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Nov. 9th, 2008 04:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffAmish Chicken Casserole
8 oz broad egg noodles
1/2 cup butter
8 oz fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
Salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
Generous pinch of rubbed sage
Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.
Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350 for 30 minutes.
Flourless Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
A small pinch of salt
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with parchment paper, then butter the parchment as well.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs, and pinch of salt and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with confectioners’ sugar or with cocoa powder.
I love to serve mine with homemade whipped cream and strawberries.
8 oz broad egg noodles
1/2 cup butter
8 oz fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
Salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
Generous pinch of rubbed sage
Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.
Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350 for 30 minutes.
Flourless Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
A small pinch of salt
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with parchment paper, then butter the parchment as well.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs, and pinch of salt and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with confectioners’ sugar or with cocoa powder.
I love to serve mine with homemade whipped cream and strawberries.
