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Best Frozen Lasagna: Michael Angelo's Lasagna with Meat Sauce. $14.19 from Target. Shop Now. This Austin-based brand was the only frozen lasagna we tried that came out of the oven resembling homemade.
Their Galley Boy is a double cheeseburger with two special sauces similar to tartar sauce and barbecue sauce. [134] [135] Reader's Digest has designated it the best hamburger in Ohio, [134] [136] and it was included in Business Insider's list of "The 50 best burger joints in America". [137] Thurman Cafe in Columbus is also known for its ...
Montgomery Inn began to sell its barbecue sauce in bottles in 1990, and the ribs themselves soon after. Both are regularly available at supermarkets within a 300-mile radius of Cincinnati, and elsewhere via mail order since 1994. Ted Gregory died on December 2, 2001.
Here, and especially in its capital, Bologna, layers of lasagna are traditionally green (the colour is obtained by mixing spinach or other vegetables into the dough) [26] and served with ragù (a thick sauce made with onions, carrots, celery, finely ground pork and beef, butter, and tomatoes), [27] [28] béchamel sauce, and Parmesan cheese.
The Red Barn restaurant was a fast-food restaurant chain founded in 1961 in Springfield, Ohio, by Don Six, Martin Levine, and Jim Kirst.In 1963, the small chain was purchased by Richard O. Kearns, operated as Red Barn System, with the offices moving briefly to Dayton, Ohio and in August 1964 to Fort Lauderdale, Florida.
Gail Borden, founder. The company was founded by Gail Borden Jr., in 1857 in Connecticut as "Gail Borden Jr., and Company." Its primary product was condensed milk.Struggling financially, the company was saved when Jeremiah Milbank, a partner in the wholesale food distributor I. & R. Milbank & Co. and the son-in-law of banker Joseph Lake, agreed to invest and acquired 50 percent of the stock.
The Big Boy consists of two thin beef patties placed on a three-layer bun with lettuce, a single slice of American cheese, and either mayonnaise and red relish (a combination of sweet pickle relish, ketchup and chili sauce), [77]: D4 Big Boy special sauce (often called thousand island dressing) or (at Frisch's, Manners and Azar's) tartar sauce ...
Traditionally, Kansas City uses a low-and-slow method of smoking the meat in addition to just stewing it in the sauce. It also favors using hickory wood for smoking and continual watering or layering of the sauce while cooking to form a glaze; with burnt ends this step is necessary to create the "bark" or charred outer layer of the brisket.