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In 1940, Harold Morton began making a chicken and noodle dish sold in glass jars in Louisville, Kentucky. [1] The business transitioned to frozen foods after World War II, and the product line expanded to pot pies and dessert pastries. [1] The manufacturing plant relocated to Crozet, Virginia, in Albemarle County and Webster City, Iowa.
Despite some cons, our meal at Morton's the Steakhouse was worth the price. It earned the restaurant a spot on our list of the best steak-house chains. My family of 4 went to Morton's for the ...
The whole family will be happy to see this substantial roast chicken and vegetable dish grace your table week after week. Related: 30 Easy Weeknight Chicken Recipes Your Family Will Love.
Along with Big Boy hamburgers, the single restaurant sells flying pizza-burgers and french fries by the pound with chicken gravy. [L] Mr. B's (New Hampshire, Vermont, Maine, [223] 1963–1969, [224] founded by Manfred Bernhard) [9]: 75 [225] Operated a restaurant in Keene, New Hampshire and Brattleboro, Vermont.
Morton's was co-founded in 1978 by Arnold J. Morton and Klaus Fritsch. [9] Before they became friends and restaurant entrepreneurs, Morton and Fritsch worked together at the Playboy Club in Montreal, Quebec, Canada. While the club was in the process of changing its menu, Fritsch prepared a hamburger for Morton to sample. Morton said the burger ...
1 whole chicken, cut into pieces. 1 pound smoked andouille sausage, sliced. 3 quarts chicken stock. 1 tablespoon of Crystal hot sauce. 1 teaspoon of Worcestershire sauce. 3 bay leaves. ½ tsp red ...
Doris Christopher founded Pampered Chef in 1980 in the basement of her suburban Chicago home. Christopher came up with a party plan to offer kitchen tools directly to consumers through in-home cooking demonstrations, a concept first popularized by Tupperware. The company expanded to Canada in 1996, the UK in 1999, Germany in 2000, Austria in ...
Zesty horseradish sauce: In a small bowl, beat 1/2 cup heavy whipping cream until stiff peaks form. Fold in 1/4 cup fresh grated horseradish root, 1/2 teaspoon Dijon mustard and 1/4 teaspoon salt.
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