|The Big Book of Barbecue Side Dishes|
|by Rick Browne|
Rick Browne, host of the PBS series Barbecue America, knows barbecue and has traveled the world in search of the best barbecue available.
Results 1 - 10 of 760 for heinz 57 sauce
Use a cast ... carrots. Bring the sauce to a boil, ... Maintain a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.
Put all ingredients in blender or mince the garlic by hand and whisk together. Put in a jar and keep refrigerated until ready to use. Makes enough ...
Blend ingredients and refrigerate until needed. Makes 2 1/2 cups.
Chop shrimp into very small pieces and combine well with remaining ingredients (may use a food processor but do not over-process - use pulse mode ...
In a small ... 3/4 of the sauce into a separate ... Brush liberally with 57 sauce mixture from ... Marinate in refrigerator for several hours for best flavor.
Saute the onion ... to make a sauce (about 1 cup). ... Simmer slowly over low heat until the sauce thickens. Serve over rice or noodles. Makes 4 servings.
Wash celery. Using a vegetable peeler, peel long, tough strings from outer side of celery (or break celery pieces and peel off strings). Very finely ...
Mix all ingredients in a medium size bowl and serve. Keep refrigerated. Enjoy!
Put together in crock pot and cook. I find them better if cooked for a long period, or cooked, cooled and warmed again later.
This is a sauce for dipping artichoke ... Combine mayonnaise and Heinz chili sauce, adjusting ... dip the meaty ends of the artichoke leaves before eating.
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