IN N OUT HAT RECIPES

BETTER THAN CRACKER BARREL® CHICKEN 'N DUMPLINGS RECIPE ...

Better than Cracker Barrel® Chicken 'n Dumplings Recipe ... image

My Grandma grew up on a farm and this was her recipe - no shortcuts but still pretty easy. For best results you must use a whole chicken and flour. You can also use some chicken stock for added flavor. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.

Provided by jadedgurl

Categories Chicken and Dumplings

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Cook Time 1 hours 40 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 whole chicken
1 pinch salt
water to cover
1 lemon, halved
2 stalks celery, sliced
1 small onion, chopped
2 carrots, sliced, or more to taste
2 cups all-purpose flour
salt and ground black pepper to taste

Steps:

Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
Discard lemon. Remove chicken from the pot; let cool.
Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.

Nutrition Facts : Calories 384 calories, CarbohydrateContent 35.3 g, CholesterolContent 61.5 mg, FatContent 15.2 g, FiberContent 2.4 g, ProteinContent 25.7 g, SaturatedFatContent 4.1 g, SodiumContent 128.1 mg, SugarContent 0.8 g

PAN-SEARED RIB-EYE RECIPE | ALTON BROWN | FOOD NETWORK

Pan-Seared Rib-Eye Recipe | Alton Brown | Food Network image

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.

Provided by Alton Brown

Categories main-dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 1 to 2 servings

Number Of Ingredients 3

Ingredients

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Steps:

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

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