Date: Thu, 19 Aug 93 10:31:27 +0200
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From: steven.frank%acc1bbs@ssr.com (Steven Frank) ALL PURPOSE BARBECUE SAUCE ========================== (Servings: 4) Ingredients: ------------ 1/4 c Salad oil 2 tb lsp Soy sauce 1/4 c Bourbon, sherry, or wine 1 tsp Garlic powder 1 Pepper, freshly ground Instructions: ------------- Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steven.frank%acc1bbs@ssr.com (Steven Frank) BARBECUE SAUCE - NORINE JUENGER - LENZBURG ========================================== (Servings: 3) Ingredients: ------------ 16 oz Tomato Sauce 2 tblsp Brown Sugar 1/4 cup Vinegar 2 tblsp Worcestershire Sauce 1 tsp Salt 1 tblsp Paprika 1 tsp Dry mustard 1 tsp Chili Powder 2 tblsp Chopped Green Onion Tops 1/8 tsp Cayenne Pepper Instructions: ------------- Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. ***** While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was nearly always pork. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BARBECUE SAUCE ============== Ingredients: ------------ 2 cups tomato catsup 2 tblsp wine vinegar 2 tblsp soy sauce 1 tblsp brown sugar dash of Tabasco sauce Instructions: ------------- Combine ingredients in a saucepan. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer for 10 minutes. Serve hot or cold. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steven.frank%acc1bbs@ssr.com (Steven Frank)
Source: "Taste of Home" Magazine but recipe from "Barbecuing and Sausage-
Making Secrets" book. Posted by: Debbie Carlson - Cooking Echo
BARBECUE SAUCE WITH MUSTARD
===========================
(Servings: 6)
Ingredients:
------------
1/2 cup Sugar
1/4 tsp Ground oregano
1/2 tsp Ground thyme
1 tsp Salt
1/2 tsp Pepper
1/8 tsp Cayenne pepper
1/2 tsp Cornstarch
1/2 cup Vinegar
1 cup Molasses
1 cup Ketchup
1 cup Prepared mustard
2 tblsp Oil
Instructions:
-------------
Combine first seven ingredients in a small saucepan. Stir in enough
vinegar to make a paste. Combine molasses, ketchup, mustard, oil and
remaining vinegar; add to herb paste. Bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour
into a glass jar; cover tightly. Store refrigerated for up to 3 months.
Baste over chicken, turkey, ham or hot dogs.
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From: carrot@bear.stonemarche.org (Little red-headed girl)
BBQ SAUCE
=========
Ingredients:
------------
1 16 oz can of no-salt tomato sauce
1 4 oz can of sliced mushrooms (or a double handful of fresh)
2 tblsp honey
generous amount of chopped garlic
1 tsp chili powder
1 tblsp basil
1 tblsp oregano
at least a teaspoon of any other spice you like except black pepper
(it clashes with the chili powder)
Instructions:
-------------
Mix well and add to meat before you cook it. It also works really well
for baked chicken.
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From: mjdennis@brl.mil (Martha J. Dennison) BBQ-SAUCE ========= (Servings: 6) Ingredients: ------------ 1 cup Ketchup 1 6 oz can of tomato paste 1 1/2 cup Honey 1 1/2 tsp Olive oil 2 tsp Tabasco 1 tsp Cayenne pepper 1 tblsp Worcestershire sauce 1 tblsp Cocoa powder 1 tsp Juice of lemon 1/2 tblsp Soy Sauce 1/2 tsp Fresh black pepper 1 1/2 tblsp Curry powder 1 tblsp Paprika 2 cloves garlic crushed Instructions: ------------- Stir everything together and simmer for 20 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steven.frank%acc1bbs@ssr.com (Steven Frank) CITRUS BARBECUE SAUCE ===================== (Servings: 5) Ingredients: ------------ 1 Onion; Large, Finely Chopped 1 tblsp Ground Red Chiles 1/4 tsp Ground Red Pepper 1 Ancho Chile; seeded and finely chopped 1 tblsp Vegetable Oil 1 cup Orange Juice 1/2 cup Lime Juice 2 tblsp Sugar 2 tblsp Lemon Juice 1 tblsp Fresh Cilantro; Snipped 1 tsp Salt Instructions: ------------- Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) DIPPING SAUCE FOR BBQ CHICKEN ============================= Ingredients: ------------ 1/2 tsp dried chili flakes or cayenne 2 cloves garlic, coarsely chopped 1 tblsp brown sugar 1/4 tsp salt 1/2 cup chinese red rice vinegar a thinly sliced green onion 1 tblsp coarsely chopped cilantro leaves Instructions: ------------- Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steven.frank%acc1bbs@ssr.com (Steven Frank) Source: The Home Book of Barbecue Cooking. Fawcett Publications, 1963. MY BARBEQUE SAUCE ================= (Servings: 1) Ingredients: ------------ 1/2 cup Oil (Canola) 1/3 cup Vinegar (Apple Cider) 1/2 cup Ketchup 1/2 cup Fruit juices 1/4 cup Onion 1 ea Hot pepper 1/4 tsp Oregeno 2 ea Garlic cloves Instructions: ------------- Combine all ingredients except oil in blender. Blend until smooth. Place blended ingredients and oil in saucepan. Boil for 7 to eight minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steven.frank%acc1bbs@ssr.com (Steven Frank) ORANGE BARBEQUE SAUCE ===================== (Servings: 12) Ingredients: ------------ 6 oz Chili sauce 1/4 c Orange juice 1/4 c Soy sauce 1/4 c Molasses 2 tblsp Vinegar, chinese black 2 tblsp Onion, grated 1/2 tsp Ginger, grated 2 tsp Sauce, hot pepper Instructions: ------------- Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbequed Ribs, roast chicken or beef. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steven.frank%acc1bbs@ssr.com (Steven Frank)
Source: Sylvia's Soul Food--Recipes from Harlem's World Famous Restaurant
Asbury Park Press 2/3/93 Shared By: Pat Stockett
SYLVIA'S WORLD-FAMOUS BARBEQUE SAUCE
====================================
(Servings: 5)
Ingredients:
------------
16 ounces Red Devil Hot Sauce
2 1/2 tsp crushed red pepper flakes
1 small onion, sliced
1 small stalk celery, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced
Instructions:
-------------
Combine all the ingredients in a heavy pot and heat till just hot. Don't
bring to a boil or the sauce will turn dark and become thin. Cool the sauce
to room temperature, strain it and store it in a tightly covered jar in the
refrigerator. Makes 5 cups.
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