query: what kind of noodles are in kraft mac and cheese

pos: Kraft Dinner consumer feedback. Kraft Dinner The product known as Kraft Dinner or KD in Canada; Kraft Macaroni & Cheese Dinner or Kraft Mac & Cheese in the United States and Australia; and Macaroni Cheese or Cheesey Pasta in the United Kingdom, is a nonperishable, packaged dry macaroni and cheese product, traditionally cardboard boxed with dried macaroni pasta and a packet of processed cheese powder. It was first introduced under the "Kraft Dinner" name in both Canada and the U.S. in 1937. The product has developed into several other formulations, including Kraft Easy Mac Cups, a product later renamed "Macaroni & Cheese

pos: Kraft Dinner Kraft Dinner The product known as Kraft Dinner or KD in Canada; Kraft Macaroni & Cheese Dinner or Kraft Mac & Cheese in the United States and Australia; and Macaroni Cheese or Cheesey Pasta in the United Kingdom, is a nonperishable, packaged dry macaroni and cheese product, traditionally cardboard boxed with dried macaroni pasta and a packet of processed cheese powder. It was first introduced under the "Kraft Dinner" name in both Canada and the U.S. in 1937. The product has developed into several other formulations, including Kraft Easy Mac Cups, a product later renamed "Macaroni & Cheese Dinner Cups",

pos: Kraft Dinner won a patent for one processing method in 1916 and began to build his cheese business. During the Great Depression, a St. Louis, Missouri salesman had the idea to sell macaroni pasta and cheese together as a package, so he began attaching grated cheese to boxes of pasta with a rubber band. In 1937, Kraft introduced the product in the U.S. and Canada. The timing of the product's launch had much to do with its success: during World War II, rationing of milk and dairy products, an increased reliance on meatless meals, and more women working outside the home, created

neg: Kraft Dinner Mac Cups are introduced the same year. The following year the noodles switched to 50 percent whole grain. Macaroni & Cheese Crackers debut also in 2007. The crackers were discontinued in 2008 as it did not meet company targets. A sub-line, Homestyle Deluxe, was added in 2010 in three flavors, cheddar, four-cheese sauce and Old World Italian. New product lines using different flavors and pasta shapes have been introduced over the decades and the shelf life has at various times been increased. Kraft Dinner is seen as an inexpensive, easy-to-make comfort food, with marketing that highlights its value and convenience.

neg: Kraft Dinner billion-dollar company, but Laureen and I are saving for their education. And I have actually cooked them Kraft Dinner — I like to add wieners." Most of his countrymen ignore the instructions and believe that they have a unique way of preparing the food, like adding wieners or cheese. Additional ingredients are not necessary; simply adjusting the cooking time and the amount of milk or butter/margarine can produce a dish ranging from soft noodles in a creamy sauce to firm noodles in a thin, milky sauce. In the September 2012 issue of "The Walrus" magazine, the cover story "Manufacturing Taste"

neg: Kraft Dinner a single-serving product designed specifically for microwave ovens. The product's innovation was to combine nonperishable dried macaroni noodles with a processed cheese powder, so that the final dish could be prepared by simply cooking the pasta and adding the cheese powder, along with perishable, refrigerated ingredients like butter (or margarine) and cow's milk. The prerequisite to a shelf-stable packaged macaroni and cheese product was the invention of "processed" cheeses, where emulsifying salts help stabilize the product, giving it a longer life. James Lewis Kraft, originally of Fort Erie, Ontario, but living in Chicago, did not invent processed cheese, but he

neg: Macaroni and cheese also becoming popularized at this time and was likely also used during that era. Macaroni and cheese is very popular in modern-day Canada. Kraft Dinner is the most popular brand of packaged macaroni and cheese. Sasha Chapman, writing in "The Walrus", considered it to be Canada's national dish, ahead of poutine. Pasta other than macaroni noodles are often used: most any short-cut extruded pasta and many of the decorative cut pasta will do, particularly those with folds and pockets to hold the cheese. The dish may still be referred to as "macaroni and cheese" when made with a different pasta;

neg: Kraft Dinner The product now comes in several compositions: Kraft Dinner Smart (also known as "KD Smart") is a sub-brand of the Kraft Dinner brand. It represents a line of Kraft macaroni and cheese products that contain no artificial flavours, colours or preservatives and have added ingredients like cauliflower, oats or flax seed blended into the noodles. It comes in four varieties: Kraft Dinner Smart originally launched in Canada in March 2010 with two vegetable varieties. In June 2011, the line-up was re-launched with new packaging graphics and two new varieties (Flax Omega-3 and High Fibre). The product is made with real

neg: Kraft Singles Kraft Singles Kraft Singles is a processed cheese (American cheese) product manufactured and sold by Kraft Foods, introduced in 1949. Kraft individually wrapped "slices" are not really slices off a block, but formed separately in manufacturing. Kraft singles do however contain ingredients in common with cheddar cheese (pasteurized milk, cheese culture, salt, enzyme(s), annatto vegetable color) as evidenced in the below ingredients list from the Kraft website. Those ingredients are: milk, whey, milk protein concentrate, milkfat, sodium citrate, contains less than 2% of calcium phosphate, whey protein concentrate, salt, lactic acid, sorbic acid as a preservative, cheese culture, annatto and

neg: Macaroni and cheese the product which could be obtained two boxes for one food rationing stamp. The 1953 "Better Homes and Gardens Cookbook" includes a recipe using Velveeta, which had been reformulated in that year. The boxed Kraft product is immensely popular in Canada, where it is the most-purchased grocery item in the country. Boxed mixes consist of uncooked pasta and either a liquid cheese sauce (often labeled "deluxe") or powdered ingredients to prepare it. The powdered cheese sauce is mixed with either milk or water, and margarine, butter, or olive oil and added to the cooked noodles. Some mixes prepared in a

neg: Vani Hari responsible." While the dyes are legal in the U.S., Kraft uses a different formula in the United Kingdom without artificial dyes. By the end of October 2013 the petition had received about 348,000 signatures. In October 2013, Kraft announced they would change the ingredients in three of its Mac & Cheese products aimed at children, which included the use of whole grains, reduction in salt and some fats, and changing the coloring; Kraft said that the changes were not a response to the petition but rather were part of an ongoing effort to improve the nutrition of the offerings, which

neg: Spaghetti Red Spaghetti Red Spaghetti Red is a spaghetti dish where the noodles are covered with chili. It is served in the central United States and originates in Fred and Red's in Joplin, Missouri. Typically a mild, bean-less chili is used in spaghetti red, such as the type used on hot dogs. Spaghetti Red can be served with hot sauce, vinegar, ketchup, and onions are sometimes used for variety. Additional condiments such as pickles, mild shredded cheddar cheese, parmesan cheese and even mustard are sometimes used. Regional and restaurant-specific variations include Cincinnati chili, American chop suey, chili spaghetti, and chili mac. Restaurants

neg: Vani Hari Hari visited Kraft headquarters in Chicago bringing along over 270,000 signed petitions and met with executives. Following Hari's visit, Kraft told ABC News Chicago they have "no plans to change the recipe for the original mac and cheese," and "...the safety and quality of our products is our highest priority and we take consumer concerns very seriously. We carefully follow the laws and regulations in the countries where our products are sold." Hari replied, "People have tried to petition the FDA over and over and it hasn't worked. The best way to create change is to hold the food companies

