Who likes Pimento Cheese?

HawkTheSlayer wrote:

vege57 wrote:

Red Lily wrote:My mother used to love it too but she always called it stinky cheese.  It stuck and no-one else ate it.  Maybe there was method in her madness and she just wanted it all to herself.

Its an acquired taste, I can remember a time when I wouldn't touch it,,

When i was young I would touch it but wouldn't eat it.  

tiny1 wrote:

Calypso Jones wrote:I'd like to see your recipe for Chicken 'n Dumplings.  I haven't had it since my gramma passed away.   Hers was awesome.    Chicken in lovely fat dumplings in a cream sauce with peas.   You got anything like that??

I'll see if I can find it.  I usually just "wing it" without a recipe.
We're in luck.  Hmm.  I have been omitting a couple of things.    

¾ cup milk
3 tbsp butter
2 cups all-purpose flour
1 tbsp baking powder
1 tbsp chopped parsley
¾ tsp salt
¼ cup club soda


3 cups chicken stock
1 can cream of chicken
3 skinless, boneless chicken breasts
2 potatoes, cubed
1 yellow onion, diced
1 rib celery, diced
½ cup diced carrot
½ green bell pepper, seeded and chopped
½ (10 ounce) package frozen peas, thawed
1 sprig fresh thyme
1 ¾ cups cream
salt and black pepper to taste
2 tbsp butter
1 cup chopped mushrooms.  I like to use morels, but they are expensive and hard to find, so I sub Shitakes.  Any mushroom you like, works.
1 tbsp chopped parsley
1 tbsp green onion

Heat milk and butter for dumplings in a saucepan over medium heat until butter melts. Remove from heat.

Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, but do not overmix.
Cover dumpling dough and let stand for 30 minutes.

Combine chicken stock and cream of chicken soup in a large saucepan. Bring to a simmer over mid high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme.

Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.

Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.

Chop cooled chicken into bite-sized pieces.

Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.

Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

Now, that is the recipe I used when I was learning this dish.  Feel free to substitute rotisserie, baked, fried or boiled chicken.  With a few adjustments I made this in a Crock Pot before.  It is a blank slate and ready for your imaginative expertise.  Also, take short cuts. Make it your own.  Let me know if you like it.  It really is hard to mess it up.

Calypso Jones wrote:

tiny1 wrote:

Calypso Jones wrote:I'd like to see your recipe for Chicken 'n Dumplings.  I haven't had it since my gramma passed away.   Hers was awesome.    Chicken in lovely fat dumplings in a cream sauce with peas.   You got anything like that??

I'll see if I can find it.  I usually just "wing it" without a recipe.
We're in luck.  Hmm.  I have been omitting a couple of things.    

¾ cup milk
3 tbsp butter
2 cups all-purpose flour
1 tbsp baking powder
1 tbsp chopped parsley
¾ tsp salt
¼ cup club soda


3 cups chicken stock
1 can cream of chicken
3 skinless, boneless chicken breasts
2 potatoes, cubed
1 yellow onion, diced
1 rib celery, diced
½ cup diced carrot
½ green bell pepper, seeded and chopped
½ (10 ounce) package frozen peas, thawed
1 sprig fresh thyme
1 ¾ cups cream
salt and black pepper to taste
2 tbsp butter
1 cup chopped mushrooms.  I like to use morels, but they are expensive and hard to find, so I sub Shitakes.  Any mushroom you like, works.
1 tbsp chopped parsley
1 tbsp green onion

Heat milk and butter for dumplings in a saucepan over medium heat until butter melts. Remove from heat.

Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, but do not overmix.
Cover dumpling dough and let stand for 30 minutes.

Combine chicken stock and cream of chicken soup in a large saucepan. Bring to a simmer over mid high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme.

Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.

Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.

Chop cooled chicken into bite-sized pieces.

Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.

Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

Now, that is the recipe I used when I was learning this dish.  Feel free to substitute rotisserie, baked, fried or boiled chicken.  With a few adjustments I made this in a Crock Pot before.  It is a blank slate and ready for your imaginative expertise.  Also, take short cuts. Make it your own.  Let me know if you like it.  It really is hard to mess it up.

I'm gonna try this but my gramma didn't use any canned soup...she had a white sauce.   I'll try yours first then i'll start making that change...and that seems to be the only change i'd make.

Red Lily wrote:I have developed a craving for chicken and dumplings after reading all this!  Now!  Right now!

My grandma used to make an amazing thing she called an apple roll and she never passed down the recipe.  It was just in her head.  I've tried to replicate it many times and failed miserably.

tiny1 wrote:

Red Lily wrote:I have developed a craving for chicken and dumplings after reading all this!  Now!  Right now!

My grandma used to make an amazing thing she called an apple roll and she never passed down the recipe.  It was just in her head.  I've tried to replicate it many times and failed miserably.

I make a cinnamon Roll with apples.  My Mom used to make Apple Cinnamon Sticky Buns.  Is it along those lines?

Red Lily wrote:I have developed a craving for chicken and dumplings after reading all this!  Now!  Right now!

My grandma used to make an amazing thing she called an apple roll and she never passed down the recipe.  It was just in her head.  I've tried to replicate it many times and failed miserably.