Ingredients
3/4 lb ground beef, lean
1 tbsp onion, minced
2 tbsp brown sugar
12 biscuits, *
1/2 cup barbecue sauce, **
3/4 cup cheddar, sharp, shredded
Directions
* Use 1 8-oz tube of store bought biscuits, or your favorite 12
biscuit ** Use store bought sauce or your favorite recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ In a skillet brown the ground beef and then drain
off the excess fat. Add the bbq sauce, onion and brown sugar and set
aside. Separate the biscuit dough into 12 pieces and place one in
each of 12 ungreased muffin cups, pressing the dough up the sides to
the edge of the cup. Spoon the mixture into the cups and sprinkle
with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F.
oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili
beans in place of the meat mixture (or 1 13-oz can of baked beans,
and frankfurters or hot dogs that have been cut into pieces) in place
of the meat mixture. You can also add green bell pepper or a hot
pepper to the above recipe with good results.
Servings: 6 servings
Popping Fresh Barbecue Cups Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into antiquity, in fact as far into history as early Egypt, and maybe further still. Interesting though that maybe, these, early cookbooks were just basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books dating from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are not about the indian food that is familiar to us all today, but rather recipes for the types of meals prepared by the cooks of the upper classes. Over the next few centuries, the wealthy families of the West tried to serve up the most exotic banquets, and as a result the best chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, recipe publications are increasing in popularity mostly due to increased literacy, people having increased spare time and having more money to spend. The introduction of television brought us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Popping Fresh Barbecue Cups recipe.
