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2. 12 Nostalgic Recipes Grandma Used to Make from the Back of ...

   www.aol.com/12-nostalgic-recipes-grandma-used...

   Brand Name Banquet. Recipes from brand name companies often get a bad rap. But many people learned to cook from the backs of boxes, bottles, and jars, especially in the 1950s, 60s, and 70s when ...

3. 65 Easy Finger Food Appetizers Everyone Will Love - AOL

   www.aol.com/lifestyle/58-easy-finger-food...

   Time Commitment: 40 minutes (+ chilling) Why We Love It: vegan, <10 ingredients. Serves: 4. You’ll be sure to please all the plant-based eaters at the party, not to mention everyone else too ...

4. 26 of the Grossest Recipe Cards I Found In the Old Green ...

   www.aol.com/26-grossest-recipe-cards-found...

   2. Celery Victor. Celery Victor, a marinated celery salad invented in the early 1900s, is exactly that: a salad. This seems to be presented like an entrée, and that simply ain't gonna cut it.

5. Burger King products - Wikipedia

   en.wikipedia.org/wiki/Burger_King_products

   Kraft foods has supplied many of its products to BK over the years. Several of its condiment lines have found their way into BK menu items. Two Kraft products were involved in direct tie-ins: the Bull's-Eye BBQ Burger in 2005 and the A-1 Steakhouse XT sandwich in 2010.

6. List of Italian foods and drinks - Wikipedia

   en.wikipedia.org/wiki/List_of_Italian_foods_and...

   Cacciatore – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Caldume. Capocollo. Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli. Capretto al forno. Carne cruda all'albese. Carne pizzaiola. Carne salada e fasoi.

7. Entrée - Wikipedia

   en.wikipedia.org/wiki/Entrée

   The terms entree de table and issue de table are organizing words, "describing the structure of a meal rather than the food itself". The terms potaiges and rost indicate cooking methods but not ingredients. The menus, though, give some idea of both the ingredients and the cooking methods that were characteristic of each stage of the meal.