1 cup condensed tomato soup
1/4 cup vinegar
1/4 cup vegetable oil
2 tbsp packed brown sugar
1 tbsp worcestershire sauce
1 tsp garlic powder
1/8 tsp louisiana-style hot sauce (optional, )
Directions
In small bowl, combine soup, vinegar, oil, brown sugar,
Worchestershire sauce, garlic powder and hot sauce; set aside. Use
sauce to baste ribs, chicken, hamburgers or steak during broiling or
grilling. Makes about 1 1/3 cups sauce.
Servings: 10 servings
All-Time Favorite Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
We are able to follow the history of `recipes` back into the far past, certainly as far back into history as ancient Egypt, and potentially, even further back. Having said that, mostly, these old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and dessert, something that is very familiar to us today. Additionally, he describes how the Romans were skilled in the use of many different aromatic flavors, including some that we all recognise for example thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like basil and coriander. The introduction of these new foods and spices was responsible for a surge in manuscripts on food, some of which are kept safe in private libraries. During the following few hundred years, the rich families of Wesstern Europe competed to serve up the most exotic meals, and consequentially the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cooking publications are highly popular mostly due to better eduction, people having increased leisure time and having more money to spend. The revolution that is television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this All Time Favorite Barbecue Sauce recipe.
