formido/recipes-20k huggingface dataset:
barbecued drumsticks
in a large bowl , mix together the garlic and the soy sauce
add the chicken and turn to coat well
cover and marinate in the refrigerator for at least 1 hour
grill chicken over medium hot coals for 20-30 minutes turning from time to time and basting with any remaining marinade , until cooked through
serve hot
barbecued drumsticks with orange couscous
preheat barbecue grill to moderate ,
place chicken and marinade in a large bowl and toss to coast evenly and then add to grill and cook and turn for 15 to 20 minutes or until lightly browned and cooked
meanwhile place couscous and beans in a medium bowl and stir in boiling water and then cover with plastic food wrap and set aside for 5 minutes or until all liquid is absorbed and then use a fork to fluff and separate grains
add orange , walnuts , onion , tomato and juice and stir to combine and season to taste with salt and pepper
serve drumsticks and couscous mixture sprinkled with extra onion
barbecued duck
split duck in half, flatten and place on rack in shallow pan, bake in a 375f oven, cook all ingredients for sauce for 5 minutes before using, bast with barbecue sauce every 10 minutes while baking, cook ducks until cooked through
barbecued fish
place fish in an baking pan , 13 x 9, mix ketchup , lemon juice , worcestershire , sugar , onion, pour sauce over fish, turn so both sides are coated, cover a refridgerate for 30 minutes, heat oven to 400 degrees, bake uncovered for 15 - 20 minutes, garnish with lemon
barbecued fish in foil
make 3 diagonal cuts , about an inch apart on each side of the fish , in the thickest part
sprinkle inside of fish with garlic salt and lemon pepper
in 1 tblsp of the butter , gently fry shallots and mushrooms until softened
stir in parsley
spoon mixture into cavity of fish and add 2 or 3 slices of lemon
secure opening with small skewers
lightly butter a piece of heavy foil large enough to enclose the fish
put fish in centre and squeeze over juice from the rest of the lemon
bring edges of foil up and fold loosely over fish , enclosing it completely
bbq until fish is tender and flakes when tested with a fork 30-40 minutes
barbecued fish steaks
saut onion and garlic in butter or margarine until tender
add ingredients through ground peppercorn and simmer for about 7 minutes , stirring occasionally
cool
pour liquid into a zip-lock type storage bag
add salmon
marinate in refrigerator 45 minutes , turning after about 20 minute intervals
remove fish from marinade
place on well-greased , hinged wire grill
cook 2 inches from coals for 3 minutes , basting frequently with sauce
turn and cook for about 5 minutes longer , or until fish is done
barbecued fish with crisp potatoes
boil potatoes for 12-15 minutes , until tender
meanwhile , preheat a flat barbecue grill to a medium-high heat
slice and place cooked potatoes on preheated grill and cook for 5 minutes , until each side is crispy
while potatoes are cooking , season fish with olive oil , salt and pepper
push potatoes to one side and cook fish on the grill for 5-6 minutes , until golden and flesh has turned opaque
combine tomatoes , spring onions , garlic and capers
stir through basil leaves and extra virgin olive oil
spoon mixture on top of fish fillets and serve with crispy potatoes
barbecued flank steak
for marinade: mix all ingredients in processor or blender, place steak in baking dish and pour marinade over, cover and chill overnight , turning once, prepare barbecue grill or preheat broiler, cook steak 5 minutes on each side, serve hot
barbecued frankfurters
in skillet pour boiling water over frankfurters and let boil about 5 minutes to plump
pour off water and make a split down the middle of each frankfurter but not all way to the other side
break up the cheese and put half a slice into the slit on each frankfurter
combine remaining ingredients and pour over frankfurters in skillet
simmer about 15 minutes spooning sauce over frankfurters from time to time
add a table of water during cooking if necessary
barbecued franks
simmer onion in oil until golden, add all remaining ingredients , except wieners, simmer 15 minutes, split wieners, place cut side down in shallow baking dish, pour barbecue sauce over wieners, bake in preheated oven at 350 degrees for 30 minutes , basting several times
barbecued fried chicken
for barbecue sauce , combine catsup , water , onion , garlic , one teaspoon salt and pepper in medium saucepan
bring to boil
reduce heat
simmer 20 minutes
remove from heat
stir in lemon juice
combine flour and one teaspoon salt in paper or plastic bag
add a few pieces of chicken at a time
shake to coat
heat crisco to 365f in electric skillet or on medium-high heat in large heavy skillet
fry chicken until tender
turn chicken frequently
pour sauce over chicken
cover
simmer 35 to 40 minutes or until tender
turn chicken frequently
barbecued garlic and herb mushrooms
preheat a barbecue chargrill on medium high heat
combine oil , garlic , thyme and rosemary in a bowl and season with salt and pepper and then brush mushrooms with olive mixture
barbecue mushrooms for 6 to 8 minutes , turning halfway during cooking , or until charred and just tender and then transfer to a serving plate and serve with lemon wedges
