Search results
Results from the WOW.Com Content Network
Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. [5] Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. [6]: 24 Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches. [7]
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
This page was last edited on 3 April 2019, at 00:44 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
A.1. Sauce in the US includes tomato purée, raisin paste, spirit vinegar, corn syrup, salt, crushed orange purée, dried garlic and onions, spice, celery seed, caramel color, potassium sorbate, and xanthan gum. [9] The 'Original' A1 recipe exported to the USA dramatically differs from the versions sold in the UK and in Canada. [6] A.1.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
AOL Editors curate the Style section to bring you the latest in celebrity fashion, latest style tips, and beauty deals.
On October 18, 2012, JBS USA announced it would take over management of XL Foods' Lakeside beefpacking plant in Brooks, Alberta, for 60 days with an exclusive option to buy XL Foods' Canada and U.S. operations. On January 14, 2013, JBS USA completed the purchase of the Brooks facility, a second XL beef facility in Calgary, Alberta, and a feedyard.
The tail, which is generally unsuitable for steaks due to size inconsistency, can be used for Tournedos, rounds too small to serve as an individual filet mignon-sized entre, typically plated as a pair and often cooked with bacon or lard for added richness, or used in recipes where small pieces of a tender cut are called for.