MAKE STYLE RECIPES

Name: Texas-Style BBQ Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1-3/4 cups.
Cuisine: North America, Southern
Ingredients: 1 tablespoon butter; 1 small onion, chopped; 2 garlic cloves, minced; 1 cup ketchup; 1/4 cup packed brown sugar; 1/4 cup lemon juice; 2 tablespoons apple cider vinegar; 2 tablespoons tomato paste; 1 tablespoon yellow mustard; 1 tablespoon Worcestershire sauce; 2 teaspoons chili powder

TEXAS-STYLE BBQ SAUCE RECIPE: HOW TO MAKE IT

Texas-Style BBQ Sauce Recipe: How to Make It image

We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. —Sandy Klocinski, Summerville, South Carolina

Provided by Taste of Home

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1-3/4 cups.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder

Steps:

In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

Nutrition Facts : Calories 56 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 296mg sodium, CarbohydrateContent 12g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

SHAKSHUKA, MY STYLE | JAMIE OLIVER RECIPES

Shakshuka, my style | Jamie Oliver recipes image

Harissa adds warmth and a ray of much-needed sunshine to my twist on a Middle-Eastern classic. Plus it’s a one-pan wonder, which always makes me happy.

Total Time 30 minutes

Yield 4

Number Of Ingredients 12

Ingredients

200 g potatoes
200 g butternut squash
olive oil
3 mixed-colour peppers
½ a bunch of fresh flat-leaf parsley (15g)
2 cloves of garlic
1 teaspoon fennel seeds
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon rose harissa
1 x 400 g tin of quality plum tomatoes
4 large free-range eggs

Steps:

1. Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.
2. Deseed and roughly chop the peppers, adding them to the pan as you go.
3. Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
4. Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
5. Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
6. Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa, if you like.

Nutrition Facts : Calories 219 calories, FatContent 10.5 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 11.3 g protein, CarbohydrateContent 22.5 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 0.8 g salt, FiberContent 5.2 g fibre

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