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2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
Skip the drive-thru and enjoy this recipe for whenthe craving strikes. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in. Mail. 24/7 ...
Nutrition (Per sandwich): Calories: 450 Fat: 20g (Saturated fat: 6g) Sodium: 1,280 mg Carbs: 45g (Fiber: 2g, Sugar: 9g) Protein: 23g. The Beef' N Cheddar isn't just another Arby's classic—it ...
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.
The trademark Mumbo name was first used by Argia B. Collins Sr., for use in connection with a barbecue sauce he developed for his Chicago restaurant. [4] Since at least as early as 1950, Mr. Collins and his business used this trademark, and his successor-in-interest, Select Brands, LLC, registered the trademark with the U.S. Patent and Trademark Office on May 25, 1999, Registration No ...
The sauce is featured in Hardee's Big Hardee sandwich and Carl's Jr. Big Carl. Although the exact composition of the sauce is a trade-secret, its likely ingredients include mayonnaise, eggs, pickles, green onions, salt and pepper and chili sauce. [2] It is comparable to McDonald's own special sauce, first released in 1975. [3]
It only requires 8 ingredients (plus salt and pepper) to make it, and some of those ingredients just may surprise you! While this copycat sauce obviously completes the classic Big Mac , its uses ...
In Argentina and Uruguay, a similar condiment known as salsa golf (golf sauce) is a popular dressing for fries, burgers, steak sandwiches, and seafood salads. According to tradition, the sauce was invented by Luis Federico Leloir, a Nobel laureate and restaurant patron, at a golf club in Mar del Plata, Argentina, during the mid-1920s.