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That BLT salad just got a little enhancer. Seems some how a bowl of home made chicken & dumplings just fell right out of the sky. Courtesy of some in-laws. Seems to me this is a little bit of a whacky combination but hey I'm going to do it anyway.
i know really. i have found out alot of things right here to. so what is it you can cook with panko ? and you say it's in the bread isle. i'll have to look for it. stupid question again, what does it taste like ?
You can use panko on anything you would use regular bread crumbs with. In NJ...I find it where ever the bread crumbs are. I made it with chicken - it tasted like very crispy fried chicken. DELICOUS
I dipped chicken cutlets in egg then coated them with panko and sauteed them in olive oil. One thing I will warn you of...don't cover them. It makes the panko soggy. Just sautee them all the way through and voila! Fried chicken without the frying! Some mashed potatoes and gravy! ......hmmmmm guess what I'm making tomorrow night?
That BLT salad just got a little enhancer. Seems some how a bowl of home made chicken & dumplings just fell right out of the sky. Courtesy of some in-laws. Seems to me this is a little bit of a whacky combination but hey I'm going to do it anyway.
I've never had chicken and dumplings...are they like pierogie?
I've never had chicken and dumplings...are they like pierogie?
I have never had pierogie so I don't know. The dumplings we had tonight were the homemade kind rolled out like a big thick & wide noodle. Sometimes we have drop dumplings. In a pinch for time we will use a can (awful I know) of plain or buttermilk biscuits for the drop dumplings. You have to cut them up as whole they would be way to big. Even for my fat mouth.
Grilled salmon, grilled zucchini with ovoo and herbs, a corn fritter casserole from the newspaper....it has whole kernal and creamed corn, eggs, evap milk, lots of cheese, onion, saltine crackers, salt & pepper.
I have never had pierogie so I don't know. The dumplings we had tonight were the homemade kind rolled out like a big thick & wide noodle. Sometimes we have drop dumplings. In a pinch for time we will use a can (awful I know) of plain or buttermilk biscuits for the drop dumplings. You have to cut them up as whole they would be way to big. Even for my fat mouth.
I've always been under the impression that dumplings are gooey. I don't like gooey.
I've always been under the impression that dumplings are gooey. I don't like gooey.
Mine weren't gooey at all. Just like a big noodle in home made chicken noodle soup. I think that is the best way I can describe. Gooey to me is a biscuit that's not done in the middle. Raw dough. Yuk.
OK. I can't stand it any longer. Let's have it strait. I can take it. Just what is a pirogi? Just what in the tarnation have I been missing all these decades?
Mmmmm....fried chicken, mashed potatos, gravy and corn.
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