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Pour all but 1/4 cup of the mixture into a large bowl (setting the 1/4 cup aside to use as sauce later), add the chicken, and toss to coat. Cover and refrigerate for at least 30 minutes and up to ...
Emmental cheese is "true" Swiss cheese; i.e. it originates from the Emme valley, Switzerland. [2]It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), [3] the Netherlands, [4] Bavaria, and ...
Edam (Dutch: Edammer [eːˈdɑmər] ⓘ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. [2] Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax.
2 16-ounce cans low sodium chicken broth. 1 tablespoon butter. 1/3 cup chopped shallots. 2 cups Arborio rice. 1/2 cup dry white wine. 1/2 teaspoon salt. 1 1/2 cups 6 ounces shredded smoked Gouda ...
Chicken à la King – Diced chicken dish with a cream sauce; Chicken and duck blood soup – Shanghainese soup-based blood dish, using the blood of chicken and duck as a principal ingredient; Chicken and dumplings – Chicken-based soup; Chicken and waffles – American dish
A slice of cheese (which is usually Edam, but may also be Gouda, Emmentaler, or Hermelín) about 1.5 cm thick is first breaded with flour, egg, and bread crumbs and then fried either in a pan or deep-fat fryer. It is often served accompanied by a side salad, potatoes (fries or boiled potatoes), and, typically, tartar sauce or mayonnaise.
Mornay sauce is a smooth sauce made from béchamel sauce (butter, flour, milk), grated cheese, salt, and pepper, and often enriched with egg yolk. [5] [6] When used for fish, the sauce is generally thinned with fish broth. [7] [8] The cheese may be Parmesan and Gruyère, [6] [9] [8] Parmesan alone, [5] Gruyère alone, [10] or various other cheeses.
In fusion cuisine, chicken parmesan has been modified to suit Asian taste preferences by the addition of a small amount of soy sauce (as a salt substitute) to the tomato-based sauce [30] [31] and sometimes served with a side of rice or stir-fried noodles. This dish is sometimes marketed in English-speaking areas as chicken katsu parmesan.