Murrmurr
SF VIP
- Location
- Sacramento, California
Good question!Do you make your own sauce?
Good question!Do you make your own sauce?
Yes. I'm gonna try some different recipes.Murrmurr, maybe, try a different brand or recipe.
You know what's a good time-saving idea? When I divide up meats, before I stick some in the freezer I pour various marinades on top of it. I usually use a plastic bag and squish it all around after putting in the marinade, then pop it in the freezer.What helps me is to always divide any raw meat purchased into smaller servings before freezing. For example, today I bought a large pack of chicken strips at Aldis. Divided it into 4 smaller packs of 3 strips each. A pound of hamburger will also be divided. I’ve found I can usually get by with less than a pound of beef in any casserole recipes.
I feel I can justify an expensive meat purchase if if I can get two or more meals from it.
I've never heard that before.Just in case it's true that beans need rice to make a complete protein.
I found this googling it...If it is meatless, then I add brown rice to it. Just in case it's true that beans need rice to make a complete protein.
That's one of my vegan son's favorite meals!These days I try to make things a little healthier. Sweat a few cloves of minced garlic and some hot pepper flakes in olive oil, a bag of microwaved frozen vegetables, and an equal amount of cooked pasta, noodles, or rice. I serve it with a sprinkle of grated parmesan cheese or a squirt of soy sauce and a drizzle of sesame oil.
I use the little packet. I wish they would come out with some that were lower in sodium.My granddaughter loves to snack on ramen. She likes me to drop a raw egg into it and a few green onion bulbs when I have them. I don't use the flavor packet that comes with the flavored ramen, I use a few dashes of turmeric and a little salt/pepper instead.
I like your recipe.
Thank you so much for that.
A few dashes of turmeric + a little salt and pepper tastes just like the chicken flavored packet.I use the little packet. I wish they would come out with some that were lower in sodium.
Hot tea does it, too.Drinking plenty of water to fill your tummy is good. lol
You can use rabbit also instead of squirrel.Squirrel and Dumplings.
With the meat prices these days this will definitely save some money and it is delicious. I have eaten this many times through the years
Ingredients
Dumplings
- 3-4 squirrels, skinned but not quartered
- 2-3 quarts chicken stock or water with a bay leaf and a tablespoon of salt
Directions
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening or butter
- 1/2 cup cold milk
- Start the recipe well in advance of meal time (the night before is fine, but the 3- to 4 hours it takes to simmer the squirrels is long enough) by making the dumplings. Whisk the salt and baking powder into the flour then cut in the shortening with a fork until you have pea-sized bits mixed throughout the flour. Gradually stir in milk, a bit at a time, until the mixture forms a smooth dough. Sprinkle a work surface with flour and roll out the dough into a 1/8-inch-thick sheet. Cover with a clean towel and set the dough aside to rest overnight or until the squirrel is done.
- Simmer the squirrels in stock or salted water for 3- to 4 hours. Remove the cooked squirrels from the pot and set them aside to cool. Skim off any discolored foam from the top of the stock. If desired, the stock can be filtered through a piece of cheesecloth to remove any extra bits. Return the stock to the heat and bring to a light boil. Once the squirrel is cool enough to handle, pick the meat from the bones and add it back to the pot.
- Uncover your rested dumpling dough and, using a pizza cutter, cut it into 1-inch by 2-inch dumplings. Drop the dumplings into the boiling stock and simmer for another 10 minutes until they are cooked through, stirring occasionally to prevent sticking.