Italiano

Ansa -Italian News
Vatican News
The Florentine

Terrorism in Venice to secede from Italy

Andre Rieu:I Will Follow Him
Backseat Italians
Italian Shopping
Italian Roots
Growing Up Italian

This page is dedicated to the Italian ladies whose input has made this page possible. Especial thanks to Alex (Sandro) Ravetti CIAO

Lewis and Clark Italian Connection – Cool History Story

Submitted by Glen Yingling of Lewiston Idaho

slow cooker chicken & dumplings recipe

prep time: 10 minutes bake time: 4 ½−5 hours makes 8−10 servings
what you’ll need

1 lb boneless skinless chicken breasts or thighs
2 tbsp unsalted butter
2 – 10.75 oz cans condensed cream of chicken soup
1 medium yellow onion, diced small
1 – 14 oz can chicken broth
1 large stalk celery
3 medium carrots, peeled and sliced ¼” thick
2 cans refrigerated homestyle buttermilk biscuits
½ c all-purpose flour

let’s do it

Rinse chicken under cool water and place it in the slow cooker with the butter, both cans of cream of chicken soup, diced onion and chicken broth. Stir to just combine, cover turn the slow cooker on high and cook for 4−4½ hours. Or if you want this to be waiting for you at the end of your work day, cook it on low for 8 hours. There’s no need to stir or chop the chicken—just put the first 5 ingredients in the slow cooker and let it do the work.
After about 4 hours, remove the lid and use a wooden spoon to stir and loosen everything from the sides and the bottom of the pot. Use the wooden spoon to break the chicken into chunks or press the chicken against the side of the pot to shred it if you prefer. The chicken should be very tender and come apart easily.
At this point, you will stir in the celery and carrots (or whatever vegetables you like). Replace the lid and allow the vegetables to begin to cook while you prepare the dumplings.
Pop open the cans of those homestyle buttermilk biscuits. Roll each piece of biscuit in a little flour to coat it completely. Remove some of the excess flour, but don’t worry if there is a little extra flour on there when they go in—that little bit of extra flour will help thicken the stew. Drop the coated biscuits into the slow cooker on top of the stew. Space the dumplings out as evenly as you can but inevitably, a few of them will end up on top of each other. Once all of the dumplings have been placed in the pot, use your wooden spoon to dunk each one into the hot stew and try to situate the dumplings so they are as evenly spaced as possible.
Cover with the lid once again and allow to cook an additional 35−45 minutes. Once the biscuits are cooked through, it’s time to eat, and eat well!

Virtual Tour of the Vatican
Coros De Nabuco
Ave Maria Andrea Rieu
THE JUKEBOX
Oldies Television
Swinging Japanese Kids

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>