Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Super bowl Recipes

Main Dish Recipes

Flank Steak Teriyaki

Flank Steak Teriyaki Recipe
2 pounds beef flank steak 6 slices canned juice pack pineapple 1/2 cup pineapple juice from canne...

read more

Bert's Superb Barbecue Sauce Tmfr24a Recipe

Bert's Superb Barbecue Sauce Tmfr24a recipe and other super bowl recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bert's Superb Barbecue Sauce Tmfr24a recipe  PDF


1/4 c Cider Vinegar
1/2 c Water
2 tb Sugar
1 tb Prepared Mustard
1/4 c Butter or Margarine
1 Thick lemon Slice
1 Onion sliced
1/2 ts Pepper
1 1/2 tb Salt
1/4 ts Cayenne Pepper
3/4 c Heinz catsup
2 tb Worcestershire sauce
In a saucepan, mi vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955) NOTE: I do not use cayenne or salt and always double this recipe. Into the double recipe, I add about 1/4 to 1/3 cup brown sugar. This gives the sauce more of a sweet and sour
taste. It is just e cellent on Baby Back Ribs, which I simmer in water with a little vinegar, garlic and just a pinch of salt for about 30 minutes before barbequeing. Through trial and error, I have found that Heinz catchup is thicker and makes a clingier sauce.

Bert's Superb Barbecue Sauce Tmfr24a recipe and other super bowl recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
535 people have voted
Last Reviewed on 2018-09-25



Tuesday, Sep 25 2018 Download & Print Bert's Superb Barbecue Sauce Tmfr24a recipe  PDF   Super bowl recipes RSS   New

2018 Best Cooking Recipes

New Recipes

German Style Barbecued Spareribs

New Cooking Recipes

Medallions Of Veal with Sauces Iii Stuffing
Medallions Of Veal with Sauces Iii Stuffing Recipe


2 tb Butter 1 tb Puree, shallot 3/4 c Wine, white 2 tb Mushrooms, button, chopped 2 tb Mushrooms, cepes, chopped 2 tb Mushrooms, shitake, chopped 2 tb Mushrooms, chanterelle, chopped 1 ts Puree, garlic 1/2 c Stock, veal Salt Pepper, coarse ground 1 tb Chives, chopped 2 oz Foie gras In a saute pan, melt the butter over medium heat. Add shallot puree and let the mi ture cook for about a minute. Deglaze with white wine. Add all of the chopped mushrooms, the garlic puree, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coarse g...

Cooking Magazines: Stuffing Recipes » September 2018   Stuffing recipes RSS   Thumsb up

Dish Of The Day

Brunswick Stew CP

Brunswick Stew CP Recipe
1 chicken 2 1/2 to 3 lb 2 quarts water 1 onion chopped 2 cups ham cooked cubed 3 p...
read more

Category: » Crockpot Recipes

View more dishes

>