FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_& Tours | Food_Trivia_Quizzes | Food Poems | Free_Magazines | Food Festivals & Events
You are here > Home >
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Recipe By: Chef James at Brittany Hill
1 Cup Onions -- minced
2/3 Cup Salad Oil
2/3 Cup Dijon Mustard
1 Can Chili Sauce; #10 Can (about 3 quarts)
1 Can Ketchup, #10 Can (about 3 quarts)
1 2/3 Pounds Honey
2/3 Cup Worcestershire Sauce
1/3 Quart Red Wine Vinegar
1/3 Cup Soy Sauce
1/3 Cup Liquid Barbecue Smoke®
2 2/3 Tablespoons Granulated Garlic
2/3 Pound Brown Sugar
2/3 Cup Dry Mustard
2 Tablespoons Salt
1 1/3 Quarts Water
[1) Saute Onions in oil until tender
[2) Add all other ingredients and simmer for 2 hours.
Add enough water for proper consistency.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright. Please take the time to request permission.