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HOME COOKING: Best Cracker Barrel restaurant recipes you can do at home – Cracker Barrel Chicken and Dumplings Full meal with Chocolate Cake Recipes

In menus CRACKER COUNTRY STORE RESTAURANT old barrel, lunch and dinner offer home country cooking quality ingredients prepared from scratch during the day.

You'll find everything you love about country cooking, plus some items that might surprise you. Their cooks country have added some new things they know you'll like it. And, of course, you still find old favorites like meatloaf, chicken Dumplins n ', roast beef and lots of tasty country vegetables on the menu.

Among its most popular items are: Fried Chicken Livers, Hickory Smoked Green BBQ pork, grilled pork chops, fried or grilled chicken fillet, beans n '(a cup of beans and turnip greens served with onions, relish and Muffins maize) as well as his famous half-pound Hamburger Steak, Sugar Cured Ham, Homemade Beef Stew and cultivation of catfish fillets (fried or grilled spicy).

>>> And now here is your most popular food of all – Cracker Barrel Chicken and Dumplings Recipe Full meal:

– Cracker Barrel Chicken and Dumplings –

Chicken> and Broth:

3 quarts water

1 pound chicken cut up 3-4

1 1 / 2 teaspoons salt

1 small onion, sliced

2 stalks celery, chopped

1 clove garlic, peeled and quartered

1 sheet bay

4-6 whole parsley leaves

1 teaspoon coarsely ground black pepper

1 tablespoon lemon juice

> Dumplings:

2 cups all-purpose flour

1 tablespoon baking powder

1 1 / 4 teaspoons salt

1 cup plus 2 tablespoons milk

1. Bring water to boil in a large pot. Add chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf and parsley to the pot. Lower heat to a simmer and cook the chicken, uncovered, for 2 hours. The liquid is reduced by about a third.

2. When the chicken is cooked, remove it from the pot and set aside. Strain the broth to remove all the vegetables and floating scum. You just want the population and the chicken, so throw everything else.

3. Pour 1 1 / 2 quarts (6 cups) of the shares in the pot (keep the leftover stock, if any, for another recipe, which can be frozen). You may also want to wear a small pot or large pot for this. Add coarsely ground pepper, remaining teaspoon 1 / 2 of salt and lemon juice, then heat the material to medium heat while preparing the dumplings.

4. For dumplings, mix flour, baking powder, salt 1 1 / 4 teaspoon of coffee and milk in medium bowl. Stir until smooth, then let stand for 5-10 minutes. Roll the dough on a floured surface until you have about a thickness of 1 / 2 inch.

5. Cut the dough into 1 / 2 inch squares and place each square in the town of simmering. Use all mass. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the broth in a white sauce. Simmer for 20-30 minutes until thickened. Stir frequently.

6. While the stock is thickening, the chicken has become cool enough to handle. Tear all the meat from the bones and remove skin. Cut the chicken into bite-size or slightly larger than small pieces and place them in the pot. Discard the skin and bones. Continue simmering the chicken and dumplings for another 5-10 minutes, but do not stir too vigorously or the chicken may be destroyed and fall apart. You want big chicken pieces in the end.

7. When the sauce has reached desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of vegetables steam, if desired.

– Cracker Barrel Country Cornbread Dressing –

2 / 3 cup chopped onion

2 cups chopped celery

2 quarts of days-old corn bread crumbs

1 quart-day-old biscuits, grated

1 / 4 cup dried parsley flakes

2 teaspoons poultry seasoning

2 teaspoons ground sage

1 teaspoon coarsely ground pepper

4 oz margarine

1 quart (32 ounces) plus 1 (14 ounces) chicken broth

Preheat oven to 400 degrees F.

Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add the melted margarine to the mix. Stir until well blended.

Add chicken broth to dry ingredients and mix well. The dressing should have a moist consistency, but not soupy as a quick bread dough (banana bread or corn bread).

Divide evenly into two (8 x 8 inch) pans sprayed with nonstick spray.

Bake uncovered for 1 hour until golden on top.

– Cracker Barrel Buttermilk Biscuits –

8 servings …

2 c Bisquick

2 / 3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip your hand in just Bisquick sufficient mass to his knees in a bowl until smooth and elastic.

2. Form the dough into 16 thin patties, placing on top of other form 1 8 cookies 9 mold? around the baking dish. Bake at 450 16 to 18 minutes or until browned. Wipe tops at least once in the butter. They separated easily by the way those formed with the 2 pieces.

3. To BONANZA imitators, add sugar 4 ts. Form into 6 patties, 1? thickness of 3 years? throughout the year. Place close together in greased round baking. Clean the best in soft butter. Bake 18 minutes or 450 until browned.

4. Cool 10 minutes before serving. Divided and thumbs instead of cutting with a knife. These do not keep well. Right out of oven wipe tops again with a touch of butter to keep the surface soft and tender.

– Double-Barrel Chocolate Fudge Coca Cola Cake Cracker –

4 servings …

2 cups all-purpose flour use

2 cups granulated sugar

3 tablespoons cocoa

1 cup butter or margarine

1 / 2 cup buttermilk

1 cup Coca-Cola

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

Pinch of salt

1 1 / 2 cups miniature marshmallows

Preheat oven to 350 degrees F. Grease and flour a baking pan 13 x 9 inches.

Combine ingredients dry in a bowl.

Heat butter, cocoa and Coca-Cola to boiling and pour over flour mixture. Mix well. Add eggs, butter, vanilla and marshmallows and mixing. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

Frosting>:

1 / 2 cup butter or margarine

3 tablespoons cocoa

6 tablespoons Coca-Cola

1 box powdered sugar '

1 teaspoon vanilla extract

Boil first three ingredients. Remove from heat and mix the sugar and vanilla extract. Spread over hot cake.

Serve hot with raw vanilla bean. Enjoy a real tradition Cracker Barrel!

Digging In and Enjoy!

Culinary School Graduate Course Holland Brian Alan Burhoe has cooked in restaurants Atlantic Coast for over 30 years. Member of the Federation of Canadian cuisine. Brian papers reflect their interests in food service, dreamstudy, imaginative literature and our best friends – our dogs.

Its home page is a mystery tour KITCHEN – A literary chef. His articles have been reproduced in numerous culinary websites and blogs, including popular WUVING.com .

Cracker Barrel Old Country Store Facts:

– Cracker Barrel uses 70,000 pounds of flour every day to produce their made from-scratch buttermilk biscuits and chicken dumplings.

– In 2007, Cracker Barrel sold enough pancake mix for pancakes 8.2 million. That is a stack of pancakes 32 miles high.

– The Cracker Barrel Heritage Music label has exclusive CD release of Kenny Rogers, Ricky Skaggs, Aaron Tippin, Alison Krauss & Union Station, Amy Grant, Sara Evans and The Charlie Daniels Band. SONG OF THE YEAR The CD features today's superstars perform classic country songs country.

– August 2009 – For the 19th consecutive year, a survey of consumption in restaurants and food service institutions classified Magazine Cracker Barrel Old Country Store, Inc., "Best Chain Restaurant Family." The consumer choice in chains of award is based on a survey of more than 2,000 consumers and their visits 200 of the largest restaurant chains nationwide. The survey measures opinions on food quality, menu variety, value, service, atmosphere, cleanliness and reputation.

About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef

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