barbecued garlic chicken
cut the chicken in half lengthways , and if you like , remove the bones with a small pointed knife , leaving only the wing bones
if using chicken pieces , proceed directly to step 2
crush the garlic with the salt to a smooth paste
coarsely crush the peppercorns in a motar and pestle or a blender
combine in a flat dish with the coriander , and the lime juice
rub the mixture into the cicken on all sides , cover and refrigerate overnight , or at least an hour
however , this recipe tastes better if refrigerated over night
barbecue the chicken halves or chicken pieces , turning the chicken every 5 minutes or so , until the chicken is no longer pink and the skin is crisp
if the weather does not permit , you can cook under a grill , or in the oven
to serve the boned chicken , diagonally slice the chicken skin side up and place on a serving platter
if using chicken pieces arrange the pieces on a serving platter
garnish with halved cherry tomatoes and curls of spring onions
serve with a salad of sliced tomatoes , sliced cucumber and spring onions which have been seasoned with lime juice and salt only
a side dish of steamed rice goes well with this dish
barbecued garlic shrimp
melt butter in heavy large skillet over medium-low heat
add 12 chopped green onions and garlic and saute 3 minutes
add white wine and simmer 15 minutes , stirring occasionally
mix in fresh lemon juice
season to taste with pepper
transfer to large bowl and let cool
cut shrimp down back through shell
do not peel
remove veins
add shrimp and 1 cup parsley to garlic mixture and toss well
cover and chill 6 hours , turning occasionally
prepare barbecue
remove shrimp from marinade
thread 2 shrimp on each skewer
transfer marinade to heavy medium saucepan
simmer over medium heat until thick , stirring occasionally , about 12 minutes
strain through a sieve , set over a bowl , pressing on solids
season marinade with pepper sauce and salt
spoon into 8 small ramekins
sprinkle with minced onion and 3 tbsp parsley
place 1 ramekin on each plate
place shrimp on grill and cook until just pink and cooked through , turning once , about 3 minutes
divide shrimp among plates
garnish with lemon wedges and serve
barbecued green beans
cook bacon and onion until onions soften, add catsup , brown sugar , worcestershire sauce, simmer 10 minutes, add beans , mix and bake at 350 degrees for 20 minutes or until beans are tender
barbecued grilled vegetables
in a small bowl , combine first 6 ingredients and mix well using a wire whisk
spread onion slices on a baking sheet and cover with next 3 ingredients
brushing vegetables with half the broth mixture
coat grill rack with cooking spray and spread vegetables on grill rack over medium-hot heat and close lid , cooking for 5 minutes
baste with remaining broth mixture and turn vegetables , grilling an additional 7 minutes or until tender
serve immediately
barbecued halibut
cut the halibut fillets into strips , about 1" x 2", this is easier if the fish is slightly frozen, mix the oil , the garlic powder , the garlic , and the salt in a bowl, add the halibut and toss to coat, let marinate for approximately 10 to 15 minutes, put bread crumbs in one bowl, the parmesan cheese in another bowl, roll the halibut in the bread crumbs , then in the parmesan cheese, bake at 425 degrees , approximately 12 to 15 minutes , or until lightly browned
barbecued ham
combine first 6 ingredients in a medium saucepan , stirring well and bring to a boil
reduce heat , and simmer , uncovered , 5 minutes
stir frequently
remove sauce from heat , and set aside
trim excess fat from ham slices
grill over medium coals 20 to 25 minutes or until desired degree of doneness
turn ham slices and baste every 5 minutes with reserved sauce
grill pineapple slices over medium coals 1 minute on each side
garnish ham with pineapple , and serve with remaining sauce
variation use orange juice and lime juice instead of pineapple juice and lemon juice
barbecued ham and peaches
preheat oven to 325 degrees f
place ham into a large baking dish and bake for 1 1 / 4 hours
meanwhile , in 2-quart saucepan over medium heat , heat the sugar , chili sauce , lemon juice , worcestershire , chili powder and water to a boil , stirring occasionally
remove sauce from heat
add peaches and gently stir to coat well
spoon peaches into baking dish and pour the sauce over the ham
bake ham and peaches about 20 minutes more , basting occasionally with sauce , until thermometer reaches 140 degrees when inserted into the thickest part of the ham
place ham on a warm platter and arrange peaches around it
as each slice is served , place a peach half over it and spoon some sauce on top
barbecued ham sandwiches
in a small bowl , combine the butter , mustard , thyme , parsley , garlic and pepper
set aside
in a large saucepan , cook ham and barbecue sauce over medium heat for 3-4 minutes or until heated through
place ham and coleslaw on four bread slices
top with remaining bread
spread outsides of sandwiches with butter mixture
in a large skillet , toast sandwiches for 1-2 minutes on each side or until golden brown
