I usually cook mine about 5 minutes or so....or until the sizzling begins to lessen
On 2/22/10, Judy Hansen <jmh...@bellsouth.net> wrote: > I'd like to cook about a quarter pound sized burger on my Foreman, but it's > been a while since I've done this, so can't remember clearly the cooking > time necessary for medium doneness. > > -----Original Message----- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey > Sent: Monday, February 22, 2010 6:49 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Chicken Soup with Parsley Dumplings - Serves 6 > > 066Chicken Soup with Parsley Dumplings > - Serves 6 > Recipe By: Martha Stewart > Published in: Everyday Food > > Ingredients > FOR THE BROTH > 4 boneless -- skinless chicken breast halves (about 1 1/4 pounds total), > each cut into 3 pieces > 6 boneless -- skinless chicken thighs (about 1 1/4 pounds total) > 4 med carrots (about 3/4 pound) -- cut on the diagonal into 1/4-inch rounds > 1 med onion -- thinly sliced into half-moons > 2 celery stalks -- cut into 1/4-inch pieces > 1 garlic clove -- thinly sliced > 1 bay leaf > 1 1/2 cup homemade or low-sodium store-bought chicken stock > Coarse salt > 1 teaspoon coarsely chopped fresh thyme > FOR THE DOUGH > 1/4 cup plus 2 tablespoons yellow cornmeal > 3/4 cup all-purpose flour > 1 teaspoon baking powder > 2 tablespoon finely chopped shallot > 1 tablespoon freshly grated lemon zest > 3/4 cup finely chopped fresh flat-leaf parsley > 2 tablespoon finely grated Parmesan cheese > 1 1/2 tablespoon cold unsalted butter -- cut into small pieces > 1/2 cup low-fat (1 percent) milk > > Instructions > Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, > stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce > heat to medium-low; gently simmer 20 minutes. Add thyme. > Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, > shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend > in with fingertips until the mixture resembles coarse meal. Add milk, and > stir with a fork just until a dough forms. > Roll dough into 1-inch balls; add all at once to simmering broth. Cover; > simmer, undisturbed, until the dumplings are cooked through, about 20 > minutes. Divide soup among six bowls. > First published > > > > > Recipe Notes > In a hearty soup, parsley dumplings speckle the broth with bits of green. > > > > Exported from A Cook's Books -- Recipe management for Macintosh > > > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > No virus found in this incoming message. > Checked by AVG - www.avg.com > Version: 9.0.733 / Virus Database: 271.1.1/2700 - Release Date: 02/21/10 > 14:34:00 > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
