formido/recipes-20k huggingface dataset:
barbecued bourbon shrimp with cheddar cheese grits
shrimp:
in a medium saucepan , melt the butter
add the onion and cook over moderate heat until softened , about 5 minutes
add the garlic and cook until fragrant , about 1 minute
stir in the ketchup , bourbon , cider vinegar , molasses , honey , tabasco , thyme and cayenne
simmer over low heat , until thickened , about 40 minutes
transfer the barbecue sauce to a blender and puree until smooth
season with salt and pepper
pour 1 / 3 cup of the sauce into a small bowl and reserve the rest
preheat a grill pan
season the shrimp with salt and pepper and brush on both sides with the 1 / 3 cup of barbecue sauce
grease the grill pan with the oil
grill the shrimp over moderate heat , turning once , until cooked through , about 4 minutes
cheese grits:
in a medium saucepan , bring the chicken broth & crushed red pepper flakes , if using , to a boil
add the garlic and slowly stir in the grits
reduce the heat to moderately low and cook , stirring frequently , until the grits are tender , 20 minutes
remove the saucepan from the heat and stir in the cheese , butter , and cream
transfer to plates and serve with cheese grits and the remaining barbecue sauce
barbecued brisket
place brisket in a large dutch oven
add 1 / 2 cup water , cover and bake at 275 for 2 hours
meanwhile , in a medium saucepan , saute onion and garlic in oil until tender
add ketchup , vinegar , lemon juice , brown sugar , worcestershire sauce , cornstarch , paprika , chili powder , salt , pepper and remaining water
simmer , uncovered for 1 hour , stirring occasionally
drain drippings from dutch oven
pour sauce over meat
cover and bake 1-2 hours longer or until meat is tender
barbecued buffalo wing dip with a twist
heat chicken , lime juice , bbq sauce and buffalo sauce in a large saucepan
add cumin , red pepper and onion powder
once heated through , add ranch dressing and cream cheese , stirring until all is mixed well together
remove from heat and add half of shredded cheese , stirring well to incorporate
spoon mixture into a baking dish or crockpot and top with remaining shredded cheese
serve warm
the heat of this dish can be increased or decreased as desired- just add more buffalo sauce
barbecued burgers
combine all sauce ingredients in a small saucepan
bring to a boil , then remove from heat
set aside 1 cup of sauce
gently mix all burger ingredients , plus remaining sauce from the pan , until just combined
form into 6 patties
grill , covered , over medium heat for 6-8 minutes on each side
baste with 1 / 2 cup of the reserved sauce during the last 5 minutes
serve on buns with the toppings of your choce and the remaining sauce
barbecued butter beans
preheat oven to 350f, spray 13x9 pan with cooking spray, drain butter beans and pour into pan, add all other ingredients and mix well, bake for 1 hour or until brown and bubbling
barbecued buzzard wings
combine all the ingredients except wings in a saucepan over low heat, as soon as the molasses dissolves , the sauce is ready to use, boil the chicken in boiling water for about 7 minutes, remove it , let it drain and then pat it dry, pour barbecue sauce in a bowl, put a few pieces of the chicken into the bowl , and coat well, place the finished chicken pieces in a shallow baking dish, repeat until all the chicken is coated, if desired , pour some extra barbecue sauce over the chicken, bake at 350 degrees for 35 minutes
barbecued cabbage
parboil whole cabbage for 20 minutes
drain and cool
meanwhile , add bacon and onion to skillet and cook until just beginning to brown
drain bacon and onion in a strainer over a bowl and reserve the drippings
crumble a piece of aluminum foil into a ring about 3-inches in diameter
cut the core out of the cabbage about 3-inches down towards the center and in a circle about 3-inches in diameter
add the bacon and onion mixture to the barbecue sauce
prop the cabbage upright on the aluminum foil ring
place the bacon and onion mixture into the cavity along with the butter
brush the outside of the cabbage with the remaining reserved bacon drippings and season the cabbage with salt , pepper and garlic
have the grill set to medium heat and place aluminum foil ring and cabbage on top of grill
cover and grill the cabbage until tender
when it's done it will be easy to pierce with skewer , roughly 20-30 minutes
