formido/recipes-20k huggingface dataset:
barbecue ranch dressing
whisk the garlic , mayonnaise , buttermilk , and 2 tablespoons barbecue sauce together in a medium bowl
add the remaining ingredients and whisk until smooth
taste and add more barbecue sauce if desired and season with salt and pepper
cover and chill for at least 1 hour
barbecue recipes all purpose basting sauce
cook onion and celery in oil until tender
add remaining ingredients and simmer for 20 minutes
this is a taste-enhancing all-purpose sauce that can be used for beef , pork , hot dogs , chicken , and vegetables
barbecue recipes basting sauce for grilled fish
combine all ingredients and simmer for a few minutes, especially good for basting grilled fish
barbecue recipes beef marinade
mix all ingredients and pour over beef, let marinate for several hours at room temperature
barbecue recipes chicken basting sauce
mix all ingredients together, this is especially good with chicken, may also be used with hamburgers or steak, store leftover sauce in refrigerator for your next cook-out
barbecue recipes grilled pork spareribs
cut ribs into serving pieces , allowing about 3 / 4 lb
per serving
brown ribs over hot coals or in heavy skillet on your kitchen range
mix together remainder of ingredients
pour over ribs and allow to stand for 24 hours
remove ribs from sauce , retaining sauce for basting
either thread ribs , accordian style , on a spit or lay them on the grill
either way , a drip pan or foil should be placed on coals to prevent flare-ups from the fat drippings
baste with barbecue sauce and cook long and slowly , about 1-1 / 2 hours
ribs can also be marinated before cooking and the marinade used as a basting sauce
after ribs are cook , pour on remaining sauce and serve
to save time and insure moistness , parboil ribs before grilling , by cooking in boiling water for 5-10 minutes
barbecue recipes marinade for not so tender meat
combine ingredients and mix well, marinate for 8 hours or overnight, improves that not-so-tender piece of meat
barbecue recipes marinade for steaks  roasts  vegetable kabobs a
combine all ingredients and mix well, excellent for steaks , roasts , vegetable kabobs and hamburgers, marinade may be stored in freezer for re-use
barbecue rib eye steak
combine garlic , rosemary , and olive oil in a bowl, place steaks in mixture and marinate for 1 hour before cooking, on low heat , melt butter in a small saucepan, add grated onions , minced garlic , and sugar, using a wooden spoon stir mixture for approximately 3 minutes, add remaining ingredients, allow sauce to simmer 8 minutes , stirring occasionally, heat cast-iron with grill marks until skillet is very hot, remove steak from marinade and pat semi dry, place steaks into hot skillet and cook to desired temperature, baste steak with barbecue sauce to taste
barbecue rib sauce
saute the onions in the vegetable oil for about 5 minutes
add the remaining ingredients bring to a boil-reduce heat and simmer for an hour , uncovered
barbecue ribs
wrap ribs in double thickness of foil and bake for 2 hours at 300 degrees f
unwrap and drain drippings
combine all ingredients and pour over ribs
marinate at room temperature for 1 hour
bake at 350 degrees 30 minutes , basting with sauce , or grill 30 minutes , 4 inches above coals turning and basting
barbecue roast pork with fruity sweet and sour sauce
preheat oven to 190c
mix marinade ingredients together
tomato puree , soy sauce , 1 tsp vinegar , honey , brown sugar , 5 spice , garlic , chilli and seasoning , coat the joint and marinate for an hour
baste pork and roast for 1 3 / 4 hrs , basting occasionally
saut the onions and garlic in both oils until softened
add the fruit , 2 1 / 2 cups water , sugar , vinegar , ketchup and seasoning
simmer for 10 minutes
mix cornflour and tbsp water to runny mixture
pour cornflour mixture into sauce , stirring until thickened
simmer for another 5 minutes
keep warm
when meat is ready take out and rest on a plate
pour meat juices into a pan , warm and add cooked potatoes , coat and heat
