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Cover and reduce the heat to low. Cook for 20 minutes over low heat and then remove lid, adding oranges, mint, and spinach. Stir lightly and serve immediately. Recipe courtesy of A New Turn in the South by Hugh Acheson/Clarkson Potter, 2011.
Cook for 20 minutes over low heat and then remove lid, adding oranges, mint, and spinach. Stir lightly and serve immediately. Recipe courtesy of A New Turn in the South by Hugh Acheson/Clarkson ...
Make the chicken: Mince and mash the garlic and 1/4 teaspoon of the salt to a paste with a chef's knife. Stir together the garlic paste, mustard, lemon zest, the remaining 1 teaspoon salt, and the pepper in a medium bowl.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the ...
Preheat oven to 400°F. Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard.
In his 1936 cookbook L'Art culinaire moderne which was first translated for American cooks in 1966 as Modern French Culinary Art, Henri-Paul Pellaprat included five recipes for spinach-based Florentine dishes with Mornay sauce. The protein components were chicken breasts, cod fillets, sweetbreads, stuffed lamb breast and oysters. [7]
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally. Stir in broth; bring to boil.
The composition of a canapé consists of a base (e.g., the bread or pancake), a spread, a main item, and a garnish.. The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese.