Article: Fill a saucepan with 1 to 2 inches (2.54 to 5.08 centimeters) of water, and place a heat-safe bowl on top. Make sure that the bottom of the bowl does not touch the surface of the water. Turn the heat on to low, and bring the water to a simmer. Add the chocolate and wait for it to melt. This will take about 4 minutes. Do not stir the chocolate as it melts. Let the butter and syrup sit in the chocolate for about a minute or two before folding it in with a rubber spatula. Keep folding with your rubber spatula until everything is evenly combined. You can use plain rice crispy cereal for this, or cocoa-flavored rice crispy cereal. The best size to work with is something around 9 by 13 inches (22.86 by 33.02 centimeters) although a 9-inch (22.86 centimeters) square-shaped pan will also work. If you are in a hurry, you can chill them in the freezer for about 20 minutes, or until they turn firm. Cut them in the pan first, then scoop them out using a spatula. If you try to remove the entire rice crispy out of the pan, it may break. You have enough to make 16 to 24 servings.
Question: What is a summary of what this article is about?
Assemble a double boiler. Melt the chocolate over low heat in the double boiler. Add the butter and syrup into the chocolate. Remove the bowl from the saucepan, then fold in the rice crispy cereal. Pour the mixture into a greased baking pan. Chill the rice crispy treats in the fridge for 1 to 2 hours. Cut the rice crispy treats into squares, then serve them.
Article: If you have a stand mixer, that's best. Let it sit for 5-10 minutes or until bubbles form on the surface and the mixture begins to foam. These are the signs to look for to know that the yeast is doing its job. Mix it well, and once that flour is fully combined, start adding the rest of the flour in bit by bit until you get the stromboli dough to the consistency you want. It should be a little tacky, but when you touch it nothing should stick to your fingers. Using a standing mixer will greatly eliminate your woes. This is doable by hand, but it'll be a workout. Be patient. Turn a timer on and keep those arms working until it buzzes -- resist the temptation to stop any earlier. After six minutes, the dough should be smooth and easy to work with. It may be tempting, but don't cave. If you overwork the dough, it becomes harder to work with, the consistency becomes undesirable, and it won't raise properly. If you don't, it'll dry out. Cover the dough with plastic wrap, set it on your counter, and let it rise for 1-2 hours. Try to use it as shortly after this period as possible -- it's freshest when recently risen.
Question: What is a summary of what this article is about?
In a large mixing bowl, stir yeast and honey into warm water. Pour in salt, oil and half the flour. Knead for 6 minutes. Lightly grease the bowl and the dough.
Article: Add the garlic first and cool until lightly brown. Then add the chopped onions and cook until it becomes translucent. Be careful not to burn the garlic and onion. Use a wooden spoon or spatula to keep the ingredients moving. You don't have to use a whole chicken. Instead, you can use parts of the chicken you like the best instead. Stir and mix everything together. Once everything begins to boil, turn your stove to low heat. Add more water to the mixture if you think the dish is too dry. Cover the skillet and let the chicken simmer until it is tender. After 15 minutes, spoon the sauce over the chicken. Let it simmer for the rest of the remaining time. If you like your chicken dry, let it simmer for a little longer. You can serve the adobon manok on top of rice, with potatoes, or with bread. And pair it with a refreshing glass of cold soda or fresh juice.
Question: What is a summary of what this article is about?
Heat the garlic and onion in oil on medium heat. Add the chicken and stir. Add the soy sauce, vinegar, peppercorn, salt, sugar, water, and bay leaves. Bring the chicken to a boil. Let the chicken simmer for 20 to 30 minutes. Serve and enjoy.