Tag Archive | Recipes

How to Make Chicken Noodle Soup with Anne’s Dumplings

Ingredients:

  • 2 Tbsp. Anne’s Chicken Basechickennoodle
  • 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.

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How to Make Baked Dumpling “Strips”

Make them sweet or salty, eat them as an appetizer or dessert! With Anne’s Flat Dumpling strips, and seasonings of your choice, you can create the perfect complement to any main dish!

Ingredients:

  • 1 box Anne’s Dumpling Strips
  • Choose Your Own Toppings: Sesame seeds, poppy seeds, dry Parmesan cheese, flavored salts, sea salt, etc.
  • Brown sugar and cinnamon
  • Granulated sugar and cinnamon

Instructions:baked crackers

On a cookie sheet, place dumpling strips whole or cut in thirds. These will thaw in a matter of minutes on the cookie sheet. Brush lightly with oil or butter. Dock with fork.

Bake at 425 degrees until brown-about 8-10 minutes

ON PRE-BAKED STRIPS:

Spoon 1 Tablespoon prepared pizza sauce or marinara sauce and top with shredded mozzarella cheese.

Place under broiler for 1-2 minutes-watch closely and remove when cheese melts.

A real treat is adding pepperoni: Microwave pepperoni slices between paper towels like you would microwave bacon. These make delicious crispy treats.

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How to Make Hamburger Scramble

Hamburger Scramble with Dumplings

A wholesome, hearty, Southern meal in 20 Minutes, FLAT! Cook Hamburger Scramble with Anne for a classic taste using our famous dumplings!

Ingredients:

  • 1/2 box Anne’s 24 oz. Flat Dumplings
  • 1 lb. ground beefhamburgerscramble_0
  • 1 cup coarsely chopped onions
  • 1 cup coarsely chopped assorted colored peppers
  • 1 large can or 2- 15 oz. cans petite diced tomatoes
  • 1/2 small can tomato paste- about 4 tablespoons or 1-15 oz can crushed tomatoes
  • 4 oz. shredded mozzarella cheese or cheddar if you prefer
  • Salt, pepper to taste

Instructions:

In a 4-quart pot, boil 2 quarts of water with a teaspoon of salt. When boiling, begin to add 4-6 frozen dumplings at a time, keeping water boiling. A half box is about 8 layers or 24 strips. Cook for 8 minutes. Turn off heat.

While dumplings are cooking in a heavy 2-quart saucepan or skillet that has a lid, begin to brown the ground beef uncovered. When it is lightly browned, add the onions and peppers. Stir together, cooking on high for about 3 minutes. Add tomatoes and/or tomato paste and stir. Add salt and pepper to taste. Cook for about 3 more minutes as juices thicken. Strain the dumplings in a colander and pour dumplings into pan with sauce. Fold dumplings into sauce. Turn off heat. Sprinkle top with cheese and cover with lid. This is a quick and easy meal ready in about 20 minutes. For a pizza like flavor, microwave pepperoni on a paper towel covered plate until crisp like bacon and top your dish with these tasty, crispy morsels.

Serves 6-8

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How to Make Sweet & Spicy Barbeque Pork Chops

We don’t call it “The One” sauce for nothin’! All natural ingredients, and a sweet and spicy tingle make Anne’s “The One” sauce ideal for these barbequed chops. Add the perfect complement with lettuce slaw, a cool crisp side dish with the dressing to match.

Ingredients:

  • 4-6 Pork chops
  • Salt and pepper
  • Anne’s “The One” Sauce

Instructions:bbqchops

In a heated skillet place pork chops. Salt and pepper to taste. Cook until browned to your taste. Pour 2-3 ounces Anne’s “The One” Sauce over browned chops. Cook about 2 minutes more and turn chops over in sauce until covered. Remove from heat and serve.

Serves 4-6.

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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/

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.

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.