to serve , peel off any of the charred outer leaves and discard
cut the cabbage into wedges and serve
com has her using a raw cabbage and cooking on the grill for 1 1 / 2 hours
on her show , she tells you to parboil the cabbage as in the directions above
barbecued cajun pork burgers
cook the sweet potato in a pan of lightly salted boiling water for 15-20 minutes , or until soft when pierced with a fork
drain well , then mash and set aside
place the ground pork in a bowl , add the mashed potato , grated apple , and cajun seasoning
grate 1 of the onions and add to the pork mixture with salt and pepper to taste and the chopped cilantro
mix together , then shape into 4-6 equal-size burgers
cover and let chill for 1 hour
slice the remaining onions
heat 1 tablespoon of the oil in a skillet
add the onions and cook over low heat for 10-12 minutes , stirring until soft
remove the skillet from the heat and set aside
wrap each burger in 2 slices of bacon
preheat the barbecue
lightly brush the burgers with oil , and cook over hot coals for 5-6 minutes on each side , or until cooked to personal preference
serve with the fried onions
barbecued carolina pork
quarter onions and place in the bottom of crockpot
combine brown sugar , paprika , salt and pepper and rub on pork roast
place roast on top of onions in crockpot
next , combine vinegar , worcestershire sauce , red pepper flakes , sugar , mustard , garlic salt , and cayenne
mix well until flavors are blended
drizzle about 1 / 3 of vinegar mixture over roast
refrigerate remaining vinegar mixture
cook pork roast on low 8 to 10 hours or on high for to 6 hours
drizzle 1 / 3 more of the refrigerated vinegar mixture over pork roast during the last 1 / 2 hour of coking
remove meat when fully cooked along with onions and drain
chop or shred meat and chop up onions
serve meat and chopped onions in a hamburger bun
to add more flavor top pork with coleslaw and remaining vinegar mixture
barbecued cheddar burgers
mix first 4 ingredients in large bowl until blended
mix in pepper
shape half of meat mixture into eight 1 / 2-inch-thick patties
shape remaining meat mixture into four 1-inch-thick patties
prepare barbecue
grill patties to desired doneness , topping with cheese for last minute of cooking , about 4 minutes per side for medium-rare 1 / 2-inch-thick patties , and about 6 minutes per side for medium-rare 1-inch-thick patties
place burgers on bottom halves of buns
top with lettuce , tomatoes and upper halves of buns
barbecued chestnuts in bacon
combine the ketchup and sugar in a small bowl and mix thoroughly until well blended
divide each bacon rasher into three and stretch each piece by holding one end down and stretching along its length with the back of a knife
wrap each water chestnut with a piece of bacon and secure each with cocktail stick
dip each wrapped water chestnut into the tomato ketchup mixture and thread onto long skewers
grill over medium coals for 5-8 minutes turning 2-3 times and basting with the remaining ketchup mixture , until the bacon is crispy and browned
serve immediately
barbecued chicken
in a large skillet , brown chicken on all sides in oil in batches
drain
place the chicken in a greased 13-in
x 9-in
x 2-in
baking dish and an 8-in
baking dish
combine the broth , ketchup , vinegar , brown sugar , curry powder , paprika , salt , mustard , chili powder and pepper
pour over chicken
sprinkle with soup mix
cover and bake at 350 for 55-65 minutes or until chicken juices run clear
barbecued chicken  president nixon s
melt margarine in saucepan
stir in lemon juice , garlic salt , oregano and paprika
put pieces of chicken in tupperware or dishes to marinate in , and sprinkle with salt and pepper
pour marinade over the chicken and cover it
marinate for at least 4 hours , turning over occasionally
place on grill above hot coals
cook until tender , occasionally turning and brushing with marinade
allow 45-75 minutes total cooking time , depending on size of chicken and distance from the coals
barbecued chicken   kansas city style
in a large saucepan over medium heat , warm the canola oil
add the onions and garlic and saut , stirring occasionally , until the onions are caramelized and very tender , 12 to 15 minutes
add the tomatoes , ketchup , brown sugar , corn syrup , worcestershire sauce , molasses , vinegar , mustard , red pepper flakes and paprika