barbecued hamburger   sloppy joes
combine all ingredients in a deep skillet and simmer until meat and onions are done
barbecued honey steak
thinly slice onion, combine all ingredients well, marinate steak for 7 to 8 hours, remove meat from marinade and grill over very hot fire, to serve , heat leftover marinade and pour over grilled meat
barbecued hot dogs
split the hotdogs lengthwise and place in a 13x5 baking dish, saute onions and peppers in oil until soft, add remaining ingredients and bring to a boil, reduce heat and simmer 15 minutes, pour over hotdogs and bake at 375 degrees , covered , for 30 minutes
barbecued hot dogs oamc
wash and dry hot dogs
cut in half lengthwise
brown hot dogs both sides in skillet with oil
mix remaining ingredients in a bowl and pour over hot dogs in skillet
simmer for to 1 hour
add more water if necessary
if you want to freeze this , i find it's best to do it before the simmering step , right after you've added everything together
just thaw and simmer !
barbecued indian spice chicken
mix together yogurt , jalapeo , cumin , pepper , nutmeg , and garlic powder in a small bowl
rub mixture over chicken
cover and chill overnight
broil meat 4 inches from heat source until cooked through , about 4-6 minutes per side
let stand 5 minutes before serving
barbecued island chicken
in a small bowl , combine all ingredients except chicken
in a large , shallow non-aluminum baking dish or plastic bag , pour 1 cup marinade over chicken
turn to coat
cover or close bag and marinate in the refrigerator , turning occasionally , for at least 30 minutes and up to 3 hours
remove chicken from marinade , discarding marinade
grill or broil chicken , brushing with refrigerated marinade , until chicken is no longer pink
serve , if desired , with grilled pineapple wedges
barbecued jerk chicken
place all the ingredients , except the chicken , in a food processor and process until smooth
make 4 parallel cuts about inch deep in each chicken breast and place in a shallow dish
pour the pured mixture over the chicken and rub it in with your hands , making sure the mixture gets into the cuts
cover and refrigerate for 4 to 6 hours or overnight
grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through
barbecued lamb
place the lamb on a cutting board , use a sharp knife make a long cut through the flesh to the bone
remove the bone and cut away the excess fat
cut through the thickest part of the meat to open it out as flat as possible
make several cuts in the lamb with a sharp knife and push silvers of garlic and sprigs of herbs into the slits
place the meat in a bowl and pour sherry and oil over the meat
chop remaining herbs and scatter over meat
cover and let marinate in the refrigerator for 30 minutes
remove lamb from marinade and season with salt and pepper
place on a medium-hot barbecue and cook for 30-35 minutes , turning and basting with reserved marinade
or tie up lamb and roast on a spit for 1 1 / 2 hours or until done
scrub potatoes and then cut them into thick slices
brush with marinade and place them around the lamb
cook for 15-20 minutes
turning occassionally or until golden brown
barbecued lil  smokies
place smokies in a 6-quart crock pot, pour in barbecue sauce and water, bring to a boil , then simmer, serve once smokies plump up, serve with potato chips
barbecued lima beans
wash beans
sort
soak beans in water to cover in a large bowl 8-12 hours
transfer beans and soaking water to a large saucepan
heat to boil over medium-high heat
reduce heat to medium-low
simmer 1 hour
drain
heat oven to 350f
combine beans , bacon , tomato soup , onion , bell pepper , brown sugar , ketchup , mustard , and worcestershire saucen a large bowl
mix well
transfer mixture to a 13" x 9" baking pan
bake until hot and bubbly , about 1 hour
barbecued lima beans and ham
heat beans , salt , and water to boiling, cover, simmer 1 hour, drain, reserve liquid, heat oven to 350 degrees f, layer beans , ham and onion in 2 quart baking dish, stir remaining ingredients and 1 / 2 cup reserved liquid, pour over beans, cover and bake 1 hour , or until beans are tender , adding liquid as needed
barbecued lima beans baked
in a casserole dish brown bacon till crisp, set bacon aside, add oil to bacon fat and fry onions and garlic about 5 minutes, crumble bacon, add all the rest of the ingredients to pot, bake at 350f for 2 hours
barbecued limb rat  squirrel
skin and leave whole, add salt and pepper, put in deep pan , put about 1 / 2 inch water in pan, cook 1 hour and 15 minutes , well covered, take sauce and pour over squirrels, cook uncovered fo 30 minutes, -----sauce------, cook for about 30 minutes, put wine in after you cook sauce
barbecued lobster tails
split the tails lengthwise with a large knife
thoroughly mix all the other ingredients
brush meat side of tail with marinade
place the tails meat side down over medium coals and grill for 5-6 minutes
turn over lobster and cook for another 5-6 minutes , brushing often with the remaining marinade
do not overcook- lobster is done when it is opaque and firm to the touch
serve with drawn butter and hunks of fresh lemon
drool
barbecued meatballs
