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Then, heat the lasagna on full power in 90-second increments until it’s warmed all the way through. Any longer than that, and you risk overheating the lasagna to the point of explosion! You’re ...
Established with the aim of bringing the best of Italy's traditional recipes to the broader public, Maggiano's menu dishes out generous portions of pasta, succulent meats, and freshly prepared ...
Maggiano's Little Italy (Italian: [madˈdʒaːno]) is an American casual dining restaurant chain specializing in Italian-American cuisine. The company was founded in Chicago's River North neighborhood, at Clark Street and Grand Avenue, in 1991 by Rich Melman 's Lettuce Entertain You Enterprises (LEYE).
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Another theory is that the word lasagna comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning 'trivet', 'stand for a pot' or 'chamber pot'. [10] [11] [12] The Romans borrowed the word as lasanum, meaning 'cooking pot'. [13] The Italians used the word to refer to the cookware in which lasagna is made.
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Romano's first restaurant was founded by restaurateur Philip J. Romano (who had also founded the hamburger chain Fuddruckers in 1979; he had sold his shares in that company when he founded Romano's [4]) in Leon Springs, Texas (now a district of San Antonio), on April 19, 1988.
That said, lasagna isn’t ideal for a quick weeknight meal because it’s time-intensive. Layering ingredients, baking for an hour and cooling before eating take patience—and time.