Tag Archive | Anne’s Dumplings

Anne’s Slaw with “THE ONE” Dressing

One of the things I love the most about spring is being able to include slaw into many of my every day dishes. The way I like to prepare it is simple and tastes great too! Just chop cabbage as desired and add grated carrots. Stir in some of “THE ONE” Dressing until you get the consistency you prefer. I also like to add some celery to mine.

Visit our website and order a few bottles today!  http://www.annesdumplings.com/index.php/products/dressings-sauces

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Potato Salad with Anne’s “The One” Dressing

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It’s so easy! Just peel and cube your desired amount of potatoes, and boil until tender in salted water. Throw in your favorite potato salad ingredients; eggs, pickles, onions, peppers, celery, etc… and toss them with the boiled potato cubes. I like my potato salad warm so I don’t wait for the potatoes to cool. Then add Anne’s “The One” Dressing until you get the consistency you want.

Don’t have “The One” Sauce in a store close to you? Visit our website and order a couple of bottles here: http://www.annesdumplings.com/index.php/products/dressings-sauces/annes-one-dressing-12-oz/

Pizza Sticks

Looking for a quick and easy way to fill your appetite for Pizza? Try Anne’s pizza stick recipe with her famous flat dumplings:

On a sheet pan, lay as many strips of Anne’s Dumplings as you can. In about 2 minutes they will be thawed enough to dock with a fork like you do a pie crust. Preheat oven to 375 degrees. Cook strips until lightly brown. Remove from oven and turn oven to broil. Using a teaspoon, lightly top each strip with your favorite pizza or spaghetti sauce. Sprinkle shredded mozzarella cheese on top and put in oven until cheese melts. Be sure to watch the oven because it only takes a few minutes. And enjoy!

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Chicken Noodle Soup

When it’s this cold outside, this southern comfort food can hit the right spot! For better taste, use Anne’s Chicken Base and Flat Dumplings.

Ingredients:

  • 2 Tbsp. Anne’s Chicken Base
  • 3 Quarts water
  • 1/2 Cup diced celery
  • 1/2 Cup diced onion
  • 1-12 oz. Anne’s Flat Dumplings,
  • microwave-thawed for 45 seconds
  • 1-12 oz. canned, cooked chicken
  • Salt and pepper to taste

Instructions:

Bring to a boil in a 4 to 6-quart pot of water chicken base, celery, and onion. Cut partially thawed dumpling strips in half widthwise, and then cut in narrow strips lengthwise with scissors. Drop cut dumplings into pot a few at a time, keep broth boiling. Cook 6-8 minutes until tender. Add cooked chicken, and boil 1-2 minutes. Season to taste.

Fried Dumpling Strips

friedstripsDumplings don’t just make a wholesome meal… they make even better dessert! Just take out frozen dumplings, cut ’em in squares, fry ’em up, and roll them in the sweet confection of your choice for a fast treat that’s easy and delicious to boot! We’ll even show you how to make “Pie in a Dish” with Anne’s Dumplings!

Ingredients:

  • 1 box Anne’s Dumpling Strips
  • 1 Can of Dessert Pie Filling (if using  dessert option)

Topping Variations of Your Choice for Fried Dumplings:

  • Sea Salt, Parmesan Cheese, and Popcorn Seasoning Salt.
  • 1 cup of Powdered or Granulated Sugar with a few drops of lemon, orange, or rum extract
  • Granulated Sugar/Cinnamon Mixture

Instructions:

Fried pastry strips may be used like crackers or served as dessert. Preheat oil in deep pan or fry daddy type appliance to 400 degrees. Using strips that are partially thawed cut each strip while on the paper sheet into 4 squares with a pizza cutter. Carefully drop 12 squares into oil and quickly start stirring with a slotted spoon. Squares will puff up like pillows. Cook until light brown, remove with slotted spoon and drain on paper towel. Sprinkle with seasoning(s).

OR

Dessert Variation: Cut each strip into 10 pieces and fry. Coat with granulated sugar/cinnamon mixture. Using a canned pie filling, warm filling in a bowl in microwave.

In a dessert dish place 4 fried strips and top with the pie filling mixture. Ice cream anyone???

Find more great recipes like this one at http://www.annesdumplings.com/index.php/cookin-anne/recipes

Holiday Deals!

