William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-06-01 / 6. szám
i'he }{xvo<§ßfm Kitehet. Magyar Barbecue Sauce 2 cups ketchup 1 cup cider vinegar Zi cup Worcestershire sauce 2 tablespoons yellow mustard 2 tablespoons fresh lemon juice I/2 teaspoon liquid smoke A cup ancho chili powder 'A cup Hungarian sweet paprika I teaspoon Hungarian hot paprika 1 teaspoon ground black pepper 3 teaspoons brown sugar 3 cups water Combine all the ingredients in a large, heavy saucepan and stir to mix. Bring the sauce to a boil over medium to high heat. Reduce the heat and simmer the sauce for 20 minutes, stirring often. Cool down and refrigerate for five days to mature the sauce then use on your favorite meat or serve as a side condiment. Hungarian Meat Marinade 3 cups Egri Bikaver wine 2 cups water 'A cup canning salt I cup brown sugar I tablespoon Hungarian paprika 1 tablespoon onion powder 2 tablespoons fresh chopped garlic I teaspoon celery seed I teaspoon marjoram I teaspoon peppercorns In a mixing bowl, combine all ingredients and mix until the salt and sugar are dissolved. Marinate your favorite meat overnight then prepare according to the cooking instructions. All-American Barbecue Sauce 7 tablespoons brown sugar 'A cup cider vinegar 'A cup molasses A cup honey 'A cup Worcestershire sauce 2 tablespoons Applejack Whiskey 2 tablespoons yellow mustard I tablespoon liquid smoke 1 tablespoon ancho chili powder 2 teaspoons ground black pepper 2 teaspoons garlic powder I teaspoon allspice IA teaspoon ground cloves 4 cups tomato ketchup Salt & pepper to taste Combine all the ingredients--except the ketchup-in a saucepan. Cook over low heat until all the ingredients are thoroughly blended, stirring all the time. Stir in the ketchup and bring the mixture to a boil then reduce to a simmer and cook for another 30 minutes until the sauce is dark and thick. Use immediately or cool and refrigerate until you’re ready to barbecue. The Best Barbecue Rub 11A cups brown sugar I/2 cup canning salt A cup Hungarian paprika 3 tablespoons dried parsley 2 tablespoons dried basil 2 tablespoons dried oregano 2 tablespoons dried thyme 2 tablespoons onion powder 2 tablespoons granulated garlic I teaspoon ground allspice 1 teaspoon ground cinnamon 2 tablespoons lemon zest I teaspoon celery seed Combine all the ingredients in a mixing bowl and stir until the contents are mixed thoroughly. Use immediately to rub your favorite meat or store in an airtight container until ready to barbecue. Barbecue Beans I large onion, finely chopped 3 cloves garlic, minced 'A cup butter A cup cider vinegar 'A cup sugar I tablespoon dry mustard IA tablespoon Worcestershire sauce I cup ketchup Salt & pepper to taste 16 oz. can of pork & beans 16 oz. can red kidney beans 16 oz. can lima beans Preheat the oven to 350° F. Rinse and drain all the canned beans then place in a casserole dish. In a large skillet, sauté the onion and garlic in the butter. Stir in the cider vinegar, sugar, mustard, Worcestershire sauce and ketchup. Cook for another five minutes on low heat, stirring the mixture. Pour this mixture over the beans in a casserole dish and mix well, coating all the beans. Bake uncovered in the oven for one hour. Serve hot to your guests.
