Распечатать
E-mail
Add a photoПорций: 2 oz
| Tags: |
Ингредиенты
- 6 3/4 oz margarine
- 6 3/4 oz all purpose flour
- 1 gal water
- 1 1/4 lbs tomato puree
- 6 1/4 oz beef base
- 1 2/3 Tbsp ground black pepper
- 1 1/3 Tbsp garlic powder
- 1 3/4 Tbsp ground oregano
- 3 Tbsp chili powder
- 1 3/4 tsp onion powder
- 3 1/4 oz shredded cheddar cheese
- 1 2/3 Tbsp ground cumin
- 3/4 oz iodized salt
- 1 1/4 lb sub-salsa sauce #2501
Инструкции
- In steam jacketed kettle or heavy duty sauce pan, add the margarine and melt. Add the flour, whipping to make a roux; simmer for 10 minutes over low heat.
- Add the remaining ingredients (except for the cheese), bring to a boil, then simmer for 15 minutes.
- Remove from heat, add cheese and whisk in stirring constantly until all of the cheese is incorporated.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2457g | |
| Recipe makes 2 servings | |
| Calories 1429 | |
| Calories from Fat 859 | 60% |
| Total Fat 97.53g | 122% |
| Saturated Fat 25.03g | 100% |
| Trans Fat 14.25g | |
| Cholesterol 48mg | 16% |
| Sodium 6645mg | 277% |
| Potassium 1908mg | 55% |
| Total Carbs 119.01g | 32% |
| Dietary Fiber 15.6g | 52% |
| Sugars 17.36g | 12% |
| Protein 30.48g | 49% |
