1 : tb Oil
1 : Clove garlic, minced
1 : tb Fresh ginger
3 : tb Honey
3 : tb Lemon juice
1 : tb Tomato paste
1 : Salt to taste
1 : White pepper to taste
6 : Dried red New Mexican
-chiles; : -chiles; stemmed
4 : Dried Tepins; Pequins or
-(?), : -(?), stemmed; crushed
-(remove : -(remove seed; don't like
-too : -too much heat)
4 : oz Canned tomato sauce
1 : tb Pickle relish (optional)
1 : tb Chili powder -or-
2 : ts Paprika -and-
1/2 : ts Cumin -and-
1/2 : ts Garlic powder
1 : lg Onion; minced
2 : Cloves garlic; chopped
2 : tb Bacon fat or vegetable oil
8 : oz Catsup
5 : tb White vinegar
4 : tb Brown sugar
2 : ts Dry mustard
2 : ts Worcestershire
2 : ts Wright's hickory smoke
-seasoning : -seasoning
1 : lg Onion; quartered
3 : Cloves garlic; minced
1 : md Green Pepper; quartered
1 : cn Tomato Sauce (8 Oz.)
1 : c Water
1 : c Apple Cider Vinegar
1/2 : c Catsup
2 : tb Worcestershire sauce
1/2 : Stick Butter Or Margarine
8 : oz Tomato Paste
1 : ts Fresh Ground Black Pepper
1/4 : ts Cayenne Pepper
1 : c Mushrooms; Coarsely Chopped
Butter : Butter For Sauteing
-Mushrooms : -Mushrooms
3 : tb Liquid Smoke Flavoring
1 : /2 tb Caraway Seeds
3/4 : ts Tabasco Sauce
3 : tb Brown Sugar
2 : 1/4 ts Fresh Ground Pepper
1 : ts Salt; More If Needed
1 : qt Yield
1/3 : c Corn syrup
1/3 : c White wine
1/4 : c Corn oil
1/4 : c Dijon mustard
2 : tb Parsley
1 : Clove garlic
1 : ts Salt
1/8 : ts Pepper
1/3 : c Onion or shallots; diced
2/3 : c Corn syrup (dark)
1/4 : c Creamy peanut butter
1/4 : c Soy sauce
1/4 : c Cider vinegar
1/4 : c Sliced green onions
1 : Clove garlic
1 : ts Ginger
1/2 : ts Crushed dried red pepper
1/3 : c Dark Karo syrup
1/3 : c Strong coffee
1/4 : c Ketchup
1/4 : c Cider vinegar
1/4 : c Worchestershire sauce
6 : ts Chili powder
1 : tb Corn oil
2 : ts Dry mustard
1/2 : ts Salt
1/2 : ts Hot pepper sauce
7 : Pods Garlic
1 : lg Onion; Chopped
1/4 : c Worcestershire Sauce
2 : tb Mustard
2 : tb Horseradish
1 : ts Sugar
3 : dr Vinegar
1 : ts Liquid Smoke
1 : ga Ketsup
1 : Bottle Hot Barbeque Sauce
1 : Bottle Water
1/2 : c Ketchup
1/2 : c Corn syrup
1/4 : c Soy sauce
2 : Cloves garlic
1/2 : ts Anise seed
1/2 : ts Cinnamon; ground
1/4 : ts Pepper
1/8 : ts Cloves; ground
1 : lb Italian plum tomatoes --
Cored : Cored
Seeded : Seeded
20 : ml Garlic -- finely chopped
2 : tb Onion -- finely chopped
1 : ts Chili flakes
1/2 : ts Corn oil
2 : tb Water
2 : tb Tomato paste
1 : tb Worcestershire sauce
2 : tb Red wine vinegar
2 : 1/ tb Molasses
1 : ts Mustard powder
1/4 : ts Salt
1/2 : ts Tabasco sauce
1 : c Yellow Onion; finely chopped
1/4 : c Olive Oil
1/4 : c Red Wine Vinegar
2 : ts Salt
2 : tb Louisiana Hot Sauce
1 : Garlic Clove; chopped
3/4 : c Dry Red Wine
1 : c Ketchup
1/4 : ts Celery Seeds
1/2 : c Steak Sauce
3 : ts Lemon Juice
1/4 : c Fresh Parsley
2 : c Onion, chopped
1/2 : c Bell pepper, chopped
1/2 : c Olive oil
2 : tb Garlic, chopped
2 : c Ketchup
2 : tb Parsley, dried
2 : tb Lemon juice
1/2 : c Wine vinegar
4 : ts Salt
1/4 : c Louisiana hot sauce
1 : /2 c Dry red wine
1/2 : ts Celery seed
1 : c Steak sauce
2 : c Butter or margarine
1 : c White vinegar
1/2 : Jar (6-ounce) prepared
-mustard : -mustard
1/4 : c Worcestershire sauce
1/2 : c Peanut oil
1/2 : c Vinegar
1 : tb Sugar
2 : tb Tomato paste
1 : tb Mustard,prepared
3 : ds Hot pepper sauce
1 : ts Garlic salt*
1 : c Tomato sauce
3 : tb Worchestershire sauce
2 : ts Brown sugar
4 : tb Vinegar
1 : ts Liquid smoke
5 : Packets Sweet N Low
1 : Thick lemon slice
1 : Onion; sliced
1/4 : c White vinegar
1 : /2 ts Salt
1 : tb Prepared mustard
1/4 : ts Pepper
2 : tb Sugar
1/4 : ts Cayenne (red) pepper
2 : tb Butter
1/2 : c Catsup
2 : tb Worcestershire sauce
1 : ts Liquid smoke
1 : Jar (7.75-oz) Junior peach
-cobbler : -cobbler
1/3 : c Catsup
1/3 : c Vinegar
1/3 : c Brown sugar; packed
1 : Clove garlic; minced
1 : tb Worcestershire sauce
1/2 : ts Ginger; ground
1/4 : ts Mace; ground
1 : ts Onion salt
1 : Egg [a]
1 : tb Tomato-based barbecue sauce
-[a] : -[a]
4 : ts Water [a]
1 : c Unbleached all purpose flour
0: Pour the boiling milk into a mixing bowl, stir in the butter and the sugar and leave mixture until lukewarm
1: Sprinkle over the crumbled yeast en let stand for 5 minutes (if using fresh yeast) or 15 minutes (if using dried yeast)
2: Stir in the salt en egg white, then gradually beat in the flour to make a soft dough
3: Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic
4: Retorn the dougn to mixing bowl, cover with cling wrap and leave to rise in a warm place for about 1 hour
5: When doubled in size, knock out the air and divide the dough in 16 even-sized pieces
6: oll each piece into a sausage shape, then form a ring; pinch the join firmly together
7: Place bagels on greased baking sheets, leaving enough space between them to let them rise and swell without touching each other
8: Cover loosely with a towel and leave them to rise for 10-15 minutes
9: Bring water to the boil in a large saucepan, reduce the heat until waters simmers, then gently drop in the bagels - only a few at a time to prevent them from touching and sticking together
10: Simmer each bagel for 10-15 seconds or until puffy and beginning to swell
11: Lift the bagels out of the water with a slooted spoon and return them to the baking sheets
12: Mix the egg yolks with the cold milk and brush the bagels with this mixture
13: Bake bagels for about 20 minutes in preheated (200 Centigrade/400 Fahrenheit) until golden and hollow sounding when tapped
14: Leave them to cool on a wire rack
15: File ftp://ftp
16: idiscover
17: co
18: uk/pub/food/mealmaster/recipes/mmkah001
19: zip