recipes from Darrell Lampkins……
1 large cabbage
2 small onions, diced
2 cans of stewed tomatoes
1 pouch of Lipton Onion Soup Mix, any flavor
1 large celery, chopped very small
Fill a large saucepan halfway with water, bring to a boil, then add the vegetables and bring to a simmer. Cook 1-2 lbs. of burger separately draining any fat. Add any spices you like and Lipton soup mix. Add the meat, simmer for a few more minutes then taste.
-Chicken beef bouillon cubes inside the core of cabbage on a grill
-question on getting rid of wild taste in venison….Darrell suggests marinade, with Italian dressing or apple juice
caller said father marinaded it in milk
-caller said buddy did venison, coated with Andy’s fish seasoning and deep fried
Darrell said when meat floats to the top it’s done
“Old Fashioned Beef Stew”
2 T. olive oil
2 lbs. cubed beef stew meat
2 T. all-purpose flour
4 c. water
2 c. beef broth
salt to your taste
ground black pepper to taste
6 cubed potatoes
6 chopped carrots
1 tsp. dried rosemary
1 can fresh corn kernels (drain it)
1 can green beans, cut into 1 inch pieces
2 cans chopped fresh tomatoes
Heat oil in large pot. Add beef and flour, stirring to coat beef brown. Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour. Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours. Add corn, green beans, and tomatoes simmer for 30 minutes longer.
“Chicken and Dumplings”
2 quarts chicken broth
3 c. cooked chicken
1 c. milk
2 T. butter
1 pinch salt
2 c. flour
1/2 tsp. baking powder
Step 1: In a bowl, take the flour, baking powder, and salt and whisk together to make it all get mixed properly. Add the pieces of butter in it with a fork or pastry blender. Stir in the milk, until the mixture gets ready and the dough becomes a ball.
Step 2: (all these have to hence, stir properly and well so that the final dough becomes extra soft. Heavily flour a work surface where you are going to prepare the chicken and dumplings.
Step 3: Will need something to cut the dumplings with. I use a pizza cutter and even the small spatula.
Step 4: With a small spatula, lift the dumplings off the cutting surface. Roll the dough out and dip the flour in it and cut the dumplings into any shape.
Step 5: Use a spatula to lift them on a heavily floured plate and keep flouring between the layers. Bring broth to a boil, drop the dumplings, keeping extra flour on them. Cook for 20 minutes and add cooked chicken.
-Dill pickle spears, wrapped in bacon, 18 minutes at 400 in an air fryer
-take riblets, coat with olive oil and McCormick Steak Seasoning. Grill or smoke, keep turning into done. When you see a 1/4 inch of the bone sticking out they are done.
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