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  2. Chef Joe Isidori shares recipes for crab dip, truffled ... - AOL

    www.aol.com/chef-joe-isidori-shares-recipes...

    Baked Crab & Parmesan Dip with Frico Crust. Serves 4-6. Ingredients. 1 lb claw crab meat. 1 cup cream cheese. ¼ cup sour cream. ¼ cup mayonnaise. 2 tsp Old Bay seasoning. 1 tsp garlic powder. 1 ...

  3. Caesar (cocktail) - Wikipedia

    en.wikipedia.org/wiki/Caesar_(cocktail)

    A Caesar is a cocktail created and consumed primarily in Canada. It typically contains vodka , Clamato , hot sauce , and Worcestershire sauce , and is served with ice in a large, celery salt - rimmed glass, typically garnished with a stalk of celery and wedge of lime . [ 1 ]

  4. Cadbury Schweppes Inc v FBI Foods Ltd - Wikipedia

    en.wikipedia.org/wiki/Cadbury_Schweppes_Inc_v...

    In 1969, a new cocktail known as the Bloody Caesar was created in Calgary, Alberta. The main ingredients of a Bloody Caesar are tomato juice, clam broth and vodka. [3] Shortly thereafter, Duffy-Mott, an American juice manufacturer, began to produce and market a mixture of tomato juice, clam broth and spices under the name Clamato.

  5. Crab dip - Wikipedia

    en.wikipedia.org/wiki/Crab_dip

    Crab dip, sometimes referred to as Maryland crab dip, [1] [2] is a thick, creamy dip that is typically prepared from cream cheese [3] and lump crab meat. [4] Other primary ingredients such as mayonnaise may be used. Various types of crab preparations, species and superfamilies are used, as are a variety of added ingredients. It is typically ...

  6. Bring This Bloody Mary Dip to Your Next Brunch Party - AOL

    www.aol.com/bring-bloody-mary-dip-next-221500796...

    Ingredients. 3. slices bacon. 2 tsp. Montreal steak seasoning. 8 oz. cream cheese, cubed and at room temperature. 1/4 c. mayonnaise. 3 tbsp. tomato paste. 2 1/2 tsp. Worcestershire sauce. 1/2 tsp ...

  7. Sunday Brunch Isn't Complete Without a Classic Bloody Mary - AOL

    www.aol.com/brunch-isnt-complete-without-classic...

    Some say the classic Bloody Mary cocktail was first invented at a bar in Paris in the 1920s when the bartender began experimenting with new cocktails made from vodka.