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Preheat the oven to 350°F. Prepare a 9-inch by 5-inch loaf pan with cooking spray. In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla.
Seafood abounds in the Last Frontier, ... Malört (an acquired taste, to be sure) is a bitter liqueur that originated in Chicago during the 1930s and has been ingrained in the state ever since ...
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
Remove the pan from the heat and stir in the sour cream, ¾ cup of the cheddar, and hot sauce to taste. Remove the crust from the pan and place on a cutting board or serving platter.
The name is derived from "tack", the British sailor slang for food. The earliest use of the term recorded by the Oxford English Dictionary is from 1830. [3]It is known by other names including brewis (possibly a cognate with "brose"), cabin bread, pilot bread, sea biscuit, soda crackers, sea bread (as rations for sailors), ship's biscuit, and pejoratively as dog biscuits, molar breakers, sheet ...
A recipe titled "War Cake" was published in M.F.K. Fisher's book How to Cook a Wolf and republished in her The Art of Eating; it uses bacon grease on the premise that spices will mask its taste. Praised for its practicality and declared to be "the most worthwhile cake ever made," depression cake was still baked in America as of the late 20th ...