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I have an old recipe from the 1970s. It was passed to me from my friend, and I have made it for years and years. Lately, it has suffered from something, due to changes in the various ingredients.
Lately, I feel as if there is too much biscuit for the amount of liquid in the casserole. I think perhaps old biscuits were thinner or less in number?
It is also too sweet.
I have tried a few ways to tweak it, but I still think I am failing to nail the goodness of the way it used to turn out.
One think I haven't tried is plain old Campbell's baked beans. Perhaps the old fashioned (less fancy) beans were less sweet than the Bush's I tend to buy now.
I have an old recipe from the 1970s. It was passed to me from my friend, and I have made it for years and years. Lately, it has suffered from something, due to changes in the various ingredients.
Lately, I feel as if there is too much biscuit for the amount of liquid in the casserole. I think perhaps old biscuits were thinner or less in number?
It is also too sweet.
I have tried a few ways to tweak it, but I still think I am failing to nail the goodness of the way it used to turn out.
One think I haven't tried is plain old Campbell's baked beans. Perhaps the old fashioned (less fancy) beans were less sweet than the Bush's I tend to buy now.
I want this recipe less sweet, and much soupier.
Add canned beef broth to the meat mixture, use less brown sugar abd BBQ sauce. I would use 1 Tbsp. brown sugar and 1/4 cup Bbq sauce.
Add canned beef broth to the meat mixture, use less brown sugar abd BBQ sauce. I would use 1 Tbsp. brown sugar and 1/4 cup Bbq sauce.
Beef broth is a good idea. First thing I'm trying is to use cheap, watery, Campbell's beans next time, although I do not ever remember buying them, even way back when.
I've tried to make a couple of canned biscuit recipes lately. I find the biscuits themselves are sweet and add too much sweetness when I'm not looking for sweetness. The bbq sauce and the chosen beans may also have hidden sugar.
I think in addition to the above changes, you might cut out some of the biscuits. Not sure if you can pinch some off and reshape them though. Maybe you could cut them into fourths or something and set some aside.
The BBQ sauces today tend to be both hotter and sweeter & thicker than in the '70s. Look for an old-style original recipe Kraft BBQ sauce. The biscuits today are thicker but you can pull them apart into 2 layers before topping the dish. And add in a tablespoon or two of yellow mustard to the beans to cut some of the sweetness and add some acid.
The BBQ sauces today tend to be both hotter and sweeter & thicker than in the '70s. Look for an old-style original recipe Kraft BBQ sauce. The biscuits today are thicker but you can pull them apart into 2 layers before topping the dish. And add in a tablespoon or two of yellow mustard to the beans to cut some of the sweetness and add some acid.
I did use Kraft Original, for that reason, so pretty sure the problem there is more sugar in most beans these days. Funny, but I almost added some dry mustard last night.
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