

pinch of salt

2 eggs, beaten in a bowl

1 cup bread crumbs (crushed crackers will work also)

1 cup parmesan cheese

1 tablespoon Italian seasoning

2 cups mozzarella cheese (I use shredded)

1/4 cup olive oil

Mix breadcrumbs,1/2 of the parmesan cheese, Italian seasoning, and salt in a pie plate (or a medium bowl). Coat chicken in egg, then crumb mixture. On medium heat, fry in olive oil until golden brown(approx. 5-7 minutes per side).

Sauce

1 tablespoon minced garlic

1 large can(28 oz.) tomato sauce (or 2 smaller ones)

1/2 teaspoon Italian seasoning

pinch of red pepper flakes (approx. 1/4 teaspoon)

pinch of sugar (optional)

I use the same pan (with the oil) for the sauce that I fried the chicken in. On medium heat, add the garlic. Saute for approx 1 minute, then add the tomato sauce, red pepper flakes, sugar, if desired, and Italian seasoning. Simmer on medium low for 10-12 minutes.

Now from here, You can either slice the chicken into bite size pieces and add it, along with the mozzarella and remaining parmesan cheese, directly to the sauce to serve with spaghetti. (1 pound)

Or you can leave it whole and bake it at 400 degrees in a 9 x 13 cake pan with approx. half the sauce , topped with the mozzarella and remaining parmesan cheese for 10-12 minutes, or until the cheese is melted. Serve each chicken breast on a large bread roll or bun of your choosing (I use a loaf of french bread split and cut into 4 pieces), with the remaining sauce for dipping.

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Old October 12th, 2013, 07:17 AM   #16
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Old October 12th, 2013, 10:18 AM   #17
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Quote:
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I cook alot!!!! See here
Yeah I've been checking out the thread! actually have it bookmarked...

Most of my recipes aren't really "trackside" easy though
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Old October 12th, 2013, 10:28 AM   #18
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OK, time for a snack recipe...

Firecrackers

1/3 cup olive oil

1 package powdered hidden valley ranch mix

1 tablespoon red pepper flakes

1 tablespoon cayenne pepper

2 family size boxes of wheat thins

Combine all ingredients in a large bowl, mixing well until evenly coated. Store in a large Ziploc bag.

These are surprisingly addictive, have a decent kick, and go excellent with almost any beer. In addition, if you crush them up they make an excellent breading for pan-fried salmon(if you bake it it's kinda mushy). (I use olive oil to coat the fish first)
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Old October 12th, 2013, 10:38 AM   #19
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Well here is one that is super easy trackside or at home and soooooo good.

Head to your local grocery and get your some beef short ribs, boneless if you can find it. I have tried many stores and for taste, ease and price... walmart has some decent beef boneless ribs.

Super Easy Boneless Ribs (can be shredded for sammich's as well)

Xlbs of boneless beef ribs (figure about .5 to .75 pound per person)
1 jar of craft original bbq sauce
1 jar of Bull's-Eye Texas style bbq sauce (If you like your ribs sweeter use Montgomery Inn sauce instead)

Get a crock pot fired up and pour both jars of sauce into the pot and put on low temp.
In another large pot, fill with ribs and enough water to cover them at least 2-3 inches.
Cover and bring to soft boil for 2 or 3 hours.
Once ribs tear apart with fork easily, transfer to crock pot filled with sauce.
Mix into bbq sauce well but do not shred the meat unless that is what your going for.
Let simmer on Med heat for another 3-4 hours, stir occasionally

Serve with your favorite slaw and greens or shred the meat and serve on your favorite buns. I recommend a day old kaiser bun.

To make these at the track, simply boil prep your ribs, place in zip lock and refrigerate until you leave for the track. Keep cool until your ready to finish in the crock pot at the track. If you start them in the AM at the track, they will be done by lunch time.
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Old October 12th, 2013, 10:47 AM   #20
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I am doing blackened chicken tonight. However many pieces of boneless, skinless chicken breasts with this shaken on it. Grill and serve with steamed broccoli and your favorite fruity wine. A squeeze of lemon over the top of the chicken right off the grill is optional. Easy peasy, lemon squeezy.
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Old October 12th, 2013, 03:27 PM   #21
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1 jar of Bull's-Eye Texas style bbq sauce
I'd expect a Kentuckian to use a better sauce than Bull's Eye
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Old October 12th, 2013, 06:02 PM   #22
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Hard boil as many eggs as you'd like, peel eggs an insert in wide mouth jar, add vinegar, beet juice, an Texas Pete... Store for at least four days and enjoy your pickled eggs
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Old October 12th, 2013, 06:33 PM   #23
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Homemade Ranch Dressing

