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Thanks, Mike. KAF has a recipe for Turkey and Dumplings. The dumplings use a quarter cup fresh herbs. I don't know if this is the same herb dumplings mentioned earlier in this thread. Depending on the weather, I'm going to slow cook a turkey breast in January. I'm planning on using some of the leftover turkey in this recipe. First, I have to make sure I can purchase turkey giblets and necks to make turkey stock, as the recipe calls for that. I should have done this at Thanksgiving time.
December 27, 2019 at 5:56 pm in reply to: What are you Cooking the week of December 22, 2019? #20101Okay, I ignored my best medical knowledge. All the talk about sauerkraut made me hungry for it. Previously, I had noted an Allrecipes recipe for Slow Cooker Sauerkraut and Sausage. It uses, as I read it, sausage in the tubes. One reviewer had made a small version using kielbasa. I had a can of sauerkraut and kielbasa in the house, so I pulled out the slow cooker. Easy prep recipe. It was delicious, but oh, my, way salty. So now I'm chugging water. But I enjoyed every bite while I was eating it. I served it without mashed potatoes, which was a good thing. I love sauerkraut on top of mashed potatoes. I put a pint in the freezer, but I won't use it for at least a year or more because of the salt. But it sure was good.
Mike, what do I look for to know the dumplings are fully cooked?
My dad used to make sauerkraut, putting it in a crock in the basement, as your mom. I don't recall tasting it before it was ready. Dad would can it, and it was the best kraut I've ever had.
Missed this.
I've had many pineapples in the house and still missed this.
December 22, 2019 at 4:24 pm in reply to: What are you Cooking the week of December 15, 2019? #20028Yesterday, I made Vegetable Beef Soup. I used a tried and true recipe that I'm losing taste for. Last time I made it, I modernized it by adding a small, finely diced jalapeno (seed and ribs removed) during the 2 hours the beef simmers in seasonings. That gave the beef a spicy flavor but didn't do much for the broth. Nevertheless, I liked the change. This time, I also used a jalapeno -- a large one (seed and ribs removed). It didn't impart much of anything. I heard on a food show that the larger a jalapeno, the less heat it has. I now think that's true and will look for a small one the next time I make this soup. I ended up with 5 quarts, four for the freezer. And 3 cups broth to use with a different type of soup . . . also in freezer.
I've never baked these. My beloved stepmother made them for me. Apparently, she used the wrong nut, because I missed this.
BakerAunt, I'm happy for you that, "The baking is back into Christmas!
Mike, I've written down your dumpling suggestions. I've decided not to let dumplings get the best of me. Over the weekend, I'll make Vegetable Beef Soup, and I'll serve it with dumplings on top. Never saw that done before, but I need an excuse to try dumplings again.
BakerAunt, I have a friend, now deceased, who made her dumplings like your mom.
I knew this, too.
I had never heard of a Baker's Half Dozen, but I guessed correctly.
I knew this, but I have no idea where I picked up this knowledge.
Seven years of Spanish classes led me to the correct answer.
From jennycancook.com site, I'm going to make her no-butter Buttermilk Spice Cake. I've made it before, and we liked it. I have buttermilk to use up.
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