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Perfect Potato Soup. Take a loaded baked potato, break it down, and you've basically got this comforting and oh-so-creamy classic that will delight just about anyone! Toppings like parsley, crispy ...
Creamy Asparagus-Potato Soup. In this fast asparagus soup recipe, potato adds creaminess without adding cream. Double or triple this soup and freeze the leftovers for a quick lunch.
Cincinnati's mock turtle soup typically consists of lean beef, hard boiled eggs, ketchup, and lemon or vinegar. [41] [40] [42] It has a similar texture to Cincinnati chili and has a sweet and sour flavor. [37] [41] [42] Historically, the soup was especially popular with German immigrants and eaten in saloons in Over-the-Rhine.
A sausage dish at the restaurant. Schmidt's first operated as the J. Fred Schmidt Meat Packing House, opened in 1886. [1]In 1914, Schmidt's first operated a food stand at the Ohio State Fair, and returns to the fair each year.
Rax Roast Beef is a regional U.S. fast food restaurant chain specializing in roast beef sandwiches. The company has been through many iterations, declaring bankruptcy more than once, rising to as many as 504 locations in 38 U.S. states in the 1980s and falling to fewer than 20 locations on more than one occasion.
Chowdown Countdown is an American television special series that features 101 places to find the tastiest and most amazing food at various locations across America. Each episode counts down to the number one spot and features all different types of establishments such as restaurants, diners, drive-ins, bars, burger joints, bakeries, drivethrus, delicatessens, ice cream parlors, pubs, sandwich ...
According to Brian Butko, author of Klondikes, Chipped Ham, & Skyscraper Cones: The Story of Isaly's, it was the loose company structure – in an era of growing corporate homogeneity – that left Isaly's unable to compete on the wholesale and retail levels, leading to the closure of its dairies beginning in the mid-1960s.
London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th-century London. Magiritsa soup is made in Greece and Cyprus using lamb offal. Maryland crab soup is made of vegetables, blue crab meat, and Old Bay Seasoning in a tomato base, from Maryland.