2 cups mayonnaise

1 cup sour cream

1 teaspoon dried chives

1 teaspoon dried parsley

1 teaspoon dried dill weed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon pepper


Mix all ingredients until thoroughly blended. Store in a sealed container and keep refrigerated. Stays good for several months
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Old October 12th, 2013, 06:41 PM   #24
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Sour cream
Onions
Garlic cloves
Seasonings you like

Mix and season to your taste... French onion dip made easy
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Old October 12th, 2013, 07:36 PM   #25
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Quote:
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I'd expect a Kentuckian to use a better sauce than Bull's Eye
t*t for tat though, it's easy at the track. I normally make my bbq sauce from scratch. I will post the secret recipe for....


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Old October 13th, 2013, 04:35 AM   #26
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t*t for tat though, it's easy at the track. I normally make my bbq sauce from scratch. I will post the secret recipe for....


Well here's mine...for free

Homemade BBQ sauce

1 (or 2) tablespoons pureed chipotles
(depending on your personal preference for heat and you can leave the seeds in for even more of a kick)

1 can pepsi

1 cup ketchup

1/4 cup worcestershire sauce

1 teaspoon liquid smoke

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper


Combine and bring to a boil. Simmer for 10 to 12 minutes or until it reduces by approx. 1/4. Keep refrigerated in a sealed container.

This sauce is great on everything, and once you have it adjusted for heat, you'll probably never buy another store bought sauce again!
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Old October 15th, 2013, 05:17 PM   #27
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Hey guys, thanks for all the awesome replies, I'll be trying alot of them...Here's one more recipe before this thread probably dies (maybe not)

This one's from my hometown, and a few of you probably know (and love) it:

Seattle Cream Cheese Dogs

1 package hot dogs (I use ballpark beef)

1 package hot dog buns

1 package cream cheese,warmed (I use Philadelphia)

1 Walla Walla onion, diced (these have the best flavor)

1 bottle brown deli mustard (I use Beer N' Brat by Silver Spring)

Butter or margarine

Butterfly and grill hot dogs, while sauteing onions until tender. Toast the buns face down, then spread cream cheese fairly thick on both sides. Add the hot dogs, split side up and open. Top generously with onions, and drizzle with mustard.

These are awesome, and if you're in the Seattle area, the best place to get them is the stand outside The Comet up on Capitol Hill. they're $5 but they use 1/4 lbs dogs, so it's worth it.

As an alternative, if you want them a little hotter, prepare as directed above, substituting jalapenos for the onions, and Frank's Red Hot wing sauce for the deli mustard.



Enjoy, and I will continue to post recipes as long as there is interest in this thread
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Old October 24th, 2013, 12:45 AM   #28
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One more thing, I would appreciate any feedback on my recipes, good or bad.
PM me with any questions/comments about them.

Josh
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Old October 24th, 2013, 09:33 PM   #29
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I put regular mustard, pimento cheese, Texas Pete, an chow chow on my hot dogs... Divine
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Old October 25th, 2013, 02:07 AM   #30
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Well this thread certainly took off.

Bonus points to the next poster who has pictures of each step, ingredients, cooking processes, and served meal on plate.

I'll document the preparation of eggs for human consumption in a cast iron pan tomorrow morning. It's actually pretty complicated.
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Old October 25th, 2013, 11:06 PM   #31
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For anyone who likes or would like to try Greek food:

This recipe can also use pork instead of chicken

Josh's Pesto Chicken Linguine

1 teaspoon black pepper

2 to 3 chicken breasts, depending on the size of them

1 jar Pesto Sauce (I use an 8 Oz Jar)

1 cup Feta Cheese crumbles

1 pound Linguine noodles

1/4 cup Olive Oil


Slice the chicken into small pieces, about an inch and half long. On medium heat, sear the chicken in the pepper and oil until it just starts to brown, then add the pesto and cheese crumbles. Simmer for about 10 minutes, until the cheese is thoroughly blended with the sauce. Combine with noodles
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Old November 1st, 2013, 01:15 AM   #32
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Atomic Buffalo Turds

1 package lil' smokies

approx. 20 jalapeno peppers, sliced in half lengthwise and seeded
( if you're going to make the whole package of lil' smokies)

1 package whipped cream cheese
(this stuff mixes easier than standard cream cheese)

1 package bacon, cut in half
(I use regular bacon, but it's your preference)

1 bottle hickory BBQ sauce
(any brand will work)


Combine cream cheese and BBQ sauce, mix well until blended,spooning into jalapeno halves. Add 1 lil' smokie per half, and wrap with half a strip of bacon. Add a toothpick to help hold everything together, and bake at 400 degrees for approx. 30 to 45 minutes, or until bacon is cooked.

