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D' Best Chicken N' Dumplings

Reviewed: Mar. 1, 2006
I have followed this recipe and made it a dozen times. Every time I'm left with an empty pot. The only things I do different are I add sage and black pepper to the dough, (I'm a pepper freak.) People who say it was too watery just need to sprinkle a little flour or corn starch in and let it simmer out. Making it today and I know it will disappear.
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