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Heat the oven to 350°F. Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Line the dish with foil, bake, then cool and freeze the casserole. Once the casserole is solid, lift it out, wrap it in foil, and transfer it to a freezer bag. When ready to bake, unwrap the ...
James Lewis Kraft (/ ˈkræft /; December 11, 1874 – February 16, 1953) was a Canadian-American entrepreneur and inventor and the founder of Kraft Foods Inc. Kraft immigrated to the United States from Canada in 1902. He developed a patented pasteurization process for cheese, allowing it to be shipped long distances, making him the first to ...
Cheese sauce is commonly used as a dip for various foods, such as chips and vegetables. [15] It is also used as an ingredient or topping for many various dishes and side dishes, such as sandwiches, roasted potatoes, casseroles, pasta dishes, egg, fish and meat dishes and in soups. [15] [16] Many dishes are prepared using cheese sauce: Almadroc [17]
Introduced. 1952; 72 years ago (1952) Cheez Whiz is a brand of processed cheese sauce and spread produced by Kraft Foods. It was developed by a team led by food scientist Edwin Traisman (1915–2007). It was first sold in 1952, and, with some changes in formulation, continues to be in production today. [1][2]
Sprinkled with mountains of cheese and served in a hearty bread bowl, this broccoli cheddar soup is perfect for lunch or dinner! Ingredients. 1 stick of butter. 3 cups of chicken broth. 4 cups of ...
Egusi sauce. Fry sauce – Condiment for French fries. Hollandaise sauce – Sauce made of egg, butter, and lemon. Mahyawa – Iranian cuisine tangy sauce made out of fermented fish. Mignonette sauce – Condiment served with oysters. Mint sauce – Sauce made of chopped mint. Mushroom ketchup – Style of ketchup.
Step 2: Combine ingredients. close up of Mac And Cheese Ingredients in a pot before stirring together. Empty the dry pasta into a pot, and fill with water until the noodles are just covered ...
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