SOUTHERN BBQ SAUCE
Make and share this Southern bbq sauce recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 45m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a sauce pan and simmer on low heat for 30 minutes.
Nutrition Facts : Calories 468.1, Fat 0.6, SaturatedFat 0.1, Sodium 1370.2, Carbohydrate 116.8, Fiber 0.6, Sugar 104.2, Protein 2.5
FINGER LICKIN GOOD BBQ SAUCE
Make and share this Finger Lickin Good BBQ Sauce recipe from Food.com.
Provided by Dana-MMH
Categories Sauces
Time 40m
Yield 1 small sauce pan full
Number Of Ingredients 9
Steps:
- Put olive oil in a sauce pan on medium heat and cook onion and garlic until they are soft.
- Then add the white vinegar, ketchup, brown sugar, worcestershire sauce, chili powder, and cayenne pepper.
- Let this simmer for 30 minutes.
GOOD BBQ SAUCE FOR THE CANDIDA DIET
Make and share this Good BBQ Sauce for the Candida Diet recipe from Food.com.
Provided by WI Cheesehead
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- In small saucepan, whisk the water into the tomato paste.
- Add all other ingredients and cook over a low heat 5-10 minutes or long enough for the flavors to meld.
Nutrition Facts : Calories 124.6, Fat 1.6, SaturatedFat 0.3, Sodium 956.4, Carbohydrate 27.2, Fiber 7.2, Sugar 15.1, Protein 6
CHIN-CHIN
Way back in high school in my Home Economics class, we made these African cookies. I just found the recipe again digging through an old box. I remember them being delicious, and I hope you'll find them the same.
Provided by Felix4067
Categories Dessert
Time 1h5m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and baking powder in medium bowl.
- Stir in egg and milk until mixture is crumbly.
- With hands, work in butter until well blended.
- Let stand at room temperature for 30 minutes.
- In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F.
- On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.
- With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds.
- Make a slit in center of each diamond and pull an end through the slit.
- Repeat with remaining dough until gone.
- Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool.
- Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 35.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 7.1, Sodium 24.1, Carbohydrate 5.5, Fiber 0.1, Sugar 1.4, Protein 0.7
GOOD BBQ SAUCE
I got this recipe more than 20 years ago from a relative in law who is now deceased. I have not made it in a long time, but have passed it on to friends who have complimented it highly. The ingredients are so easy to adjust to suit your own taste buds. Great on ribs or chicken. Enjoy!!!
Provided by Bobtail
Categories Sauces
Time 15m
Yield 2-3 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients and bring to a simmer.
- If you want to thin it, just add more vinegar.
Nutrition Facts : Calories 971.7, Fat 46.6, SaturatedFat 29.2, Cholesterol 122, Sodium 1849.6, Carbohydrate 140.6, Fiber 1.1, Sugar 133.7, Protein 3
CHIN CHIN
This is a nigerian cookie that me and my mom perfected. It is very simple to make and this is the best recipe out there. Trust me, I have made this for many nigerian festivities and people tell me that it is the best.
Provided by Emmanuel1234
Categories Nigerian
Time 1h30m
Yield 50-200 cookies, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the oil at medium high for 20 minutes. when you are ready to fry lower the heat to low for 5 minutes so that the cookies dont burn.
- Mix the dry ingredients. Sift the flour with the baking powder, salt, and nutmeg in a large bowl. add the sugar to the flour and mix well.
- Add the butter to the flour and mix well until the butter is well incorporated with the flour.
- In a separte bowl, wisk the eggs with the water; add it to the flour mixture. Knead it well for 1 minute until it form a nice smooth ball. (if the dough is sticky, my secret is to make a little of the flour mixture and then add it to the dough instead of just adding plain flour. The cookies is tastier when you add a flour mixture as explained in step 2. If you add plain flour to the sticky dough it will subtract from the taste. But i am sure with trial and error you will get the correct consistency at first try.).
- It is important to put the dough in the fridge for 30 minutes before you start to shape them. I shape the dough into a round ball and cut it into 4 equal parts. When they are cool, I start out with 1 part while I leave the others in the fridge to continue cooling. I put seran wrap or any container to cover the dough so it does not dry on the surface. ( it is not nessasary to cool the dough, but from experience it makes the rolling and frying much easier and the cookies looks very neat as it helps it from sticking together or breaking apart.).
- When I roll the dough, I use my hands to shape it to a rectangle or a square. I pour small flour on a board and some more over a rolling pin, and some on a nice sharp serated knife or any long knife. There are two ways to cut the chin chin. The easy way is to roll the dough and cut it into 2inches wide by 1/4 inch thick. then you cut it across in the shape of a diamond. You then slit a hole in the middle of the diamond and carry the tip of the diamond and put it in the hole backwards and strech it. Dont strech the dough too much or it will break apart. also you dont have to slit the hole. I just pinch a hole in the middle of the diamond and push the tip backwards and strech. Make sure the hole you pinch is not too big or it might break apart while frying. Ok, the harder less complicated method is to roll the dough thinner 1/6 inch thick by 1/2 inch width. This should look like long skinny strips. Then you cut each strip into squares. Most people settle for this harder but easier method. Make sure that the chin chin is not dusted with too much flour.
- Frying. Like i said earlier preheat the oil and reduce it to low for 5 minutes when ready to fry. if the chin chin gets brown right away then that means that this chin chin has burned and did not cook properly because the oil is too hot. Lower the heat and wait 3 minutes before you attempt to fry again. Dont put too much or it will burn the oil. When you put the chin chin in the oil, it should take about 3 to 4 minutes to cook right. If it is not browning after 1 minute, raise the temperature to high until it browns a golden brown. What I do is I always lower the heat to low when I am not frying. But when I fry, I increase the heat to high. then I lower it at low for 3 minutes before I put it the next batch of cookies to fry. This is all trail and error, but I assure it will be easier with experience. Tip: Also remember that according to the size of the pan you frying you have to adjust the oil because this is deep frying. the oil should be atleast 1 1/2 inch deep in any pan you use. The wider the pan the quicker you can fry the chin chin.
FINGER-LICKIN' KNUCKLE-SUCKIN' CHIN-DRIPPIN' GOOD BBQ SAUCE
My mother-in-law gave me this recipe when I was just a bride. I make two batches a year to keep up with supply & demand! The kids love this on sandwiches, burgers, brats, hotdogs, grilled cheese, fries, cake (okay, just checkin'!!!). One institutional size can of ketchup will yield 8 cups.
Provided by Debber
Categories Sauces
Time 3h10m
Yield 8 pint jars
Number Of Ingredients 7
Steps:
- Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
- Hot pack into pint jars; seal with hot lids and rings.
- Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
- As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
- Store in a cool dark cellar or cupboard.
- NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
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