Grammie Beas Herbed Dumplings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRAMMIE BEA'S HERBED DUMPLINGS



Grammie Bea's Herbed Dumplings image

Simple and easy to make these dumplings are "To Die For" if you love dumplings... Great with stews and soups, these are a "WINNER". This recipe was made many times by my gram, and we always enjoyed them... They are WONDERFUL! Great with my recipes for Recipe #218703 and Recipe #218699!

Provided by Lindas Busy Kitchen

Categories     < 30 Mins

Time 25m

Yield 8-12 depending on size

Number Of Ingredients 4

2 cups biscuit mix
1/8 teaspoon poultry seasoning
1/8 teaspoon dried rosemary
2/3 cup milk

Steps:

  • Mix together.
  • Drop dumplings into the edge of the soup pan using a lg. tablespoon.
  • Cook dumplings in soup with the cover off for the first 10 mins., then cook with cover on for 10 minutes.

Nutrition Facts : Calories 141.6, Fat 5.4, SaturatedFat 1.6, Cholesterol 3.5, Sodium 392.8, Carbohydrate 20, Fiber 0.6, Sugar 3.5, Protein 3.1

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE



Grandma's Dumplings from Scratch: 100+ Year Old Recipe image

Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.

Provided by CookingBlues

Categories     Stew

Time 20m

Yield 1 big pot, 6-8 serving(s)

Number Of Ingredients 7

2 cups flour
1 teaspoon baking powder, scant
1 tablespoon Crisco
1 teaspoon Crisco
1 pinch salt
1 pinch pepper
3/4 cup water

Steps:

  • Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
  • Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
  • Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
  • Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3

CHICKEN AND HERB DUMPLINGS



Chicken and Herb Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

7 tablespoons cold unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 parsnip, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
1 1/2 cups plus 3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
2 teaspoons baking powder
2/3 cup cold buttermilk
1 tablespoon chopped fresh dill, plus more for topping
1 tablespoon chopped fresh chives, plus more for topping
2 cups shredded rotisserie chicken, skin removed

Steps:

  • Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
  • Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
  • Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

HERBED DUMPLINGS



Herbed Dumplings image

Savory dumplings for beef or chicken stew.

Provided by Ronna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
3 tablespoons butter
¾ cup milk

Steps:

  • In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  • Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g

GRAMMIE BEA'S NEW ENGLAND BOILED DINNER



Grammie Bea's New England Boiled Dinner image

New England boiled dinner is often made with a smoked ham shoulder, and that's the way we always had it at my house growing up. The flavor is incredible and makes for a DELICIOUS meal! Some people like their vegetables firm and some like them soft and tender, so cook your veggies accordingly. The cooking time for this particular recipe is 4 hrs. for an 8 lb. ham, or 5 hrs. for a 10 lb. ham. Another way of cooking veggies is, wait until ham is cooked and removed from water, then cook your veggies in the water in the kettle to the desired doneness. Sometimes I use boneless ham and add turnip and beets, just like in the photo I posted. Yummy!!

Provided by Lindas Busy Kitchen

Categories     Ham

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 -10 lb) smoked ham, shoulder any size (I use an 8-10 lb. ham for this amount of vegetables and cook 4-5 hrs.)
3 onions, peeled, and left whole
1 -2 cabbage, each cut into 6 wedges
8 large potatoes, peeled, and cut in half
1 lb carrot, peeled, and cut in half

Steps:

  • Place ham in a large dutch oven style kettle.
  • Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat.
  • Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
  • Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
  • Add peeled onions to the kettle.
  • Cook ham 1/2 hour per pound of ham.
  • Add some water to the kettle, when it starts getting low.
  • Peel and cut potatoes and carrots.
  • Wash and core cabbage, then cut into wedges.
  • Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.

Nutrition Facts : Calories 1278.1, Fat 53.5, SaturatedFat 17.8, Cholesterol 312.4, Sodium 7927.5, Carbohydrate 86.6, Fiber 13.2, Sugar 10.9, Protein 115

BEST HERB DUMPLINGS



Best Herb Dumplings image

This recipe probably came from the Huisgenoot, a South African magazine where I found many wonderful recipes. The dumpling can be added to any soup for the last 15 - 20 minutes of cooking time. I usually add it to a thick vegetable soup. It is so comforting and satisfying on a cold winters day.

Provided by Good Looking Cooking

Categories     Winter

Time 25m

Yield 15 dumplings, 15 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground black pepper (to taste)
1 tablespoon butter
1 tablespoon parsley, chopped
1 tablespoon onion, grated
1/2 teaspoon dried herbs or 1 tablespoon fresh herb, of your choice like thyme, chives, lemon thyme
1 egg, small
1/4-1/2 cup milk

Steps:

  • Sift the flour, baking powder, salt & pepper in a mixing bowl.
  • Rub the butter into the flour using your fingertips, like when making scones.
  • Add the parsley, onion and mixed herbs.
  • Beat the egg and add to the mixture.
  • Add just enough milk to obtain a soft dough the same consistancy as scones.
  • Add to soup during the last 15-20 minutes of cooking, by dropping tablespoons of dough into the boiling soup.
  • Replace the lid securely and simmer for allotted time.
  • Do not be tempted to open the lid until the dumplings are done.
  • The dumplings should have a scone like texture on the inside.

Nutrition Facts : Calories 45.5, Fat 1.3, SaturatedFat 0.7, Cholesterol 16.7, Sodium 99.6, Carbohydrate 6.8, Fiber 0.3, Sugar 0.1, Protein 1.4

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW



Fluffy Little Clouds - Old Fashioned Dumplings for Stew image

This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.

