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Classic scalloped potatoes get a burst of color, heartier texture and a healthy update with the addition of chopped spinach. The greens in this side dish also create a nice contrast to the creamy ...
Buttermilk Ranch Angel Biscuits. Calling all ranch lovers! These rolls have a zesty, herby punch from homemade ranch seasoning. Plus, they're served with ranch butter to really double down on the ...
4. Set the roasting pan over moderately high heat and add 4 of the tomato halves and 1/2 cup of water. Simmer, scraping up any browned bits and mashing the tomatoes, until reduced by one-third. Strain the jus into a saucepan and season with salt and pepper. Carve the chicken and serve with the tomatoes, onions, tomato jus and Creamy Cheese Grits.
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Transfer the chicken and onions to a platter; let the chicken rest for 10 minutes. 4. Set the roasting pan over moderately high heat and add 4 of the tomato halves and 1/2 cup of water.
[8] In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin. In Australia, it is known as potato bake, and New ...
Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) [1] is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces.
Appetizer: roasted chicken, seven-layer dip, corn on the cob, scalloped potatoes; Entrée: meatloaf, corn muffin mix, green tomatoes, yogurt parfait; Dessert: lemonade, ballpark peanuts, puffed rice cereal bars, peaches; Contestants: Ellen Adams, Personal Chef/Air Force Veteran from Rochester, NY (eliminated after the appetizer)