Recipes Included On This Page Kansas City BBQ Sauce Kim Chee Korean Salted Eggs (Talgyal Changjorin) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kansas City BBQ Sauce Recipe By : Cook's Test Kitchen Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 1 onion, minced 4 cups low-sodium chicken broth 1 cup root beer 1 cup cider vinegar 1 cup dark corn syrup 1/2 cup molasses 1/2 cup tomato paste 1/2 cup ketchup 2 tablespoons brown mustard 1 tablespoon hot sauce 1/2 teaspoon garlic powder 1/4 teaspoon liquid smoke (optional) Heat oil in saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except for liquid smoke, and bring to boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. Sauce can be refrigerated in airtight container for up to 1 week. Makes about 4 cups Kansas City barbecue sauce is very sticky, sweet, and smoky —- far more so than most tomato-based sauces. We like our barbecue sauce extra-thick. If you like a thinner, smoother texture, the sauce can be strained after it has finished cooking. Contributed to the FareShare Gazette by Art; September 21, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kim Chee Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Napa cabbages -- cut up 1 scallion 2 garlic cloves -- minced 1 piece ginger -- minced 2 teaspoons Korean red pepper 1/2 teaspoon salt -- (more or less) Water Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times till there is no more "slimy" feel. Cut the green part of the scallion into 1/2-inch long slivers and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated. Contributed to the FareShare Gazette by Jim; 30 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Salted Eggs (Talgyal Changjorin) Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 hard boiled eggs 1/4 cup soy sauce 1 tablespoon sugar 2/3 cup water 1 teaspoon ginger juice Lettuce leaves Peel eggs. Simmer the peeled eggs with 2/3 cup water, 1/4 cup soy sauce, 1 tablespoon sugar and ginger juice in a pot. When the liquid is almost evaporated, cook them on high heat until glazed. Cool the eggs and cut into bite size pieces. Serve on lettuce. These eggs turn a beautiful color of brown and are easy to do. They taste great too. "Ddo Bob-si-di." Korean for "see you again". From Wendy Hammett KJJV74B. Contributed to the FareShare Gazette by Jim; 30 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 17 Calories; trace Fat (0.6% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 824mg Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.

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