Roast chicken to crow about
Summary from United States, from articles in English
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By JUSTIN MILLER and JASMIN K. WILLIAMS May 5, 2008 Today, Chef Justin combines two of our favorite comfort foods: chicken soup and mashed potatoes. (article 1)
Our ancestors used hot water for cooking, but boilinghot water was not used until the invention of heatproof containers, about 5,000 years ago. (article 1)
Boiling allowed our ancestors to use animal and plant products fully by extracting nutrients in a way that other methods of cooking did not. (article 1)
Cereals and grains, when boiled, release starches into the liquid, reating thickened sauce, which can be flavored with seasonings. (article 1)
Preheat oven to 400 F. In a medium pan, combine 1 cup each skim milk and fat-free chicken broth and 2 tablespoons cornstarch. (article 3)
They have been around since the 1st century B.C. Rabbi Hillel the Elder is credited with creating the first version, which featured chopped nuts, apples and spices between two matzos. (article 2)
By the 1900s, American bakeries were selling sliced bread, and the sandwich became a staple of the American diet. (article 2)
We love it in sandwiches, soups, salads, casseroles, with pasta or rice, and as amain course or snack. (article 4)
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Event tracking:
Story keywords
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CHICKEN, SOUP, potatoes, Fingers, JUSTIN |
Source articles
- SOUP AND SPUDS (NY Post, 06/01/2008, 443 words)
- JUSTIN’S SUPER HEALTHY CHICKEN SANDWICH (NY Post, 06/01/2008, 427 words)
- Roast chicken to crow about (dallasnews.com, 06/01/2008, 174 words)
- CHICKEN FINGERS – JUSTIN STYLE (NY Post, 06/01/2008, 473 words)
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