Bisquick Cornmeal Chive Dumplings Recipes

BOURGUIGNON BEEF STEW W/ CORN CHIVE DUMPLINGS

Steps:

• 1. Half Baby carrots length wise chop celery & Red Onions. Set aside till needed.
• 2. Add all spices to a small bowl then sprinkle liberally to coat beef stew on all sides using a large platter.
• 3. Allow seasoned meat to sit and marinate for at least 15-20 minutes so the flavors will marry the meat.
• 4. Add the flour to the meat and toss to coat evenly on all sides.
• 5. Add the oil to the pot and heat until very hot, and then add the meat cubes, being sure not to over crowd the bottom of the pot. You want to SEAR THE MEAT, NOT STEAM IT on all sides until it is browned. Remove when browned and repeat , adding more oil if needed to brown the remaining beef cubes.
• 6. Add the carrots and chopped veggies, to the pot and sauté about 8-10 minutes.
• 7. Now add the beef stew back into the pot with the sautéed veggies, and stir to mix together.
• 8. Now add in the beef broth, mushrooms, crushed tomatoes, tomato paste and red wine, stir to blend together. NOW LOWER HEAT TO VERY LOW,COVER WITH A LID AND SIMMER FOR ABOUT 1 AND A HALF HOURS, STIRRING OFTEN TO PREVENT STICKING.
• 9. After the first 1 1/2 hours of cooking add the peeled & cut potatoes, and stir to blend into pot. Cook over low heat until potatoes are tender, about 45 minutes or so. Prepare the dumplings.
• 10. Add the frozen peas, just before adding the dumplings.
• 11. Make the dumplings by adding the Bisquick, corn meal, milk, granulated garlic and onion,& chopped chive and stir to blend. Drop dough into pot, on top of simmering Beef stew, and allow to cook for 10 minutes, UNCOVERED. Then add the lid to pot and CONTINUE to cook an additional 10 minutes. Serve while still hot. I will post the picture steps to make the dumplings in a separate recipe, so please look for it. The main ingredients for the dumpling recipe came from one of my Bisquick Cookbooks, I added the chopped chive, garlic & onion Powder to give it more flavor.

CHILI CHICKEN WITH CORNMEAL DUMPLINGS

Steps:

• In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
• In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
• Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.

CRND BEEF & DUMPLINGS W/ CABBAGE & POTATOES

Steps:

• 1. Please note the FLAT CUTS of corned Beef are the best THEY ARE LEANER. They do not have all the fatty tissue usually attached to the POINT CUTS. SHOULD ALWAYS BE SLICED AGAINST THE GRAIN, TO AVOID BEING STRINGY.
• 2. I used 2 corned beef flats, because they do tend to shrink during cooking. The total weight before cooking was 6 1/2 pounds.
• 3. Add the flats to a large pot, add the seasoning packet and all the liquid from the package, as well as the seasoning spice packet. Then cover with water.
• 4. Place on stove over medium high heat, and bring to a boil. Skim off any foam accumulation. Lower heat to a simmer and continue to cook for about 3 hours. Usually the time frame is about 50 minutes per pound. But because I had 2 pieces I chose to cook mine for a total of 3 hours, use your own judgement. Cook till meat is tender.
• 5. When meat is done, remove from pot, and place on a rack over a pan and bake in a preheated oven for about 15 to 20 minutes, just to get a little color on the brisket.
• 6. You may need to pour off some of the liquid. Then add the onions and carrots, cook about5-7 minutes, and 2 bay leaves if desired, I chose not to add bay leaves, because of the seasoning in the brisket.
• 7. Wash and peel potatoes, and cut larger ones into smaller pieces.
• 8. Then shred or cut cabbage into wedges (your personal choice) shredded will not take as long to cook as it would if you make them into wedges.
• 9. Add both the potatoes & Cabbage & sweet peppers to pot, COVER and continue to cook for about 10 to 15 minutes or until vegetables are tender.
• 10. During THE LAST 5 MINUTES OR SO OF COOKING ADD THE LARGER OUTER cabbage LEAVES TO THE POT, THEN COVER AND CONTINUE TO COOK TILL GREENS TURN BRIGHT GREEN about 5 minutes. Then remove from pot and line serving platter with leaves.
• 11. With a slotted spoon I chose to remove all of the vegetables from the liquid.
• 12. Prepare the dumplings by adding all of the ingredients to a medium size bowl and stirring to bring dough together. Shape into a ball, and pinch of small amounts and roll into balls in desired sizes, using extra Bisquick as needed to prevent dumplings from sticking to hands, and lay on large platter till all are done. Drop into boiling liquid and cook for about 8-10 minutes with the lid on pot. BISQUICK DID NOT NEED 15 MINUTES AS SUGGESTED IN ORIGINAL RECIPE using self rising flour, although that is the amount of time what I used this time, next time I will cook for 8 to 10 minutes or until they rise to the top and are tender. Remove with slotted spoon and add chopped chive if desired.
• 13. Arrange vegetables and dumplings on lined platter. Slice Briskets using an electric knife for easier carving, and arrange on platter and serve with your favorite condiments. Horseradish, catsup or mustard. Your choice.

BISQUICK DUMPLINGS RECIPE

Steps:

• In a bowl, stir together the Bisquick mix and milk until you form a soft dough.
• Drop spoonfuls of dough onto your stew or chicken/beef and dumplings.
• With the pot uncovered, cook the dumplings for 10 minutes over low heat.
• Cover the pot and cook for another 10 minutes. If the soup gets too thick, just add more liquid.
• Enjoy!

CORNMEAL DUMPLINGS

Steps:

• In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
• Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.

BISQUICK DUMPLINGS

Steps:

• In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
• Drop mixture by spoonfuls onto boiling stew and reduce heat.
• Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.