On Mon, 04 Jan 2010 13:31:32 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Mon, 04 Jan 2010 11:53:44 -0600, Omelet >
>> wrote:
>>
>> >In article >,
>> > sf > wrote:
>> >
>> >> On Mon, 04 Jan 2010 04:12:30 -0600, Omelet >
>> >> wrote:
>> >>
>> >> >Some people cheat with the dumplings and just use lumps of biscuit
>> >> >dough, either home made or from the can.
>> >>
>> >> The things I hear about here! I would have never considered it.
>> >
>> >Really? :-)
>>
>> Yep, I would have never thought of substituting biscuits let alone
>> popping a can open.
>> >
>> >Dumplings can just be lumps of Pillsbury... <g>
>> >Home made is better, but that works too in a pinch.
>>
>> If I'm going to actually *make* something from scratch, it would be
>> real dumplings. Popping open a can appeals, so I'll try it once just
>> to see how I like it. What is the timing when you use canned
>> biscuits? With dumplings you do x time with the lid off and x time
>> with the lid on.
>
>Bring stew/soup up to a boil, drop in the "dumplings" and cover. Time
>for 10 minutes (or until they are done to your liking). I like them
>slightly sticky.

Thanks Om. I was confused when someone mentioned they got brown and
crunchy in the stew.

--
I love cooking with wine.
Sometimes I even put it in the food.