CAT PASTA RECIPES

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CRACKER BARREL DUMPLINGS | JUST A PINCH RECIPES



Cracker Barrel Dumplings | Just A Pinch Recipes image

Cracker Barrel Restaurants serve a side dish called dumplings. This is not their chicken & dumplings main dish. It is a delicious side of just the dumplings without chicken. You could easily add chicken to this recipe if you wanted chicken & dumplings. They are so yummy and they do taste just like Cracker Barrel's Dumplins! You can make dumpling dough ahead of time. Do not cook first. Simply roll and cut your dough then place on a tray lined with freezer paper. Freeze them for a couple of hours and then they can be placed into a zip lock freezer bag to go back in the freezer for later use.

Provided by Amy H. @Meave

Categories     Pasta Sides

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 16

DUMPLINGS
2 cup(s) all-purpose flour, plus more for kneading and rolling
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) milk
1/4 cup(s) vegetable oil
2 quart(s) water for boiling
2 teaspoon(s) chicken soup base
SAUCE
3 tablespoon(s) butter
- salt & pepper to taste
1/4 - all-purpose flour
1/2 teaspoon(s) sugar
1 cup(s) milk
2 teaspoon(s) chicken soup base
- 1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

Steps:

  • Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.
  • In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Reserve the cooking liquid.
  • While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.
  • Reserve 3/4-1 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.

PASTA CARBONARA RECIPE | RACHAEL RAY

Provided by rachael-ray

Number Of Ingredients 1

  • Salt and freshly ground black pepper, to taste

  • 1 pound pasta, such as spaghetti or rigatoni

  • 1/4 cup extra virgin olive oil (EVOO)

  • 1/4 pound pancetta (Italian bacon), chopped

  • 1 teaspoon red pepper flakes

  • 5-6 cloves garlic, chopped

  • 1/2 cup dry white wine

  • 3 large egg yolks

  • Freshly grated Romano cheese

  • A handful of flat leaf parsley, finely chopped, for garnish

Steps:

  • Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.Drain the pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.

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