Cornmeal Dumplings In Coconut Milk Sauce Recipes

Steps:

• In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
• Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.

Steps:

• For the dumplings, in a mixing bowl place the cornmeal, flour, grated carrot and salt.
• Mix these ingredients until blended together.
• Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch.
• Cover the bowl with a cloth or tea towel and set aside.
• For the sauce, place a large pot on the stove over medium heat.
• Add the butter and let melt.
• Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk; bring to a boil.
• Once boiling reduce heat to medium, place the dumplings into the pot cover.
• Cook for 15 minutes.
• The dumplings will rise to the surface when they are done.
• Ladle into bowls and serve.

Steps:

• Brown meat with green peppers, onions and garlic in large skillet.
• Stir in tomatoes, steak sauce, taco seasoning mix, cumin and red pepper. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 15 min., stirring occasionally.
• Meanwhile, prepare corn muffin mix with milk and egg as directed on package for muffins. Drop 8 mounds of batter onto chili mixture; cover. Simmer 10 min. (Do not lift lid.) Serve topped with cheese and onions.

Steps:

• Prepare dumplings while turnip greens are cooking.
• Slowly stir cornmeal and salt into boiling water.
• Cook and stir for 2 minutes, remove from heat and let cool.
• Sift together the flour and baking powder.
• Dissolve baking soda into sour milk.
• Alternately add flour and milk to cornmeal.
• Then add the egg and beat the mixture for 1 minute.
• Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes.
• To serve remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on serving platter. Pour the pot likker over the dumplings. Enjoy.