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    You are in: Home / mtnthai's Public Recipes
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    2 Recipes

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    1 Reviews |  By mtnthai

    This is a "traditional" American style tomato based BBQ sauce. The key ingredient here is the cider vinegar. Nothing else really produces the same end result as cider vinegar will. As far as mustard goes, use your favorite. I even used horseradish mustard once and it was a great variation. Sweeteners can also vary. Brown or palm sugar are best but honey will also give you a good sauce. White sugar is your last resort for a sweetner. I bet maple syrup would also be a good sweetner to use here. Never use margarine (personal taste) butter is a key ingredient to the final result. This BBQ sauce is to be applied AFTER the food is cooked and about to come off of the BBQ grill. It is high in sugar content and it will burn if you use it as a marinade or apply it too soon. 1st NOTE: If you are "BBQ-ing" in an oven you may put it on after you have turned the meat and cooked both sides partially. Be sure the oven is at a lower temperature so that, again, you do not burn it. 2nd NOTE: This is also a great sauce for BBQ pulled sandwiches. Cook the beef, pork or chicken (fish) any way you please, roasting and BBQ is best. Shred or slice thinly the meat and simmer for a few minutes in this sauce and then put it on your favorite butter grilled bun. 3rd NOTE: Makes a good macaroni salad dressing when mixed with a bit of mayonnaise and then stirred into the macaroni salad. 4th NOTE: For seafood BBQ you can substitute some of the water with lemon, lime, orange or grapefruit juice and cook as instructed. Needless to say, less of lemon or lime than orange or grapefruit. I think cranberry would also be great to use if grilling a turkey or for pulled turkey sandwiches. As always, experiment, play around, have some fun and enjoy yourself. A good mood, imparted into the food, is what always gives it the best flavor.5th NOTE: Use it like ketchup on anything!

    Recipe #123226

    1 Reviews |  By mtnthai

    A meatless vegetable, lentil and tofu burger that has awesome texture and tastes great, too. Size of burgers is optional. Make small ones and eat like "nuggets" as a snack food or appetizer. They can also be pressed onto a bamboo skewer or pop-stick for a veggie sate effect. I have been cooking professionally for 25+ years and I tend to write recipes that have a lot of leeway and variation built into them. I apologize. The most important thing about this recipe is this: After the "batter" has chilled, if it is not a bit heavy and paste like, you need to add more flour, or even some fresh or dried whole wheat bread crumbs. Egg rings are also good to use to help form them into shape. Once you have cooked them they may be frozen and then defrosted. You can also put them onto a BBQ after the first cooking to give them a BBQ taste. This stuff is pretty much bullet proof, so have some fun with it. Don't tell your kids they are healthy and you might be surprised at the reaction when they do eat them. I have also breaded and fried them after cooking once and then prepared them Parmesan style with mozzarella cheese and tomato sauce with a side of pasta. And, I have stuffed them into burritos, too. Again, use your imagination and enjoy. Bean appetite!

    Recipe #123195


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