From My Kitchen to Yours .....
Ingredients 2 chicken breast 2 tbsp chicken base enough water to cover the chicken 2 cans white northern beans 1 can drained diced tomatoes 1 can of diced green chiles 1 chopped onion 1 tbsp crushed garlic 1 tbsp olive oil 1/2 tsp oregano 1/2 …
Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.
The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.
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French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name “French” was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: “to fry” can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites (“deep-fried potatoes”). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term “French fried” was being used for foods such as onion rings or chicken, apart from potatoes. The verb “to french”, though not attested until after “French fried potatoes” had appeared, can refer to “julienning” of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.
Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A …