slice meat adding any juices to the potatoes
serve with mixed vegetables eg carrots , broccoli and red cabbage for colour variety
barbecue roasted salmon
combine pineapple juice , lemon juice , and salmon fillets in a large ziploc bag, seal bag and marinate in refrigerator for 1 hour , turning occasionally, remove fish from bag and discard marinade, combine brown sugar , chili powder , lemon rind , cumin , salt , and cinnamon, coat salmon fillets evenly with spice mixture, arrange fillets in a lightly oiled baking dish, bake at 400 for 12 minutes or until fish flakes easily when tested with a fork
barbecue roll
brown beef, drain off fat and mix in barbecue sauce, spread rolls out onto baking sheet and pinch into rectangle, put beef mixture down center of rolls and cover with slices of cheese, pull up rolls and pinch to seal over cheese, bake at 325 for 20-25 minutes
barbecue rub
combine all ingredients and use as a rub for any barbecue meats
barbecue rub for beer can chicken
combine all ingredients and store in airtight container
barbecue salad dressing
combine all ingredients in a small mixing bowl, mix well, cover and chill, serve over salad
barbecue salmon
combine all marinade ingredients , bring to boil for 4 minutes and then allow to cool
cover salmon with as much marinade as you require
cover in foil and marinade for as long as you desire
remove from foil
then cook on a barbeque until done to your liking
heat remaining marinade and pour over cooked salmon
barbecue salmon fillet
heat butter , in sauce pan until melted, reduce heat to medium stir in sugar , vermouth , and liquid smoke, stir in seafood seasoning, preheat heat barbecue / oven to 300f, create a pan with aluminum foil , with approximately 1 / 2 inch tall walls, place salmon filet in the center of the pan, pour sauce over salmon filet, flip the salmon filet over so sauce gets on both sides, place salmon and pan in barbecue / oven
barbecue sauce
saute onion in oil, add remaining ingredients, simmer for 15 minutes
barbecue sauce  bar b que
in a large saucepan , melt butter over medium-low heat
saute onion for 5 minutes
add the remaining ingredients , bring to a boil
reduce heat and simmer until reduced to desired thichness and flavors are well blended
adjust seasonings to taste
use to baste meats and poultry when grilling or roasting or use as a dipping sauce
barbecue sauce  clone of chivetta s
to make half of this recipe you should use: 1 / 2 cup oil , 1 tablespoon salt , pinch of pepper , 1 / 2 teaspoon poultry seasoning and 1 cup cider vinegar
this sauce is made by using a blender or mixer
start by putting the egg in the blender and thoroughtly beat
continue to beat while slowly adding the oil to the egg
this makes a thick , mayonnaise-like mixture which is the key to success in keeping the oil uniformly suspended in the vinegar
continue to beat while adding 1 / 4 of the vinegar and then the salt , pepper and poultry seasoning
finally add the remaining venegar and mix thoroughly
marinate from 30 minutes to a whole day
the sauce may have to be stirred during the barbecuing
refrigerate the left over sauce in a covered container
it will keep indefinitely
cooking chicken:
turn halves of chicken as often as is necessary to keep from burning and at least every 5 minutes
sprinkle the sauce on the chicken halves after each turning by shaking the basting brush over the halves
barbecue sauce  no ketchup
cook onion and garlic in oil until tender
add the remaining ingredients and bring to a boil
reduce to a simmer and cook , uncovered 30 minutes , stirring occasionally
if desired , you can add raw chicken to this sauce and let it simmer in the sauce until cooked through
then shred the chicken and serve on buns for chicken barbecue sandwiches
barbecue sauce  red
saute the onions , peppers , and crushed red pepper in the canola oil or butter over medium heat until lightly browned , 5 to 10 minutes
add the garlic and simmer for 5 minutes more
add the chili powder , black pepper , brown sugars , honey , and molasses and cook until carmelized