neg: Velveeta Shells & Cheese January 2016, Velveeta Shells & Cheese is still marketed on a Kraft website. On the Kraft Foods website, multiple recipes and cooking ideas for Velveeta Shells & Cheese are also posted. Prior to the corporate merger of Kraft Foods and Heinz, Kraft also marketed Velveeta Shells & Cheese through multiple television commercials and magazine advertisements. In March 2015, the product continued to be advertised on television in the United States, with statements referring to the product as "liquid gold." Velveeta Shells & Cheese is mass-produced and packaged in individual, single serving packages, in boxes and in family size packages. In

neg: Tuna casserole cooked noodles, onion, cheese, peas, tuna, soup and mushrooms are mixed in a baking dish, with the potato chips and more cheese sprinkled on top, and then baked. Also common in most parts of Australia this casserole is instead called tuna mornay and served with a Mornay sauce (Béchamel with cheese added, or cheese sauce). Peas and corn are usually added. Additionally, wheat pasta is used rather than egg noodles. Tuna casserole Tuna casserole is a casserole primarily made with pasta (or rice) and Canned tuna, with canned peas and corn sometimes added. The dish is often topped with potato

neg: Kraft Singles paprika extract (color), enzymes, vitamin d3. Contains: milk. In the US, Kraft Singles is manufactured in regular, 2% Milk, and Fat Free. In Australia, a short-lived product called Vegemite Singles combined Kraft Singles and Vegemite. Kraft singles do not qualify for the US FDA Pasteurized Processed Cheese labeling. For this reason Kraft labels them Pasteurized Prepared Cheese Product to avoid FDA sanctions. They were calling Kraft Singles Pasteurized Prepared Cheese Food until the FDA gave them a warning in December 2002 that the product could not be legally labeled as "Pasteurized Processed Cheese Food" due to the inclusion of milk

neg: Kraft Singles in 1992 that ordered Kraft to stop making false claims in its advertising. In Australia, the Kraft branding was retired in 2017. Kraft's successor company in Australia, Mondelez, sold their cheese products line to Bega Cheese, but retained rights to the Kraft name. Bega switched the name of their sliced cheese product from "Kraft Singles" to "Dairylea Slices", as Bega acquired the rights to the Dairylea brand in Australia in the deal. The "Kraft Singles" name could return in the future, as Kraft Heinz will assume the trademark from Mondelez at the beginning of 2018. Kraft Singles Kraft Singles is

neg: Pot Noodle Pot Noodle flavours, as of October 2018, include Original Curry, Sweet & Sour, Beef & Tomato, Chicken & Mushroom, Mac 'n' Cheese and Chow Mein. Other flavours have included Chicken Korma, Pulled Pork, Jamaican Jerk, Barbecue, Chilli Beef, Sausage Casserole, Sticky Rib, Bombay Bad Boy (a spicier version of the classic curry variety), Christmas Turkey and Stuffing and Cheese and Tomato. Instant noodles were originally developed in 1958 by Momofuku Ando as "Cup Noodle". Golden Wonder launched the Pot Noodle brand in the United Kingdom in 1977. In July 1995, Best Foods, which produces Hellmanns mayonnaise, paid then owner Dalgety

neg: Kraft Dinner a nearly captive market for the product, which was considered a hearty meal for families. Its shelf life of ten months was attractive at a time when many Canadian homes did not have refrigerators. Also, consumers could receive, for one food ration stamp, two boxes. The original box was primarily yellow. They sold 50 million boxes during the war. The box's primary color changed to blue in 1954. A version with spiral-shaped noodles debuted in 1975 while the Velveeta Shells & Cheese was introduced in 1984. In 2006, the cheddar and white cheddar versions switched to organic macaroni. While Easy

neg: Chreese Free Alfredo Style", and "KIDz Chreese" (less garlic and bright orange color). To make chreese, the powder mix is combined with boiling water and blended in a food processor which can then be stored in the refrigerator for up to two weeks. The queso dip (nacho cheese) alternative is called "Nacho Chreese". It comes in mild and spicy flavors and may be used as a dip with tortilla chips. There are also five different "Mac & Chreese" pasta products, made with either semolina, whole wheat, or brown rice noodles. Similar soy cheeses are also available from European manufacturers. <br> Chreese

neg: Velveeta Shells & Cheese sorbic acid, oleoresin, and other ingredients. Per a single serving of the original product, Velveeta Shells & Cheese has 360 calories, 117 calories from fat, 13g total fat, 8g saturated fat, 30g cholesterol, 960 mg sodium, 46g total carbohydrate, 2g fiber and 15g protein. Kraft Foods introduced Velveeta cheese products in 1927 after acquiring the brand from The Velveeta Cheese Company. Kraft headquarters was previously located in Northfield, Illinois. Kraft Foods were made at around 160 manufacturing facilities around the world. Kraft Foods and Heinz merged in early July 2015, forming the new company The Kraft Heinz Company. As of

neg: Macaroni and cheese frozen macaroni and cheese available in the United States. "Macaroni and cheese loaf" can be found in some stores. A variety of packaged mixes which are prepared in a sauce pan on the stove or in a microwave oven are available. They are usually modeled on Kraft Macaroni & Cheese (known as Kraft Dinner in Canada), which was introduced in 1937 with the slogan "make a meal for four in nine minutes." It was an immediate success in the US and Canada amidst the economic hardships of the Depression. During the Second World War, rationing led to increased popularity for

neg: Mondelez International US and Kraft opened a subsidiary cheese factory in Illinois. In 1915 the company developed pasteurized processed cheese, which did not require refrigeration and had a longer shelf life than conventional cheese. The following year Kraft began national advertising and made its first acquisition, a Canadian cheese company. In 1924, the company changed its name to the Kraft Cheese Company and was listed on the Chicago Stock Exchange. Two years later, it was listed on the New York Stock Exchange. Kraft then began to consolidate the US dairy industry through acquisition, competing with National Dairy and Borden. Acquisitions included: In

neg: The Grim Adventures of Billy & Mandy (season 6) for Imaginary Friends, and continued with Ed, Edd, n Eddy, My Gym Partner’s a Monkey and Camp Lazlo. This event came about in 2006 when Cartoon Network was teaming up with Kraft to create a special event that was pitched as E.T the Extraterrestrial meets Kraft Mac ‘n’ Cheese. In the episode "Heartburn", the last and final regular episode of the series, Mandy temporarily overcomes her dark and evil nature and finally romantically kisses Irwin on the lips. She quickly goes back to her old sinister, power-hungry self. There is also an Austrian therapist called Dr. Hans Frankfurt who was

neg: James L. Kraft Kraft Foods Inc opened its first cheese manufacturing plant in Stockton, Illinois. Kraft developed a process, patented in 1916, for pasteurizing cheese so that it would resist spoiling and could be shipped long distances. The company grew quickly, expanding into Canada in 1919. Kraft saw a large increase in business during World War I when the United States government provided cheese in tins to their armed forces. J. L. Kraft served as the company's president from 1909 until his death in 1953. Over the years, Kraft introduced many innovative products and used progressive marketing techniques to make his company one

