3/4 cup minced onion
1 cup cider vinegar
3 tbsp brown sugar
1 tbsp worchestershire sauce
1 tsp chili powder
1 tsp hot sauce
Directions
PLACE ONION IN A 1 QUART GLASS MEASURE; MICROWAVE, UNCOVERED, AT HIGH
FOR 2 MINUTES OR UNTIL TENDER. ADD THE REMAINING INGREDIENTS; STIR
WELL. COVER WITH WAX PAPER; MICROWAVE ON HIGH FOR 10 TO 12 MINUTES.
STIR EVERY 3 MINUTES. SERVE WITH CHICKEN, BEEF, PORK OR LAMB.
Servings: 32 servings
All-American Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
We can trace the history of written recipes back into distant history, in fact as far into history as early Egypt, and possibly even further than that. Having said that, mostly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to food historians are some stone tablets in ancient Sumerian 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 having made anyone who drank it feel blissful. Later on, in Roman times around 25BC a man called Apicius compiled some documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, a very modern way of dining. He also recounts how the early Romans used many herbs, including a few that are still present in modern kitchens like thyme, fennel and parsley. Later on, we have some interesting books which appeared in the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that we all know today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, such as basil and coriander. The introduction of these new foods and spices created a surge in manuscripts on cooking, the majority of which are now in private collections. For the next few years, the wealthy families of Europe strove to offer the most extravagent meals, and as a consequence, cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, recipe books were greatly in demand mostly as a result of more people being able to read, people having more free time and having more money to spend. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this All American Barbecue Sauce recipe.
