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Suggest a better descriptionMelt butter in medium saucepan over medium-low heat. Add onions and cook 1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer, uncovered, stirring occasionally, 1 hour. Brush on chicken during final 10 to 15 minutes of grilling. Makes 1 1/2 cups. From "Cooking with Fire and Smoke" by Phillip Stephen Schulz. Printed in the July 2, 1992 issue of the Los Angeles Daily News.
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Serving Size: 1 Serving (1171g) | ||
Recipe Makes: 1 | ||
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Calories: 1901 | ||
Calories from Fat: 1263 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 140.4g | 187 % | |
Saturated Fat 87.8g | 439 % | |
Monounsaturated Fat 36.3g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 366.4mg | 113 % | |
Sodium 5822.2mg | 201 % | |
Potassium 2229.8mg | 59 % | |
Total Carbohydrate 172.8g | 51 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 168.8g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1901
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