Milk and Cookies
#milkandcookies
Thursday, October 22, 2015
Classic Chicken A La King
INGREDIENTS:
5 tablespoons butter
4 to 8 ounces fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped green onion
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups light cream, milk, or half-and-half
1 to 1 1/2 cups chicken broth
3 cups cooked diced chicken
1/4 cup chopped pimiento
chopped fresh parsley, optional
PREPARATION:
Melt butter in a large saucepan. Add mushrooms, green pepper, and green onion; cook for 5 minutes, until tender.
Blend in flour, salt, and pepper and cook, stirring constantly, for 2 minutes. Gradually add milk or half-and-half and 1 cup of the chicken broth, stirring constantly. Add more chicken broth, as desired.
Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened. Cook for a few more minutes; add chicken and pimiento and heat through.
About Food.com
Brownies (Mark Bittman)
Ingredients:
8 tablespoons (1 stick) butter, plus a little more for greasing the pan
3 ounces unsweetened chocolate, roughly chopped or 2-1 ounce squares of Baker's Chocolate®
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon vanilla extract, optional
Directions:
1. Heat the oven to 350°F. Grease a square baking pan with butter or line it by overlapping 2 pieces of parchment paper or aluminum foil crosswise and grease the lining.
2. Combine the stick of butter and the chocolate in a small saucepan over very low heat, stirring occasionally. (Or microwave them in a large microwave-safe bowl on medium for 10-second intervals, stirring after each.) When the chocolate is just about melted, remove the saucepan from the heat (or bowl from the microwave) and continue to stir until the mixture is smooth.
3. Transfer the mixture to a large bowl (or use the bowl you put in the microwave) and stir in the sugar. Then beat in the eggs, one at a time. Gently stir in the flour, salt, and the vanilla if you’re using it.
4. Pour and scrape the mixture into the prepared pan and bake for 20 to 25 minutes, until just barely set in the middle. Cool on a rack until set. If you used parchment, lift it out to remove the brownies. If not, cut them in squares right in the pan. Store, covered, at room temperature, for no more than a day.
Tips:
If you use parchment paper (or foil) to line the pan, leave an extra inch or two overhanging each end. When the brownies are cool, grab each flap and lift them out of the pan.
Err on the side of underbaking: An overcooked brownie is dry and cakey, while an undercooked brownie is gooey and delicious.
Variations
Nutty Brownies: In Step 3, substitute 1/4 cup finely ground hazelnuts, almonds, walnuts, or pecans (use the food processor or blender to grind them) for 1/4 cup of the flour and add 1 cup lightly toasted, roughly chopped nuts to the batter.
Cocoa Brownies: After the brownies cool a bit but are still warm, put 2 tablespoons cocoa in a small strainer and shake it over the pan to dust the tops of the brownies.
8 tablespoons (1 stick) butter, plus a little more for greasing the pan
3 ounces unsweetened chocolate, roughly chopped or 2-1 ounce squares of Baker's Chocolate®
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon vanilla extract, optional
Directions:
1. Heat the oven to 350°F. Grease a square baking pan with butter or line it by overlapping 2 pieces of parchment paper or aluminum foil crosswise and grease the lining.
2. Combine the stick of butter and the chocolate in a small saucepan over very low heat, stirring occasionally. (Or microwave them in a large microwave-safe bowl on medium for 10-second intervals, stirring after each.) When the chocolate is just about melted, remove the saucepan from the heat (or bowl from the microwave) and continue to stir until the mixture is smooth.
3. Transfer the mixture to a large bowl (or use the bowl you put in the microwave) and stir in the sugar. Then beat in the eggs, one at a time. Gently stir in the flour, salt, and the vanilla if you’re using it.
4. Pour and scrape the mixture into the prepared pan and bake for 20 to 25 minutes, until just barely set in the middle. Cool on a rack until set. If you used parchment, lift it out to remove the brownies. If not, cut them in squares right in the pan. Store, covered, at room temperature, for no more than a day.
Tips:
If you use parchment paper (or foil) to line the pan, leave an extra inch or two overhanging each end. When the brownies are cool, grab each flap and lift them out of the pan.
Err on the side of underbaking: An overcooked brownie is dry and cakey, while an undercooked brownie is gooey and delicious.
Variations
Nutty Brownies: In Step 3, substitute 1/4 cup finely ground hazelnuts, almonds, walnuts, or pecans (use the food processor or blender to grind them) for 1/4 cup of the flour and add 1 cup lightly toasted, roughly chopped nuts to the batter.
Cocoa Brownies: After the brownies cool a bit but are still warm, put 2 tablespoons cocoa in a small strainer and shake it over the pan to dust the tops of the brownies.
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