I have made a lot of recipes from allrecipes.com and never rate them. But, I have decided to go back and rate only my true favorites and this is one of them - the potatoes are delicious and everyone always raves about them. I don't change a thing!
Delicious, delicious, delicious! I have made this recipe lots of times - one of my favorites. I took the advice of other reviewers and doubled the recipe. I bought 9 butterfly pork cops that were halved and were 1/2" thick. I used a whole bag of 32oz. Southern style hash browns (they are cubed - I do not like the Southern with bell pepper and onions) 1 cup sour cream, 2 cans of cream of mushroom soup with garlic, 3/4 c. milk. I seasoned BOTH the potato mixture and the pork chops with: salt, Lawry's seasoning pepper, Montreal steak seasoning , Jane's salt and garlic powder. I think one of the best ways to make this recipe good is in the seasoning and when browning the pork chops make sure you brown them well. Also, the hash browns MUST be defrosted before using. I put 1 1/2 cups cheese in the potato mixutre and top with only onion rings, I also keep 1/4 of the onion rings in the potato mixture. My son in law, which never eats very much, ate four pork chops, he absolutly loved this recipe. I am anxious to try this with chicken breasts. Thank you for a great recipe!
I make recipes all the time from this site but my husband said this one is by far his favorite, and, I do have to admit it might also be mine, or a close second to Southwestern Grilled chicken with Lime Butter. This is absolutley delicious, the only change I made was to use 1 tsp of granulated beef bouillion instead of the cube. I had heard that sometimes the cube does not melt. I did double foil them and cooked for 1 hr. and 15 minutes on the grill and cooked indirect but at a higher temp - 425 degrees.Make sure that each person has their own because you are not going to want to share. (don't buy the very large Vidalia onions) Thanks so much Kate!
When making this all I could think of was how anyone could dream up the odd mix of ingredients. All I can say is THANK YOU - THANK YOU! Just delicious. Don't change a single thing! The only cilantro I had was in a tube - I am so glad that I took the time to go to the store for fresh! I don't know if it would rally have made a difference but this recipe was truly outstanding just the way it is written. I did use skinless chicken breast with a bone, and at the very end of grilling I added the lime butter to the chicken, I saved some of it and put in in a ramkin for dipping. I might double the sauce next time because it would be very good to keep refigerated until you can grill some fresh vegetables to go with it. LOVED THIS!!!
I only rate recipes that I truly make over and over and this is one of them! You really have to try this one! I do double the ingredients except for the dill. (double potatoes) Wonderful aroma and delicious flavor. Thank you Janet.
I have only written a few reviews because a recipe has to be exceptional - this is definately one to write about!! I always read the reviews to see how to tweak it to make it better and I did add some things that others have suggested. But, Janiece, thank you for the basis to outstanding Chicken and Dumplings. The things that I did differently were: I added 3 stalks of celery, one fresh twig of rosemary, 2 large dollops of sour cream, chicken broth + water, 3/4 bag of frozen vegetables (the one with corn, carrots, peas and green beans) I added the following seasonings: garlic powder, salt, seasoned pepper, chicken bouillon, a little oregano and poultry seasoning. I used 3 frozen skinless chicken breasts from Costco. Cooked for 7 hrs. on low and then added the biscuits for a hour before serving on the high setting. I patted the biscuits to make them flat and then cut into 6 pieces. I used Pillsbury Goldlen Homestyle buttermilk buscuits- not the Grands. Right before I served I added 1/3 cup of milk and took out the celery stalks. These tasted just like my Moms, you would have never guessed they were cooked in a crock pot - the dumplings were delicious and the flavor of the chicken broth was perfect.
I have made this dish lots of times and my family loves it. A key ingredient that is not listed is Lawry's Seasoned Pepper.(I use it instead of regular peppper) If you use it, I promise you will never go back to regular black pepper, I can hardly cook anything without it! Instead of chopping an onion I use a very large yellow sweet onion which I cut in thin strips. I cook it first for several minutes then add other ingredients. I have been buying the sausage that comes without any casing. I cut into very small pieces. I also use olive oil instead of butter.
Very very good. I add Lawry's Seasoned Pepper instead of black pepper. (you really must try it - truly awesome flavor - much better than black pepper) I have also used frozen corn when corn is not in season. Either way this is delicious!!
I have made this recipe for years and absolutely love it. If corn is not in season, use frozen corn. I add Lawry's seasoned pepper to mine and I honestly think it is the key ingredient.
A very different recipe for chili. A nice change. Make sure you don't add more chicken broth than the recipe calls for. Also, don't drain the black beans.
After reading a lot of the reviews, it made me a little nervous about the bacon grease, so I cooked the bacon about half way through before putting it on the chicken and I put it on at the beginning. Glad I did because it was cooked perfectly. Added the cheese the last ten minutes. I did not get thick chicken breasts, so I think I should have cooked it for a total of 25 minutes instead of 35. But it was still fantastic and we loved the flavor!! A great recipe - you will really like this one!! I used dijon mustard and the honey mustard sauce is awesome - awesome- awesome!!