HAM A LA KING
An aunt gave me this recipe, which is great for using leftover ham. I've served it several times for company, and someone always asks for the recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a skillet, melt butter over medium heat. Add the green pepper, onions and mushrooms; cook and stir until tender. Stir in peas, ham, mustard and salt; heat through. Gently stir in eggs; set aside. For sauce, melt the butter in a saucepan. Add flour, salt and pepper; stir to make a smooth paste. Add the milk all at once; cook and stir 1 minute more. Add ham mixture and heat through. Serve in pastry shells.
Nutrition Facts :
HAM A LA KING WITH PEAS
My mom and I used to have a catering business, and this Ham a la King recipe was a popular choice from our menu. It looks elegant on the plate and always gets rave reviews. Being able to make the sauce a day ahead is a big plus. -Jean Grubb, Bastrop, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Bake pastry shells according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Dissolve bouillon in water. Gradually add milk and bouillon to the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; add the cheese, Worcestershire sauce and mustard. Stir until cheese is melted. Add the ham, peas if desired, olives, pimientos and parsley; heat through. Serve in pastry shells.
Nutrition Facts : Calories 487 calories, Fat 31g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1232mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
HAM A LA KING
A great recipe for leftover ham. Serve it over buttered toast or leftover mashed potatoes for a quick and easy meal.
Provided by Lorac
Categories Ham
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a heavy saucepan, sauté onion and celery over medium heat for 5 minutes.
- Add the flour and stir until incorporated.
- Slowly add the milk stirring constantly until smooth and thickened, add more milk if the sauce becomes too thick.
- Add remaining ingredients and cook over low heat, stirring frequently until heated through.
CHICKEN A LA KING
Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
- Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
- Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
- Yield: 4 to 6 servings
CHICKEN A LA KING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h40m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
- Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
- Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.
EASY A LA KING
I had leftover baked chicken and put this together with ingredients I had on hand. It is so versatile and turned out so well, that it is now a regular dinner item.
Provided by Anita B.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, combine the chicken, milk, soup, water, spinach or broccoli, mushrooms, hot pepper sauce and salt and pepper to taste. Cook, stirring, for about 10 to 15 minutes or until heated through. Serve over cooked egg noodles, if desired.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 20.8 g, Cholesterol 116.7 mg, Fat 16 g, Fiber 3.6 g, Protein 44 g, SaturatedFat 6.5 g, Sodium 996.6 mg, Sugar 12.3 g
CHICKEN à LA KING
Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
- Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.
Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg
CHICKEN A LA KING-CANNING
True Chicken a la King is made of all white meat, pure cream and sherry wine. The recipe here, adapted from the Ball Blue Book of Canning, is suitable for canning.
Provided by Sharon123
Categories Chicken
Time 1h20m
Yield 4 pints
Number Of Ingredients 15
Steps:
- Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender.
- Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1" pieces.
- Melt butter or fat; add flour, stirring until smooth. Gradually stir ini the chicken broth and cook until it's thickened, stirring constantly. Add chicken and remaining ingredients. Simmer 5 minutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner.
- Yield: about 4 pints or 2 quarts.
- To serve:.
- Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a la King, if desired. Heat until hot throughout.
Nutrition Facts : Calories 1461.5, Fat 110, SaturatedFat 34.9, Cholesterol 367.2, Sodium 2600.9, Carbohydrate 19.9, Fiber 2.2, Sugar 4.4, Protein 92.1
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