neg: Vegemite back to Vegemite, but did not recover lost market share. In 1925, Walker had established the Kraft Walker Cheese Co. as a joint venture company with J.L. Kraft & Bros to market processed cheese and, following the failure of Parwill, in 1935 he used the success of Kraft Walker Cheese to promote Vegemite. In a two-year campaign to promote sales, Vegemite was given away free with Kraft Walker cheese products (with a coupon redemption) and this was followed by poetry competitions with imported American Pontiac cars being offered as prizes. Sales responded and in 1939 Vegemite was officially endorsed by

neg: James L. Kraft delivering dairy products in the Pleasant Point area of Fort Erie in their first horse drawn wagon. The second 'F' was later dropped from the Kraft name after they went to Chicago, because such a German name was not popular, and one 'F' was easier. After emigrating to Buffalo in 1902, he was forced out of cheese wholesaler Shefford Cheese Company by his partners. Kraft began a new cheese business in Chicago in 1903 by selling cheese from a horse-drawn wagon. Four of his brothers joined the company in 1909. By 1914 J.L. Kraft & Bros. Company, which later became

neg: Vegemite into one, thus creating Vegemite-flavoured cheese. This extension of the Vegemite product line was an attempt by Kraft to capitalise on the enormous popularity of Vegemite and cheese sandwiches (made by placing a slice of cheese into a Vegemite sandwich). Vegemite Singles were later taken off the market. On 13 June 2009, Kraft released a new version of Vegemite. The formula combines Vegemite and Kraft cream cheese, spreads more easily and has a considerably less salty and milder taste than the original. To coincide with the release of the new recipe, Kraft ran a competition to give the new flavour

neg: Mondelez International 1928 Kraft acquired the Phenix Cheese Company, manufacturer of Philadelphia cream cheese, and changed its name to Kraft Phenix. The following year, "The New York Times" reported that Kraft Phenix, the Hershey Company, and Colgate were considering a merger. By 1930, Kraft Phenix controlled 40 percent of the cheese market in the US and was the country's third-largest dairy company after National Dairy and Borden. That year the company began operating in Australia, after a merger with Fred Walker & Co. At the 1930 acquisition, National Dairy had sales of $315 million, compared with $85 million for Kraft Phenix. National

neg: Austrian cuisine and Swabia. Cheese and cheese products play a major role in the cuisine, with "Käsknöpfle" and "Kässpätzle" (egg noodles prepared with cheese) being popular dishes. Other delicacies include "Krutspätzle" (sauerkraut noodles), "Käsdönnala" (similar to a quiche), "Schupfnudla" (made from a dough mixing potato and flour), "Frittatensuppe" (pancake soup), "Öpfelküachle" (apple cake) and "Funkaküachle" (cake traditionally eaten on the first Sunday of Lent). Austrian cuisine Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant

neg: Kraft Foods 2013, food blogger and activist Vani Hari and blogger Lisa Leake launched an online petition drive to compel Kraft Foods Group, Inc. to remove controversial synthetic dyes Yellow 5 (labeled as Tartrazine) and Yellow 6 from its signature macaroni and cheese products. In April 2013, Hari and Leake delivered a petition with some 270,000 signatures to Kraft headquarters in Chicago, Ill., and asked the company to change its macaroni and cheese recipes. In October 2013, Kraft announced that it would remove artificial dyes from three macaroni and cheese varieties made in kid-friendly shapes, but not its plain elbow-shaped Kraft Macaroni

neg: Kalimpong Nepalese snack made of noodles which are eaten either dry or in soup form. Churpee, a kind of hard cheese made from yak's or chauri's (a hybrid of yak and cattle) milk, is sometimes chewed. A form of noodle called Thukpa, served in soup form is popular in Kalimpong. There are a large number of restaurants which offer a wide variety of cuisines, ranging from Indian to continental, to cater to the tourists. Tea is the most popular beverage in Kalimpong, procured from the famed Darjeeling tea gardens. Kalimpong has a golf course besides Kalimpong Circuit House. The cultural centres

neg: Macaroni and cheese microwave cook the pasta in the sauce. Another popular variant is jarred macaroni cheese sauce, which is especially popular in the UK and US, available under the Dolmio and Ragú brands, among others. The pasta is purchased and prepared separately, then mixed with the heated cheese sauce. Powdered cheese sauce, very similar to what is found inside a box of macaroni and cheese mix, is also sold separately without the pasta. This product is produced by several companies, most notably Bisto, Cabot, Annies and Kraft. A number of different products on the market use this basic formulation with minor variations

neg: Hot dry noodles to avoid deterioration, that is the predecessor of hot dry noodles. A widely circulated rumor is, in the early 1930s, there was a small food stand operated by Bao Li, a hawker who made a living by selling bean noodles and noodle soups near a temple in Hankou. One day, Li poured sesame oil onto his noodles accidentally, and he boiled those noodles then added shallot and other condiments on the next day and sold them on next morning. His noodles became very popular because of its unique taste, and customers asked Bao Li what kind of noodle it is,

neg: Hungarian cuisine two types: either requiring a side dish (köret) or not requiring one. For the ones that require it, it would be very unusual to eat it without the side dish. Vice versa, if a side dish is not required it would be very unusual to order one. The side dish is most commonly potato prepared in different styles, but rice or steamed vegetables are also popular. Some foods have a customary side dish (i.e. "csirkepaprikás" (paprika chicken) is almost always eaten with noodles ("nokedli"), while others are completely flexible (i.e. "rántott sajt" (fried cheese) can take any kind). Some Hungarian

neg: Mr. Noodles Ranking of the Best Late-Night Snacks for Canadian Students" considered mixing a box of Kraft Dinner and Mr. Noodles as "God-Level Drunk Food Tier". A newer offering from the company is its "Kimchi Noodle" bowls which have a spicier flavor. Mr. Noodles Mr. Noodles is the brand name of a Canadian instant noodles product imported by Anderson Watts Ltd. of Vancouver and manufactured by Beltek Foods of Huizhou, China. The Mr. Noodles brand is sold in packages the same size of traditional ramen. Mr. Noodles is sold in instant ramen pack (single, dual or multi-pack), instant ramen cup or instant

neg: Túrós csusza Túrós csusza Túrós csusza is a traditional Hungarian savoury quark cheese noodle dish made with small home-made noodles or pasta. Traditionally, noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water. Spaghetti, fusilli or large egg macaroni bows can also be used instead of the home-made noodles. The noodles are cooked in salt water and drained, mixed with butter, crumbled quark (traditionally made from cow or sheep milk), chopped, fried, crispy bacon, topped with thick Hungarian sour cream (tejföl) and lightly

neg: Kraft Foods Inc. the NYSE. The firm then began to consolidate the United States dairy industry through acquisition, in competition with National and Borden. Firms acquired included: Later, in 1927, it established its London, United Kingdom, and Hamburg, Germany, sales offices—its first forays outside North America. Sales for 1927 were $60.4m. In 1928, it acquired Phenix Cheese Company, the maker of a cream cheese branded as Philadelphia cream cheese, founded by Jason F. Whitney, Sr. and the company changed its name to Kraft-Phenix Cheese Company. In 1929, "The New York Times" reported that Kraft Phenix, The Hershey Company and Colgate were looking at

