Search results
Results from the WOW.Com Content Network
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.
Cullen skink is a thick Scottish soup made of smoked haddock, potatoes, and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. Sometimes ocean perch or salmon are used in the soup. This soup is a local speciality from the town of Cullen in Moray on the northeast coast of ...
Finnan has a long association with the traditional Scottish fish soup Cullen skink, and most old Scottish recipe books cite Finnan haddie as the smoked haddock to be used for this dish. [citation needed] The traditional preparation is to roast or grill the whole pieces of fish over high heat. [4]
A Genoa pasta dish, made with trenette pasta (a dried pasta similar to flat spaghetti), with pesto sauce: Troccoli al ragù di seppia: Apulia: A Daunians pasta dish, made with troccoli pasta (a local variant of spaghetti alla chitarra), with a ragù sauce based on cuttlefish: Troccoli con pomodori secchi, acciughe e mollica: Apulia
For instance, whole-wheat pasta will have more fiber than traditional white pasta, while pasta made from pulses (like chickpeas) will offer much more protein than either option.
Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity.As weight loss depends on calorie intake, different kinds of calorie-reduced diets, such as those emphasising particular macronutrients (low-fat, low-carbohydrate, etc.), have been shown to be no more effective than one another.
Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichuṛī, traced back to 1340 or earlier. [5] Hobson-Jobson cites ibn Battuta (c. 1340) mentioning a dish of munj boiled with rice called kishrī and cites a recipe for khichdi from the Ain-i-Akbari (c. 1590).
The dish contains a dashi or chicken broth soup base with sake or mirin to add flavor. The dish is not made according to a fixed recipe and often contains whatever is available to the cook; [1] the bulk is made up of large quantities of protein sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables (daikon, bok choy, etc.).