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Salad Dash
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Copyright %year%, All Rights Reserved"},"homepage":{"1":{"settings":{"sidebar_position":"full","parallax_effect":"scroll","section_id":"tiepost-xxxxxx-section-205"},"blocks":{"1":{"style":"slider_5","title":"Block Title","order":"latest","number":"3","excerpt":"true","read_more":"true","post_meta":"true","breaking_effect":"reveal","boxid":"block_1373"}}},"2":{"settings":{"section_title":"true","title":"FEATRED POSTS","title_style":"centered","sidebar_position":"full","parallax_effect":"scroll","section_id":"tiepost-xxxxxx-section-8102"},"blocks":{"2":{"style":"slider_5","title":"Block 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consectetur.<\/p>","show_icon":null,"mailchimp":"#","feedburner":""},"tie-widget-categories-2":{"title":"Categories","depth":"true"},"stream-item-widget-14":{"title":"Advertisement","tran_bg":"true","new_window":"true","nofollow":null,"e3lan_img":"https:\/\/placehold.it\/1200x800","e3lan_url":"#","e3lan_code":""}},"first-footer-widget-area_1":{"tie-slider-widget-7":{"title":"Don't Miss","no_of_posts":"5","custom_slider":"0","slider_only":null,"posts_order":"latest","cats_id":null}},"first-footer-widget-area_2":{"tag_cloud-8":{"title":"Salad Dash","count":0,"taxonomy":"post_tag"},"text-html-widget-2":{"title":"","text_code":"<br>\r\n<br>\r\n© Copyright 2018, All Rights Reserved","tran_bg":"true","center":"true"}},"second-footer-widget-area_2":{"latest_tweets_widget-4":{"title":"On Twitter","no_of_tweets":2,"username":"tielabs","consumer_key":null,"consumer_secret":null,"slider":"true"}},"third-footer-widget-area_2":{"tag_cloud-6":{"title":"Tags","taxonomy":"post_tag"}},"section_1":{"social-statistics-19":{"title":"Follow Us","style":"2"},"widget_tabs-6":{"posts_number":"5","posts_order":"viewed","tabs_order":""},"tie-slider-widget-6":{"title":"","no_of_posts":"5","custom_slider":"0","slider_only":"true","posts_order":"latest","cats_id":null},"facebook-widget-5":{"title":"Find us on Facebook","page_url":"http:\/\/www.facebook.com\/buzzfeedtasty","hide_cover":null,"show_faces":"true","show_stream":null}}},"post_content":"This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings.\r\n<h2>Ingredients<\/h2>\r\n[divider style=\"normal\" top=\"0\" bottom=\"15\"]\r\n\r\n[tie_list type=\"plus\"]\r\n<ul>\r\n \t<li><span class=\"recipe-ingred_txt added\" data-id=\"20384\" data-nameid=\"20384\">1 (3 pound) whole chicken<\/span><\/li>\r\n \t<li>1 onion, chopped<\/li>\r\n \t<li>1 stalk celery, with leaves<\/li>\r\n \t<li>1 tablespoon poultry seasoning<\/li>\r\n \t<li>1 teaspoon whole allspice<\/li>\r\n \t<li>1 teaspoon dried basil<\/li>\r\n \t<li>1\/2 teaspoon salt<\/li>\r\n \t<li>1 teaspoon black pepper<\/li>\r\n \t<li>1 teaspoon seasoning salt<\/li>\r\n \t<li>1 (10.75 ounce) can condensed cream of chicken soup (optional)<\/li>\r\n<\/ul>\r\n[\/tie_list]\r\n\r\n \r\n<h2>Directions<\/h2>\r\n[divider style=\"normal\" top=\"0\" bottom=\"15\"]\r\n\r\n[two_third][dropcap]1[\/dropcap]Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1\/2 teaspoon salt, 1 teaspoon pepper.and seasoning salt. Bring to a boil. Reduce heat.[\/two_third][one_third_last]<a href=\"https:\/\/jannah.tielabs.com\/jannah-foods\/wp-content\/uploads\/sites\/52\/2017\/01\/salad-restaurant-tomatoes-kitchen.jpg\"><img class=\"alignleft wp-image-4103\" src=\"https:\/\/source.unsplash.com\/collection\/765150\/1200x800\" alt=\"salad-restaurant-tomatoes-kitchen\" width=\"316\" height=\"200\" \/><\/a>[\/one_third_last]\r\n\r\n[divider style=\"normal\" top=\"10\" bottom=\"20\"]\r\n\r\n[two_third][dropcap]2[\/dropcap]Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool. [\/two_third][one_third_last]<a href=\"https:\/\/jannah.tielabs.com\/jannah-foods\/wp-content\/uploads\/sites\/52\/2017\/01\/pexels-photo-128391.jpeg\"><img class=\"alignleft wp-image-4100 size-medium\" src=\"https:\/\/source.unsplash.com\/collection\/765150\/1200x800\" alt=\"pexels-photo-128391\" width=\"300\" height=\"200\" \/><\/a>[\/one_third_last]\r\n\r\n[divider style=\"normal\" top=\"10\" bottom=\"20\"]\r\n\r\n[two_third][dropcap]3[\/dropcap]In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.\u00a0This is an old family recipe for the dumplings.[\/two_third][one_third_last]<a href=\"https:\/\/jannah.tielabs.com\/jannah-foods\/wp-content\/uploads\/sites\/52\/2017\/01\/pexels-photo-4.jpg\"><img class=\"alignleft wp-image-4099 size-medium\" src=\"https:\/\/source.unsplash.com\/collection\/765150\/1200x800\" alt=\"pexels-photo-4\" width=\"300\" height=\"200\" \/><\/a>[\/one_third_last]\r\n\r\n[divider style=\"normal\" top=\"10\" bottom=\"20\"]\r\n\r\n[two_third][dropcap]4[\/dropcap]Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.[\/two_third][one_third_last]<a href=\"https:\/\/jannah.tielabs.com\/jannah-foods\/wp-content\/uploads\/sites\/52\/2017\/01\/salad-fresh-food-diet-54322.jpeg\"><img class=\"alignleft wp-image-4101 size-medium\" src=\"https:\/\/source.unsplash.com\/collection\/765150\/1200x800\" alt=\"salad-fresh-food-diet-54322\" width=\"300\" height=\"200\" \/><\/a>[\/one_third_last]\r\n\r\n[divider style=\"normal\" top=\"10\" bottom=\"20\"]\r\n\r\n[two_third][dropcap]5[\/dropcap]Meanwhile, skin and debone the chicken.Cut the meat into small pieces, add to the broth, and heat through. Serve.Cut the meat into small pieces, add to the broth, and heat through. Serve.[\/two_third][one_third_last]<a href=\"https:\/\/jannah.tielabs.com\/jannah-foods\/wp-content\/uploads\/sites\/52\/2017\/01\/salad-healthy-diet-spinach.jpg\"><img class=\"alignleft wp-image-4102 size-medium\" src=\"https:\/\/source.unsplash.com\/collection\/765150\/1200x800\" alt=\"salad-healthy-diet-spinach\" width=\"300\" height=\"200\" \/><\/a>[\/one_third_last]\r\n<h2>A Look at Notes On Cooking<\/h2>\r\n[divider style=\"normal\" top=\"0\" bottom=\"15\"]\r\n\r\nTurn off the television, don\u2019t answer the phone, just sit and read it through. Make a mental inventory of the sort of equipment you need, the cooking techniques required, the ingredients you have on hand. Note the stages of preparation, and get a sense of appropriate timings.\r\n<blockquote class=\"alignright quote-simple \">Turn off the television, don\u2019t answer the phone, just sit and read it through.<\/blockquote>\r\nThis is the kind of sage advice you find in Lauren Braun Costello\u2019s new book called Notes on Cooking \u2013 A Short Guide to an Essential Craft. The quote above comes from her chapter on Understanding the Recipe and is exactly the advice I try to give my readers at The Reluctant Gourmet web site and the Reluctant Gourmet blog all the time. Lauren just says it a little more succinctly than I do.\r\n\r\nThis is not a book full of wordy chapters but instead there are 217 short \u201cnotes on cooking,\u201d like above, each filled with culinary insight that can help you be a better home cook. Here\u2019s another one I like in The Cook\u2019s Role chapter:\r\n\r\nWork from your Strength. Don\u2019t try to master everything. Become known for a few dishes, perhaps even the near perfection of one. Discover your obsession, then make yourself a slave to it: the mastery of a traditional dish, the combination of ingredients that have never before met, precision in presentation, devotion to a culinary heritage, the introduction of color where it never before existed.","single_menu":false}
/home/sudancam/public_html/wp-content/themes/jannah/demo/School/../Salad Dash/demo-settings-import-file.json