• Top 10 Chicken Dinners 07

    From Dave Drum@1:18/200 to All on Tue Nov 28 18:33:04 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken & Dumplings
    Categories: Poultry, Vegetables., Dairy
    Yield: 6 servings

    3 Celery ribs, chopped
    2 md Carrots, sliced
    43 1/2 oz (3 cans) chicken broth
    3 c Diced cooked chicken
    1/2 ts Poultry seasoning
    1/8 ts Pepper
    1 2/3 c Biscuit/baking mix
    2/3 c Milk

    In a Dutch oven coated with cooking spray, cook and stir
    celery and carrots over medium heat until tender, about
    5 minutes. Stir in broth, chicken and seasonings. Bring
    to a boil; reduce heat to a gentle simmer.

    For dumplings, mix biscuit mix and milk until a soft
    dough forms. Drop by tablespoonfuls on top of the
    simmering liquid. Reduce heat to low; cover and cook
    until a toothpick inserted in dumplings comes out clean
    (do not lift cover during the first 10 minutes), 10-15

    Nancy Tuck, Elk Falls, Kansas

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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    ... You are what you eat. What would YOU like to be?
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  • From Dave Drum@1:2320/105 to All on Fri Mar 22 15:22:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ultimate Chicken Noodle Soup
    Categories: Poultry, Vegetables, Herbs, Citrus, Pasta
    Yield: 10 Servings

    2 1/2 lb Bone-in chicken thighs
    1/2 ts Salt
    1/2 ts Pepper
    1 tb Oil
    1 lg Onion; chopped
    1 cl Garlic; minced
    10 c Chicken broth
    4 Celery ribs; chopped
    4 md Carrots; chopped
    2 Bay leaves
    1 ts Minced fresh thyme
    1/4 ts Dried thyme
    8 oz Uncooked kluski noodles
    1 tb Chopped fresh parsley
    1 tb Lemon juice

    Pat chicken dry with paper towels; sprinkle with salt
    and pepper. In a 6-qt. stockpot, heat oil over
    medium-high heat. Add chicken in batches, skin side
    down; cook until dark golden brown, 3-4 minutes. Remove
    chicken from pan; remove and discard skin. Discard all
    but 2 tablespoons drippings.

    Add onion to drippings; cook and stir over medium-high
    heat until tender, 4-5 minutes. Add garlic; cook 1
    minute longer. Add broth, stirring to loosen browned
    bits from pan. Bring to a boil. Return chicken to pan.
    Add celery, carrots, bay leaves and thyme. Reduce heat;
    simmer, covered, until chicken is tender, 25-30 minutes.

    Transfer chicken to a plate. Remove soup from heat. Add
    noodles; let stand, covered, until noodles are tender,
    20-22 minutes.

    Meanwhile, when chicken is cool enough to handle, remove
    meat from bones; discard bones. Shred meat into
    bite-sized pieces. Return meat to stockpot. Stir in
    parsley and lemon juice. If desired, adjust seasoning
    with additional salt and pepper. Discard bay leaves.

    Gina Nistico, Denver, Colorado

    Makes: 10 servings (about 3-1/2 quarts)

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives


    ... "I generally avoid temptation unless I can't resist it." -- Mae West
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