Recipes

[Barbarainnc]

Can't find these any more. What do you use from Muellers instead?

[deepwaterdotter]

I have used Ling Ling Chicken and Vegetable Potstickers.  They are in the Asian frozen food section of my local grocery store.

[Icegoddess]

I wouldn't consider potstickers to be a replacement for Southern dumplings.  

I love Chicken n Dumplings, but have never made them; and there seem to be different ideas for dumplings.  Basically, they're biscuit dough I think.  I'm partial to the flat ones, but some like big fluffy ones.  For the fluffy ones, I think I have seen recipes where you take canned biscuits and just cut them up into quarters.  Not sure if you can flatten them and get flat dumplings though because the flat ones might leave out the leavening agents that make them rise

Sorry, I'm not much help..

[QVCkitty1]

Amazon has a brand called McLibs, but you must buy multiples.

[Nightowlz]

@Barbarainnc 

Found this online.

Mueller's Egg Noodles, Hearty Homestyle, Bag An American classic since 1867. Enriched noodle product. Timeless noodle quality is better than ever. In 1867, Christian Mueller made noodles by hand at his home in New Jersey, selling them house-to-house. Nearly 150 years later, Mueller's remains America's Favorite Pasta - embraced by generations who trust Mueller's for classic American pasta meals & noodle dishes. Made with 100% durum wheat. Formerly Hearty Dumplings Extra Wide. Per 1-1/2 Cup: 220 calories; 1 g sat fat (4% DV); 15 mg sodium (1% DV); 2 g sugars; Iron (10% DV).

[ECBG]

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@Icegoddess wrote:

I wouldn't consider potstickers to be a replacement for Southern dumplings.  

I love Chicken n Dumplings, but have never made them; and there seem to be different ideas for dumplings.  Basically, they're biscuit dough I think.  I'm partial to the flat ones, but some like big fluffy ones.  For the fluffy ones, I think I have seen recipes where you take canned biscuits and just cut them up into quarters.  Not sure if you can flatten them and get flat dumplings though because the flat ones might leave out the leavening agents that make them rise

Sorry, I'm not much help..

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@Icegoddess @Nightowlz Dumplings are biscuit dough my Dears.

There are two kinds.  Rolled, where the dough is rolled out and dropped as strips into thickened broth.  They do have leavening or they would be a cracker.

The second, is drop.  The spoon is dipped in the hot thickened broth then a piece of dough is spooned out and dipped into the broth to release.  After all the pieces are in the broth, spoon the broth over, cover, and cook on low temp (to prevent scorching) about 10 -12 minutes.

If canned biscuits are used, it's best to get plain, non fluffy. 

Since it's SO easy just to stir 1 3/4 C self rising flour, 1/3 C oil, and 3/4 cup milk and stir.  the salt is in the flour, and the flavor is superior.

[Icegoddess]

@ECBG thanks.  I'm not much of a cook.  I'm a Southern girl, but I never really learned much about cooking.  To tell you the truth, I was not a fan of my mother's cooking with her pork chops and hamburgers being the worst ever.  She made the best biscuits though......every morning.  I don't think she ever made chicken and dumplings though.  That is a dish I discovered as an adult.  

I CAN make biscuits; I just make a big mess when I do.  Well, I pretty much make a big mess whatever I cook, and I only have a small corner to prep in.  I do make killer mashed potatoes though.  I came to that realization when my grandfather had two helpings of them one year at Thanksgiving.  At first I thought he was being polite by even getting them in the first place since the man never ate potatoes of any sort my entire life.  But, then he got a 2nd helping of them.  He also was not shy about voicing his dislike of something so I don't know why I ever thought he was bing polite.  

[ECBG]

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@Icegoddess wrote:

@ECBG thanks.  I'm not much of a cook.  I'm a Southern girl, but I never really learned much about cooking.  To tell you the truth, I was not a fan of my mother's cooking with her pork chops and hamburgers being the worst ever.  She made the best biscuits though......every morning.  I don't think she ever made chicken and dumplings though.  That is a dish I discovered as an adult.  

I CAN make biscuits; I just make a big mess when I do.  Well, I pretty much make a big mess whatever I cook, and I only have a small corner to prep in.  I do make killer mashed potatoes though.  I came to that realization when my grandfather had two helpings of them one year at Thanksgiving.  At first I thought he was being polite by even getting them in the first place since the man never ate potatoes of any sort my entire life.  But, then he got a 2nd helping of them.  He also was not shy about voicing his dislike of something so I don't know why I ever thought he was bing polite.  

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@Icegoddess Well, Hon, I'm a Southern girl, grown up at the bottom of the Blue Ridge mtns of NC.  I cook and hate grease. 

I took out some of the flour so you don't have to sift.  If you really don't want to ever sift again and have a superior product, just get cake flour.  You gently place large spoonfuls in a dry measuring cup and level.  Done.

Let me know if I can help you.  I taught Foods and Adv Foods although, my love is Design, I still did it all.  I know why things happen because of all of my chemistry.

Let me know when you want to do pork.  A little pork loin roast is oh so yummy.  I never cared for fryed center cut pork chops.  Too greasy, pass the catsup!!!

Congrats on the mashed potatoes!  The secret is to remove if the water starts to turn milky.  They'll be pastey.

I can easily hold your hand through chicken and dumplings.  I put onions, carrots, and celery in my broth before I thicken it.

[ECBG]

PS @Icegoddess My Pork Loin roast with pictures is in Kitchen. Those are two pork loins tied together.  You could get one.

[Icegoddess]

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@ECBG wrote:

PS @Icegoddess My Pork Loin roast with pictures is in Kitchen. Those are two pork loins tied together.  You could get one.

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@ECBG, I have seen Pork Loin recipes, but I don't think I have ever seen a Pork Loin in my grocery store.  Maybe you have to ask for them.  I do make a good Pork Tenderloin though.  I have a handful of stuff I just do over and over.  It's just the 2 of us and I don't need a lot of leftovers because hubby "forgets" they're there which means I have to eat them. 

I don't fry pork chops; I grill them.  Now, fried pork tenderloins was one thing Mother made that I actually liked.  Her pork chops were like shoe leather, but every once in awhile she would do pork tenderloins with biscuits and scrambled eggs.  When I do pork tenderloin I use a pre-packaged tenderloin that isn't marinated because I do my own honey hoisin marinade.  

Mostly, I would rather watch a cooking show than to actually do it, especially if it takes a lot of time.  I'm a quick & easy kind of girl.