|300 Beers to Try Before You Die!|
|by Roger Protz|
From Belgian fruit beers to hoppy cask ales, small-production microbrews to Czech Republic lagers, this is a personal and comprehensive portfolio ...
1 - 10 of 1,960 for worcestershire sauce
In a saucepan, ... minutes or until sauce is thickened. Season ... temperature before using. Store unused sauce tightly covered in refrigerator for up to 1 week.
Melt butter in ... prefer a smooth sauce, a hand ... jars while still hot and process pints or half pints for 20 minutes in a boiling water bath canner.
This is to ... a basting-type barbecue sauce. Combine all ... boiling water bath for 45 minutes. Yield: About 5 cups (recipe may be halved or doubled).
Soak fryers or ... ingredients for barbecue sauce in a large ... the size of the chickens. Split chickens and guinea hens will take much less time to cook.
Combine all ingredients in saucepan. Bring to a boil, reduce heat and let simmer 30 minutes. This makes enough sauce to baste 4 lbs. of baby back ribs.
Saute pepper, onion ... cool. Ladle cooled sauce into a clean ... You can add a few drops of liquid hickory smoke if a smoky barbecue flavor is desired.
Combine all ingredients ... 15 minutes until sauce is the desired ... very tender, with a brown crust. Makes 4 servings (1 chicken half for each serving).
Combine all ingredients and baste ribs at least once every half hour while smoking.
Heat oil in ... Pour white wine worcestershire sauce over all. Cook ... chicken and vegetables are tender. Stir in yogurt or cream and warm through. Serves 4.
Combine all ingredients ... water until the sauce in the inner ... boiling. Remove from heat, cover and let stand 2 days. Then strain and bottle. Refrigerate.
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