Aluminum sulfide (Al2S3): polar or nonpolar?
DOWN HOME CHICKEN POT PIE (won 1st Place at the Michigan State Fair) Filling: 2 boneless skinless chicken breasts 1 Tvegetable oil 1 tspthyme 1 tspsage 2 cups water 3 HERB-OX chicken bouillon cubes 1/2 cup cream 2 Tcornstarch 3/4 cup baby carrots, chopped 3/4 cup green peas 3/4 cup home-style hash browns Crust: 3 cups flour 1 1/2 tspsalt 1 tspsugar 1 cup butter flavored shortening 6 Twater Preheat oven to 350 degreesCut chicken into 1-inch chunksIn a medium sauce pan on medium heat, combine oil, thyme, sage and chickenCook for two minutesAdd water and bouillon cubesBring to boil until chicken is cookedReduce heat to simmer and remove chickenAdd creamSeparately in a small dish, combine 3 Tof bouillon mixture with cornstarch and whisk into the rest of mixtureStir until thickAdd chicken and vegetablesIn a medium bowl, combine flour, sugar and saltCut in shortening until mixture resembles cornstarchSprinkle, one tablespoon at a time, water over mixture and fluff together with fork (until reaches pastry dough texture)Divide in twoOn a lightly floured surface, roll each half out, measuring at least one inch bigger than pie panPlace one pastry in pie panFill with chicken mixture and top with second pastryTrim edge of crustIf necessary, and fold overFlute edges and cut vents in topBake for 45 minutes or until crust is golden.
BEER CRACKER CHICKEN POT PIE Shell: 2 cups finely crushed Club or Town House crackers 4 tablespoons melted butter Crust: 2 cups flour 3/4 cup Crisco 1 teaspoon salt 1/4 cup boiling water 1 teaspoon parsley flakes Filling: 1-2 lbs chicken sliced 1 cubes 1 bag frozen mixed vegetables 2 tablespoons olive oil 1 bottle beer or 12 oz white wine 1 teaspoon poultry seasoning 1 1/2 teaspoons garlic powder 1 teaspoon basil 1 teaspoon Lipton Onion Soup mix 1 can condensed Cream of Potato soup 2/3 cup milk 1 tsp salt (optional) Crust: In a 4x9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackersPress down cracker mix to cover the bottom evenlyPlace covered into fridge while preparing the chickenChicken: Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oilAdd chicken and brown lightlyAdd the beer, cream of potato soup and milk when chicken looks golden brownAdd the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 minRemove from heat when liquids appear thickenedAllow to cool to warm to the touchCrust: Add dry ingredients to hot water and milkCut Crisco into flour and milk mixture with knife or forkForm into ball (minimize touching with hands)Divide ball in halfRoll out dough between sheets of wax paper or plastic wrap to 1/8 thinBaking: Remove the casserole dish from the fridge and add the chicken fillingPeel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrapPinch sides of dough into the inside edge of the dish with fingersUse a knife to poke several vent holes in crustBake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheetServes 4-6 people JM
Chicken Pot Pie IX A delicious chicken pie made from scratch with carrots, peas and celeryPREP TIME 20 Min COOK TIME 50 Min READY IN 1 Hr 10 Min Original recipe yield: 1 - 9 inch pie INGREDIENTS 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts DIRECTIONS 1Preheat oven to 425 degrees F (220 degrees C.) 2In a saucepan, combine chicken, carrots, peas, and celeryAdd water to cover and boil for 15 minutesRemove from heat, drain and set aside 3In the saucepan over medium heat, cook onions in butter until soft and translucentStir in flour, salt, pepper, and celery seedSlowly stir in chicken broth and milkSimmer over medium-low heat until thickRemove from heat and set aside 4Place the chicken mixture in bottom pie crustPour hot liquid mixture overCover with top crust, seal edges, and cut away excess doughMake several small slits in the top to allow steam to escape 5Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubblyCool for 10 minutes before serving.
How to Make Chicken Pot Pie Few things taste as delicious as a nice, warm chicken pot pieHere's how to make one of your own Ingredients 2 ready-made pie crusts 1 can of Cream of Chicken soup 1 can of Cream Of Potato soup 1 small can of Chicken 1 small box of carrots and peas ? Soup Can Milk Steps Place one of the pie crusts in a pie plateMix the Cream of Chicken and the Cream of Potato Soup and the box of carrots and peas and the can of chicken in a mixing bowlAdd the milkMix wellPour the mixture into the pie shellTop the mixture with the second pie shellPress all the edges of the pie crust and cut a slit in the top of the pie crustBake at 350?F for 35 to 40 minutes.
Al2S3 is polar Al is aluminum which is a metal making Al2S3 an ionic bond which means there is a large attraction and it will be polar in less the shape is symetrical which would cancel it outHope this helped!!!
