TOMATO DUMPLINGS
The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much. -Lucille Tucker, Clinton, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed., Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 833mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.
AMISH DUMPLINGS
Make and share this Amish Dumplings recipe from Food.com.
Provided by Al Hunt
Categories Healthy
Time 20m
Yield 6 dumplings, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix dry ingredients first.
- Add the beaten egg.
- Add few drops of water until you have a stiff, sticky dough.
- Drop 1/6 at a time in to hot, nearly boiling stock or on top of stew (with lots of liquid).
- Cover and cook 10 -15 minutes.
Nutrition Facts : Calories 88.9, Fat 1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 520.7, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.2
AMISH TOMATO DUMPLINGS
Make and share this Amish Tomato Dumplings recipe from Food.com.
Provided by JAHollowell
Categories Vegetable
Time 1h
Yield 16 dumplings
Number Of Ingredients 13
Steps:
- Melt 3 Tbl butter in Dutch oven over Med heat. Add onion and celery and cook until translucent, about 3 minute Stir in tomatoes and their juice, sugar, salt, and pepper. Bring to a simmer and cook until veggies are softened, about 5 minute Remove from heat and stir in 2 Tbl parsley.
- Combine remaining parsley, flour, and baking powder in a bowl. Stir in milk, egg, and melted butter until combined and smooth. Return tomato mix to simmer over Med heat.
- Using greased Tbl measure, drop heaping Tbl-size dumplings on top of tomato mix, leaving about 1/2-in between dumplings. Cover and cook over low heat until dumplings are firm and cooked through, about 20 minute Take care not to uncover during cooking. Serve.
Nutrition Facts : Calories 83.5, Fat 4.3, SaturatedFat 2.5, Cholesterol 21.9, Sodium 119.7, Carbohydrate 9.6, Fiber 1, Sugar 2.5, Protein 2
TOMATO DUMPLINGS
This is jus ol'po'folk food. A little old man I know wanted me to make this recipe that he loved that his wife had made, so here's my adaptation. This is so good you just can't believe how wonderful and cozy this tastes. It makes the eater warm & fuzzy inside!
Provided by Bearsbaby03
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Boil chicken; reserving some of the broth for extra flavor, drain and let chicken cool then debone and reserve the now shredded chicken for the dumplings.
- Next, put the chicken back in pot with the entire box of chicken broth. Let the broth and chicken come back up to a medium boil add seasoning and sugar.
- Follow the instructions on the package of frozen dumplings to prepare. I recommend the brand Kettle Dumplings, but you could use homemade dumplings.
- When the dumplings have cooked through, add the V-8 and the tomatoes.
- Add the salt & pepper and milk; stir constantly. Turn down to a simmer.
- Be careful that the pot doesn't scorch because you have to start over if your dumplings scorch.
Nutrition Facts : Calories 569.4, Fat 36, SaturatedFat 11.6, Cholesterol 165.9, Sodium 1061.8, Carbohydrate 16.7, Fiber 1.9, Sugar 13.4, Protein 43.6
TOMATOES AND DUMPLINGS
To jazz up this versatile and homey dish, add basil, allspice or thyme to the tomatoes. Additional vegetables, like onions, carrots and celery can also be added to the tomatoes. Herbs like rosemary or tarragon could be mixed into the dumpling batter or add a splash of cream or balsamic vinegar once the dumplings are done.
Provided by Mercy
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle.
- Heat the tomatoes over medium heat until boiling gently.
- Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes.
- Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high).
- Cook, uncovered, for about 5 minutes.
- Cover and cook for about 10 more minutes.
- Remove the lid and serve.
- Garnish with black pepper and extra pats of butter.