neg: Marye Dahnke Tennessee and after starting at Kraft in the 1920s, became a home economist for Kraft Foods Group, then known as Kraft-Phenix Cheese Corp. She was known as an early female food marketer who promoted cheese by hosting “cheese talks” nationwide. and for authoring two popular cookbooks, "The Cheese Cookbook" (1942) and "Marye Dahnke’s Salad Book" (Pocket Books, 1960). Dahnke commented on the complexity of her role, in that she had to both advocate for her company to the consumer, as well as advocate for the consumer to her company. Marye Dahnke Marye Dahnke (August 1897-February 1980) was an American home

neg: Sirene onions and sirene. Ovcharska salad ("shepherd's salad") with the above-mentioned vegetables, cheese, ham, boiled eggs and olives. Tomatoes with sirene is a traditional light salad during the summer. Eggs: Fried eggs and omelettes with sirene. There is also a popular kind of boiled eggs over mashed sirene with a sauce of yogurt, garlic, parsley and walnuts (яйца по панагюрски; eggs à la Panagyurishte). Pasta and cornmeal: For breakfast, macaroni or flat noodles (Bulgarian: "юфка, yufka") with sirene and sugar are popular. Kachamak (the local variant of cornmeal, polenta or the Romanian mămăligă) is always eaten with sirene. Pastry: The traditional

neg: Japanese noodles mixed with noodles of pinkish or brown hues. Udon are the thickest of the noodles served in Japanese Cuisine. "Udon" are white, wheat-based noodles, that are 4-6mm in width. These noodles are served chilled with a dipping sauce in the summer months, or in hot dishes and soups when the temperature is cooler. "Udon" dishes include "kitsune udon", "Nabeyaki udon", "curry udon", and "yaki udon". However, "sara udon" is made using a different kind of noodle which is crispy. Harusame are glass noodles made from potato starch. Tokoroten are jelly-like slices of Agar with a rectangular cross-section. Japanese noodles Noodles

neg: Mac n' Cheetos n’ cheese imaginable." In June 2016, a commercial featuring Chester Cheetah unboxing the Mac n' Cheetos debuted. In May 2017, David Miami created a music video starring The Burger King and Chester Cheetah dancing to the Mark Morrison R&B song "Return of the Mack", remade as "Return of the Mac n' Cheetos". Mac n' Cheetos Mac n' Cheetos are a deep-fried cheese-flavored, puffed cornmeal and macaroni and cheese product sold by the international fast food chain store Burger King and the private restaurant chain Sheetz. The food is a combination of macaroni and cheese with the Frito-Lay snack Cheetos. Mac

neg: Lucky Me (noodles) Filipino dish-flavored no-cook cup noodles, and Lucky Me! Special in 2009, which consists of noodles based on local and international flavors such as Lomi (egg noodles in seafood flavor), Jjamppong (spicy Korean noodles), Curly Spaghetti, Baked Mac, and Mac & Cheez. Kantar Worldpanel cited Lucky Me! in their 2014 Brand Footprint Report as the most chosen and purchased consumer brand in the Philippines, reaching almost all Filipino households. Lucky Me (noodles) Lucky Me! is an instant noodle brand first introduced in 1989 and is currently owned and marketed by Monde Nissin. In 1989, the company ventured into the instant noodle

neg: American cuisine summer squash, eggplant, and broccoli, with all of the above extensively available at farmers' markets all around Southern California. Naturally, salads native to Southern California tend to be hearty affairs, like Cobb salad and Chinese chicken salad, and dressings like green goddess and ranch are a staple. California-style pizza tends to have disparate ingredients with an emphasis on vegetables, with any combination of chili oil, prawns, eggs, chicken, shiitake mushrooms, olives, bell pepper, goat cheese, and feta cheese. Peanut noodles tend to include a sweet dressing with lo mein noodles and chopped peanuts. Fresh fish and shellfish in Southern California

neg: Cheez Whiz category including some types of individually wrapped cheese slices. These products contain regular cheese that has been reprocessed along with additional ingredients such as emulsifiers and stabilizing agents, such as xanthan gum or carrageenan, and derive their tanginess and flavor from additional ingredients such as citric acid and flavoring compounds. Annatto is used for coloring. As of 2016, Kraft describes Cheez Whiz as a "cheese dip" with the word "cheese" spelled correctly. The ingredients list contains "cheese culture" but does not, according to Kraft, actually contain any "cheese": In some markets, the product has been sold in a narrow jar

neg: Instant noodle instant noodles for quick soups. UAE is one of the most attractive Instant Noodles market in the world. The most significant brand in UAE is Maggi, with the flavour likes biryani, curry, cheese and chicken. Apart from Maggi, other brand also available on the market like Panzani, Barilla, Indomie and Yupi. A common form of instant noodles in Britain is Pot Noodle, a cup noodle first marketed by Golden Wonder in the late 1970s, and acquired by Unilever in 1995. These use artificial flavorings and are generally suitable for vegetarians (there is no chicken in Chicken Pot Noodles, for example)

neg: Culture of West Bengal few, which provide the "regional distinctness" of Darjeeling's local culture from the rest of West Bengal. The region is inhabited mainly by Hindus, Buddhists and Christians. A popular food in Darjeeling is the "momo", a steamed dumpling containing either chicken, mutton, pork or vegetables cooked in a doughy wrapping served with a watery vegetable soup and spicy tomato sauce/chutney. Wai-Wai is a favorite packaged snack of Darjeeling hills comprising noodles which are eaten either dry or with soup. "Churpee", a kind of hard cheese made from cow or yak's milk is another popular mini-snack that is both nutritious and a

neg: Cheese analogue Cheese analogue Cheese analogues (more widely known as cheese alternatives) are products used as culinary replacements for cheese. These include vegan cheeses as well as some dairy products, such as processed cheese or Kraft Singles, that do not qualify as true cheeses. These foods may be intended as replacements for cheese, as with vegan products, or as imitations, as in the case of products used for salad bars and pizza-making, which are generally intended to be mistaken for real cheese, but have properties such as different melting points or lower costs that make them attractive to businesses. As with plant

neg: Canadian cheese and Feta. By the turn of the twentieth century there were 1,242 cheddar factories in Ontario, and cheddar had become Canada's second largest export behind timber. Cheddar exports totalled in 1904, but by 2012, Canada was a net importer of cheese, and a manufactured cheese product "Kraft Dinner" macaroni and cheese had become Canada's most popular grocery product and "de facto" national dish. James Lewis Kraft grew up on a dairy farm in Ontario, before moving to Chicago. As writer Sarah Champman writes, "Although we cannot wholly lay the decline of cheese craft in Canada at the feet of James

neg: Monde Nissin products. In 1991, it introduced Lucky Me! Pancit Canton, the first dry stir-fry pouched noodles in the Philippine market. In 1995, Lucky Me! Supreme in La Paz Batchoy flavor was launched as the first Filipino dish-flavored no-cook cup noodles. In 2009, Lucky Me! Special was introduced, which consists of noodles with local and international flavors such as Lomi (egg noodles in seafood flavor), Jjamppong (spicy Korean noodles), Curly Spaghetti, Baked Mac, and Mac & Cheez. In 2014, Kantar Worldpanel, in its Brand Footprint Report, cited Lucky Me! as the most chosen and purchased consumer brand in the Philippines, reaching almost

