SOUTHERN BOILED CUSTARD RECIPE | ALLRECIPES
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drink Recipes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, CarbohydrateContent 30.8 g, CholesterolContent 128.4 mg, FatContent 7.1 g, ProteinContent 7.9 g, SaturatedFatContent 3.2 g, SodiumContent 92.6 mg, SugarContent 30.8 g
CONNIE'S SOUTHERN STYLE CHICKEN AND DUMPLINGS RECIPE ...
This is my mom's recipe for classic chicken and dumplings. It is simple, hearty, and delicious! I often do the chicken in the slow cooker, and do the rest on the stove when I get home from work. I can have this on the table in 30 minutes using this method. Also, if you really love dumplings, you might want to double the recipe.
Provided by karab
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Total Time 3 hours 0 minutes
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the chicken into a large soup pot, and pour in the water. Add salt and 2 tablespoons butter, bring to a boil, and reduce heat to medium-low. Simmer the chicken until the meat is very tender, 2 1/2 to 3 hours. Remove the chicken from the stock, and allow the chicken and stock to cool. Separate the chicken meat from the skin and bones, and chop the meat into bite-size pieces. Strain chicken stock through a wire mesh strainer into a large pot; set aside.
- Bring all but 2/3 cup of the reserved chicken stock to a boil over medium heat. In a separate saucepan, bring 2/3 cup of chicken stock to a boil. Stir in 1/2 teaspoon salt and 4 teaspoons of butter, and bring the mixture to a boil over medium heat. Beat in the flour to form a slightly sticky dough.
- Remove dough to a well-floured surface, and roll to desired thickness. Knead in more flour if dough is too sticky. Cut the dough into strips about 4 inches long; drop dumplings into the boiling chicken stock. Reduce heat to low, and simmer the dumplings until tender, about 10 minutes. Stir 1 more tablespoon of butter into the stock to add richness, if desired; return chopped chicken meat to the pan. Stir in evaporated milk; simmer until chicken meat is hot.
Nutrition Facts : Calories 443.4 calories, CarbohydrateContent 28.9 g, CholesterolContent 87 mg, FatContent 24.3 g, FiberContent 1 g, ProteinContent 25.5 g, SaturatedFatContent 9.9 g, SodiumContent 719.6 mg, SugarContent 1.2 g
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