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Johnsonville sausage is available in more than 45 countries. Privately owned, the company has approximately 4,000 employees and it is run by CEO Don Fussner. [3] [1] In 2024, based on a survey of 170,000 U.S.-based workers at American companies, Johnsonville was named among the nation's top midsize employers.
A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...
In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, a wide variety of sausages , very different from the American product, are made.
The Classic Italian Cookbook has received largely positive reviews for its accessible format and high-quality recipes.David Sipress of The New Yorker credits the book with teaching him how to cook, [4] while Fergus Henderson of The Guardian praises Hazan saying she "single-handedly changed food as I knew it at home."
A popular breakfast food is the square sausage, also known as a Lorne sausage. This is normally eaten as part of a full Scottish breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland. [36]
In Cooking from the Heart: The Hmong Kitchen in America (2023), an authoritative Hmong American cookbook, the authors say: "Good cooks guard their sausage recipes, and everyone makes sausage a little differently." [2] La Vang-Herr, proprietor of @La's, a Hmong food cart in Aloha, Oregon, declined to share their recipe and revealed only that the ...
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Gabaccia, Donna, "Food, Recipes, Cookbooks, and Italian American Life" pp. 121–155 in American Woman, Italian Style, Fordham Press, 2011. ISBN 978-0-8232-3176-8. Gentile, Maria, The Italian Cook Book: The Art of Eating Well. New York: the Italian Book Co., 1919: a post-World War I effort to popularize Italian cooking in the United States.