stir to mix , bring to a simmer , then reduce the heat to medium-low
cook , stirring occasionally , until the sauce is thickened , 45 minutes to 1 hour
season with salt and black pepper
meanwhile , prepare a medium-hot fire in a grill
season the chicken with salt and black pepper
arrange the chicken on the grill and cook , turning frequently with tongs to prevent scorching , until lightly golden , 15 to 20 minutes
begin basting the chicken with the sauce and continue cooking , turning often and basting with more sauce , until the chicken is crisp , tender and glazed with sauce , 10 to 15 minutes more
serve immediately and pass the extra sauce alongside
barbecued chicken   kuku wa kuchoma
fire up your grill
place all ingredients except chicken in blender or food processor and blend until finely chopped
spread the resulting mixture over the chicken and let it stand for 20 to 30 minutes
barbecue the chicken over a charcoal fire , medium heat , until it is cooked about 15-20 minutes
barbecued chicken breasts
make sauce: in a small saucepan combine ketchup , cider vinegar , horseradish , brown sugar , minced garlic , thyme and black pepper
whisk together to mix ingredients
bring to a boil over medium / low heat
cook about five minutes until thickened
remove from heat
brush chicken breasts with sauce and place in foil lined pan
broil or grill basting with remaining sauce until no longer pink in centre
allow to stand five minutes before serving
barbecued chicken breasts with spicy peach glaze
preheat grill to medium hot
in a medium mixing bowl , combine preserves , garlic , olive oil , soy sauce , dry mustard , cayenne pepper , salt and black pepper , and mix well to combine
sprinkle chicken breasts with addditional salt and pepper , and place , skin side down , on the grill
cook the chicken about 10 minutes on each side before brushing the upturned side wirh glaze
continue cooking chicken for another 10-12 minutes , turning it every 3-5 minutes and brushing each upturned side with glaze every time , until the chicken is cooked through
move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through
place peach halves on the grill , cut side down , and grill 2 minutes
turn , and brush tops with glaze
grill 3-4 minutes more , until the peaches are soft and the cavities fill with juices
transfer the cooked chicken and peaches to a serving platter
barbecued chicken bundles
heat oven to 400f, make slit in each chicken breast half to form a pocket, place 1 slice cheese in each pocket, roll each chicken breast into a bundle, wrap crisscross with 2 slices bacon, secure bacon with toothpicks, place bundles on broiler pan , bottom-side up, bake for 30 minutes , turn, brush with barbecue sauce , mixed with garlic and onion powder, continue baking for 20-30 minutes or until chicken is no longer pink
barbecued chicken drumsticks
to make the sauce , place the shallot , garlic , tomato paste mixture , red wine vinegar , mustard , and worcestershire sauce in a screw top jar , cover with the lid , and shake vigorously until well blended
rinse the chicken drumsticks and pat dry with paper towels
place the drumsticks in a large oven proof dish , pour over the sauce , and let stand for at least 2 hours , in the refrigerator , occasionally spooning the sauce over the chicken
preheat the oven to 375f / 190c
cook the chicken drumsticks in the oven for 20 to 25 minutes , or until thoroughly cooked
spoon the sauce over the chicken or turn the chicken over during cooking
transfer to a serving plate , sprinkle with chopped parsley
barbecued chicken drumsticks parmesan
mix together the breadcrumbs and parmesan cheese
place on a large plate
set aside
place the beaten eggs in a shallow dish and the seasoned flour on another plate
roll each drumstick in seasoned flour to coat on all sides , then dip in the egg to coat and finally roll in the parmesan mixture , coating thoroughly on all sides
chill for 30 minutes
cook over hot coals for 30- 40 minutes , turning frequently , until browned on all sides and cooked through
barbecued chicken hash
preheat oven to 375f, heat oil in a large cast-iron or heavy skillet over high heat, add onion , celery , bell pepper , and carrot, saut 1 1 / 2 minutes, add chicken and next 7 ingredients, bring to a boil, reduce heat , and simmer for 2 minutes, bake at 375f for 10 minutes, sprinkle with cheese and jalapeo, bake an additional 5 minutes or until cheese melts
