1 cup cider vinegar
1 cup cranberry juice concentrate
1/4 cup butter
1/4 cup catsup
1/2 lemon, quartered
4 bay leaves
4 whole cloves
2 medium cloves of garlic, chopped
1/2 tsp oregano
1/2 tsp thyme
1/2 cup corn syrup
1/2 cup brown sugar
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp rosemary
1 tsp msg
1/2 onion, chopped, cooked until clear, in color
Directions
Cook onion and garlic until clear. Combine all
ingredients mixing well.
Servings: 1 servings
Kansas City Basting Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Academics have proved the existence of recipes far back into antiquity, in fact as far back into history as ancient Egypt, and possibly even further. Having said that, generally, these old cookbooks were just very basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are some 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 having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the Romans used a wide range of spices, including some familiar names such as basil, mint and parsley. As our culinary historical trip moves to more modern times we find a couple of books which date from the 1300s - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these have no connection with the spicy food that appears on menues today, but rather descriptions of the types of food cooked for the nobility of the period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, such as coriander, parsley, and basil. These new foods and spices prompted an explosion in books on cooking, some of which still exist in academic collections. Over the next few centuries, the powerful and wealthy houses strove to serve the most exotic meals, and as a consequence, cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording the recipes of their peers. By the advent of the 20th century, cookbooks were highly popular mostly as a result of increased literacy, people having increased spare time and a general increase in wealth. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Kansas City Basting Sauce recipe.
