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Aim for less than 5 grams of total fat per 100-gram serving of pasta sauce, says Gentile, who is also a spokesperson for the Academy of Nutrition and Dietetics. ... Making a homemade sauce, on the ...
Spatini sauce mix is a dry, packaged seasoning mix produced by Lawry's. [1] Originally developed in 1952 to be added to other ingredients (such as crushed tomatoes or tomato puree, and ground meat) to make an Italian-style "spaghetti sauce", it is also used variously to make a dip, in meatloaf, to season meatballs, and more.
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The sauce is said to have been developed in 1925 by Bob Gibson of Decatur. [66] Chicago-style barbecue: Midwest Chicago: In addition to using more conventional methods of smoking meats, barbecue chefs in Chicago sometimes utilize an aquarium smoker, which is a rectangular indoor smoker with glass sides. Rib tips and hot links are popular in ...
Marinara sauce: a quick-cooking, sometimes spicy tomato sauce without meat served on pasta. Salsa al pomodoro is the usual Italian name. Bolognese sauce: a meat-based sauce originating from Bologna, Italy Sunday sauce: a meat-infused tomato sauce commonly made on Sundays and special occasions; derived from the Italian ragù napoletano.
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Fanny's Restaurant was a notable eatery located at 1601 Simpson Street Evanston, IL US (the first suburb north of the Chicago City Limits) between 1946 and 1987. [1] It was an anomaly in that it was located in a working-class neighborhood and yet known the world over.
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