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Suggest a better description1. SPRINKLE FLOUR EVENLY OVER DRIPPING AND FAT IN BOTTOM OF PAN. USE BROWN PARTICLES REMAINING IN PAN. 2. COOK OVER LOW HEAT ON TOP OF RANGE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING. 3. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OUR UNTIL THICKENED; STIRRING CONSTANTLY. SAUTE THINLY SLICED DRY ONIONS IN MELTED SHORTENING UNTIL ONIONS ARE TENDER. ADD TO THICKENED GRAVY. 4. ADD SALT AND PEPPER. Recipe Number: O01606 SERVING SIZE: 1/4 CUP (2 From the
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 111 | ||
Calories from Fat: 68 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 16.2mg | 1 % | |
Potassium 87.7mg | 2 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 8.4g | ||
Protein 1.3g | 2 % | |
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: 111
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