add the vinegar , salt water , mustard , lemon juice , and worcestershire sauce and simmer for 15 minutes
add the ketchup and simmer for 10 minutes
let cool before storing
barbecue sauce   thick and spicy
place all ingredients in a pot in order of list , stir with a whisk to blend , bring to a simmer and simmer very slowly for about an hour to an hour and a half
watch carefully and stir so not to scorch the bottom
a slow cooker is perfect
i suggest serving warm , it is a thick sauce
you can taste this at any time but before making adjustments i recommend simmering for an hour before making adjustments to allow all the flavors to blend , you will not get the true finished flavor after just 5 minutes
if it is not sweet enough add more sugar , for thinner sauce add more broth , beer or water
don't want little chunks of onion then sub a teaspoon or so of onion powder
this recipe can easily be doubled , tripled , etc
for bigger batches , i quadrupled it for the bbq stand
this stores nicely in the refridgerator
barbecue sauce 1
place all ingredients in a pot that is big enough to hold them, bring to a boil, cook , covered , on low heat for several hours
barbecue sauce 2
combine the seasoning mix ingredients in a small bowl and set aside
in a 2-quart saucepan fry the bacon over high heat until crisp
stir in the onions , cover pan , and continue cooking until onions are dark brown , but not burned , about 8 to 10 minutes , stirring occasionally
stir in the seasoning mix and cook about 1 minute
add the stock , chili sauce , honey , pecans , orange juice , lemon juice , orange and lemon rinds and pulp , garlic , and tabasco , stirring well
reduce heat to low
continue cooking about 10 minutes , stirring frequently
remove orange and lemon rinds
continue cooking and stirring about 15 minutes more to let the flavors marry
add the butter and stir until melted
remove from heat
let cool about 30 minutes , then pour into a food processor or blender and process until pecans and bacon are finely chopped , about 10 to 15 seconds
this sauce may be used to barbecue chicken , pork or ribs
barbecue sauce for canning
blanch , peel and coarsely chop tomatoes to measure 10 cups
combine tomatoes , onion , sugar , and cayenne in a large saucepan
bring to a boil , stirring constantly
boil gently , stirring occasionally for about 1 / 2 hour
remove from heat and puree mixture
return mixture to saucepan stir in vinegar , salt , garlic , and spices
bring to a boil , stirring constantly
boil gently for about 1 hour , stirring occasionally
fill boiling water canner with water
place 8 clean 1 / 2 pint mason jars in canner over high heat
place lids and seals in boiling water , boil 5 min to soften seal
ladle sauce into hot jars , to within 1 / 4" of top rim
remove air bubbles with spatula , and re-fill to 1 / 4" wipe jar to remove any stickiness
place seal on jar , and apply screw band just until finger tight
place jars in canner
cover canner , return water to the boil , process 15 minute remove jars , allow to cool for 24 hrs , and check seals
store in a cool dark place
barbecue sauce for chicken
combine all ingredients in a saucepan and simmer for 1 hour, brush onto grilled chicken pieces
barbecue sauce for chicken on the grill
starting from the top put all the ingredients in a blender or processor
blend slowly , then at high speed , until you have a thick , smooth , orangey sauce
taste for seasoning: i do not know what your chutney tastes like , or whether you might want more vinegar in the sauce
it's a personal thing
keeps ages in a bottle in the fridge
just shake again before use
this sauce is what we use when grilling over wood coals and / or charcoal
as the chicken grills , brush on the sauce several times , until it almost forms a kind of "crust"
be careful not to burn the sauce
that is why it is a good idea to bake or boil the chicken before grilling
barbecue sauce for chops  wings  spareribs
trim excess fat from pork chops , remove
there should be enough meat to cover the bottom of 9"x13" pan in a single layer
