Tag Archive | Recipes

How to Make Chicken Noodle Soup with Anne’s Dumplings

Oct6

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.

Find more great recipes like this one at http://www.annesdumplings.com/recipes or like us on Facebook!

How to Make Baked Dumpling “Strips”

Jun17

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.

Find more great recipes like this at http://www.annesdumplings.com/recipes/ and be sure to like us on Facebook!

 

How to Make Hamburger Scramble

May23

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

For more great recipes like this, visit http://www.annesdumplings.com/recipes/ and don’t forget to like us on Facebook!

 

How to Make Sweet & Spicy Barbeque Pork Chops

May20

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.

Find more great recipes likes this at http://www.annesdumplings.com/recipes/ and be sure to like us on Facebook!

Potato Salad with Anne’s “The One” Dressing

Feb28

Image
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

Jan7

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

Nov19

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.

Egg Gravy!

Nov14

Egg Gravy

Somehow we never seem to have enough gravy to last through the remnants of leftover turkey and so here is a simple recipe that will make using leftover turkey a snap.

Ingredients:

  • 6 hard boiled eggs
  • 3 cups water
  • 2 T  Anne’s Chicken Base
  • ¼ cup corn starch
  • Salt, pepper, ½ t poultry seasoning if desired

Instructions:

In a 2 qt saucepan put the water, chicken base, and chopped eggs. Bring to a boil.

Add 4 T water to the corn starch making a slurry .Slowly add this to boiling mixture stirring as adding. Mixture will thicken. If you need it thicker add more cornstarch slurry; thinner, add more water. Taste for seasoning. Add salt, pepper, poultry seasoning if desired.

Dish Suggestions.

Open faced turkey sandwiches- a good way to use the small pieces as you clean up the bones. I like to make this with slices of French Bread buttered and toasted. Just put your turkey pieces on top of the bread and ladle hot egg gravy over the top. So good!

Turkey hash- another way to use the leftover turkey pieces. I like to add giblets to my egg gravy for this dish if I have any.  Chop turkey meat and add to egg gravy. Ladle over rice or mashed potatoes.

Turkey dressing casserole- Dressing is favorite holiday dish and sometimes I will freeze about 2 cups of chopped turkey to make this dish later. Make your favorite dressing recipe, stir in the thawed chopped turkey and bake. Make the egg gravy above and when casserole is done, cut into squares, put on plate and ladle hot egg gravy over it.

Find more great recipes like this at http://www.annesdumplings.com/index.php/cookin-anne/recipes or “Like” us on Facebook!

Anne’s Collards

Nov12

Collards

What other vegetable goes with chicken pastry better than collards? I may prepare collards a little different from most of you, but this method works for me!

Ingredients:

  • 3 lbs collards
  • 4 T Anne’s Ham Base or 4 T Anne’s Chicken Base (IF YOU DON’T LIKE HAM)
  • 2 T  sugar
  • Salt, pepper to taste

Instructions:

I use my 6 qt pressure cooker, but any large pot will work that your collards will fit in. I have found that when I prepare collards the following way I don’t need such a big pot. Fill pot 1/2 full of water, add base and sugar, bring to a boil.

I stem my collards by using scissors. I fold the leaf and cut from the stem end up to where the stem is not so tough. These stem ends are a favorite treat for my chickens. I wash the leaves thoroughly and then stack the flat about 4-5 inches high on a cutting board and using a heavy knife or meat cleaver chop the collards in strips one way and then chop across the other way cutting into kind of irregular rectangles. Then into the boiling broth, I put the collards. Amazing how many collards will go in a pot when they are precut. I put the lid on my pressure cooker and cook for 45 minutes. If using regular pot with lid  to cook collards, cook them 45 minutes and then check every 15 minutes to see if they are done enough for you Now all I have to do is pour them into a colander. Taste for seasoning, add salt if needed. I always add pepper and sometimes pepper flakes. Stir in the added seasonings and put in your serving dish. No more having to chop hot collards.

Find more great recipes like this at http://www.annesdumplings.com/index.php/cookin-anne/recipes or “Like” us on Facebook!

Easy Chicken & Dumplings

Oct1

Ingredients:

  • 1 package 24 oz. Anne’s Flat Dumpling Strips
  • 3-5 Tablespoons Anne’s Chicken Base
  • 1  13-15 oz. Canned cooked chicken
  • 4 Quarts water salted with 1 1/2 teaspoons salt
  • Salt and pepper to taste

Instructions:

Bring to a boil in a large 6 qt. stock pot, 4 quarts salted water. Add the chicken base. Remove the frozen dumplings from freezer while water is heating. Separate each layer of dumplings as needed and drop 8-10 in boiling broth stirring under as added. As broth comes back to a boil, add more dumplings, stirring after each addition until all are in boiling broth. Cook at a full boil about 10-12 minutes or until desired tenderness is achieved Add cooked chicken and boil 2 more minutes. Check to see if more salt is needed and add pepper as desired.
Remove from heat, cover and wait 20-30 minutes before serving. For old fashioned chicken and dumplings, cook a whole chicken until tender and use the broth to cook dumplings making sure you add enough water to have at least 4 quarts of liquid to cook a box of dumplings. To enhance the flavor, add some Anne’s Chicken Base. Remove meat from bones and add to cooked dumplings. Follow rest of recipe above.

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