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Philadelphia's large immigrant population has contributed to a large mixture of tastes to mingle and develop. Many types of foods have been created in or near Philadelphia or have strong associations with the city. In the 20th century, Philadelphia's foods included cheesesteak, stromboli, hoagie, soft pretzel, water ice, and soda.
Philadelphia Pepper Pot: Northeast Philadelphia, Pennsylvania A thick stew of beef tripe, vegetables, pepper and other seasonings. [300] She-crab soup: South Charleston, South Carolina A seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry. [301] Sonofabitch stew: West Western United States
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.
Perhaps uniquely among Internet food writers, each of Mitzewich's recipes is split between the blog and the video instructions on his YouTube channel, with the exact written ingredient amounts and background information about the recipe being posted on the blog, and the method for preparing the recipe not being written but instead explained through the video on YouTube (which otherwise does ...
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When Baur and Morris sold to Ward, the terms of the sale prohibited them from opening another bakery within 100 miles of Pittsburgh, so the partners looked instead to Philadelphia. [5] In November 1913 they settled on the Sedgley Avenue location. Morris's wife came up with the Tastykake name. A Boston student created the Tastykake girl and logo ...
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