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
0: Scald milk and pour over sugar, shortening, & salt
1: Let it cool to lukewarm while softening yeast in a small bowl with the warm water
2: When soft, add the egg and beat together slightly
3: Pour the yeast/egg mixture into the milk mixture and stir them together
4: The flour may be sifted or poured into the liquid
5: With a large spoon, stir until flour/milk is well mixed
6: You should have a firm, but not stiff dough
7: Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen)
8: Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day
9: Watch to make sure it doesn't spill out of the bowl
10: If it starts to spill before you're ready to use it, punch it back down
11: Refrigerated dough is easier to handle but takes longer to rise
12: BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle
13: This dough does not require a lot of kneading; only enough to make it easy to handle
14: For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans
15: Allow about 2 hours for the dough to double again
16: Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too)
17: ROLLS: To make rolls, work and knead dough until springy and easily handled
18: Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls)
19: SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round
20: Spread it with raisins and sprinkle with cinnamon and sugar
21: Dot with butter and roll as for a jelly roll
22: Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals
23: Let rise and bake as for loaves
24: Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot
25: Decorate with nuts or fruits
26: If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white
27: The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls
28: From Gemini's MASSIVE MealMaster collection at www
29: synapse
30: com/~gemini