These things are awesome, and they go great with wings and/or pizza. An excellent game day or Superbowl party food...
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Last futzed with by jokesonyou24; November 1st, 2013 at 04:57 PM.
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Old November 1st, 2013, 04:48 AM   #33
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^^^^ Nice! But so against my diet plan. lol
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Old November 1st, 2013, 04:59 AM   #34
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no one yet? My first thought every time I see this tread topic

"We need to cook!"
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Old November 1st, 2013, 06:48 AM   #35
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^^^^ Nice! But so against my diet plan. lol
That's half the fun
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Old November 1st, 2013, 06:49 AM   #36
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no one yet? My first thought every time I see this tread topic

"We need to cook!"
hahahaha that is awesome
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Old November 1st, 2013, 07:29 AM   #37
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Smack your momma while lickin your fingers chicken an dumplins

Boil it hard, an drop by an stir it an show it some love, I mostly just cook soul food, so my recipes don't fit in everyone's schedules, but if ya got the time you'll be rewarded!

As many whole chickens as you wanna eat( yes whole chickens, it tastes better. But you can use good chicken broth and whatever chicken you got) cover with water with some extra for boiling room

Garlic, salt, pepper to taste

Bring to a boil ( I usually boil hard for a few hours, oh I cook this from breakfast to supper time, but if you not into flavor you can quick cook it)

when your chicken gets fall off the bone tender (for me this is usually 3 hours, but I cook from daylight till dawn on soul food day)

Pull out chickens an remove bones, put em back in your pot an get ready to make some dumplins

Get your favorite all purpose flour ( fancy straight from the mill for me )

pour the amount of dumplins you like into a non sticky bowl, add chicken stock till ya get a doughy consistency ( sometimes ill throw in a egg or two, but usually not)

powder your dough table and roll out and cut dumplins

Drop dumplins in boiling pot of chicken an stock

Cook till your dumplins are done

If its not good, your taste or your cooker is off


I will put my chicken an dumplins up against anyone's recipe... blue ribbons was all it took to retire it from the cookin competition... Deer stew anyone???
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Old November 1st, 2013, 07:45 AM   #38
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I have never been able to make "from scratch" dumplins very well. I under cook them alot too. I took a chance one time and used Pillsbury biscuits. It turned out decent enough. How do you know the dumplins are done? I tried poking a toothpick to see if it came out clean (it did) and they still were somewhat dougy.
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Old November 1st, 2013, 07:50 AM   #39
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Oh! And if anyone tries the "whole chicken" recipe. It's very old school to do it like that. But... at around 2.5 hours boiling, the chicken can literally fall apart in the stock. It really looks unappetizing at first. I even sometimes strain some of it away. But he is right, it's sooooo worth it.
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Old November 1st, 2013, 09:25 AM   #40
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Quote:
Originally Posted by csmith12 View Post
I have never been able to make "from scratch" dumplins very well. I under cook them alot too. I took a chance one time and used Pillsbury biscuits. It turned out decent enough. How do you know the dumplins are done? I tried poking a toothpick to see if it came out clean (it did) and they still were somewhat dougy.
The dumplins never really get undoughy... They go from pasty to doughy then they are done... If it looks like rubber or kinda chewin gum like it ain't done, if it looks like the pilsbury guy in the pot they are done. Scratch made dumplins give it the gravy feel an taste. If ya use anything but fresh throw a bit of flour in the pot to give it the right feel... It ain't chicken stew

I have a fancy metal net lookin thingy to pull the chicken an bones out, the bones make the broth!!!

When I make it up to the track ill bring cookin gear an show ya how to throw down dumplins!!!

I never get in a rush on soul food day, and I rarely make the lightning fast chicken an dumplins, which is a recipe I'd give if it was near as good as this one. Maybe in the trackside chef thread
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