New Orleans Barbeque Sauce #2 Recipe

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New Orleans Barbeque Sauce #2 Ingredients

1 each onion, large, chopped
3 tbsp oil
3 each cloves garlic, minced
1 tsp dry mustard
1 tsp thyme
1 tsp oregano
1/2 cup water
1/4 cup sweet pickle, chopped
3 cup tomato puree
1/2 cup new orleans molasses
1/4 cup vinegar
1 dash angostura bitters
2 tbsp worcestershire sauce
1 tbsp salt
3 tbsp brown sugar

A Recipe for
New Orleans Barbeque Sauce #2

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This New Orleans Barbeque Sauce #2 recipe is one of many in our Barbecue Category.

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

This Recipe for New Orleans Barbeque Sauce #2 is one of thousands in the Recipes-to-go Barbecue Cookbook.

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This is a recipe for New Orleans Barbeque Sauce #2 from the recipe cookbook of Recipes-to-go (Barbecue)

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

New Orleans Barbeque Sauce #2

Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
Jim Rohn

New Orleans Barbeque Sauce #2 Directions

Cook onion in oil over moderate heat until transparent. Add minced
garlic and cook 1/2 minute. Add remaining ingredients and bring to a
boil. Simmer 10 minutes. Makes an excellent sauce for chicken,
spareribs, or hamburgers. Any leftover sauce can be stored in the
refrigerator for later use.

Note: Angostura is a brand name of a type of bitters. It is
available in many supermarkets OR many liquor stores.

Serves: 1

New Orleans Barbeque Sauce #2 Recipe brought to you by Recipes To-Go

New Orleans Barbeque Sauce #2 Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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