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Originally Posted by phenomshel
I'm a lazy dumpling maker! I found out a long time ago that the ingredient that makes the dumplings I like the most is the cheapest canned biscuits you can find. You know, the ones that go for like 30 cents a can here in the U.S. Pinch them into thirds and drop them into the boiling broth. They do float...and they end up with the texture that I prefer. Plus that, it's easy. No dough making, which is always nice for the state of my kitchen's cleanliness, LOL.
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Can I come to your house for dinner, please? Those sound exactly right! And I commend you on finding a great time/effort saver! Billiant!
I grew up as a 'silver spoon' kid. We had a family housekeeper who also cooked for me and my brother. She was from the deep south, and often made chicken and dumplings for us. Her dumplings were just as I'd imagine yours are; light, fluffy floaters!
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My chili won't melt the Teflon off a pan, though. I like it mild and tomato-ey.
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That's not chili. That's tomato bean soup with a Mexican flavor.

Chile needs to dangerous!
Stitchawl