neg: Okonomiyaki to Worcestershire sauce but thicker and sweeter), aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger (beni shōga). When served with a layer of fried noodles (either yakisoba or udon), the resulting dish is called , the name of which may be derived from the English word "modern" or as a contraction of , meaning "a lot" or "piled high" signifying the volume of food from having both noodles and okonomiyaki. In Hiroshima, the ingredients are layered rather than mixed. The layers are typically batter, cabbage, pork, and optional items such as squid, octopus, and cheese. Noodles (yakisoba,

neg: Stockton, Illinois Lena. In April 1887, one Charles Hermann became Stockton's first business owner. In 1914, the Kraft Brothers opened a cheese factory in Stockton, and operated it until Kraft sold the facility in 1998. This was the birthplace of the Kraft Corporation and the first cheese plant opened by J.L. Kraft. Stockton is located at (42.350357, -90.006127). According to the 2010 census, Stockton has a total area of , all land. As of the census of 2000, there were 1,926 people, 831 households, and 521 families residing in the village. The population density was 2,260.2 people per square mile (874.9/km²). There

neg: Kraft Foods Inc. and opening a wholly owned cheese factory in Stockton, Illinois. In 1915, the company had invented pasteurized processed cheese that did not need refrigeration, thus giving a longer shelf life than conventional cheese. The process was patented in 1916 and about six million pounds of the product were sold to the U.S. Army for military rations during World War I. In 1916, the company began national advertising and had made its first acquisition—a Canadian cheese company. In 1924, the company changed its name to Kraft Cheese Company and listed on the Chicago Stock Exchange. In 1926, it was listed on

neg: Marye Dahnke Marye Dahnke Marye Dahnke (August 1897-February 1980) was an American home economist who worked for the Kraft Foods corporation, being one of the first women to work in the food industry in that role. A Southerner, Dahnke was born to George and Eleanora (Hoffman) Dahnke in Union City, Tennessee, located in Obion County. Her father was a businessman and entrepreneur. She was the Director of the Home Economics Department of the Kraft-Phenix Cheese Corp., later Kraft Cheese Co., Chicago, Illinois for almost 40 years. According to her Kraft biography, Marye was educated at Columbia University, taught at the University of

neg: Kraft Foods to games and other distractions, has information regarding how to use Kraft Foods in nutritious ways. The company's core businesses are in beverage, cheese, dairy foods, snack foods, and convenience foods. Kraft's major brands include: For years, Kraft purchased paper for its packaging from Asia Pulp & Paper, the third-largest paper producer in the world, which was labeled as a "forest criminal" for destroying "precious habitat" in Indonesia's rainforest. In 2011, when Kraft canceled its contract with Asia Pulp & Paper, Greenpeace Executive Director Phil Radford commended Kraft for efforts made towards forest protection, for "taking rainforest conservation seriously." In

neg: Velveeta Shells & Cheese to this type of packaging as a "packaging gotcha," via the downsizing of product volumes. The news report stated that such types packaging is "deceptive", and implied that this is a tactic to mislead consumers into thinking they're getting more food than actually exists in the package. The company responded stating that it "leaves room for water in the Velveeta Shells n' Cheese and that noodles expand." Velveeta Shells & Cheese Velveeta Shells & Cheese is a shell pasta and cheese sauce food product that debuted in the United States in 1984. Its ingredients, texture, and flavor are very similar

neg: Fettuccine Alfredo pasta dough, others that the noodles are cooked in milk. The secret may in fact be simply that the noodles, cheese and butter are tossed constantly with some pasta water in a well-warmed platter to ensure that they melt together thoroughly. Fettuccine Alfredo, minus the spectacle, has now become ubiquitous in Italian-style restaurants outside Italy, although in Italy this dish is usually called simply "fettuccine al burro". Alfredo's fettuccine has long been popular with Americans. By 1922, it was already being reported on by American travelers. Multiple magazine articles and guidebooks in the 1920s and 1930s extolled Alfredo's noodles. In

neg: Mac n' Cheetos combines Burger King, Cheetos, and macaroni and cheese. In the summer of 2017, Frito-Lay released Mac n' Cheetos to grocery stores in response to fan interest following the popularity Burger King's limited time releases. In late November 2017, it was announced that a new flavor, "Flamin' hot Mac 'n Cheetos", would soon be arriving at Burger King. These are based on a spicier variant of Cheetos, and have a spicy red dusting. Mac n' Cheetos are fried macaroni and cheese bites shaped and colored to resemble Cheetos brand cheese curls. The product contains five pieces and was initially served with

neg: Cheddar cheese after timber. Cheddar exports totalled in 1904, but by 2012, Canada was a net importer of cheese. James L. Kraft grew up on a dairy farm in Ontario, before moving to Chicago. According to the writer Sarah Champman, "Although we cannot wholly lay the decline of cheese craft in Canada at the feet of James Lewis Kraft, it did correspond with the rise of Kraft’s processed cheese empire." Most Canadian Cheddar is produced in the provinces of Québec (40.8%) and Ontario (36%), though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It

neg: Macaroni and cheese recipes, potatoes. In the Canton of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added. The cheese is often Emmental cheese or Appenzeller cheese. It is usually accompanied by apple sauce. Extra ingredients sometimes incorporated include bacon, jalapeños, tomatoes, onions, leeks, dried herbs, Tabasco sauce, sautéed mushrooms, ham, ground beef, sliced hot dogs, Spam, lobster, canned tuna or salmon, peas and broccoli. Packaged macaroni and cheese is available in frozen form or as boxed ingredients for simplified preparation. Boston Market, Michelina's, Kraft, and Stouffer's are some of the more recognizable brands of prepared and

neg: Cream cheese gelatin, to a maximum of 0.5 percent. Regulations on preservatives used are that either sorbic acid, or propionic acid may be used independently or combined, but only to a maximum of 3,000 parts per million when used together. The only acceptable enzymes that can be used in manufacturing of cream cheese to be sold in Canada are chymosin A and B, pepsin and rennet. In Spain and Mexico, cream cheese is sometimes called by the generic name "queso filadelfia", following the marketing of Philadelphia branded cream cheese by Kraft Foods. Cream cheese is often spread on bread, bagels, crackers, etc.,

neg: Mac n' Cheetos Mac n' Cheetos Mac n' Cheetos are a deep-fried cheese-flavored, puffed cornmeal and macaroni and cheese product sold by the international fast food chain store Burger King and the private restaurant chain Sheetz. The food is a combination of macaroni and cheese with the Frito-Lay snack Cheetos. Mac n' Cheetos were first introduced in late June 2016. The product contained five pieces and initially came with ranch dressing. Depending on supply, it was sold for an eight-week period. Many publications have pointed out that Mac n' Cheetos is part of a larger trend of blending fast foods with well-known snack

neg: Vani Hari takes several years to plan and implement. Hari claimed credit for the changes. In April 2015, Kraft further announced that they will remove artificial dyes and artificial preservatives from all of its Mac & Cheese products by 2016. In 2013, Hari wrote about the use of class IV caramel color in Newcastle Brown Ale on her blog and put public pressure on them to drop this ingredient. In January 2015, Heineken announced that they will stop adding class IV caramel color to their Newcastle Brown Ale, and will instead color it naturally with the same roasted malt they had previously