barbecued chicken in foil
tear off 4 sheets of aluminum foil
lightly grease 1 side of each sheet
place 2 chicken leggs and 1 ear of corn in center on greased side of each foil sheet
sprinkle evenly with salt and pepper
drizzle corn evenly with butter
spoon barbecue sauce evenly over chicken
top evenly with beans
bring together 2 sides of each foil sheet over ingredients , and double fold with about 1 inch wide folds
double fold each end to form a packet , leaving room for heat circulation inside packet
place packets on a baking sheet
bake at 450f for 40 minutes
carefully open packets to prevent burns from hot steam ,
serve with desired toppings
barbecued chicken pasta
prepare pasta according to package directions
before draining , reserve 1 / 4 cup cooking water
after draining , return pasta to the pot and cover to keep warm
heat oil in a large skillet over medium heat
add chicken and saute , stirring occasionally , until browned on all sides , approximately 3-5 minutes
add bell pepper , onion and garlic and cook until pepper turns bright green , 1-3 minutes
add spaghetti and barbecue sauces and heat just to boiling
remove from heat
add the chicken / sauce mixture and cheese to the drained pasta
stir over low heat until pasta is coated with sauce
if necessary , slowly add reserved cooking water to make the sauce lightly coat the pasta
transfer to serving bowls and top with scallions and cilantro
barbecued chicken pizza
preheat oven to 400 and heat pizza stone if using one
heat large nonstick pan and saute onions and garlic with bacon
add chicken and saute until chicken is cooked through
add peppers and seasonings
add chilies , cream cheese and bbq sauce reducing heat and stirring until cheese is melted and "sauce" is blended
for a crispy crust , pre bake crust for 10 minutes before loading it with toppings
add chicken mixture and top with cheese and cilantro if desired
bake until cheese is melted
barbecued chicken polenta
in a food processor fitted with a sharp metal blade , pure the cilantro , garlic , artichoke hearts , salt and 1 cup of the grated parmesan cheese until smooth
with the motor running , add the garlic oil in a slow , steady stream
pour this mixture into a medium bowl
prick the chicken all over with a fork and then marinate the chicken in the mixture for at least 2 hours
in a heavy saucepan , mix together the water , milk and polenta
cook over low heat , stirring constantly , for about 30 minutes or until it is thick , and then stir in the butter and cup of the parmesan and season to taste with salt and pepper
keep warm
grill the chicken over medium coals , basting with the remaining marinade , until cooked
cut into bite-size pieces and keep warm
divide the polenta evenly among 4 large warmed dishes
place the chicken on top and sprinkle with balsamic vinegar and basil-flavoured oil
sprinkle more grated parmesan and snipped chives on top
barbecued chicken pot pie  from cooking light
melt butter in a large nonstick skillet coated with cooking spray over medium-high heat
add onion , peppers and garlic and saute 5 minutes
stir in cumin and coriander and cook 2 minutes
stir in vinegar , scraping skillet to loosen browned bits
add the chicken and the next 4 ingredients and cook 15 minutes or until thick , stirring occasionally
spoon chicken mixture into 11x7 inch baking dish coated with cooking spray
unroll corn bread dough , separating into strips
place strips in a lattice fashion over chicken mixture
bake at 375 degrees for 25 minutes or until golden brown
let stand 15 minutes before serving
barbecued chicken salad
chop chicken breasts into approximately 1 / 4 inch dice, add onion , celery and jalapeno and combine, combine remaining ingredients and pour over chicken mixture, refrigerate, this is good served on hard rolls and topped with tomato and shredded lettuce
barbecued chicken salad sandwiches
place the chicken in a large resealable plastic bag
add barbecue sauce
seal the bag and turn over to coat chicken
refrigerate at least 2 hours , preferably overnight
grill chicken , covered , over medium hot heat for 6-8 minutes on each side or until juices run clear
or broil for about same amount of time
cool
cover and refrigerate chicken until chilled
chop chicken and place in a bowl
stir in the mayonnaise , onion , celery , salt and pepper flakes
serve on roll or bun with tomato and lettuce
enjoy !
