Hanna Profile - Allrecipes.com (12332501)

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Recipe Reviews 8 reviews
Yeast Dumplings
Wow! These are amazing! I had to try one right out of the water. Did I say, Yum? Well, YUM! Now, helpful stuff: This recipe makes approximately 60 dumplings if you roll them into slightly-larger-than-a-marble sized balls. Which is what I did. I also cut the sugar from 1/2 cup to 1/3 cup, plus one teaspoon to use in proofing the yeast. I didn't have any problems with having too much liquid or not enough with using the 4 1/2 cups of flour. I did allow it to rise twice - the first time it just didn't seem to rise as much as it should have, so I pulled it out, kneaded it some more and put it back in the bowl, covered it with a warm towel for about an hour. That looked better so then I proceeded to make it into balls and plop them (carefully) into the boiling broth. They rose to the top quite quickly but I left them in for a full 12 minutes and they turned out perfect. (YUM!) I drained, cooled, and bagged half of the dumplings and put them in the freezer for an easy future meal. The rest I left in the broth and added left-over turkey from Christmas, a little salt and pepper, and turned it down to simmer. It will be our dinner tonight. I can hardly wait! Thank you for this recipe Rhonda35! They are awesome!

0 users found this review helpful
Reviewed On: Dec. 28, 2013
Broccoli Turkey Bake
This is a good base recipe, but I tweaked it quite a bit due to the reviews that said it was too dry and sorta tasteless. So here's what I did: I added salt, pepper, garlic and cream of chicken soup with about 1/3 cup milk (you might want more if you're making a 9x13 casserole) and instead of crackers I used left over stuffing. I layered the ingredients like this: soup, milk and shredded turkey (these three, I mixed together) salt, pepper, garlic. Then I layered the thawed broccoli and the cooked rice. On top of that I added the stuffing and then put shredded cheese on top of it all. I omitted the butter as the stuffing was already made with it. I covered it for the first 20 minutes (to cook the broccoli), then uncovered it and baked for an additional 10 minutes so the cheese would melt and the top would brown just a bit. This was a huge hit and will go in my recipe box for the next time I have leftover turkey!

2 users found this review helpful
Reviewed On: Dec. 26, 2013
Ricotta Fettuccine Alfredo with Broccoli
I've made this several times since I first found it and it turns out great every time. I usually bake several chicken breasts, cut them into chunks, and add them at the end, along with the broccoli. YUM!

0 users found this review helpful
Reviewed On: Dec. 3, 2013

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