2 1/3 cup lentils, rinsed
5 cup water
1/2 cup molasses
2 tbsp brown sugar
1 tbsp vinegar
1/2 cup ketchup
1 tsp dry mustard
1 tsp worcestershire sauce, or veg
16 oz tomato sauce
2 tbsp minced onions
1/4 tsp liquid barbecue smoke., opti
Directions
Recipe by: USA Dry Pea & Lentil Council Add lentils to water, bring
to a boil and simmer for 30 min or until tender but whole. Add
remaining ingredients to the cooked lentils and bake at 350 deg F for
45 min.
This is EXCELLENT!
Typed and tested for you by Reggie Dwork reggie@reggie.com
Servings: 8 servings
Bar-B-Q'd Lentils
Categories: Barbeque; Bean; Vegetable
The History of Recipes
It is quite feasible to follow the history of recipes far back into distant history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that maybe, these, old records were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. He recounts how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the early Romans made use of a good variety of spices, including a few that are still present in modern kitchens such as basil, rue and dill. Later, there are some interesting books which date from the 1300s - a book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that is served today, but rather accounts of the types of meals eaten by the wealthy. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from the holy land, including spices such as coriander, basil and rosemary. These new culinary innovations was responsible for an increase in books on cookery, the majority of which still exist in private cookery archives. For the decades that followed, the powerful families of the West strove to offer the most exotic meals, and consequentially chefs and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording popular recipes of the day. By the time we get to the 20th century, recipe books are greatly in demand mostly due to better eduction, leisure time and a general increase in wealth. The arrival of television brought us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Bar B Q'd Lentils _r T_ recipe.
