Cracker Barrel Chicken and Dumplings recipe
Chicken soup and
3 liters of water
January 3 to 4 pounds chicken cut
1 1 / 2 teaspoon salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
Dumpling
2 cups flour, all purpose cleaner
1 tablespoon baking powder
1 1 / 4 teaspoon salt
1 cup plus 2Tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf, parsley and pot. Reduce heat to boil and cook the chicken, covered, for 2 hours. The liquid is reduced by about one third.
2. When the chicken is cooked, remove from pan and set aside. to remove the entire stock of vegetables and floating foam. They just want the broth and the chicken, then mix everything by others.
3.Pour back 1 1 / 2 liters (6 cups) of stock in the pot (keep the remaining stock, if necessary, for another recipe can be frozen). It is also possible for a smaller pot or a large frying pan for this application. Add coarsely ground pepper, salt, remaining 1 / 2 teaspoon lemon juice and the stock pan over medium heat while preparing the dumplings.
4. For dumplings, combine flour, baking powder, 1 1 / 4 teaspoon salt and milk in a medium bowl. Stir until smooth, then theMixture for 5-10 minutes. Roll out the dough on a floured surface to about 1 / 2 inch thick.
5. Put the dough into 1 / 2 inch squares and each square drop in boiling broth. Use all the dough. The dumplings will first swell and then shrink slowly, because they dissolve to thicken the stock part in white sauce. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock thickening, the chicken is cool enough to handle. Tear all the meatRemove bones and skin. Cut the chicken into bite-size or slightly larger than small pieces and place them in the pot. Discard skin and bones. Continue to cook the chicken and dumplings for another 5-10 minutes, but do not stir vigorously or the chicken is shredded and disintegrated. You want big pieces of chicken at the end.
7. If the sauce is desired consistency, ladle four portions to reach the plates and serve hot. Serve with your choice of steamVegetables, if desired.
Source: Cache.com kitchen
Cracker Barrel Biscuits
8 servings
2 c Bisquick
2 / 3 c Real buttermilk
1. Work together Bisquick and buttermilk batter is smooth. Dip your hands in just enough Bisquick to knead dough in bowl until smooth and elastic.
2. Form into 16 thin patties using a fine on another 8 biscuits in greased pan 93 laps. Bake at 450 16 to 18 minutes or until golden brown. Clean floors at once
Butter. They are dividedslightly because of the way you did it with 2 pieces.
3. For imitations BONANZA, add 4 teaspoons of sugar. Form into 6 patties, 13 fat, 33 rounds. Place close together in greased round baking pan. Wipe tops in soft butter. Bake in 450 oven 18 minutes or until brown.
4. Cool 10 minutes before serving. Split with thumbs instead of cutting with a knife. This does not hold up well. Right out of the oven clean peaks still dabbed more butter to keep
Surface soft and tender.
Source: GloriaPitzer's Secret Recipes
Cracker Barrel Hash Brown Casserole recipe
8 servings
2 pounds frozen Hashbrown potatoes - thaw
1 / 2 cup margarine - melt
1 teaspoon salt
1 / 2 teaspoon black pepper
1 / 2 cup onion - finely chop
1 can cream of chicken soup
2 cups Colby cheese - grated
1. Preheat to 350 F. Spray 9x13 pan with nonstick cooking spray oven.
2. Mix gently and pour the potatoes in the prepared pan or bowl.
3. Bake uncovered at 350 degrees for35 minutes.
Source: cdkitchen.com