combine first four ingredients, shape into meatballs, place into greased 9"x9" pan, combine next 6 ingredients in small sauce pan, bring to a boil , turn down and simmer gently until peppers are tender, pour over meatballs, cover pan with foil and bake at 375 for 45 minutes, serve meatballs with sauce spooned over them
barbecued mechoui lamb
place the lamb in a non-aluminium container
combine all the ingredients for the marinade and rub over the meat
cover and refrigerate overnight or let stand for 2-3 hours at room temperature
bring the lamb to room temperature , if refrigerated
heat the oven
remove the lamb from the marinade and sprinkle with salt
cook the meat until rare , remove from the oven and allow a few minutes before carving
sprinkle with a little chopped mint before serving
barbecued middle eastern lamb
mix all the marinade ingredients together in a bowl
pierce the lamb all over with a small sharp knife
place the lamb on a large plate or container
pour the marinade over the lamb and massage it into the meat , coating it well
cover the lamb and leave it to marinate for 12-48 hours
heat a barbecue to moderate-high and place the lamb on the rack , coating it well with the marinade
if possible place the lid over the lamb and leave it to cook slowly for 1 1 / 2 hours , coating it with the marinade and turning it each 30 minutes
remove the lamb from the direct heat and allow it to rest in a warm place for 10-15 minutes before slicing
barbecued monterey chicken sandwiches
take your breasts and cut them lengthwise right down the middle
you want them to be about half as thick as they are out of the package
season the chicken with your salt , pepper , and garlic to your taste
cook bacon and set aside for later
grill chicken over medium heat until done
while chicken is still on grill , lightly brush on barbecue sauce on face of chicken
place 2 pieces of bacon over bbq sauce on chicken
generously cover bacon with cheese
leave for about 2 more minutes
toast your crossaints during step 8
make and enjoy your barbecued monterey chicken sandwiches
barbecued nectarines
heat a barbecue grill or hot coals to high heat
place honey , orange juice and rind in a small bowl and mix well
brush over nectarines
cook nectarines on barbecue for 3 minutes , turning frequently , until softened and starting to brown around the edges
meanwhile , place remaining honey mixture in a small saucepan and simmer for 3 minutes
spoon over nectarines and serve with vanilla ice cream
barbecued olive and pesto burgers
combine ingredients, mix lightly and shape into burgers, pre heat bbq flat plate to moderately high, lightly brush burgers with oil, add burgers to bbq , lower heat to moderate, cook 6-7 minutes each side till cooked through
barbecued onion meat loaves
in a bowl , combine egg , milk , 2 tablespoons barbecue sauce , stuffing , and onion soup mix
crumble beef over mixtureand mix well
shape into 5 loaves , and arrange around edges of a microwave-safe dish
microwave uncovered 4 1 / 2-5 1 / 2 minutes or until no pink remains , and meat thermometer reaches 160 degrees
cover and let stand 5-10 minutes
cover with remaining barbecue sauce
barbecued onion relish
heat oil in large pan over medium heat
add onions , sugar and salt
cover and cook until the onions are wilted and juicy , but not browned , stirring occasionally , about 30 minutes
add chili powder , garlic and red pepper
saut 4 minutes
stir in barbecue sauce , beer , molasses , mustard , vinegar and soy sauce
simmer uncovered until mixture thickens slightly , stirring occasionally , about 10 minutes
cool to room temperature
cover tightly and refrigerate 24 hours for flavors to develop
can be made up to 1 week ahead
to serve warm , simmer over low heat
barbecued oven chicken
preheat oven to 450 degrees /, butterfly the chicken and place inside up on a baking dish, spread 1 / 2 of the barbecue sauce over the topside of the chicken, bake 1 / 2 hour, turn chicken over and add the remaining barbecue sauce, reduce oven temperature to 350 degrees, cook 1 / 2 hour longer
barbecued oven baked chicken thighs
grease a large casserole dish
sprinkle the onion slices and green pepper on the bottom of the baking dish
season the chicken with salt and pepper , then brown in oil on both sides
place into the casserole dish on top of the onion slices
in a bowl whisk together the mustard , ketchup , cider vinegar , liquid smoke , brown sugar , chili powder , fresh garlic , cayenne and black pepper
mix well to combine , then season sauce with 1 / 4 teaspoon salt if desired
pour over the browned chicken thighs
using hands turn the chicken to coat well in the sauce
bake at 350 degrees f for about 40 minutes or until the chicken is completely cooked through and tender
barbecued parmesan eggplant
in a bag or large bowl , whichever you prefer , thoroughly mix together parmesan , salt , pepper , and garlic powder
beat eggs in a bowl large enough to dip eggplant slices
wash eggplants and cut off ends
cut skin off of eggplant
slice eggplant into thin slices
dip each slice of eggplant in egg and then coat with parmesan mixture
depending on the size of the eggplants , you may need more eggs or parmesan mixture
barbecue slices on your grill until cheese is golden but not dark brown or black
serve hot !
