COMBINE IN 2 QUART PAN
2 cup tvp chunks
2 cup boiling water
2 tbsp ketchup
MIX IN SMALL PAN
1/3 cup ketchup
1/4 cup sugar, brown
2 tbsp dark sesame oil
2 tbsp tamari
2 tsp 5 spice powder *
Directions
* 5 Spice powder may be obtained in a health food store or a Chinese
grocery store.VERY hot! OR may be made by combining 1 t ground
fennel, 1 t cinnamon, 1/2 t ground star anise, 1/2 t ground cloves
and 1/4 t Szechuan or cayenne pepper.
Take first three ingredients, mix and let stand 10 minutes. Cover
tightly and microwave on medium for 10 minutes or simmer on top of
stove 20 minutes, adding more liquid if needed.
Heat sauce, adding any liquid from the chunks. Stir well and when
sauce is boiling, mix with the chunks. Let marinate 30 minutes or
longer. Before serving, bake in the marinade in a covered dish in a
microwave on medium power about 5 minutes, stirring once. OR bake at
350F until chunks and sauce are hot.
Spicy and aromatic. Serve with toothpicks as an appetizer or mix with
cooked rice for a main dish. Makes about 1 quart.
Per appetizer serving: Calories:53, Protein:4gm, Carbohydrates: 7gm,
Fat:2gm FROM The TVP Cookbook, Dorothy Bates ISBN: 0-913990-79-5
Typed for MealMaster by Susan Grabowski on 5/7/93
Recipe courtesy of: Susan Grabowski, 10 May 93 13:47:00
Servings: 8 servings
Barbecued Chunks Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef
The History of Recipes
Historians have traced the existance of recipes way back into distant history, in truth as far as pharonic Egypt, and maybe further still. In practice though, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also informs us how the ancient Romans used many aromatic flavors, including a few that will be familiar to modern cooks like basil, mint and dill. Moving on, we have a couple of interesting recipe books published in the fourteenth century - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are not about the indian food that appears on menues today, but instead accounts of the types of meals on the tables of the nobility of that time. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. These new spices and herbs created an increase in recipe publications, some of which are kept safe in private cookery archives. During the following few centuries, the rich families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking publications were in high demand, as a result of increased literacy, people having increased spare time and a general increase in wealth. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Barbecued Chunks recipe.
