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Ketchup or catsup (/ ˈ k ɛ tʃ ə p, ˈ k æ t s u p, ˈ k ɑː tʃ ə p /) is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, [1] although early recipes for various different varieties of ketchup contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, among other ingredients.
After exercising a warrant to acquire 46 million shares of common stock for a total ... Cream of Chicken Pot Soup; ... containers of ketchup, mustard, salad ...
Since 1960, these choices include stoofvlees or stoofkarbonade and a wide variety of deep-fried meats, such as chicken legs, beef or pork sticks, minced beef, pork, chicken, or turkey in all shapes (balls, sticks, sausages) mixed with a dosage of fat and condiments to one's preference.
Nutrition: (Per 1 Tbsp): Calories: 20 Fat: 0 g (Saturated Fat: 0 g) Sodium: 180 mg Carbs: 5 g (Fiber: 0 g, Sugar: 3 g) Protein: 0 g. While Heinz specializes in condiments, Hunt's is the tomato ...
The key to keeping this broth-based soup quick and easy is using a bag of frozen potstickers from the supermarket. You can find chicken dumplings, pork, tofu, or even mixed veggies at most stores ...
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34] Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
Add warm milk, pint of chicken stock and warm cream, stirring constantly, and bring to a boil; turn down to let simmer.Add remaining chicken stock and cooked chicken. Season with salt and pepper ...
Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa. Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses [1] [2]