Vegetable Stew With Herbs Dumplings Recipe
Ingredients
1. Bisquick Heart smart mix (1c)
2. great northern beans, rinsed and drained (1can about 15 to 16 ounces)
3. frozen sweet peas, carrots and potatoes thawed (1bag about 16 ounces)
4. ground mustard (1tsp)
5. Progresso chicken broth or vegetable broth (4cups from 1carton about 32 ounces)
6. rosamarina pasta (1/2c)
7. vegetable oil (1tbsp)
8. chopped onion (1med. About 1/2c)
9. fat free or skim milk (2/3c)
10. dried basil leaves (1/4tsp)
11. dried oregano leaves (1/4tsp)
12. cornmeal (2/3c).
Method of preparation:-
1. Take Dutch oven. Heat oil and cook onions in it until they get crispy and soft by stirring irregularly.
2. Mix pasta, vegetables, broth, beans and mustard in it. Keep this mixture to boil by stirring irregularly.
3. Take a bowl to prepare dumplings by mixing bisquick, basil, oregano, cornmeal in it until they get moistened. Then drop the dumplings into the boiling stew by tablespoonfuls. Turn down the heat to low and cook it uncovered for about 10 minutes.
4. Now cover it and keep it to cook for 10 minutes more. Now it is ready to serve.
Number of servings – 4
Slow Cooker Burgundy Stew With Herb Dumplings Recipe
Ingredients
Boneless beef bottom or top round, cut into 1-inch pieces (2lb), sliced onion (2med.), carrots, cut-up into ¼-inch slices (4med. About 2cups), all purpose flour (3tbsp), water (1/4c), pepper (1/4tsp), ground mustard (1tsp), dried thyme leaves (1tsp), salt (1 1/2tsp), dry red wine or Progresso flavored broth (3/4c from 32 oz carton), Green giant sliced mushrooms, drained (2jars about 4.5 oz each), diced tomatoes undrained (1can about 14.5 oz), sliced onion (2med.), sliced celery stalks (2 med. About 2 c)
For Dumplings
Original bisquick (1 1/2c), milk (1/2c), crushed dried sage leaves (1/4tsp), dried thyme leaves (1/2tsp)
Method Of Preparation:-
Take a slow cooker of 4 to 5 quarter; mix all the Ingredients of stew except flour and water in it. Cover the cooker and set it at low heat for 8 to 10 hours. Take a small bowl, mix flour and water in it and then slowly mix it into the beef mixture. Take another small bowl to prepare dumplings by mixing bisquick, sage and ½ teaspoon of thyme in it and then mix milk in it to for dough. Then drop the dough into the hot beef stew by spoonfuls. Now set the heat of slow cooker to high. Cover it and then keep it to cook for about 25 to 35 minutes until the knife inserted in the middle of dumplings comes out clean. Now it is ready to serve. Serve it at once.
Number Of Servings – 8
Skillet Chicken And Dumplings Recipe
Ingredients
For Vegetables and Chicken:-
1. Frozen stir fry vegetables (1bag about 1lb)
2. condensed fat free cream of chicken soup (2cans about 10 3/4oz each)
3. boneless skinless chicken breasts (4 about 1 1/4lb)
4. vegetable oil (1tbsp).
Tarragon dumplings:-
1. Original bisquick mix (1c)
2. milk (1/3c)
3. dried tarrangon leaves (1/4tsp)
Method of preparation:-
1. Take frying pan of 10-inch, place it over medium-high heat. Heat and then cook chicken for about 5 minutes until the chicken changes to brown by turning it once.
2. Mix frozen vegetables and soup in it. Keep it to boil by stirring it constantly.
3. Take a small bowl to prepare dumplings by mixing bisquick, tarragon leaves and milk in it. Mix it well to form soft dough. Then drop 4tablespoonfuls into the boiling chicken stew.
4. Turn down the heat to low and cook it uncovered for 10 minutes. Now cover the pan and cook it for 10 minutes for more.
