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BettyCrocker.com<p>You might think you know Bisquick. After all, it’s the go-to solution to “what’s for breakfast?” Pancakes, waffles, and biscuits are quick and easy to make on a busy morning, if you have a box of Bisquick on hand. But did you know that Bisquick can also make dinner, or even dessert, a snap in the form of dumplings?</p> <p>If you’re looking for the secret to the perfect dumpling, look no further --the answer is Bisquick. Even the most experienced cooks turn to Bisquick when they want perfectly fluffy drop dumplings to add to their favorite dishes.</p> <p>Our Bisquick Dumpling recipe is simple, convenient, and inexpensive to make. It turns an ordinary dish into a hearty meal that’s bound to satisfy both your cravings and your hunger.</p> <p>Chicken and dumplings have long been a staple in any comfort food lover’s repertoire, and for many, Bisquick dumplings, are an important part of the recipe. A lesser known fact is that these lighter-than-air dumplings are perfect in a wide variety of soups and stews.</p> <p>Try adding these dumplings to your favorite chowder or beef stew. Bisquick dumplings can turn a simple vegetable soup into a memorable meal. You can use dried herbs like thyme or Italian seasoning to tie them into the soup or stew. They can even be used for dessert. You can drizzle them with chocolate or sprinkle them with cinnamon sugar if you’re serving them for dessert. Add them to a batch of cinnamon apples or stewed dried fruits. All you need is a scoop of vanilla ice cream on top for a quick and easy sweet treat. The beauty of these dumplings is that they’re so versatile, you can dress them up in any way you like!</p> <p>Whether you're a novice, just getting your foot in the kitchen door, or a seasoned cook looking for simple and satisfying shortcuts that don’t compromise quality or taste, our Bisquick Dumpling recipe offers a no-fuss culinary experience. Using basic, inexpensive ingredients easily found in either your pantry or your local grocery store, anyone can whip up this comfort food classic. This dish is especially perfect for family gatherings when you’re looking to stretch your food budget and feed a crowd at the same time. Imagine treating your loved ones to a comforting, homemade dish like these hearty stew dumplings. You'll be surprised by how such a simple recipe can make such a grand impression. This recipe showcases the versatility of Bisquick, a staple ingredient for delicious, hearty meals in a pinch. We'll show you how quick it is to craft these Bisquick dumplings in your own kitchen.</p> <p>These dumplings are a fast and easy addition to any soup or stew you make! Need some inspiration? We recommend swapping out the “from scratch” dumplings with Bisquick dumplings in this <a href="/">Chicken Stew with Classic Dumplings</a> for a quick and easy shortcut. Or you can keep speedy simplicity in mind and add them to a can of <a href="/">Hearty Chicken Rotini</a> from Progresso.</p>EpicuriousIf you don't know what a Sno-Ball is, you should probably move on to the next chapter. Those round, fuzzy pink flavor wads are a staple of childhood (and a guilty pleasure of adulthood). Food coloring is optional here, but without it, this recipe looks much too grown-up.Food.comYou can find Spelt flour at most stores that sell bulk grains or at health food stores. The amount of water you add will determine the thickness of your end product, from a pancake to a crepe. They work well as a wrap or cut into wedges and toasted in the oven, it makes great chips for a humus dip. You can change the spices to fit your taste. For a little variety, try adding a little brown sugar or honey instead of the onions, oregano and garlic. Just remember, you'll be eating what the Roman Legions ate as their dietary staple!Food.comBeef Jerky an old staple that people today eat as a convenient snack, but was critical in aiding to the survival of our early forefathers and mothers that brought us here today. Well, with that notion I want to share with you a very authentic Beef Jerky recipe. It is simple and once you master it you will have an excellent foundation for your own special touches to explore the vast variations of ways to flavor your jerky recipe and make it a recipe to hand down generation to generation. I think that is what I like most about food and preparations of recipe's; it is the history, the life, and stories behind them. I love recipes that are rich in history, steeped in stories, and cause for the gathering of friends and families. So here is an old time authentic Beef Jerky recipe, it is important to pay close attention to details here, but it is a simple recipe, and I am sure as you read it, you cannot deny the accuracy of details in the makings here that this recipe is the "REAL McCOY"CookingLightRoasted starchy root vegetables are a Thanksgiving staple, but these golden, crispy latkes transform them into a side or finger food with new flair. Don't skip out on the horseradish: It's pungency is what breathes new life into leftover veggies, and fresh dill and parsley add a touch of brightness.Food52I was in the mood to bake this weekend and thought I would make my staple blueberry muffins that are about as basic as you get yet still seem to be a crowd pleaser. I was about to settle on making these good ole' muffins when I remembered that I had seen on one of my favorite food blogs, A Sweet Pea Chef, a recipe for orange scented blueberry muffins and her pictures alone made my mouth water. I had never thought of adding orange zest to a blueberry muffin, but I decided that a little orange zest and some crumb topping might be just what my muffin recipe was lacking. You all will be pleased to know that these might be the best blueberry muffins I have ever eaten (bold statement I know).Food52I dislike all this negativity towards Mackerel. For want of an excuse for a headline pun I think it’s perfectly fitting to be honest. There are two sides to this story, firstly is from a good quantity of people who just shun it aside without the thought to taste it and secondly is just the cruelty from a cat’s perspective when a human eats it without sharing. The latter story happened today at lunch. Poor Ash, but a girl’s gotta eat too! As a graduate, money is inevitably an everyday woe in the back of my mind, particularly when it comes to what food to spend my money on. Smoked, cooked and prepared Mackerel is £2.30 for around 6-7 strips at my local supermarket and if I’m strapped for cash it is most certainly my best friend. As it’s