even though precooking of the meat is not required , i usually parboil spareribs to get rid of excess fat , and brown pork chops , drain the fat , and deglaze the browning pan with some of the sauce
combine all the sauce ingredients
simmer for 10 to 15 minutes
pour sauce over chops , wings , or ribs
bake at 350 degrees fahrenheit for 75 to 90 minutes or until meat is tender and thoroughly cooked
baking time will depend on quantity , type of meat , and thickness
baste occasionally and turn over at least once
place meat on a serving dish
pour balance of sauce into a bowl
skim off any excess grease , or chill the sauce to allow the fat to solidify on top so it will be easier to remove
barbecue sauce w  dr pepper
in a medium sauce pan , combine dr
pepper and the next 8 ingredients
bring to boil , reduce heat and simmer , 30 minutes
stir occasionally
let cool
place chicken in shallow dish
pour 1 / 2 of sauce over the chicken , marinate 30 minutes , turning occasionally
then prepare your chicken the way you prefer
using the rest of the sauce to brush the chicken with
barbecue sauce with mustard
combine sugar , oregano, thyme , salt , pepper , cayenne pepper , and cornstarch in a small saucepan, stir in enough vinegar to make a paste, combine molasses , ketchup , mustard , oil and remaining vinegar, add to herb paste, bring to a boil , stirring constantly, reduce heat and simmer 10 minutes, remove from heat, cool completely, pour into a glass jar, cover tightly, store in refrigerator up to 3 months, best used for chicken , turkey , ham or hot dogs
barbecue sauce  president jimmy carter s favorite barbecue sauce
heat oil add onions and garlic saute' for 2 minutes
add green pepper and celery saute' for 2 more minutes
stir in the tomato juice , tomato paste , vinegar , crushed red pepper , dry mustard and brown sugar
bring to boil stirring constantly with a wooden spoon
add spice bag , cover leaving a small space between the pot and lid to let steam escape
simmer for 45 minutes stirring often
if you like it thicker , boil it 10-15 minutes more
remove spice bag
pour the sauce in a food processor or blender until smooth
this will keep in the frig for 2 weeks covered or freeze
barbecue sauce  marinade  who cares  it s yummy
this works on grilled chicken
it's not good with anything else , period
ignore this at the peril of your taste buds
it's this simple
add everything but the cornstarch and water all at once , boil for one minute , trying the best you can not to breathe the fumes
if you'd like to thicken it , stir the cornstarch into the water , reduce the sauce to a simmer and add , stirring until well mixed , for about another 2 minutes
the hard part is using this quasi-gasoline
grill the chicken on low , or at most , medium-low heat
as soon as you put the chicken on the grill , brush this sauce on
repeat this procedure , and i really mean this , turning every 5 minutes , until the chicken is done
if done right , you'll have what may be the tangiest barbecued chicken you've had , without all the mess of a ketchup-based tomato sauce
if not , you'll have a lot of what i like to call'carbonated chicken'
you'll know which if your chicken lacks a certain'black of night and hardness of stone' quality
yes it's high maintenance , but it's so worth the effort
barbecue sauced mini meatloaves
for meatloaves:, mix ground chuck , milk , bread crumbs , salt and onion together, form into 4 patties or loaves, place in baking dish, for sauce:, combine vinegar , brown sugar , worchestershire sauce and catsup together, pour over loaves in pan, place in 350 over and bake for 35-40 minutes
barbecue sauerkraut bake
preheat oven to 350 degrees f
in a saucepan over medium heat , melt the butter and olive oil together , then add the onion and saut until lightly browned , about 5 to 7 minutes
reduce the temperature to low , add the garlic , catsup , brown sugar , lemon juice , worcestershire , mustard , and tabasco or hot sauce , and simmer for 10 minutes
add the shredded cooked meat , remove from heat , and set aside
in a colander rinse the sauerkraut well under running water , then set aside to let drain