Provided by French Tart

Categories     Stew

Time 40m

Yield 8 Dumplings, 4 serving(s)

Number Of Ingredients 11

4 ounces self raising flour
2 ounces shredded vegetable suet or 2 ounces grated frozen butter
cold water, to mix
salt
pepper
garlic granules (optional)
dried herbs (optional)
onion salt (optional)
oregano (optional)
chili powder (optional)
chopped fresh herb (optional)

Steps:

  • Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
  • (If you are adding herbs or extra seasonings, add them now & mix well.).
  • Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
  • Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
  • Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
  • Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
  • They should have doubled in size at least, and be very light & fluffy looking!
  • Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
  • Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.

LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!



Light and Fluffy Heavenly Herb-Scented Dumplings for Stew! image

These fluffy little light-as-a-cloud herb scented dumplings are simply heavenly served with my recipe #112055 #112055, or chicken stew. Great comfort food! Use any herb you wish-- try chives, thyme, sage, etc. French thyme, recipe #376859 -or- Herbes de Provence are my favorites.

Provided by BecR2400

Categories     Breads

Time 45m

Yield 20-24 dumplings, 10-12 serving(s)

Number Of Ingredients 7

6 tablespoons shortening (preferably Crisco butter flavor shortening)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup minced fresh parsley
1/4 cup snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 teaspoon dry herbs)
1 1/2 cups milk

Steps:

  • In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
  • Stir in milk.
  • Drop by heaping spoon fulls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
  • Cook uncovered 15 minutes.
  • Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
  • Serve immediately. Also good reheated the next day.

Nutrition Facts : Calories 229.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 5.1, Sodium 398.1, Carbohydrate 30.9, Fiber 1.1, Sugar 0.1, Protein 5.2

More about "grammie beas herbed dumplings recipes"

BEAN STEW WITH HERB DUMPLINGS - BRENDA GANTT
Jul 11, 2023 Cover the saucepan and let it simmer gently for 15-20 minutes until the dumplings are fluffy and risen. To serve, discard the bay leaf from the stew. Sprinkle the stew with …
From cookingwithbrendagantt.net


HERB DUMPLINGS RECIPE - THE-HERB-GUIDE.COM
Take a large mixing bowl and put in 1 Cup (4 oz, 125g) of self raising flour. Add 1/2 Cup (2 oz, 60g) shredded suet - either beef or vegetable.
From the-herb-guide.com


HERBED DUMPLINGS RECIPE - CHEF'S RESOURCE RECIPES
Dec 6, 2024 Herbed Dumplings Recipe. December 6, 2024 by Melissa T. Jackson. 5/5 - (216 vote) Savory Dumplings for Beef or Chicken Stew. Introduction. These savory dumplings are a …
From chefsresource.com


GRAMMIE BEAS HERBED DUMPLINGS RECIPES
7 tablespoons cold unsalted butter: 2 carrots, chopped: 2 stalks celery, chopped: 1 parsnip, peeled and chopped: 1 bay leaf: Kosher salt and freshly ground pepper
From tfrecipes.com


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Grammie Bea's Herbed Dumplings Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional …
From food.com


AN EASY DELICIOUS HERB DUMPLING RECIPE FOR SOUPS AND …
These dumplings would taste great cooked over hot chicken stew, but how about beef stew, goulash or even chili! It makes my mouth water just thinking about it. Really, anything that is cooked in a gravy or thick sauce could be topped by …
From cookingnook.com


BEA'S HERBED DUMPLINGS RECIPE - RECIPEZAZZ.COM
Jan 22, 2012 Drop dumplings into the edge of the soup pan using a large tablespoon. Step 3 Cook dumplings in soup with the cover off for the first 10 minutes, then cook with cover on for …
From recipezazz.com


WORLD COMMON SIDE DISHES: GRAMMIE BEA'S HERBED DUMPLINGS
Grammie Bea's Herbed Dumplings Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins ... 1/8 teaspoon dried rosemary ; 2/3 cup milk ; Recipe. 1 mix together. 2 drop dumplings …
From bestsidedishes.blogspot.com


GRAMMIE BEA'S HERBED DUMPLINGS RECIPE - RECIPEOFHEALTH
Get full Grammie Bea's Herbed Dumplings Recipe ingredients, how-to directions, calories and nutrition review. Rate this Grammie Bea's Herbed Dumplings recipe with 2 cups biscuit mix, …
From recipeofhealth.com


GRAMMIE BEA'S HERBED DUMPLINGS - KITCHENPC.COM
recipes; What can I make? Pre-made ... poultry seasoning: 1/8 tsp: dried rosemary: 1/8 tsp: 2% milk: 2/3 cup: Grammie Bea's Herbed Dumplings. Credit: Food.com. User rating: Prep Time 5 …
From kitchenpc.com


GRAMMIE BEA'S HERBED DUMPLINGS RECIPE - MAGGIE'S RECIPES
Herbed dumplings are a classic addition to soups and stews in Southern cuisine, adding a flavorful and comforting touch to the dish.
From maggies-recipes.com


TUSCAN BEAN STEW WITH HERB DUMPLINGS - THE …
Oct 5, 2021 Preheat the oven to 170˚C. Start by preparing the vegetables. Heat the olive oil and butter over a medium heat. Add the prepared onions, leeks and pepper and sweat for 2 minutes covered, stirring at intervals.
From thegourmetlens.com


Related Search