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Per Serving (18 oz): 1130 calories, 62 g fat (24 g saturated fat), 2030 mg sodium, 1 g carbs (2 g fiber, 1 g sugar), 123 g protein As with the ribeye, LongHorn also serves two versions of t-boned ...
Nutrition (per 22 oz serving): Calories: 1,280 Fat: 67 g (Saturated Fat: 27 g) Sodium: 2,450 mg Carbs: 1 g (Fiber: 2 g, Sugar: 1 g) Protein: 150 g. The LongHorn Porterhouse, tipping the scales at ...
Nutrition (Per 7-oz. salmon with rice and broccoli side): Calories: 620 Fat: 26 g (Saturated Fat: 6 g) Sodium: 1,555 mg Carbs: 50 g (Fiber: 4 g, Sugar: 8 g) Protein: 40 g. The LongHorn salmon with ...
A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.
On the West Coast of the United States, a boneless rib eye steak is sometimes called a "Spencer steak". [3] In Texas, a boneless rib eye steak is sometimes called a "Maudeen Center Cut". A "tomahawk chop" steak is a ribeye beef steak, trimmed leaving at least five inches of rib bone intact, French trimmed taking the meat and fat from the bared ...
LongHorn Steakhouse was founded in 1981 by George McKerrow Jr. and his best friend Brian. McKerrow was a former manager at Quinn's Mill Restaurant, a subsidiary of Victoria Station, a San Francisco-based concept with railroad cars used as dining areas that was popular in the United States during the 1970s and '80s.
Nutrition (per order): 920 calories, 55 g fat (10 g saturated fat), 2,190 mg sodium, 66 g carbs (5 g fiber, 8 g sugar), 43 g protein "The unhealthiest thing you can eat at Longhorn Steakhouse is ...
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 ...
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