in a lightly sprayed casserole dish , pour the meat and barbecue sauce mixture , then spread the sauerkraut over the meat
in a bowl , combine the breadcrumbs and parmesan
sprinkle crumb mixture over the sauerkraut , lightly spray with olive oil or pan spray , then bake at 350 degrees f for 20 to 25 minutes or until crumb topping is golden brown and crisped to desired texture
serve as is or over toast or toasted hamburger buns
barbecue sausage bites
mix in crock pot & cook for 3 hours
barbecue sausage skillet
in a large skillet , cook sausage over medium heat until no longer pink
meanwhile , in another skillet , stir fry the broccoli , onion , celery and red pepper in oil until onion is tender
stir in the water , barbecue sauce , soup mix , thyme , salt and pepper
cut sausage into 1 / 2-inch slices
add to vegetable mixture
reduce heat
cook uncovered , for 5-8 minutes , stirring occasionally
serve over noodles or rice
barbecue scalloped potatoes
cook potatoes with 1 teaspoons salt in boiling water to cover , 30-40 minutes or until tender
cool slightly
peel and slice
set aside
stir together remaining 1 / 2 teaspoons salt , soup , milk , barbecue sauce , and onion salt until blended
layer half each of potato slices , barbecue sauce mixture , and cheese in a sprayed 2-quart baking dish
repeat layers
sprinkle with paprika
bake at 350f for 45 minutes , or until golden
barbecue seasoning mix
combine all ingredients , mix thoroughly, place in jar with tight fitting lid , use as desired
barbecue sesame prawns  shrimp
shell and wash the prawns leaving the tails intact
combine all ingredients except prawns , mixing well , in a bowl
add prawns , cover and marinate for 1-2 hours
remove from marinade
cook in the bbq with lid on for 8-15 minutes , or until cooked through , depending on size
barbecue shish kabobs
marinate shrimp with garlic , for at least 10 minutes
if using bamboo sticks , soak in water for 30 minutes before putting on bbq , so they don't burn as easily
string all vegetables together on skewers
string the tofu , and shrimp on other skewers together , as they will cook the soonest
place skewers of food on bbq
barbecue shoulder steak skillet
heat oil in a large skillet or electric frypan over medium-high heat
in a bowl combine the water with tomato sauce , lemon juice , ketchup , brown sugar , worcestershire sauce and mustard powder until combined
set aside
season both chuck steaks with salt and pepper
brown both sides of the steak in hot oil then remove to a plate
add in onion
saute for about 3 minutes
add in garlic and crushed chili flakes
cook stirring for another 1 minute
pour in the sauce over and around the meat
cover and simmer on low heat for about 1-1 / 2 hours or until meat is tender
season with more salt and pepper if needed
barbecue shrimp
combine first 11 ingredients in a large nonstick skillet and bring to a boil, add shrimp and cook 7 minutes , stirring occasionally, add wine , cook another minute or two until the shrimp are done, serve with bread and lemon wedges
barbecue shrimp and sugar snap pasta salad   clean eating
preheat barbecue to medium-high
toss shrimp with five-spice powder and olive oil
thread onto skewers
let marinate while preparing salad
boil sugar snaps until tender-crisp , 2 minutes , then drain and rinse with cold water
slice lengthwise into julienne strips
boil noodles just until tender , about 5 minutes , then drain and rinse with cold water
drain well
place in a large bowl with sugar snaps
slice cucumber in half lengthwise
thinly slice , then add to noodles along with basil , cilantro and julienned ginger
for the dressing place grated ginger in a small sieve set over a bowl
using the back of a spoon , firmly press ginger to release juice ,
discard grate ginger
stir in garlic , soy sauce , oil and honey
pour over noodle mixture and toss to evenly mix
barbecue shrimp , 2 minutes per side
divide noodles among four bowls and top each with a skewer
barbecue shrimp orleans
for barbecue butter: soften butter at room temperature to 70-80 degrees f
