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1. Season the chicken pieces with salt and pepper. In a medium, enameled cast-iron casserole, combine the chicken with the coarsely chopped onion and the chicken stock and bring to a boil.
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.
Thaw the spinach and chop finely. Season the chicken with salt, pepper and paprika. Grill until done and cut into chunks. Mix the spinach with the cream cheese.
Spinach dip (sometimes casually spin dip) is a dip that uses the vegetable spinach as a primary ingredient. [1] Frozen spinach is often used in its preparation. [ 1 ] [ 2 ] Slow cookers may be used to prepare the dip, and it may be served warm, or there may be no cooking involved. [ 3 ]
Carciofi alla giudia. Artichokes of the Romanesco variety are commonly used for this dish. [1] They are cleaned with a sharp knife to eliminate the hard external leaves, beaten to open them, left for some minutes in water with lemon juice to prevent discolouration, then seasoned with salt and pepper and deep fried in olive oil. [1]
The artichoke is a domesticated variety of the wild cardoon (Cynara cardunculus), [9] which is native to the Mediterranean area. [1] There was debate over whether the artichoke was a food among the ancient Greeks and Romans, or whether that cultivar was developed later, with Classical sources referring instead to the wild cardoon.
HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil.
İncik – lamb shank cooked in the oven. Boraniye – broad bean/spinach/squash boraniye, vegetables cooked together with meat, yoğurt and chickpea. Karnıyarık [24] (split-belly eggplant) (eggplants) – are cut off and fried. Then they are filled with minced meat, onion, garlic and tomato paste and cooked in the oven. Kanat (chicken wings)