already prepared and cooked all you have to do is take off the skin on the back of the strips, shred the fish meat in pieces and add to pretty much any staple for a good meal. Aside this recipe, I absolutely love cooked rice, vegetables and mackerel all fried up in some lemony olive oil and butter for a quick meal.YummlyIf you have some stale bread in your pantry, you may be much closer to a delicious meal than you imagined. Mixed with a few basic ingredients, dry bread cubes can become knodel — traditional German bread dumplings. Sometimes called 'semmelknodel,' these dumplings are quick and easy to make. They're an inventive way to transform old bread into a warming side dish, or the base of a hearty a main course. Dry bread cubes are simply moistened with milk and eggs, and flavored with minced onion, fresh parsley, and some black pepper. This mixture is formed into balls, and simmered until fluffy. Knodels are particularly popular in Bavaria. They're an ideal accompaniment to traditional dishes like jägerschnitzel or rouladen. They're also in popular in Austria, in the Tyrol region especially, but you'll also find them in the most elegant restaurants of Vienna. The northern Italians even have a version of knodel, also in the Tyrol region. These are classic winter comfort food. In Germany and elsewhere, they are both a childhood favorite and a sophisticated, satisfying staple. Although hearty and satisfying, the ideal knodel are also light and fluffy. These tasty Bavarian dumplings are not at all tricky to make. But a few simple tricks will ensure great results. ## Tips And Tricks For Easy Knodel Preparation And Perfect Results _Start with dry bread:_ Knodel originated as a clever way to use up dry bread rolls so stale bread is the best base for light knodel -- they'll soak up a mixture of milk and egg. If you don't have stale bread, you can do what German cooks do: cut the bread into small cubes and toast them in the oven on a low temperature, much like croutons. Be careful to not let the bread cubes get too dark, but lightly browned bread cubes can give your dumplings a nice toasty flavor. _Use your judgement:_ While this knodel recipe provides the quantity of bread, milk, and eggs you need to make it, knodel recipes are flexible and forgiving and because all bread types are different, you may need a little more or a little less bread. Some bread is very airy and absorbent and can soak up lots of liquid. Other bread may be denser and need less liquid. What you are looking for is a mixture that will hold together nicely and form a smooth ball. If your mixture is too wet, the bread dumplings will fall apart as they simmer. If it's too dry, the dumplings may turn out to be dense and heavy. If you aren't sure you have the right consistency, go ahead and cook a test dumpling. If it falls apart in the water, you need to add a little more bread to help the mixture hold together. If the fully cooked dumpling is too heavy, you can loosen up the mixture with some extra milk. _Use a light hand:_ The key to making feather-light dumplings is a light touch. You don't need any special equipment to make knodel - just a large bowl and your hands. Mix the dough only until it comes together. Some of the bread cubes will remain intact, giving the finished dumplings a little texture. _Get your hands wet:_ Knodel dough can stick to your hands. Before you begin to shape the dumplings, make sure your hands are completely free of any traces of dough. Then get your hands nice and wet. This makes forming the balls much easier. You may need to periodically rinse your hands as you make the dumplings. _Smooth surface:_ Knodel dough is delicate. You want the dumplings to hold together as they simmer, so make sure the surface of your dumplings is absolutely smooth. Be careful not to leave any cracks or openings for water to seep into the dumpling and break it apart. This also ensures that your dumplings look great on the plate. _Simmer, don't boil:_ Easy does it with knodel, every step of the way. Just as you mix the dough gently, and form the dumplings smoothly, you'll want to cook them gently, too. A full rolling boil may break the fragile knodel apart. Before you start to cook, let the water boil to make sure it's hot enough. But then lower the temperature and wait for the bubbles to subside. Slide your knodel into gently simmering water, not boiling water. _Give them room:_ Knodel expand as they cook. Use a large pot to give your dumplings room to swell up and to cook evenly. Fill the pot about three-fourths full. The water temperature will lower as you add the dumplings and deep water will keep its heat better. But you also want to leave enough room for the dumplings. ## Versatile Dumplings There are many knodel recipes to suit every occasion and every taste. And you can easily customize your favorite recipe. For example, although most dumpling recipes call for white bread, you can use whatever bread you like, or even a mixture of breads, to make your bread dumplings distinctive. Most classic German knodel are served as a neutral side dish flavored with some onion and fresh parsley and little else. Semmelknodel can also be added to your favorite chicken soup to give classic American chicken and dumplings a German twist. You can also add meat to them -- some Austrian knodel recipes call for bacon or sausage for a dish that needs little more that melted butter to make it delicious. These simple bread dumplings can also turn a salad into main course fare, like in this recipe for Beet and Knodel Salad that takes its inspiration from traditional German cuisine. In this sweet and tangy salad, the boiled beets are tossed in a light honey mustard sauce. The savory bread dumpings, made with gruyere cheese for added flavor and texture, make an ideal accompaniment. Serve this German-style Beet and Knodel Salad on its own, or pair it with grilled meat.Food and WineAndrew Zimmern’s Kitchen AdventuresEvery cook wants to know how to make this superb soup, and the reason is its simplicity. As in all Italian food, simplicity trumps all. A mixture of greens is great in the recipe, but if you just use escarole, so be it. I first had soup like this in Cervinia in northern Italy, on a spring ski trip. Small huts dotted the lower slopes of the ski resort so you could schuss up, eat a bowl of soup and ski off quickly. This is farmhouse cooking at its best. I think the bread makes the soup what it is. You tell me, but I can assure you that this will become a staple of your repertoire right away.—Andrew Zimmern Slideshow: More Italian Soups