Number of servings – 4
Savory Chicken Stew And Dumpling Recipe
Ingredients
1.Bisquick mix (1c)
2. cut-up cooked chicken breast (1c)
3. fresh steamer frozen mixed vegetables (1/2)
4. Green Giant Valley (1c)
5. vegetable broth (3/4 from 32-oz box)
6. reduced sodium (1c)
7. pepper (1/4tsp)
8. dried thyme leaves (1/2tsp)
9. dried sage leaves (1/2tsp)
10. all purpose flour (1/4c)
11. fat free or skim milk (1/3c)
12. onion powder (1/8tsp)
13. chopped green onions (2 med. Or 2tbsp)
Method of preparation:-
1. Take a saucepan of 2 quarter, add flour, thyme sage and pepper in it and mix it well. Slowly mix the broth in it with wire whisk until it gets blended. Keep it to boil over medium heat by stirring it constantly.
2. Mix chicken and vegetables in it and keep it to boil.
3. Take a small bowl to prepare dumplings by mixing bisquick, onion powder and onion in it. Mix milk in it until the mixture gets moistened. Then drop the dumplings by 6 spoonfuls into the boiling stew.
4. Turn down the heat to low and keep it to simmer uncovered for about 10 minutes. Now cover the pan and keep it to cook for 10 minutes more.
Number of servings – 3
Quick Chicken And Dumplings Recipe
Ingredients
1. Bisquick mix (1c)
2. condensed creamy chicken mushroom soup (1can about 10 ¾ oz)
3. cut-up cooked chicken (1c)
4. frozen peas and carrots (1c)
5. fat free or skim milk (1 1/2c)
6. paprika (if desired)
7. fat free or skim milk (1/3c).
Method of preparation:-
1. Take a saucepan of 3 quarter, add chicken, carrots, soup, frozen peas, and 1 ½ cup of milk in it. Keep it to boil.
2. Take a small bowl, mix bisquick and ½ cup of milk in it. Mix it well to form dough and then drop the dough by 8 tablespoonfuls into the chicken stew. Dust the paprika over it.
3. Keep it to cook uncovered for about 10 minutes over low heat. Then cover the pan keeps it to cook for 10 minutes more.
Number of servings – 4
Mustardy Chicken Dumplings Recipe
Ingredients
1. Original bisquick mix (1 1/2c)
2. yellow mustard (1tbsp)
3. condensed cream of chicken soup (1can about 10 ¾ oz)
4. frozen mixed vegetables (2c)
5. milk (2c)
6. chopped onion (1med. About 1/2c)
7. boneless skinless chicken breast (4)
8. vegetable oil (1tbsp).
Method of preparation:-
1. Take a Dutch oven of 4 quarter, place it over medium heat. Heat oil in it and then add chicken and onion in it and cook it for about 6 to 8 minutes by stirring it irregularly until the onions get soft and then chicken changes to pink in color.
2. Mix mustard, mixed vegetable soup and 1 ½ cup of milk in it and then keep it to boil.
3. Take a small bowl, bisquick mix and ½ cup of milk in it. Mix it well to form dough and then drop the dough by 5 tablespoon into the chicken stew. Turn down the heat to low, cover the pan and keep it to cook for about 20 minutes. Now it is ready to serve.
Number of servings – 6
Italian Stew With Spinach Dumplings Recipe
Ingredients
1. Original bisquick mix (2c)
2. water (1c)
3. sliced mushrooms, drained (1jar about 4.5 oz)
4. primavera spaghetti Sauce (1jar about 26 oz)
5. lean ground beef (1lb)
6. milk (1/2c)
7. grated parmesan cheese (1/4c)
8. Green giant frozen chopped spinach, thawed, squeezed to drain (1/4c) .
Method of preparation:-
1.Take a Dutch oven of 4 quarter, place it over medium heat. Cook beef in it by stirring it irregularly until the beef gets cooked and then drain it.
2. Mix mushrooms, spaghetti sauce and water in beef and keep it to boil. Now turn down the heat to low and cook it.
3. Take a bowl of medium size, bisquick, cheese, spinach and milk in it. Mix them well to form dough. Then drop the dough by 10 tablespoonfuls into the spaghetti stew.
4. Keep it to cook uncovered for about 10 minutes over low heat. Now cover the pan and again cook it for 10 minutes more.
Number of servings – 4