This recipe is from an IC Safe Cookbook.
Ingredients
BBQ Sauce Large Portion Recipe
1 small can yam puree
1 small can beets
1 can pears rinsed and drained
1 cup pear juice
3 roasted red peppers (see noted below)
1/2 cup corn syrup
1/2 cup brown sugar
1 tsp allspice (if can tolerate)
1 large clove garlic crushed
1/4 cup chopped onions (if can tolerate. If not, use chives.)
1/4 cup unsulfered molasses
In medium pot, mix together the above ingredients and simmer on low until flavors merry approx. 30 minutes. Stir often.
BBQ Sauce Small Portion Recipe (good for 2-4 breasts)
1 cup basic nomato sauce (be sure to checkout my recipe for nomato sauce in a past post)
1/4 cup corn syrup
1/4 cup brown sugar
1 large crushed garlic clove
1/4 chopped onion (if can tolerate. If not, use chives.)
1/2 tsp allspice (if can tolerate)
In small pot, mix the above ingredients and simmer.
Directions for Chicken:
In a casserole dish, lay chicken in the bottom. You can use any kind of chicken you want. Pour BBQ sauce over chicken. Bake at 350 degrees for 45-50 minutes. You can even pour the sauce over rice or on top of baked potato.
*Note: Roasting Red Peppers: clean and cut peppers in half. Rub generously with olive oil. Add seasoning (use generous amounts). You can use any you want. I use garlic, basil, thyme, pepper, oregano and sea salt. Bake in oven at 450 degrees until tender. Cool and peel skin off.
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