|by Sophie Braimbridge|
Divided into easy-to-use chapters and featuring over 200 classic Italian recipes, this cookbook provides information on the culinary and cultural ...
1 - 10 of 454 for bar b que sauce
Put all ingredients ... Add sausage to <B>sauceB>. Simmer about ... This can be poured onto the meat. Other meat can be used such as chicken, ribs or pork chops.
Over medium heat ... honey into tomato <B>sauceB> and simmer for ... If you can find the Claude's brisket sauce in your supermarket, it gives the best flavor.
Pour <<B>BB>>barB>-b-<B>queB> <B>sauceB> in medium size ... chicken. Always use at last of cooking, the sugar will burn. Use more or less of ingredients according to your taste.
Simmer slowly, stirring well until butter is melted.
Add 1 stick ... tablespoon lemon juice, 2 tablespoon vinegar, 2 tablespoon brown sugar, 1/2 cup beef, and 2 tablespoon Worcestershire <B>sauceB>. Simmer 45 minutes.
Cook until thickened ... up and add <B>sauceB>. Let set overnight in refrigerator. Heat 1 hour before serving. Or keep on hand to make leftovers a special treat.
Combine and saute ... (10 oz.) Worcestershire <B>sauceB> 2 bottles (10 ... within 1/2 inch of top. Process in boiling water bath for 20 minutes. Yields 12 quarts.
Saute onions and garlic in butter until tender. Add the remaining ingredients for <B>sauceB> and simmer for 10 minutes.
Combine catsup, vinegar, paprika, and garlic powder. Cover and chill several hours.
Combine all ingredients ... meat. Cook meat first and then add <B>sauceB>. Keep at low heat because this mixture will burn easily under direct heat or flame.
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