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German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
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heat oven to 400f cook and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. add vegetables; cook 1 to 2 minute or until heated through. stir in cooking creme; spoon into 9-inch pie plate. cover with crust; seal and flute edge. cut several slits in crust. place pie plate on baking sheet. bake 25 to 30 minute or until golden brown. substitute: substitute 2 cups chopped cooked ham for the chicken. nutrition information per serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%dv vitamin a, 4%dv vitamin c, 8%dv calcium, 8%dv iron.