Search results
Results from the WOW.Com Content Network
Growing up, I spent many lunchtimes at my grandmother’s house, usually perched up at the counter stool watching her make me one of her signature lunches.
Browning chicken pieces before simmering them in the broth creates an intensely chicken-y soup base. A standard mix of vegetables simmered alongside the chicken enhance broth's richness.
Cooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. [177] Shrimp DeJonghe: Midwest Chicago A casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry. [178 ...
The white sauce served in southeastern Virginian Mexican restaurants is traditionally made with Miracle Whip, milk, cumin, dried oregano (or Italian seasoning), garlic powder, and crushed red pepper flakes. [1] [2] The sauce then sits, refrigerated, for at least 48 hours for the flavors to meld and grow bolder. [1]
Mexican rice is prepared by rinsing and briefly soaking medium-grained white rice and then toasting the rice in a heavy saucepan with fat, such as lard or cooking oil.After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in either chicken broth, vegetable stock or a solution of water and chicken soup flavoring to make a sauce which is added to ...
If your family prefers all white meat, get two rotisserie chickens, use leftover cooked chicken, or sauté 4 cups chopped boneless-skinless chicken breast in olive oil until cooked through, 8 to ...
White sauce (Virginia) This page was last edited on 27 June 2015, at 21:47 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 ...
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.