CHICKEN FRIED SLIDERS WPOTATO DUMPLINS & CHEESE GRAVY #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. The last of my entries personally designed for Sunny, are lip smackin', plate swipin', finger lickin' good! Hot n' Spicy Ranch Chicken Fried Pork Steak Sliders topped with baked Creamy Ranch Potato Dumplin's, a rich White Cheese Gravy all piled onto a homemade Sweet Potato Biscuit! But she's going to have to fight my hubby for one! He LOVED them! These will be made for my next party for sure!!
Provided by Wildflour
Categories Weeknight
Time 2h
Yield 16 sliders, 4 serving(s)
Number Of Ingredients 38
Steps:
- For the Sweet Potatoes: Heat oven to 425. In large bowl, whisk and stir together the first 5 ingredients. Cut in shortening til crumbly using 2 knives or your fingers. In seperate bowl, mix sweet potatoes and cream. Make a well in the dry ingredients and add potato mixture. Mix to combine, turn dough out onto a lightly floured surface, and roll out to 1 1/2 inches thick into a rectangle. With sharp knife, cut into about 20 squares. Place biscuits onto parchment paper-lined baking sheets 1 inch apart. Don't crowd. Brush tops with melted butter. Bake for 5 minutes, turn down oven to 375 and bake for another 15 minutes or til golden brown. Cool on wire rack.
- For Potato Dumplin's: Boil potatoes til soft; drain, mash with cream and butter and whip til fluffy. Beat in egg, salt, pepper, and Ranch. Fold in cheese and chives. Wet hands and shape into balls. Roll in crumbs. Bake on lightly greased cookie sheet in 400º oven for 15-20 minutes til golden brown.
- For the Pork Steaks: Roll ground pork into 16 balls, then flatten into patties. In pie plate, mix flour, salt, pepper, cayenne, and Ranch. In another pie plate beat egg and beat in buttermilk and hot sauce. In third pie plate, place cracker crumbs. Lightly coat patties on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place patties into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown. Turn and fry other side til done, about another 3-4 minutes or til golden brown on both sides. Place in low oven to keep warm on a cooling rack over a baking sheet until all are fried and done.
- For the Cheese Gravy: Stir cream cheese and milk over low heat til smooth. Stir in rest of ingredients. And salt and fresh cracked black pepper to taste.
- To assemble! : Split open 16 biscuits and place onto serving platter, place a pork patty on top of each bottom, then a potato dumplin', spoon cheese sauce over top, place on biscuit top. Serve hot!
Nutrition Facts : Calories 2935.9, Fat 168, SaturatedFat 71.9, Cholesterol 407.9, Sodium 3405, Carbohydrate 296.8, Fiber 13.1, Sugar 65.2, Protein 63
CHICKEN AND SLIDERS
This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!
Provided by Sharon Howard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
- When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
- To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
- Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.8 g, Cholesterol 130.6 mg, Fat 17.8 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 4.9 g, Sodium 238.8 mg, Sugar 2.4 g
CARIBBEAN FRIED DUMPLINS
A Caribbean/Guyanese staple, dumplins are also known as "bakes". I don't know how authentic this recipe is and the letter "g" has mysteriously vanished, too; regardless, it's easy to make and good served alongside a savory dish or as a sweet treat with honey, butter or jam. These are on the "doughy" side so you know what to expect. From the Caribbean/Central American cookbook.
Provided by COOKGIRl
Categories Breads
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- *NOTE: to make your own self-rising (raising) flour, for each pound of flour add 2 teaspoons salt and 2 tablespoons baking powder.
- In a large bowl, sift the flour, sugar and salt. Knead until a smooth dough forms, adding more milk if necessary.
- Mix and knead the dough {{gently}}.
- Too much over mixing and over kneading and the dough will become tough.
- Divide the dough into 10 balls, kneading each ball a few times with floured hands.
- Press the balls gently to flatten slightly.
- In a non-stick pan heat a little bit of oil over medium heat.
- Place 5 of the dumplings in the heated pan.
- Reduce the heat to low* and fry for approximately 15 minutes, until they are golden brown, turning once.
- Stand the dumplings on their side for about 1 minute to brown the edges.
- Transfer the dumplings to a plate lined with a paper towel, drain and keep warm.
- Repeat with the remaining 5 dumplings.
- Serve immediately while still warm.
- *NOTE: I tried making these on an electric rage and had difficulty gettin' (there's that "g" missing again -- ) the bakes to fry well. Best to use a gas rage (range) or an electric skillet that isn't temperamental. They can also be deep-fried but that's a bit too greasy for our tastes.
Nutrition Facts : Calories 199.8, Fat 1.6, SaturatedFat 0.8, Cholesterol 4.3, Sodium 766.2, Carbohydrate 39.4, Fiber 1.4, Sugar 0.9, Protein 6
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