Search results
Results from the WOW.Com Content Network
In a large bowl, stir cream cheese, hot sauce, blue cheese dressing, and 1/4 teaspoon salt until smooth and combined. Fold in 1 cup cheddar and 3 tablespoons blue cheese. Fold in chicken; season ...
Under Blanchette’s leadership, TGI Fridays—known for its warm spinach-and-artichoke dip, chicken strips, and bacon-and-cheese-smothered potato skins—began selling sushi in partnership with ...
Buffalo Mac and Cheese. Grab your favorite bottle of hot sauce and get ready to spice things up for dinner! This recipe also includes shredded rotisserie chicken in the mix, so you can make it as ...
There are many variations of the recipe involving cutlet, cheese, and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese. The chicken breast is then rolled into a roulade, coated in bread crumbs, and then deep-fried. [7]
As an appetizer in restaurants, potato skins have been around since approximately the 1970s and documented making them as early as 1974. Many restaurants such as TGI Fridays, Prime Rib Restaurant, and R.J. Grunts of Lettuce Entertain You Enterprises have claims to be some of the first restaurants to serve the dish.
Chicken pizzaiola in Venice, Italy. Aside from parmigiana, a dish using breaded eggplant slices instead of chicken, there are other similar dishes in Italy that use meat. Carne pizzaiola is a dish derived from the Neapolitan tradition that features meat topped with cheese and often cooked with tomatoes, olive oil, garlic, and white wine. Beef ...
Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray. BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until ...
A sizzler is a medley dish invented in Mumbai.It is cooked and served on a hot metal plate that is placed on a wooden holder when taken to the customer's table. The dish is inspired by the Japanese Teppanyaki, in which vegetables and meat are cooked on a very hot metal griddle, to keep the inside soft and moist, and make the outside crunchy.