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The first Italian recipe of tomato sauce was published under the name "Spanish tomato sauce" [4] in Lo Scalco alla Moderna ('The Modern Steward'), written by Italian chef Antonio Latini and published in two volumes in 1692 and 1694.
Sauce aurore – a velouté sauce flavored with tomato [4] Sauce bercy – French sauce; Sauce poulette – prepared using mushrooms and lemon [5] Sauce vin blanc; Sofrito – Cooked vegetable foundation for cooking; Steak sauce – Brown sauce for seasoning of steaks; Sweet chili sauce – Condiment primarily used as a dip; Tomato sauce ...
Salsa made with jalapeños, mango, pineapple, red onion and cilantro (coriander) Tomato-based salsas later found competition from salsas made with fruit, corn, or black beans . Since the 2000s sweet salsas combining fruits with peppers like habanero , Scotch bonnet and datil have grown in popularity and are served with frozen dessert ...
Trappey's Louisiana Hot Sauce [2] Red jalapeño peppers 1,200 to 1,600 [24] New Iberia, Iberia Parish, Louisiana, US: Glass bottle Trappey's INDI-PEP Pepper Sauce: Red jalapeño, red cayenne and red tabasco peppers with a variety of spices, onion and garlic 2,000 - 2,400 [24] New Iberia, Iberia Parish, Louisiana, US: Glass bottle
Pico de gallo made with tomato, onion, and cilantro Limes sometimes accompany the sauce.. Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. ' rooster's beak '), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine.
Mickey D – A 1 ⁄ 3 lb (5 + 1 ⁄ 3 oz or 150 g) burger introduced in 1993 with cheddar cheese, red onions, diced tomatoes and a zesty tomato sauce on a crusty roll. [ 139 ] Cheddar Melt – A quarter pound beef patty smothered with grilled onions (sauteed in butter and teriyaki), then topped with cheddar cheese sauce on a light rye bun ...
These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chile sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red or green chile pepper or mole).
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
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