Christmas is starting early this year! From now until December 7 we will be offering all of our Facebook friends cases of Anne’s meat & vegetables bases and Anne’s “The One” sauce and dressing for super low prices! This offer is for call in… orders only with a MasterCard or Visa. All you have to do is say the code “ADFB” and you are one step closer to saving big on our great products! Check out the limited-time case pricings below:
6 Autographed Anne’s Dumplings ‘N More Cookbooks – $100 – (Save $50)
12 Autographed Anne’s Dumplings ‘N More Cookbooks – $180 – (Save $120)
12 jars of Anne’s Original Chicken Base – $65 – (Save $38)
12 jars of Anne’s Natural Chicken Base – $95 – (Save $37)
12 jars of Anne’s Natural Beef Base – $95 – (Save $37)
12 jars of Anne’s Natural Ham Base – $95 – (Save $37)
Combo Pack: 4 of each Natural Chicken, Beef, and Ham – $95 – (Save $37)
12 jars of Anne’s Made with Organic Chicken Base – $105 – (Save $45)
12 jars of Anne’s Organic Vegetable Base – $65 – (Save $38)
12 bottles of Anne’s “The One” Sauce – $54 – (Save $39)
12 bottles of Anne’s “The One” Dressing – $54 – (Save $39)
Combo Pack: 6 of each Dressing & Sauce – $54 – (Save $39)
*Prices include shipping
Call (888) 291-9097 during weekly business hours and take advantage of this great offer today! For more info on our great products, go to http://www.annesdumplings.com/index.php/products

Cooking a Frozen Turkey

Procedure for cooking a 12-13 lb. frozen turkey. If a 19-20 lb. bird is cooked, add 2 hours to time and monitor with thermometer as with the smaller bird. FDA Food Code allows this as well as HCAAP which regulates food manufacturing safety procedures.

You will need a 12-13 lb. frozen turkey, shallow pan, a turkey rack, a probe thermometer, seasoning, and foil. 

Cooking a turkey from the frozen state produces an excellent, juicy, tender, and safe product. There is no need to tie up your refrigerator space for 4 days thawing a turkey out ahead of time. Leave it in the freezer until ready to cook it.
When cooking a thawed bird, there is significant risk as the juices often run out into the refrigerator possibly contaminating other foods and there is always the spillage that can occur on countertops and hands. Another benefit for cooking frozen turkey is that the breast meat has greater mass and takes longer to thaw. Therefore the thighs and legs are well cooked and tender and the breast meat is not overcooked and dry.

1. Start 5-5 1/2 hrs before you want to serve cooked turkey.

2. Set the oven temperature to 325 degrees. It is much better to have the turkey done 30 minutes before mealtime than to rush and serve an undercooked bird.

3. Remove the wrap from the turkey and put it on a rack in a shallow pan that has been lined with foil to make cleaning easier. This is where you can season the outside skin of the turkey. This is where I take a tablespoon of my Anne’s Chicken Base and break it down with 1 T of warm water. Then I cover all exposed parts with this with either my hand or a brush and what is left I add a little more water and put it in the pan. Always wash your hands after handling poultry.

4. Put the turkey in the warm oven. Do not worry about the bag with the heart, liver, and gizzard in the neck cavity or the neck tucked away in the center of the turkey. They can be removed after the turkey thaws. There will be salmonella and camplylobacter jejuni on the bird, however because it is frozen, there is no drip and transfer to hands or counter and is not a significant risk.

5. Cooking the turkey on a rack assures even cooking. Cooking in a pan with sides shields the bottom of the turkey from heat and therefore cooking on the bottom will be non-uniform.

6. In the first 2 hours, the legs and thighs get up to approximately 100 degrees. The breast about 1 inch into the flesh is still at the soft ice point. Now begin to monitor the breast temperature with a tip sensitive thermometer-probe type. Insert into the breast because it is the slowest cooking part when cooking from a frozen state.

7. At about 3 1/2 hours the legs and thighs will be around 150-160 degrees and the breast 40-50 degrees. The bag with the giblets as well as the neck can now be removed and put in a saucepan to finish cooking with added water to make stock for gravy.

8. At 4 1/2-5 hours the turkey should be nicely cooked. Check the temperature. The legs and thighs should be tender and at 175-185 degrees and the breast meat 160-170 degrees. If the turkey had a pop up timer it should be popped.

Stuffing: The turkey can be stuffed when the giblet bag is removed, but be careful and wear gloves, as the turkey is hot. Do not overstuff the bird and remove all of the stuffing when the bird is cooked. The temperature of the stuffing should be 165 degrees in the middle. I personally would heat up my stuffing before putting it in the bird.
It is ok to hold a cooked bird that is done ahead of time as long as it is kept at 130 degrees and if it goes below 130 degrees, it still has a very safe 4 hours before there is any risk at all.

REMINDER: To assure a tasty and safe turkey, monitor the turkey with a tip sensitive thermometer and always wash your hands when handling the turkey, even after cooked.