Nutrition Facts : Calories 316.6, Fat 12.5, SaturatedFat 5, Cholesterol 50.5, Sodium 1195.5, Carbohydrate 45.9, Fiber 3.7, Sugar 18.7, Protein 7.9
MY MAMA'S TOMATO DUMPLINGS
This is really good if you like tomatoes. My Dear mama loved these. She taught me to make them. Every time I go to the grocery store and I see these tomatoes I think of her. She also taught me to make Sweet Potato Dumplings. I have heard of Irish potato dumplings but I've never tried those. My Mama and I could make a meal off of...
Provided by Bernice Mosteller
Categories Other Side Dishes
Time 35m
Number Of Ingredients 9
Steps:
- 1. Put the can of Diced tomatoes in a medium to large saucepan.You want one big enough to let the dumplings have room to rise up.
- 2. Add the margarine, sugar, salt, & pepper. Bring to a boil, lower the temp to a simmer while you make the dough.
- 3. Combine flour & crisco, cut in the shortening with a fork or pastry blender, until lumps are the size pf peas.
- 4. Mix in just enough milk until dough leaves sides of the bowl.( I start out with the 2/3 cup and then adjust the amount of milk, as needed).)
- 5. Then turn the heat back up on the tomatoes, just enough to start a low boil.
- 6. I just drop the dough in with a tablespoon. ( I don't roll it out.) Put lid on and cover the dumplings. Keep a eye on them, and you can tell by looking when they have risen and are done. DO NOT STIR IT UP.
- 7. You can adjust the margarine,sugar, salt, & pepper to you taste.
STEWED TOMATOES WITH DUMPLINGS
When I was young and did not feel well, my mother made one of my favorite dishes. Just smelling it cook made me feel better, along with her tender loving care.-Viola Stutz, Greenwood, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally. , In a small bowl, combine biscuit mix and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 302 calories, Fat 17g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 1061mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.
TOMATO SOUP WITH HERB DUMPLINGS
-Holly Dunkelberger, La Porte City, Iowa
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.
Nutrition Facts :
AMISH TOMATO PIE
Fresh tomatoes and a rich, cheesy filling make a summertime savory pie. There is a lot of preparation for this pie, but it is well worth every minute. I love this pie on summer mountain evenings. Enjoy with cool ice tea.
Provided by Buckwheat Queen
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 2h40m
Yield 8
Number Of Ingredients 12
Steps:
- Chill pie dough for about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower oven rack.
- Slice heirloom tomatoes into 1/2-inch rounds. Remove seeds with your fingers. Place 6 slices on paper towels or a clean cloth and cover with more paper towels or another clean cloth. Arrange the remaining slices on a wire rack. Cut Roma tomatoes into 1/2-inch slices, remove seeds, and arrange them on the rack as well.
- Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans.
- Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
- Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes.
- Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool.
- Place bacon-leek mixture, Cheddar, Fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine.
- Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top, overlapping heirlooms with Roma tomatoes. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes.
- Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving.
Nutrition Facts : Calories 468.8 calories, Carbohydrate 19.3 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 3 g, Protein 17.4 g, SaturatedFat 13.6 g, Sodium 730.1 mg, Sugar 5.1 g
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TOMATOES AND DUMPLINGS - THE SOUTHERN LADY COOKS
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5/5 (5)Category Main Course, Side DishCuisine AmericanTotal Time 25 mins
- Fry the bacon, drain and set aside. Combine tomatoes, bacon drippings, water, salt, garlic powder, pepper and sugar in a pot on top of the stove. Bring to a boil, turn down to medium and cover.
- Cut shortening into flour until mixture resembles coarse crumbs. Add enough boiling water slowly stirring with a spoon until flour holds together and you can make into dumplings about the size of a walnut. I just pull off a piece of the dough and roll it into a ball with my hands. Remove top from pot with tomatoes and drop dumplings a few at a time into boiling tomatoes putting top back on each time. Cook for about 10 to 15 minutes until dumplings are cooked. I usually get about 12 dumplings when I make them. Once cooked you can sprinkle with parsley and add crumbled bacon pieces to the dish. Makes about 6 servings
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