ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: chicken and dumplings (using canned biscuits) - question

Misc.
Could you please recommend the brand name, plus flaky, et. of canned biscuits you use for the dumplings since I have not had good luck using canned biscuits. Many thanks, Jane
MsgID: 0076675
Shared by: Jane, Hickory, NC
In reply to: Recipe(tried): Chicken and Dumplings (using canned bisc...
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cider-Braised Chicken and Cabbage (Irish)
  • CIDER-BRAISED CHICKEN AND CABBAGE 1/3 cup all-purpose flour Salt and freshly ground pepper to taste 6 (5- to 6-ounces each) bone-in chicken breast halves, skin on 1/4 cup olive oil 4 to 5 cloves garlic 3 carrots, peel...
  • Grilled Hot Dogs with Creole Sauce
  • GRILLED HOT DOGS WITH CREOLE SAUCE 5 slices bacon, diced 1/2 cup chopped onion 14 cup chopped green pepper 1 (14 1/2 ounce) can diced tomatoes FOR THE SEASONINGS: 1/4 teaspoon chili...
  • Cinnamon Apple Golden Oats (Quaker Oats, 1981)
  • CINNAMON APPLE GOLDEN OATS "This sweet and fruity version of Golden Oats is a great addition to a Sunday morning brunch. It is versatile enough to go with baked ham, pork chops or fried chicken. Topped with yogurt, wh...
  • Pizzeria Uno's Rattlesnake Pasta
  • PIZZERIA UNO'S RATTLESNAKE PASTA Source: Magnolia Walker Company E-zine CHICKEN: 2 skinless, boneless chicken breast halves, cut into cubes 2 tablespoons butter 2 cloves garlic, minced 1...
  • Santa Fe Chicken Salad
  • I have not made THIS recipe, yet. SANTA FE CHICKEN SALAD TO PREPARE THE CHICKEN: The chicken breasts are marinated before grilling, you could marinate the chicken in a non-alcoholic margarita mix in...
ADVERTISEMENT
  • Romaine Salad with Oranges and Cashews
  • ROMAINE SALAD WITH ORANGES AND CASHEWS "Add chicken breast, shrimp, or salmon to make this a meal, or use as is to accompany your meal." 1/2 teaspoon orange zest 1 tablespoon balsamic vinegar 1/2 teaspoon Dijon musta...
  • Mimosa Jell-O Mold (using champagne)
  • MIMOSA JELL-O MOLD 3 pkg (3 oz each) pineapple flavored gelatin 2 cups boiling water 2 cups champagne, chilled 1/2 cup cold water 1 (8 ounce) can pineapple chunks, drained 1 (11 ounce) mandarin oranges, drained 1 cup ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: chicken and dumplings (using canned biscuits) - question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!