1 large onion -- fine chop
1/4 tsp red pepper
1 tsp veg. oil
1/2 cup lime juice
2 tsp lemon juice
1 tsp salt
1 tsp red chili peppers -- ground
1 ancho chili seeded -- fine
1 chop
1 cup orange juice
2 tsp sugar
1 tsp cilantro -- snipped
Directions
Ciik onion, red chiles, red pepper and ancho chile in oil, stirring
frequently, until onion is tender about 5 min. Stir in remaining
ingredients. Heat to boiling, reduce heat to low. Simmer uncovered for
about 10 min. stirring occasionally.
Recipe By :
Servings: 1 servings
Citruys Bbq Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Sauce
The History of Recipes
It is possible to read the history of written recipes way back into antiquity, at least as far back as the ancient Egyptians, and quite possibly further than that. However, generally, these ancient cook books were just simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe in existence, according to experts is a collection of ancient tablets in the Sumerian language which describe 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 `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the ancient cooks were skilled in the use of a wide range of spices and herbs, including some that we all recognise like thyme, fennel and dill. Later, there were two recipe books dating from the fourteenth century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich people of the period. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, such as basil and rosemary. The introduction of these new foods and spices led to a surge in manuscripts on cooking, many of which still exist in private collections. Over the succeeding few centuries, the rich and powerful families of the West tried to lay on the most extravagent banquests, and because of this cooks and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing the recipes of their peers. When we get to the 20th century, cookery books are increasing in popularity as a result of higher levels of literacy, people having more free time and having more money to spend. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Citruys Bbq Sauce recipe.
