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Graham bread is a name for whole wheat bread that was inspired by the teachings of health reformer Sylvester Graham. [1] [2] The ingredients for Graham bread include Graham flour, milk, molasses, yeast, and salt. [1]
Green's company produced a variety of baked snack foods such as Dayton crackers, graham crackers, gingersnaps, and, during World War I, hardtack. On March 31, 1921, Green introduced Cheez-It crackers, commonly called Cheez-Its, as a new product. The company marketed the cracker as a "baked rarebit", a reference to a dish of melted cheese over ...
Sunshine Biscuits, formerly known as The Loose-Wiles Biscuit Company, was an independent American baker of cookies, crackers, and cereals.The company, which became a brand on a few products such as Cheez-It, was purchased by Keebler Company in 1996, [1] which was purchased by Kellogg Company in 2001.
Wheatables were baked snack crackers made by the Keebler Company (a subsidiary of the Kellogg Company). They were available in Original Golden Wheat, Toasted Honey Wheat, as well as Wheatables Nut Crisps varieties in Roasted Almond and Toasted Pecan. [1] A Seven Grain variety was also introduced but had previously been discontinued.
Oscar J. Kambly originally invented goldfish crackers at Swiss biscuit manufacturer Kambly in 1958 [5] [6] to celebrate his wife, who was a Pisces, an astrological symbol whose shape is of a fish. [7] Pepperidge Farm founder Margaret Rudkin introduced Goldfish crackers to the United States in 1962 after having tried them while on vacation in ...
Sesame, poppy, sunflower, pumpkin, or caraway seeds, melted cheese, and bacon bits are other popular toppings. Some bakeries offer pretzels made of different flours, such as whole wheat, rye or spelt. In Bavaria, lye pretzels accompany a main dish, such as Weisswurst sausage.
Based on a recipe the chef encountered in Vietnam more than 30 years ago, these wings are boned and stuffed with ground pork, carrots, and long-grain rice before being lightly breaded and pan-fried.
If people like that recipe, it becomes worthy of being imitated. In other words, it is spread and replicated so many times that it becomes a classic recipe. For this reason, the culinary tradition is made up of a vast variety of classic recipes, which are necessarily linked to a land of origin, specific products, and specific local habits.