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Prego was the result of efforts in the 1970s by Campbell's Soup to expand its work with tomatoes beyond the soup business. Although senior management originally wanted to create a product to directly attack Heinz (which had sued Campbell's Soup over unfair business practices) the company had no competitive advantage producing ketchup.
The 1988 Portuguese book titled "Sintra's old shops VI" (Portuguese: Velharias de Sintra VI), named for the Portuguese city of Sintra, refers to Manuel Dias Prego in the food and drink business towards the end of the 20th century, as one of the founders of Praia das Maçãs (Apple Beach), at a rudimentary tavern where Colares wines were served, paired with fried or roasted veal, served on ...
This is a list of notable restaurant chains in the Philippines. A restaurant chain is a set of related restaurants with the same name in many different locations that are either under shared corporate ownership (e.g., McDonald's in the United States) or franchising agreements. Typically, the restaurants within a chain are built to a standard ...
Prego Restaurant, known as one of the originators of California-style pizza; Prego sandwich, a grilled beef sandwich in Portuguese cuisine. McPrego, a McDonalds sandwich in Portugal; see International availability of McDonald's products; Prego, a brand of soft drink similar to Rivella
Pages in category "Restaurant chains in the Philippines" The following 11 pages are in this category, out of 11 total. This list may not reflect recent changes .
This page was last edited on 5 February 2020, at 15:53 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
A.1. Sauce – Brand of brown sauce condiment; Alfredo sauce – Creamy pasta dish with butter and cheese; Baconnaise – Brand of bacon-flavored condiment; Cheez Whiz – Trademarked processed cheese dip
A common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies. Bagoong terong: It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong monamon, and contains fragments of the salted and fermented fish. Banana ketchup: Luzon