neg: The Dirty Mac a bowl of noodles. He listed the other members of the Dirty Mac by their proper names but introduced himself as "Winston Leg-Thigh". The Dirty Mac recorded a rendition of the Lennon-penned Beatles track "Yer Blues" and then went on to back up Yoko Ono and violinist Ivry Gitlis on a track called "Whole Lotta Yoko" (essentially an extended blues jam on top of which Ono improvised free-form vocalizations). The name, thought of by Lennon, was a play on "Fleetwood Mac" who at that time were a very popular band in the United Kingdom. When asked what type of guitar

neg: Macaroni and cheese with bread crumbs or crushed crackers, which also keeps the noodles on top from drying out when baking. One novelty presentation is deep-fried macaroni and cheese found at fairs and food carts. In Scotland, macaroni and cheese can often be found incorporated into a pastry shell, known as a macaroni pie. Macaroni and cheese pizza can be found on recipe web sites and US restaurant menus, such as Cici's Pizza. A similar traditional dish in Switzerland is called (Alpine herder's macaroni), which is also available in boxed versions. "Älplermagronen" are made of macaroni, cream, cheese, roasted onions, and in some

neg: Pepperdine Waves Pelican was introduced at a football game. The idea was quickly dropped, however, because of the expense of caring for a live pelican. In 1952, Willy the Wave made his debut. Willy has always had the head and "hair" of a wave, though he has gone through several costumes, including one with white hair representing the foam of a wave, and the early 1990s version which bore a strong resemblance to the Mac Tonight mascot of Kraft Macaroni & Cheese commercials at the time. In 1996, Willy was replaced with King Neptune as part of a re-branding effort. The nickname

neg: Caves of Faribault now empty of beer barrels. While at Pabst, Frederiksen created several patents for whey-based processed cheese(similar to Kraft Foods Inc. Velveeta), the basic ingredient for Pabst-ett. At its height, the company produced 8,000,000 pounds annually. After Repeal of Prohibition in 1933, Pabst sold the division to Kraft and Frederiksen became the supervisor of the company’s experimental blue cheese program. After the initiative ended, Frederiksen continued work to create an American blue cheese that used natural caves in which to age cheese. In the mid-1930s, Fredricksen and his wife Dorothy traveled through Iowa and Minnesota seeking the perfect site to make,

neg: Envelope Collective is one of the largest online collectives of Mail art with over 1000 submissions from hundreds of artists. Envelope Collective The Envelope Collective is an ongoing collaborative art project that uses mail as a medium. The Envelope Collective was founded by Garrett Miller and Adam Morse on November 3, 2005. Anyone can send anything to the Envelope Collective; people from all over the world have sent in everything from boxes of Kraft Mac and Cheese to handmade paper envelopes. On April 11, 2006 The Envelope Collective reached 300 submissions. The Envelope Collective is not accepting submissions any longer. Garrett and

neg: Envelope Collective Envelope Collective The Envelope Collective is an ongoing collaborative art project that uses mail as a medium. The Envelope Collective was founded by Garrett Miller and Adam Morse on November 3, 2005. Anyone can send anything to the Envelope Collective; people from all over the world have sent in everything from boxes of Kraft Mac and Cheese to handmade paper envelopes. On April 11, 2006 The Envelope Collective reached 300 submissions. The Envelope Collective is not accepting submissions any longer. Garrett and Adam have graduated from Oberlin College and moved to Washington, D.C. and Los Angeles, California. The Envelope Collective

neg: Canadian cheese Lewis Kraft, it did correspond with the rise of Kraft's processed cheese empire." In the more recent history of Canadian cheese, President Donald Trump has said that Canada will no longer be renegotiated with in the North American Free Trade Agreement (NAFTA) due to its new tariff of nearly 300 percent on dairy. Canadian cheeses are classified into six categories per their moisture content, which are firm, soft, semi-soft, fresh, blue-veined and hard, with most cheeses being classified as firm, soft, or semi-soft. Canada presently produces over 1,050 varieties and brands of cheese. More than half of the cheese manufacturers

neg: Lender's Bagels of bagels," adding "Lender’s bagels may taste like white bread with a hole, but what they lack in authenticity they make up for in meaning." In the spring of 1984, the Lender family sold Lender's Frozen Bagels to Kraft Foods, with the stipulation that Marvin would remain president and Murray spokesman for the next two years. Murray Lender publicized the sale in characteristic form, by holding "the marriage of the century", with Murray and Marvin escorting a Lender’s Bagel, "Len", down the aisle to meet his new bride, "Phyl", a Kraft Philadelphia brand cream cheese. In 1987, Lender's had three

neg: Bagel and cream cheese York City as a "Sunday morning treat", and in the early 1950s, bagels and cream cheese combination were very popular in the United States, having permeated American culture. Both bagels and cream cheese are mass-produced foods in the United States. Additionally, in January 2003, Kraft Foods began purveying a mass-produced convenience food product named Philadelphia To Go Bagel & Cream Cheese, which consisted of a combined package of two bagels and cream cheese. Bagels and cream cheese were provided to theater patrons by the cast of "Bagels and Yox", a 1951 American-Yiddish Broadway revue, during the intermission period of the

neg: Margaret Dick working under the supervision of several physicians. Shortly after, Dick returned to Melbourne where she won a role with the Kraft Walker Cheese Company (later Kraft Foods) as assistant to the senior microbiologist. She began working for Kraft Foods in 1942 and continued to work for them for 40 years. By 1949, she earned the title of Senior Microbiologist and eventually she would become the Chief Microbiologist for the entire company. She set the microbiology standards for all of the company's products and became an authority on bacteriophage interaction with cheese starters and the occurrence of Staphylococci in dairy products.

neg: Bhutanese cuisine is added to soups. Zoedoe is normally greenish in color and has a strong smell. Other types of cheese include Western types like Cheddar and Gouda. Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India. Popular snacks include "momo" (Bhutanese dumplings), "shakam eezay", "khabzey" (dried fritters made with flour, water, and sugar, which are then deep-fried), "shabalay", "juma" (Bhutanese sausages marinated in spices), and noodles. Restaurants in the country can serve Chinese, Nepalese, Tibetan and Indian foods, which are very popular and in recent years Korean restaurants have opened due to the increasing popularity

neg: Vani Hari a new page on Chipotle's website with the ingredients in all of their menu items, along with a statement on the sidebar, "Our goal is to eliminate GMOs from Chipotle's ingredients, and we're working hard to meet this challenge." In April 2015, Chipotle followed up on their commitment to remove GMO ingredients from their food and became the first national restaurant chain to use only non-GMO ingredients. In March 2013, Hari posted her first petition on Change.org asking Kraft Foods to remove FD&C yellow #5 and FD&C yellow #6 food dyes from their Mac & Cheese. On April 1, 2013,

neg: Mondelez International company acquired more than 55 firms between 1923 and 1931, including: Born in Stevensville, Ontario in 1874, James L. Kraft emigrated to the United States in 1903 and began a wholesale door-to-door cheese business in Chicago. His first year of operations was "dismal", when he lost $3,000 and a horse. However, the business took hold and Kraft was joined by his four brothers to form the J. L. Kraft and Bros. Company in 1909. In 1912, the company established a headquarters in New York City to prepare for international expansion. By 1914 thirty-one varieties of cheese were sold across the

