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Vogel Popcorn
This article is a list of brands under the North American packaged foods company Conagra Brands, Inc. Conagra brands *Act II (popcorn), Act II – microwave popcorn *Alexia – appetizers, artisan breads, and potato products *Andy Capp's fries – flavored corn and potato snack made to look like French fry, French fries *Angela Mia – tomato products and authentic Italian specialties *Angie's – ready to snack popcorn * Armour and Company, Armour Star – canned meats * Award Cuisine – food service specialties that cross dayparts and temperature classes *Banquet Foods, Banquet – frozen chicken and ready-to-heat meals * Bernstein's Dressings *Bertolli – Italian-style olive oil *Big Mama Sausage – snack-sized preserved sausages *BIGS – flavored sunflower seeds and pumpkin seeds *Birds Eye – frozen foods *Blue Bonnet (brand), Blue Bonnet – margarine and bread spreads * Brooks – beans and chili *Celeste (frozen pizza), Celeste – frozen pizza *Chef Boyardee – r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conagra Brands
Conagra Brands, Inc. (formerly ConAgra Foods) is an American Fast-moving consumer goods, consumer packaged goods holding company headquartered in Chicago, Illinois. Conagra makes and sells products under various brand names that are available in supermarkets, restaurants, and food service establishments. Based on its 2021 revenue, the company ranked 331st on the 2022 Fortune 500. History Founding and success ConAgra was founded in 1919 by Frank Little and Alva Kinney, who brought together four grain mills as Nebraska Consolidated Mills (NCM) at Grand Island, Nebraska. The headquarters were moved to Omaha in 1922. The company ran at a profit until 1936, when Kinney retired. In 1940, the company began producing flour at its own mill, and in 1942 ventured into the livestock feed business. That year, NCM president R. S. Dickinson opened the company's first out-of-state facility in Alabama with a flour mill and animal feed plant. After researching new uses for its flour, NCM fund ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Margarine
Margarine (, also , ) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named ''oleomargarine'' from Latin for ''oleum'' (olive oil) and Greek ''margarite'' ("pearl", indicating luster). The name was later shortened to ''margarine''. Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water. Per federal regulation, margarine must have a minimum fat content of 80 percent (with a maximum of 16% water) to be labeled as such in the United States, although the term is used informally to describe vegetable-oil-based spreads with lower fat content. In Br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake Mix
A baking mix is a mixed formulation of ingredients used for the cooking of baked goods. Baking mixes may be commercially manufactured or homemade. Baking mixes that cater to particular dietary needs, such as vegan, gluten-free, or kosher baking mixes, can be bought in many places. Types Baking mixes are produced for the preparation of specific foods such as breads, quick breads, pancakes, waffles, cakes, muffins, cookies, brownies pizza dough, biscuits and various desserts, among other foods. Some all-purpose baking mixes, including commercial and homemade varieties, can be used to prepare several types of baked goods, such as biscuits, pizza dough, muffins, cookies and pancakes, among others. Some bread baking mixes are formulated for use in a bread machine. Ingredients in baking mixes may include flour, bread flour, baking powder, baking soda, yeast, sugar and salt, as well as others depending upon the food type. Gluten-free baking mixes may be prepared using rice flour i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duncan Hines
Duncan Hines (March 26, 1880 – March 15, 1959) was an Americans, American pioneer of restaurant ratings for travelers. He is best known today for the brand of food products that bears his name. Early life Hines was born in Bowling Green, Kentucky, Bowling Green, Kentucky, the son of a former Confederate soldier. His mother died when he was four, and he was raised by his grandmother. Hines attended Bowling Green Business University, which later merged with what is now Western Kentucky University, and worked in the American West for Wells Fargo and other companies before settling in Chicago. Writing career Hines worked as a Vendor (supply chain), traveling salesman for a Chicago printer, and he had eaten many meals on the road across the United States by 1935 when he was 55. At this time, there was no American interstate highway system and only a few chain restaurants, except in large populated areas. Therefore, travelers depended on local restaurants. Hines and his wife Florenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Con Carne
Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; ), meaning " chili with meat", is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes and often pinto beans or kidney beans. Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas. Geographic and personal tastes involve different types of meat and other ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word ''chili'' applies only to the basic dish, without beans and tomatoes. Chili con carne is a common dish for cook-offs, and may be used as a side, garnish, or ingredient in other dishes, such as soups or salsas. Origins and history In writings from 1529, the Franciscan friar Bernardino de Sahagún described chili pepper-seasoned stews being consumed in the Aztec capital, Tenochtitlan, now the location of Mexico City. The use of b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
