North Americans weren’t the first to grind peanuts—the Inca beat us to it by a few hundred years—but peanut butter reappeared in the modern world because of an American, the doctor, nutritionist and cereal pioneer John Harvey Kellogg, who filed a patent for a proto-peanut butter in 1895. Kellogg’s “food compound” involved boiling nuts and grinding them into an easily digestible paste for patients at the Battle Creek Sanitarium, a spa for all kinds of ailments. The original patent didn’t specify what type of nut to use, and Kellogg experimented with almonds as well as peanuts, which had the virtue of being cheaper. While modern peanut butter enthusiasts would likely find Kellogg’s compound bland, Kellogg called it “the most delicious nut butter you ever tasted in your life.”
Chicken Fries were introduced in 2005 as part of a menu expansion at Burger King that was designed to cater to a more adult demographic looking for dishes that went beyond the standard fast food fare. At the time of the introduction, Burger King was targeting a demographic group it identified as the “super fan”, a group consisting of males between the ages of 18 and 34 that ate at fast food restaurants several times a week.
Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi (“Roman pasta”) by Martino da Como, a northern Italian cook active in Rome; the recipe calls for cooking the pasta in broth or water and adding butter, “good cheese” (the variety is not specified) and “sweet spices”.
Modern fettuccine Alfredo was invented by Alfredo Di Lelio in Rome. According to family accounts, in 1892 Alfredo Di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented “fettuccine al triplo burro” (later named “fettuccine all ‘Alfredo” or “fettuccine Alfredo”) in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or triplo burro to the fettuccine when mixing it together for her. Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi, and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa, then called “Alfredo”, in 1914 on the via della Scrofa in central Rome.
In a medium saucepan, over medium heat, melt the butter.
Add the fresh garlic and saute until the garlic is lightly browned.
Add a dash of salt and fresh ground pepper and stir.
Sprinkle the flour over the butter/garlic mixture and stir around. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create roux.
Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that "raw" taste that the flour will have. You want the flour to be very lightly browned.
After you've cooked the flour, pour the cream and milk in and use a whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.
Slowly start adding the shredded Parmesan, while continuing to whisk. Don't stop whisking or else you'll end up with clumpy sauce. This is the slowest part of the making this sauce. Add the cheese little by little until it's all incorporated.
Remove from heat and taste for salt and pepper. Adjust as needed.
This sauce can be refrigerated and reheated. I have never frozen it and reheated it, but I think it would probably do fine. To reheat, slowly heat over low heat while whisking. You may need to add a little milk or cream in order to get it to the right consistency. Careful not to heat it too fast.
Bean dip is a type of dipping sauce made using beans or refried beans as a primary ingredient. It is typically served with tortilla chips, and can also be served with other foods such as crackers and crudités. Various types of beans are used, and fresh-cooked, canned or flaked beans can be used. Various additional ingredients are used in its preparation, such as onion, garlic, chili peppers and spices, and it is sometimes garnished with some ingredients. Bean dip can be served cold, at room temperature, or hot. It is sometimes used as an ingredient in the preparation of other dishes such as burritos and quesadillas.
Preheat your oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
Combine sour cream, cream cheese, andtaco seasoning with a mixer. When well combined, stir in chili beans or refried beans. You can also stir in salsa at this point, if you’d like.
Stir in shredded cheddar cheese, then pour the dip into your prepared baking dish.
Bake for about 30 minutes, or until the mixture is heated through and the cheese is melted. You can also microwave for about 5 minutes, stirring every couple of minutes. Baking provides the best result.
Another taste treat from Disney is the Pineapple Dole Whip. Great on hot summer day at the parks or at home.
Origin
Dole Whip was created by Dole Food Company in 1984. It was introduced at the National Restaurant Association show in May 1984,10 years after Dole Food Company took over from United Airlines as the sponsor of Walt Disney’s Enchanted Tiki Room (an attraction inside the Adventureland section of Disneyland). Dole Whip built on the attraction’s initial refreshment offering of pineapple juice & fruit spears.
A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed.crea
A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups.