neg: James L. Kraft Henry, were executives in Kraft Foods. The Kraft family farm (located at Bowen Road at Winger Road) in Stevensville, Ontario still exists as the area has remained agricultural. James L. Kraft James Lewis (J.L.) Kraft (December 11, 1874 – February 16, 1953) was a Canadian-American entrepreneur and inventor. Kraft was the first to patent processed cheese. Kraft was born near Stevensville, Ontario, Canada, located just north of Fort Erie, to parents Minerva Alice née Tripp (1848-1933) and George Franklin Kraft (1842-1914), a farmer of German origin. Kraft was educated in the Stevensville area (S.S. No. 9) and worked nearby at

neg: Kraft Dinner niacin, ferrous sulfate [iron], thiamin mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid) (In Canada: Pasta (from wheat). No longer 'enriched' by 2017; cheese sauce mix (whey, milkfat, milk protein concentrate, salt, sodium tripolyphosphate, contains less than 2% of citric acid, lactic acid, sodium phosphate, calcium phosphate, yellow 5, yellow 6, enzymes, cheese culture) Kraft Macaroni and Cheese sold in the United States used to include Yellow 5 and Yellow 6 to make the food a brighter colour. In Europe, food that contains Yellow 5 requires a warning label saying, "This product may have adverse effect on activity and attention

neg: Mac & Cheese 3 Mac & Cheese 3 Mac & Cheese 3 is the sixteenth mixtape by American rapper French Montana, and the third installation in his "Mac & Cheese" series of mixtapes. It was released on November 19, 2012. The mixtape features guest appearances from Diddy, Red Cafe, MGK, Los, Future, Chinx Drugz, Ma$e, Rico Love, Fat Joe, Wale, Mac Miller, Curren$y, J. Cole, Rick Ross, Trina, Prodigy, Fabolous, Tyga and Ace Hood. In 2012, French Montana signed a deal with Diddy's Bad Boy Entertainment, and another deal with Rick Ross's Maybach Music Group. Montana announced his project, under the title "Mac &

neg: Kraft Singles protein concentrates. Kraft complied with the FDA order by changing the label to the current Pasteurized Prepared Cheese Product. One of the more famous ad campaigns involved the claim that each ¾ ounce slice contained "five ounces of milk", which makes them taste better than imitation cheese slices made mostly with vegetable oil and water and hardly any milk. The campaign was lambasted for its implications that each slice contained the same amount of calcium as a five-ounce glass of milk and also more calcium than imitation cheese slices, which eventually led to a ruling by the Federal Trade Commission

neg: Chili mac are prepared with the ingredients separately layered. Those that use cheese may use grated cheese atop the dish, while others mix the cheese throughout the dish. Sometimes, onions or beans are added. Basic versions may be prepared using chopped meat, tomato, spices, and elbow macaroni. Another basic preparation method incorporates boxed, prepared macaroni and cheese and canned chili. The dish may be prepared on a range top in a skillet, in a slow cooker, or baked as a casserole. Some diners in St. Louis, Missouri serve a version called "chili mac a la mode", in which the dish is served

neg: Barbecue cold noodles people all around China gradually. Barbecue cold noodles are known for their chewiness. The chewy texture of barbecue cold noodles comes from gluten. Gluten is a kind of elastic material, its molecular structure is more complex, it is a condensation polymer composited by more than 20 amino acid, the main component is non-polar gliadin and polar glutenin. Barbecue cold noodles Barbecue cold noodles (Chinese: 烤冷面, pinyin: "kǎolěngmiàn") is a local specialized snack of the Chinese province of Heilongjiang. It is a side dish, usually sold at night markets or roadside stands rather than in restaurants. Barbecue cold noodles cooked by

neg: South Edmeston, New York South Edmeston, New York South Edmeston is a hamlet on the Unadilla River in the Town of Edmeston in Otsego County, New York. This area had been a center of dairy farming and cheese production since the nineteenth century. Kraft Foods had operated a cheese plant in South Edmeston starting in the year 1920. They originally produced Philadelphia brand cream cheese. Later they switched over to Breyers yogurt, and the plant employed about 55 workers. In December 2004, Kraft announced that the plant would close on April 8, 2005. Following its closure, the plant was bought by the company Agro

neg: James L. Kraft James L. Kraft James Lewis (J.L.) Kraft (December 11, 1874 – February 16, 1953) was a Canadian-American entrepreneur and inventor. Kraft was the first to patent processed cheese. Kraft was born near Stevensville, Ontario, Canada, located just north of Fort Erie, to parents Minerva Alice née Tripp (1848-1933) and George Franklin Kraft (1842-1914), a farmer of German origin. Kraft was educated in the Stevensville area (S.S. No. 9) and worked nearby at Ferguson's General store in Fort Erie, Ontario from 1901 to 1902. According to J.L.'s niece, Alice Kraft, with a picture depicting around this time, the Krafft Bros. were

neg: History of the hamburger attempt to create a cheeseburger with a registered trademark known as a "yellowburger" in 1935. J.C. Reynolds, the operator of a bar in Southern California from 1932 to 1984, popularized a pimento burger. Processed cheese, the type of cheese most used in cheeseburgers, was invented in 1911 by Walter Gerber of Thun, Switzerland, although the first U.S. patent awarded for it was given to James L. Kraft in 1916. Kraft Foods went on to create the first commercial version of sliced processed cheese, which was first introduced to the market in 1950. After World War II, a number of hamburger

neg: Kraft Foods and Cheese product with "original flavor." Kraft Foods Kraft Foods Group, Inc. is an American grocery manufacturing and processing conglomerate headquartered in Chicago, Illinois, part of the Kraft Heinz Company. The company was restructured in 2012 as a spin off from Kraft Foods Inc., which in turn was renamed Mondelez International. The new Kraft Foods Group was focused mainly on grocery products for the North American market while Mondelez is focused on international confectionery and snack brands. Until the merger with Heinz, Kraft Foods Group was an independent public company listed on the NASDAQ stock exchange. On July 2, 2015,

neg: Processed cheese on the surface. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Unlike some unprocessed cheeses, heating does not alter its taste or texture. Processed cheese is often sold in blocks, pressurized cans, and packs of individual slices, often separated by wax paper, or with each slice individually wrapped by machine. In the United Kingdom, processed cheese is typically sold in individually wrapped slices, often referred to as "singles", or in foil-wrapped portions. Dairylea and The Laughing Cow are leading brands. In 1916, James L. Kraft applied for the first

neg: Pão de queijo to like being called "bread". There are several different recipes where the ingredients and the type of cheese vary widely - as well as the final result. Some of them use sweet starch, other sour, or even both. But what gives it its main feature is that it is based on starch cassava and some kind of cheese. The fat - lard, vegetable oil, butter or margarine - acts as a molecular lubrificant, The egg gives colour and flavour to the recipe. The type of cheese varies according to preference or availability. The most used are mozzarella, parmesan, and the

