Soups and Chowders

[#juan]

My mom always put dumplings in her stews,there must be something i'm not doing right as i follow her recipe but while her dumplings turn out perfect mine turn out soggy and are prone to falling apart.:-?what am i doing wrong?
I'm using Juan's exact ingredients,shape into a ball about the size of a medium tomato,drop into simmering pot of stew, cover for 20 minutes et voila Jim's soggy dumplings.

Something is wrong here. You say you shaped the dough into balls? The dough I use is really sticky and you drop it into stew by the tablespoon. You have to use your finger to get it all out of the spoon. You would have a hell of a time shaping it into balls.
Here is the recipe again:
Easy Dumpling Recipe

Ingredients:

• 2 cups of white flour
• 4 tsp. baking powder
• 1 tsp. salt
• 4 tbsp melted butter
• 1 cup of milk (or more)

Method:

1. Combine flour, baking powder, and salt in a bowl.
2. Cut in melted butter
3. Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.

Dumpling Cooking Tips

• Make sure your soup or stew is on a gentle simmer. The liquid does not have to be boiling to achieve tender dumplings. Remember that pot temperature rises with the lid on and you don't want the contents to stick and burn.

• Drop dumpling dough into the liquid by tablespoonfuls There's no need to worry about shaping perfect dumplings because they will puff up as they cook. Cover your pot with a lid so that the dumplings can steam. Shouldn't take more than twenty minutes.

Read more: Easy Dumpling Recipe: Simple to Make Drop-In Morsels | Suite101.com
​

 

[AnnaG]

Beef n Barley soup:
half kilo of ground or cubed meat (doesn't have to be beef)
cup of Barley, 2 medium or one big onion
Lipton's (or whatever you prefer) onion soup mix
8 cups of water
2 or 3 carrots
2 or 3 stalks of celery
Cajun seasoning to taste
Worcestershire sauce to taste
2 cloves of garlic chopped finely
dulse leaf

Boil water, add ingredients, boil again, then reduce to a simmer and serve when veggies are cooked and barley is soft

 

[gopher]

There are many varieties of the very tasty Shrimp Newberg.

Here's one I had earlier this evening:


6 oz of chopped clams (or shrimp)
1 cup of meat flavored spaghetti sauce
1 T-spoon of corn starch
1/2 cup of cooking white wine
variety of seasonings to taste
4 slices of sharp cheddar cheese
2 table spoons of olive oil


------------------------------------------------------------------------------------------


1) boil a cup or so of water

2) after water is very hot, reduce heat to low and add clams (or shrimp)

3) after a couple of minutes add spaghetti sauce, corn starch

4) after another 5 minutes add seasonings to taste (mine were:

marjoram/ginger/parsely/sage/thyme

5) lastly, add wine; cook no more than 1 minute after this step


---------------------------------------------------------------------------------------------


Put contents into a bowl, add olive oil then cheese to top.


Very delicious!!


By the way, my dessert was Sarah Lee apple pie topped with Cool Whip.



:smile::smile::smile:

 

[Liberalman]

Beaver Stew

1 beaver (8-10 lbs.)
1 bay leaf
2 med. onions
1-2 garlic cloves
Celery leaves - optional
4 carrots diced
1 tbsp sugar
2tsp thyme
Flour
Salt and pepper Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in salt water. Marinate in buttermilk. Parboil until about half-cooked in water with the bay leaf, onions, garlic, celery and seasonings. Drain, roll in flour and brown in bacon fat, season with salt and pepper. Bake in covered pan in a moderate oven until tender. Gravy may be made from the drippings. Plan the same number of servings as from a similar weight of pork (8 oz. per serving). Beaver is very rich.

 

[#juan]

There are many varieties of the very tasty Shrimp Newberg.

Here's one I had earlier this evening:


6 oz of chopped clams (or shrimp)
1 cup of meat flavored spaghetti sauce
1 T-spoon of corn starch
1/2 cup of cooking white wine
variety of seasonings to taste
4 slices of sharp cheddar cheese
2 table spoons of olive oil


------------------------------------------------------------------------------------------


1) boil a cup or so of water

2) after water is very hot, reduce heat to low and add clams (or shrimp)

3) after a couple of minutes add spaghetti sauce, corn starch

4) after another 5 minutes add seasonings to taste (mine were:

marjoram/ginger/parsely/sage/thyme

5) lastly, add wine; cook no more than 1 minute after this step


---------------------------------------------------------------------------------------------


Put contents into a bowl, add olive oil then cheese to top.


Very delicious!!


By the way, my dessert was Sarah Lee apple pie topped with Cool Whip.



:smile::smile::smile:

I've got a couple problems here. It is either a cup of water or two cups of water, not a cup or so. It makes a difference.
You say to add clams..."or shrimp". If this is Shrimp Newberg, I would think you would use shrimp.
You ask for "beef flavored spaghetti sauce". Why would you not use just a marinara sauce so you don't overpower the shrimp.
Are you dumping in the corn starch dry or what are you doing with it?
Sharp cheddar cheese?
I've seen lots of Newburg recipes over the years but none with spaghetti sauce and cheddar cheese. Is this your invention?

 

[Risus]

Beef n Barley soup:
half kilo of ground or cubed meat (doesn't have to be beef)
cup of Barley, 2 medium or one big onion
Lipton's (or whatever you prefer) onion soup mix
8 cups of water
2 or 3 carrots
2 or 3 stalks of celery
Cajun seasoning to taste
Worcestershire sauce to taste
2 cloves of garlic chopped finely
dulse leaf

Boil water, add ingredients, boil again, then reduce to a simmer and serve when veggies are cooked and barley is soft

Where do you find dulse leaf? I have a hard time getting it.

 

[AnnaG]

Where do you find dulse leaf? I have a hard time getting it.

Local health food shop should have it. The company I get it from in my local shop is called Atlantic Mariculture Ltd. Atlantic Mariculture
Otherwise, Safeway should have some in the seafood section. At least the one near here does. If not ask Safeway and they will start supplying it.

 

[gopher]

''It is either a cup of water or two cups of water, not a cup or so. It makes a difference.''


Bear in mind that when I cook it is for one person, not a family as most folks do. Therefore, best to measure as you need to .

As I wrote above, there are many variations. Tomtato paste or spaghetti sauces are used in NY cooking as New Yorkers love as much variation as possible. It's all a matter of personal taste.