Ingredients
3 lb broiler-fryer, cut into serving pie, ces
1 tsp salt
1/2 tsp pepper
1 tbsp paprika
1 tsp sugar
2 tbsp finely chopped onion
8 oz can tomato sauce
2 tbsp firm packed dark brown sugar
1 tbsp worcestershire sauce
2 tbsp butter
1/4 cup vinegar
Directions
1. Wash chicken pieces and pat dry. Set aside. 2. In a deep, 2
1/2-quart, heat-resistant, non-metallic casserole, combine remaining
ingredients except chicken. 3. Heat, uncovered, in Microwave Oven 4
minutes, stirring occasionally. 4. Add chicken pieces to sauce and
heat, covered, in Microwave Oven 12 minutes. Stir. 5. Heat, covered,
in Microwave Oven an additional 5 minutes or until chicken is tender.
Servings: 4 servings
Barbecue Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Chicken; Poultry
The History of Recipes
Historians have proved the existence of recipes way back into distant history, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient cook books were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts is a series of clay tablets in ancient Sumerian which show 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 anyone who drank it feel blissful. Progressing into The time of the romans 25BC a roman called Apicius assembled a few documents describing recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef tells us how the early Romans made use of many different aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting recipe books which were published in the 14th Century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that we all know today, but instead recipes for the types of meals on the menus of the upper classes of those days. In the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new foods and tastes led to an explosion in recipe books, most of which are kept safe in private libraries. By the arrival of the twentieth century, cookery publications were in high demand, mostly as a result of more people being able to read, people having more spare time and disposable income. The introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Barbecue Chicken recipe.
