CHEDDAR TOMATO DUMPLINGS
"Simmered in tomato sauce, these fluffy dumplings with cheddar cheese in the dough make a satisfying side dish as well as a delicious, economical main dish," suggests Marie Hattrup of Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-5 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. Add celery leaves, sugar, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheddar cheese. Stir in milk just until moistened. , Drop batter by tablespoonfuls onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 287 calories, Fat 15g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 916mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
SPICY TOMATO AND CHEDDAR SOUP
Steps:
- Preheat the broiler. Line a sheet pan with foil.
- Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes.
- Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium.
- Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes.
- Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons.
- Preheat the oven to 375 degrees F.
- Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes.
TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS
Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
- Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces.
- Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium
CHEESIEST TOMATO SOUP
Excellent tomato soup served with warm rolls, biscuits, and fresh salads.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 12.6 g, Cholesterol 44.5 mg, Fat 14.4 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 711.8 mg, Sugar 7.5 g
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 :
SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS
Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day
Provided by Anna Glover
Categories Dinner, Main course
Time 6h20m
Number Of Ingredients 19
Steps:
- Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
- Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
- To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
- Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
Nutrition Facts : Calories 554 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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TOMATO SOUP WITH CHEESE DUMPLINGS - TARA TEASPOON
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5/5 (2)Total Time 40 minsCategory Main CourseCalories 85 per serving
- In a large pot over medium-low heat, combine olive oil, onion, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, 5 min. Raise heat to medium. Stir in broth, tomatoes, brown sugar and salt and simmer, 15 min. Use an immersion blender to purée slightly, leaving a few tomato chunks. (Alternately purée half the soup in a blender, holding lid on with a towel while blending.) Cover and return soup to a simmer.
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- In a large bowl, combine the flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
- Remove the lid from the soup pot and reduce the heat to low. Use an immersion blender to puree the soup until it's completely smooth. Return the soup to a simmer.
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- In a large pot, melt butter over medium heat. Stir in onion and cook until translucent. Add in flour and cook, stirring constantly for 1 minute.
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