barbecued peanuts
combine all ingredients in lg bowl, spread on lightly oiled baking sheet, bake 20 min at 300f , stirring halfway through, cool completely, store in airtight container
barbecued pecans
melt butter in a dutch oven, remove from heat, add worcestershire sauce , catsup , and hot sauce , stirring well, add pecans , stirring to coat, spread pecans evenly in a 15x10x1 jellyroll pan, bake at 400 degrees for 13 to 15 minute , stirring every 5 minutes, place pecans on paper towels, sprinkle with salt and pepper , cool completely
barbecued perogies
place perogies on a double layer of aluminum foil, dot liberally with butter, add water and onions, wrap loosely , but be sure to seal the edges of the foil, place in low to medium heat on the bbq, turn frequently, cook for 10- 15 minutes
barbecued pesto fish
put basil , garlic and cashews into food processor
while processing pour the oil in a steady stream through the top , until well blended
add the parmesan and process for 15 seconds
spread pesto over both sides of fish and wrap securely in a buttered piece of foil
place on preheated grill over medium heat for 15-20 minutes or until cooked through
barbecued piggy scallops
place the melted butter , lemon juice , pepper and parsley in a large bowl and mix well
add the scallops and turn to coat
cut each bacon rasher in half width wise and then wrap each scallop in half a rasher of bacon , threading them onto skewers as you go and reserving any remaining butter mixture
cook over hot coals for 3-4 minutes each side , basting with the remaining butter mixture , until the bacon is crisp and golden brown
to serve- transfer the skewers to a serving platter and drizzle any remaining butter mixture over the top
serve immediately
barbecued polish sausage or kielbasa
in a medium saucepan , put catsup , brown sugar , onion , liquid smoke and garlic powder
cook for 5 minutes
put sausage in a casserole dish sprayed with cooking spray
pour sauce over meat
bake at 350f for 30-40 minutes , or until sausage is completely heated through and barbecue sauce thickens up
barbecued pork burgers
mix all ingredients, form into 4-5 equal size patties, re-chill for 30 minutes, grill over charcoal, baste with the same bbq used in the mix when burgers are halfway done
barbecued pork chops
combine ingredients and mix well
pour over seasoned chops in glass baking dish , cover and bake at 400 f degrees for 1-1 / 2 hours , uncovering last 30 minutes
water may be added to make gravy
delicious with ribs also
barbecued pork chops supper
place cut , unpeeled potatoes and carrots into 5 quart slow cooker, top with trimmed pork chops, sprinkle with salt and pepper, combine barbecue sauce , ketchup , cola and worcestershire sauce, pour over pork chops, cover and cook on low 8-9 hour or until meat and veggies are done
barbecued pork fried rice
beat eggs lightly, heat the oil in a wok over high heat, add the green onions and eggs , and stir for 10 to 20 seconds, add rice and the diced pork, stir briskly for 2 minutes, season with salt and soy sauce, mix well and serve
barbecued pork quesadillas
stir together first 4 ingredients
spoon pork mixture evenly on 1 side of each tortilla
sprinkle with cheese
fold tortillas in half , pressing gently to seal
spread butter on both sides of quesadillas
heat a large nonstick or cast-iron skillet over medium heat , and cook quesadillas 2 to 3 minutes on each side or until browned
cut each quesadilla in half for main-dish servings or in quarters for appetizer servings
serve with desired toppings
garnish , if desired