steve
Prep Cook
Posts: 236
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Post by steve on Apr 30, 2011 15:45:09 GMT -5
I have seen this a few times & decided to make it. It was pretty good
1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 tbsp dijon mustard
1 tbsp grated orange peel
2 tbsp ketchup
2 tbsp chili sauce
Bring to a boil for 2 minutes stirring.
Remove from heat. Allow to cool to lukewarm.
Put mixture in a blender till it is pureed. Pour in bottle.
Cap tightly and refrigerate to use within 90 days.
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Post by Granny Smith on Apr 30, 2011 16:57:11 GMT -5
Know how I make it? 1 part Worcestershire sauce to 3 or 4 parts ketchup. Mix well.
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steve
Prep Cook
Posts: 236
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Post by steve on Apr 30, 2011 17:07:18 GMT -5
I know I am kinda crazy but sometimes I really like A1 with a steak & this one was about as close as I could imagine. Do people say it tastes just like A1? I will give it a try anyway  |
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Post by Granny Smith on Apr 30, 2011 18:17:41 GMT -5
The first time I made it, I put it in an A-1 bottle and hubby couldn't tell the difference.
I don't use it on steak, but I like it on roast beef. Next time I make a pork loin, I'm going to try it on that.
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steve
Prep Cook
Posts: 236
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Post by steve on Apr 30, 2011 20:12:38 GMT -5
Its gotta be a good marinade too. I will do a blind taste test with all 3 soon & post the results....hehe!
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Post by Granny Smith on Apr 30, 2011 20:31:46 GMT -5
I'll be interested to find out your results.
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Post by Valerie on May 1, 2011 16:18:49 GMT -5
Yay! I used up the last of my A-1 the other day. I need to make a batch of worcestershire too. Think the chickens would mind if I sneak out and steal some raisins out of their can? I gotta have A-1 on steak. I put it in stuff, too. When Becky was little, she called A-1 by it's name, and Heinz 57 was A-2. |
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Post by Valerie on Apr 23, 2013 12:07:37 GMT -5
Was just looking for this as I am out of A-1 again!
I'm gonna do Gayle's quicky version.
I'll tell you what else is good, grill pork chops and when both sides have gotten a bit browned, start basting with A-1. OMG! Don't start at the beginning, though. It might burn up too much.
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Post by Granny Smith on Apr 23, 2013 17:21:31 GMT -5
Valerie, I baste hamburgers with it, too.
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Post by meemo on Apr 23, 2013 17:42:32 GMT -5
I had to try that when I went in the kitchen. I'm not an A-1 connoisseur but that stuff is good. Thanks Gayle. Now I know what I'm putting on the pork steaks tomorrow.
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