Ingredients
chicken breasts
dried beef
bacon strips
1 small carton sour cream
1 small can cream of chicken soup
toasted almonds
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Debone and pound breasts. Inside each piece, roll a piece of dried beef, jelly roll fashion. Wrap with a strip of bacon. Cover bottom of casserole with dried beef. Lay chicken on top of dried beef. Pour sour cream and soup over the chicken. Bake at 250° for 4 hours. Sprinkle toasted almonds over chicken. Serve over wild rice.
“Campylobacter spp. were recovered from 10.8% of packages, with observed recovery rates similar for the three product types”
retail chicken breast → have → similar recovery rates of Campylobacter spp.
“Salmonella were recovered from 56 (24.2%) packages, and the recovery rate was not different between product types”
retail chicken breast → have → similar recovery rates of Salmonella spp.
“Hydrophobicity, solubility and functional properties (emulsification and color) of three ingredients (bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested.”
salt-extractable proteins from chicken breast muscle → affects → color
“Hydrophobicity, solubility and functional properties (emulsification and color) of three ingredients (bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested.”
salt-extractable proteins from chicken breast muscle → affects → solubility
“Hydrophobicity, solubility and functional properties (emulsification and color) of three ingredients (bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested.”
salt-extractable proteins from chicken breast muscle → affects → hydrophobicity
retail chicken breast → have → similar recovery rates of Campylobacter spp.
“Campylobacter spp. were recovered from 10.8% of packages, with observed recovery rates similar for the three product types”
retail chicken breast → have → similar recovery rates of Salmonella spp.
“Salmonella were recovered from 56 (24.2%) packages, and the recovery rate was not different between product types”
retail chicken breast → have → higher recovery rates of fluoroquinolone-resistant E. coli
“Fluoroquinolone-resistant E. coli recovered using selective media were more common (p<0.05) in conventional (18.9%) compared to organic (0) and antibiotic-free (0)”
retail chicken breast → have → similar recovery rates of E. coli harboring bla(CMY-2)
“Using selective media, we recovered Escherichia coli harboring bla(CMY-2) from over half (53.7%) of packages, with similar recovery rates for all product types”
Ciprofloxacin-resistant C. jejuni → observed in → 13.5% of isolates from humans and 19% of isolates from retail chicken breasts
“Ciprofloxacin-resistant C. jejuni was observed in 13.5% and 19% of the isolates from humans and retail chicken breasts, respectively.”