neg: Mac & Cheese 3 likes of Chinx Drugz, Ma$e, Rico Love, Fat Joe, Future, Mac Miller, Curren$y, J. Cole, Trina, Prodigy, Fabolous, Tyga and Ace Hood. Production was handled by Young Chop, Harry Fraud, Boi-1da, DJ Mustard and Black Metaphor, among others. The mixtape was downloaded over 437,000 in under 2 weeks on the DatPiff server. The mixtape was downloaded over a million times on DatPiff, that made the mixtape go "diamond". Music videos Mac & Cheese 3 Mac & Cheese 3 is the sixteenth mixtape by American rapper French Montana, and the third installation in his "Mac & Cheese" series of mixtapes. It

neg: Bashkirs Bashkirs in Russia, of which 1,172,287 Bashkirs live in Bashkortostan (29.5% of the total population of the republic). The Bashkirs traditionally practiced agriculture, cattle-rearing and bee-keeping. The half-nomadic Bashkirs wandered either the mountains or the steppes, herding cattle. Wild-hive beekeeping can be named as a separate component of the most ancient culture which is practiced in the same Burzyansky District near to the Kapova Cave. Traditional Bashkir dish bishbarmaq is prepared from boiled meat and halma (the kind of noodles), sprinkled with herbs flavored with onions and some qorot (young dry cheese). This is another notable feature of the Bashkir

neg: Processed cheese varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product," Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product," and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack." Processed cheese Processed cheese (also known as prepared cheese, cheese product, or cheese singles) is a food product made from cheese (and sometimes other, unfermented, dairy by-product ingredients), plus emulsifiers, saturated vegetable oils, extra salt, food colorings, whey or sugar. As a result, many flavors, colors, and textures of processed cheese exist. Its invention is credited to Walter Gerber of

neg: Attica (village), New York settlers to higher ground. During the War of 1812 many people fled to the area from Buffalo. In 1837, Phelps' Settlement was incorporated, becoming the village of Attica. The village is named after a region in Greece. In 1854, Dr. Orin Davis established a health institute to which people from around the country traveled for treatment. In 1883, Eugene Norton created what became known as the Pineapple Cheese Factory. In 1918 the company's molds and patents were sold to the Kraft Cheese Company. The Stevens family has owned some very prestigious livestock, and one of their horses took first prize

neg: Spätzle drops into the boiling water. Those instruments that use muscle pressure in addition to gravity can be used with a firmer dough; that for a "spätzlehobel" should be as "runny" as the one for scraping. For certain specialty dishes, the dough may be enriched with minced pork liver (resulting in Leberspätzle), spinach, or finely grated cheese. Commercially made noodles marketed as spätzle may bear little resemblance to handmade spätzle, being more or less regular in shape and more solid in mouthfeel. Most popular are dried spätzle that are cooked in boiling water like ordinary egg noodles. Pre-cooked spätzle have become

neg: Johnny Marzetti Johnny Marzetti Johnny Marzetti is a Midwestern Italian American pasta dish consisting of noodles, cheese, ground beef, and a tomato sauce that typically includes aromatic vegetables and mushrooms. Johnny Marzetti originated in Columbus, Ohio at Marzetti's, an Italian restaurant established in 1896 at Woodruff Avenue and High Street by an Italian immigrant named Teresa Marzetti. One of the dishes Marzetti offered her customers was a baked casserole of ground beef, cheese, tomato sauce, and noodles that she named for her brother-in-law, Johnny. Teresa Marzetti was the first person to serve the casserole Johnny Marzetti in a restaurant. Proximity to the

neg: Koka (noodle brand) Tat Hui's factory in Jurong, Singapore. Their noodles are air-dried rather than deep-fried in the usual Asian manner. Koka products include instant noodles available in packets, cups and bowls. In 2015, they introduced Koka Creamy Soup, the first of its kind with an East-West fusion of creamy soup with a surprise chunk of crushed, springy noodles. Their flavours sold include Laksa Singapura, Black Pepper fried noodles, and Tom Yum noodles. Koka also offer a gluten-free range, Koka Silk. Koka (noodle brand) Koka (可口; Kěkǒu) is a brand of instant noodle, manufactured by Tat Hui Foods Pte. Ltd. - a company

neg: Tteok-bokki also added to the dish. H"aemul"-"tteok-bokki", (해물떡볶이; "seafood "tteok-bokki"") uses seafood as a sub ingredient. G"albi""-tteok-bokki" (갈비떡볶이; "short ribs "tteok-bokki"") is a tteok-bokki uses short ribs as an ingredient. R"a-bokki" (라볶이; "instant noodles "tteok-bokki"") and j"jol""-bokki" (쫄볶이; "chewy noodles "tteok-bokki""), are quite similar. They both add noodles to "tteok-bokki". ra-bokki and jjol-bokki differs from the kind of noodles added to tteok-bokki. ra-bokki adds ramyeon noodle, and jjol-bokki adds chewy noodles which are used to make jjol-myeon. "Jeongol" (hot pot)-type "tteok-bokki" is called jeukseok-tteok-bokki (; "on-the-spot "tteok-bokki""), and is boiled on a table-top stove during the meal. A variety of add-ons,

neg: Parmigiano-Reggiano up to $100,000 in fines and a year in jail. Parmesan cheeses are rich in umami flavors. They are generally used as a condiment for prepared foods, rather than being eaten by itself on a cheese plate. Kraft Foods is a major North American producer of generic parmesan and has been selling it since 1945. As parmesan is a common seasoning for pizzas and pastas; many major pizza and pasta chains offer it. Soy-based alternatives to Parmesan cheese exist. Outside Europe, commercially produced cheeses in the style of Parmigiano-Reggiano may be legally sold under the generic name Parmesan cheese. When

neg: Ed Herlihy "Kraft Television Theater" on television in the 1950s. Richard Severo writes in his obituary of Herlihy that the show—and Herlihy's talent—suited Kraft well: A dramatic offering, all of it done live, the show featured everything from Shakespeare to Rod Serling; it was at the center of what critics would come to call television's Golden Age. During commercials for Kraft products ("Good food and good food ideas," Mr. Herlihy would say), audiences heard only his voice, a voice he said he tried to make sound friendly. It was an avuncular, next-door-neighbor, deep, mellow kind of voice, a digestive guide through the

neg: Cream cheese produce cheese under his "Philadelphia" label. When the Empire factory burned down in 1900, he asked the newly formed Phenix Cheese Company to produce his cheese, instead. In 1903 Reynolds sold rights to the "Philadelphia" brand name to Phenix Cheese Company, which was under the direction of Jason F. Whitney, Sr. (It merged with Kraft in 1928). By the early 1880s Star cream cheese had emerged as Lawrence & Durland's brand, and Green made World and Globe brands of the cheese. At the turn of the 20th century, New York dairymen were producing cream cheese sold under a number of

neg: Processed cheese U.S. patent for a method of making processed cheese. Kraft Foods developed the first commercially available, shelf-stable, sliced, processed cheese; it was introduced in 1950. This form of sliced cheese (and its derivatives) have become ubiquitous in U.S. households ever since, most notably used for cheeseburgers and grilled cheese sandwiches because of its ability to cook evenly, distribute/stretch smoothly, and resist congealing, unlike traditional cheddar cheeses. Competitors lobbied unsuccessfully to require processed cheese be labeled "embalmed cheese". The first commercially available, individually wrapped, cheese slices were introduced in the U.S. by Clearfield Cheese Co. in 1956. U.S. Patent 2759308 by