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
We are able to track the history of `recipes` far back into the far past, in truth as far back into history as the Egyptians, and maybe further still. In practice though, mostly, these early cookbooks were just basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move on, we find a couple of interesting cookery books from the 14th Century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is familiar to us all today, but instead recipes for the types of food cooked for the rich people of the time. During the next few centuries, the families of Europe tried to serve up the best banquets, and consequentially the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and writing down the recipes of their peers. By the advent of the 20th century, cookbooks were increasing in popularity due to better eduction, people having more spare time and a general increase in wealth. The revolution that is television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Barbecued Chunks recipe.
