Word: stroganoff
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...same person who told on me for committing the atrocious crime of using the knife assigned for the margarine container in the butter container. I don’t make faces and judge her when she eats her sweet and sour tofu, barbecue tofu, tofu casserole, and tofu stroganoff. Stereotyping people based off the food that they eat is just immature, ignorant, and unfair, and I simply will not stand...
...mission of Benstead and his white-clad cuisine team to put it in front of them. For today's lunch, the "livin' innies"-as he calls the resident troops who use the mess-will hoe into offerings like beef stroganoff, BBQ pork chops, chicken ? la king, Swiss roll and pavlova. Steak's "an old favorite," and there's a potato option at every meal. But the modern soldier is at ease with terms like parmigiana, and unfazed in the face of quiche. He's not slow to criticize, either: "You are only as good as your last meal," says...
When it comes to shortcuts, Sandra Lee wrote the book--or two--the first of which quickly became a best seller. Lee, who was raised in Sumner, Wash., appears on the Food Network, cheerily adding a can of Campbell's mushroom soup to ground turkey and calling it Stroganoff. The 36-year-old's Semi-Homemade philosophy preaches the use of 70% prepared products and 30% fresh foods, plus a dash of ingenuity, yet this gleeful application of packaged food is far from half-baked. Lee has a multimedia deal with Miramax that includes television, books and merchandise...
...tender where you practically don't have to chew. It had a piquant, peppery flavor with a full-bodied beefy sauce that can only be produced through hours of patient simmering. Very tasty. Also quite good was a chicken stew that was bizarrely Germanized on the menu as "Chicken Stroganoff." The chicken was smothered in a garlicky cream sauce with a surprising dash of ketchup that added a tangy touch-as well as a funky pinkish color. The buffet also included something called Black Beans Stew--but don't let the innocuous name fool you. Aside from black beans...
...strolling the aisles twice a month soliciting passengers' reactions to his food. Commuting between the 17 West Coast airport kitchens where Alaska's meals are prepared, Erbe says, "We want to promote the image of the airline as a moving dining room." With meals like poached salmon and beef stroganoff -- in coach class, no less -- Alaska Airlines spends $7.80 a customer on food, about $3 more than the average for U.S. carriers. This has allowed Erbe, who trained in the kitchens of Hamburg's Hotel Vier Jahreszeiten (Four Seasons), to add venison, pheasant and Cajun catfish as first-class entrees...