Chicken Stew And Dumplings

Ohhhhh My! ! ! Chicken Stew For Dinner Tonight...Yummy Tender Dumplings. My Granny cook the best tasting dumpling both ways flat ones and fat ones.It did not matter which ones she will prepared we was ready to eat them up with that good old chicken and veggie gravy.

My Grandmother Like Using Chicken Thighs In Her Chicken Stew.She Stated The Chicken Thighs Are More Richer And Give A Better Broth.

Ingredients

2 1/2 pounds chicken thighs

6 cups water

1 1/2 teaspoon salt

Black pepper To taste

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1 (10 ounce) package frozen peas

3 carrots, cut into 2-inch pieces

2 celery ribs, sliced

1 medium onion, cut into eighths

 DUMPLINGS

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons margarine

3/4 cold water

1/4 cup minced fresh parsley

Direction

Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender.

Remove fat.

Remove chicken from broth; allow to cool. Debone chicken and cut into chunks

Return to broth. Add next ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.

Cooking by covering and cook for15 mins on med heat

FAT DUMPLINGS

Combine flour, baking powder and salt in a bowl

Cut in butter until mixture

Resembles coarse crumbs.

Stir in water and parsley.

Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes.

Cover and cook for 5-10 minutes or until the dumplings are tender.

New York Style Cheese Cake (Martha Stewart Living)

This Recipe is the best and easy made cheese cake. I always use this one....It  is Martha Stewart recipe.I can't get glory for this recipe.

Ingredients

For the Crust

    12 graham crackers
    6 tablespoons butter, melted; plus more, room temperature, for pan
    2 tablespoons sugar
    Pinch of coarse salt

For the Cake

    3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
    2 1/4 cups sugar
    1/2 cup all-purpose flour
    1 cup sour cream, room temperature
    1 1/2 teaspoons pure vanilla extract
    5 large eggs, room temperature

Cook's Note
Include a teaspoon of lemon zest to your batter and add another dimension of flavor.
Directions

    Step 1

    Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
    Step 2

    To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
    Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
    Step 4

    In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
    Step 5

    Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
    Step 6

    Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Thank you Martha.

When your cheese cake is cooling you can dress it up! Like it's Sunday Best....

Adding 10 or more holes on top of cheese cake making them 1 inch deep using the end of a wood spoon.

Adding 2 Chocolate morsels  in each hole push into the cheese cake

Adding Carmel on top of warm cheese cake spreading evenly.

Adding Toasted chopped pecan and more chocolate on top the cheese cake

Add more Caramel on top of toasted pecan and chocolate morsels


If you are filling Fruity slices fresh fruits on your cheese cake... starting Slicing!

By adding glaze to your fruit and topping your cheese cake will become a delightful treat!

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Roasted Lamb Shanks

My family never ate prepared Lamb at our dinner table > I guess in those days it was pricey...I remember eating prepared goat and we was not too fun eating that.

I did not know how to cook Lamb??? And what to serve with it. So I said why bother. As I got older and start living on my own. I met people who serve lamb.

When they had  me over for dinner, I did not wanted to be rude so I taste a little lamb and it was very good with the mash potatoes and red gravy and veggies. So I'm a fan!

This  is my Recipe

Ingredients

    4 lamb shanks

    black pepper and salt to taste

    4 tablespoons plain flour

    2 tablespoon cooking oil

    2 carrots, chopped

    1 onion, finely chopped

    2 garlic cloves, crushed

    2 teaspoon ground cumin

    1 teaspoon paprika

    32 oz can diced tomatoes

    ½ cup red wine

    ½ cup beef stock

    1 sprig rosemary

    mash potatoes or Steam rice



    Preheat oven to on slow, 175°C.

    Dust shanks lightly with flour and salt and pepper. Heat oil in a frying pan. Cook shanks on each side 3-4 minutes,  until browned. Set aside.

    Saute carrot, onion, garlic and spices in same pan 4-5 minutes. place shanks in a baking dish with tomatoes, wine, beef stock and rosemary.

    Bake, covered 1½ hours. Place on stove top. Simmer, uncovered 25-30 minutes, until meat is tender and sauce has thickened.

Serve with mashed potato or rice.

Steamed Beef Cheese Burgers

I love a homemade ole fashion cheese hamburger that has a greased toasted Bun. When I bite into it is so juicy, the meat juicy run down the sides of your hands.If you don’t care about juiciness, you shouldn’t be eating a hamburger.

Did you know topping can make a hamburger to soggy and wet so try and eat it without few toppings. Like lettuce and tomatoes turn into water when hot meat touch .you can really taste and enjoy a meaty cheese burger without all of those extra topping.

Let me share this, In order to get a juicy hamburger...It's all about the meat! yes and how you cook that meat play a big part. If you griddle or grill it or even pan fry it you can still get a juicy burger.But If you steam it that is total another way too have a juicy hamburger.

Tip How to eat a big hamburger: Take a big bite, then squeeze the burger rhythmically.

Choosing Beef for Burgers....

After trying different combinations of beef , I've found that chuck make the best burgers. chuck provide that beefy flavor. ground meat that contains at least 20% fat; anything less will certainly dry out over the high dry heat of the grill.

You can buy a chuck roast and get it ground up for your hamburgers

If You did not know,,, this what a roast become with you ground it up for hamburger

Steamed Hamburger Recipe:

3 pounds ground chuck
Salt and Pepper to your liking
2 eggs beat
1/2 cup water

Mix all together and form patties

Adding them in a pan and brown

Adding  1/4 cup water and cover on very low heat for 10 mins. do not mash them down all the juicy with ran out.

Before taking them out remove the top and place the cheese on top and let stand for 5 mins.If you like onions try onions buns

Start building your hamburger adding what ever you like, I like bacon and extra sharp cheddar cheese no "catsup" on onion buns.

How to toast your Buns: spread a little veggie oil on your buns and lay them in a pan and just grill until golden brown.