place butter in mixing bowl
add pepper , cayenne pepper , paprika , salt , rosemary , garlic , worcestershire , tabasco , and water
whip on high speed 3 minutes or until thoroughly blended
refrigerate to 40 degrees f
makes about 2 1 / 2 cups
for shrimp: pour olive oil in a hot saut pan
add shrimp to the saut pan and cook on one side for 1 to 2 minutes
reduce heat to medium , turn shrimp , and add the chopped green onion
cook for an additional 1 to 2 minutes
add white wine and cook until reduced to 1 / 4 cup
stir in 1 cup cold barbecue butter , reduce heat to low and cook and stir frequently until shrimp are just done , approximately 1 1 / 2 minutes
take care not to overcook the shrimp
serve immediately in a bowl preheated to 160 degrees f
barbecue shrimp with salsa
marinate peeled prawns with combined oil , garlic and juice for 30 minutes
barbecue over a high heat until tender and just cooked
---salsa---
peel fruits and remove seeds
cut fruit into small cubes
add cilantro , chilli and vinegar and mix well
serve with the shrimp
even though this recipe contains a small amount of oil it is very low fat as the oil mostly remains in the left over marinade and is not eaten
barbecue skillet pork chops
in large skillet , brown chops in oil over medium heat
drain off excess oil
sprinkle celery , onion , brown sugar , lemon juice , and seasonings evenly over chops
pour tomato sauce over all
cover and simmer over low heat 1 hour , or until chops are tender , occasionally turning chops in pan
serve with cooked egg noodles or mashed potatoes
barbecue spareribs
cut spareribs in serving-size portions, simmer in enough water to cover plus 2 teaspoons salt for 1 / 2 hour, mix the remaining ingredients and cook over low heat for 5-7 minutes, drain ribs and place in baking pan, pour sauce over ribs and bake in over 400 degrees for 45 minutes or until tender, baste every 10 minutes with sauce
barbecue spice cookies
melt butter in a large bowl in the microwave, cool, add barbecue sauce , 2 cups sugar and eggs to melted butter and beat well, sift together flour , baking soda and spices, add flour mixture to butter mixture and beat just until flour is incorporated, refrigerate dough for several hours , until firm, shape into small balls and roll in sugar, bake at 350 degrees for 8 to 10 minutes , until firm
barbecue spice rubbed turkey breast  better homes and gardens
thaw turkey , if frozen
preheat oven to 400 degrees f
coat a large shallow roasting pan and rack with cooking spray
in small bowl combine brown sugar , paprika , garlic powder , salt , cumin , chili powder , and pepper
place turkey breast halves , bone side down , on roasting rack in prepared pan
set aside
starting at breast bone , slip fingers between skin and meat to loosen skin , leaving skin attached at top
lift skin and spread spice mixture evenly under skin over breast meat
insert oven-going meat thermometer into thickest part of breast , without touching bone
roast , uncovered , on lower rack of oven for 20 minutes
reduce oven temperature to 350 degrees f
roast 1 to 1-1 / 2 hours longer or until thermometer registers 170 degrees f
, juices run clear , and turkey is no longer pink , occasionally spooning pan juices over turkey
let stand , covered with foil , for 10 minutes before slicing
place breast halves on platter
serve with cranberry barbecue sauce
test kitchen
place foil over turkey breast last 30 minutes of roasting to prevent burning
barbecue style chicken parmesan
dip washed , boneless , skinless chicken breasts into beaten eggs, roll chicken into italian bread crumbs - cover liberally, brown chicken in large skillet in butter on medium heat, lay a slice or two of mozzarella cheese on top of browned meat, cover generously with sweet barbecue sauce, cover skillet and simmer for approximately 20 minutes
barbecue style spanish rice
in a heavy 8 inch skillet combine all ingredients , stir to combine and dot mixture with butter
bring to a boil , cover and reduce heat to simmer
after 20 - 25 minutes fluff rice with a fork and serve