makes 8 servings
barbecued chicken sandwiches
combine all ingredients in a slow cooker , cover and cook on low for 8 hours, stir chicken until it shreds, pile onto steak rolls , and serve
barbecued chicken thighs au vin
put chicken thighs in a freezer bag
in a saucepan , heat oil and butter
add shallots and garlic , cook over medium heat for 5 minutes or until softened
add jelly , wine , stock , orange rind , mustard and ginger
heat until the jelly has just melted
remove from heat and cool to lukewarm
pour marinade over chicken , close bag and refrigerate for at least 3 hours
drain marinade into a saucepan and bring to a boil
reduce heat and simmer 5 minutes
use as a basting sauce during barbecuing
turn the barbecue to medium heat
put chicken thighs on the grate , skin side up , and grill for 20 minutes
brush occasionally with marinade
turn thighs and cook another 10 - 20 minutes or until a meat thermometer inserted in the thickest part reads 180f
brush occasionally with marinade
barbecued chicken tortilla pizzas
heat coals or gas grill for direct heat
top each tortilla with 3 / 4 cup of the chicken , 1 / 3 cup of the tomatoes and 1 cup of the cheese
place tortillas on grill
cover and grill 5 inches from medium heat 6 to 8 minutes or until chicken is hot and cheese is melted
cut each tortilla into 8 wedges
serve with salsa
substitution:
if you prefer a little less spice , use plain monterey jack cheese
chopped red bell pepper can be used instead of the tomato
barbecued chicken tostados ww 8 pts
combine chicken , barbecue sauce and chiles in a large , nonstick saucepan
bring to boil
reduce heat and simmer , covered , until chicken is tender and cooked through , about 25 minutes remove from heat and let cool
meanwhile , combine tomatoes
onion , chopped cilantro , garlic , vinegar , oil , and salt in medium bowl until blended
set aside
preheat oven to 425 degrees
spray a large , nonstick baking sheet with nonstick spray
place tortillas on baking sheet
spread each with the beans , then top with then top with the chicken mixture , scallions , and cheese
bake until the cheese is melted and bubbly , about 15 minutes top each tostado with the tomato mixture , sour cream and additional cilantro , if desired
barbecued chicken wings
in a large bowl , combine all of the ingredients except the chicken
mix to blend well
add the wings and toss to coat
marinate at room temperature for a minimum of 1 hour , or overnight in the refrigerator
preheat oven to 425
arrange wings in a single layer on a baking sheet and bake , turning once for 30 minutes
barbecued chicken wraps
variation 1:
place chicken , peppers and onion slices on greased grill over medium-hot coals
grill 18 to 20 minutes or until chicken is cooked through , turning and brushing occasionally with barbecue sauce
cut chicken , peppers and onions into thin slices
place mixture on center of each tortilla
roll up
variation 2:
cut chicken into strips
heat 1 tablespoons oil in large skillet on medium-high heat
add chicken to skillet
cook and stir 8 minutes or until chicken is cooked through
add green peppers and onions , cut into strips , and barbecue sauce
cover
cook until vegetables are tender , stirring occasionally
divide mixture among tortillas
roll up
barbecued chilean sea bass with orange
rinse the chilean sea bass with cold water and pat dry with paper towels
set the fish in a shallow dish
stir together the remaining ingredients in a small bowl until well combined , then pour over the fish , turning the fish so that it is evenly coated
cover and marinate in the refrigerator for 1 to 3 hours
preheat a charcoal grill or the broiler
grill or broil the fish about 4 inches from the heat until well browned on one side , 3 to 5 minutes
brush with more marinade and cook on the other side until the fish is no longer opaque in the center , about 5 minutes longer
barbecued chilli and cheese mushrooms
chop chillies finely and sprinkle a little on each mushroom, sprinkle cheese on top just enough to cover mushroom, sprinkle a little salt if desired, place on the barbie until tender and cheese is melted, can also be place in a moderate oven until cooked
barbecued chocolate stuffed bananas
cut each banana lengthways , through the skin , making sure you don't cut all the way through the bottom layer of skin
place about 6 squares of chocolate in the cuts of each banana
wrap in foil and cook over medium hot coals for 10 minutes , turning once
to serve- remove the foil and place the bananas on serving plates
pile on the whipped cream !
barbecued chuck roast
sprinkle meat on both sides with tenderizer, place roast in a shallow bakng dish, thoroughly combine remaining ingredients, pour over roast and marinate 2-3 hours , turning twice, place marinated meat on grill , about 6 inches from heat, turn roast and baste with marinade every 10 to 15 minutes, grill over medium coals about 35-45 minutes for meduim-rare
barbecued corn
remove the husks and silk from the corn
blend butter and barbecue sauce in a bowl
spread generously over the corn
wrap each ear securely in heavy duty foil
place on grill rack and grill for 15 to 20 minutes or until the corn is cooked through , turning several times
barbecued corn on the cob w bacon and chili butter
turn your bbq on to medium heat
pull back the outer husks of the corn and remove all the silks / strands but do not remove the husks
place two strips of bacon on either side of each cob and season with salt and pepper
wrap the corn cobs back in their husks and secure with string at each end
cook the corn cobs for 30 minutes , continually turning them to prevent the husks from burning
make the chili butter by combining the butter , chili and lime zest , season with salt and pepper
when the corn is cooked , place on serving dish , untie the string and peel back the husk
serve with a dollop of chii butter
barbecued corn with roasted garlic butter    bbq
bring a pot of water to a boil , then simmer corn for 15 minutes
drain , then baste each cob with olive oil
place directly on hot grill for 10 minutes , turning every few minutes
meanwhile , nuke the roasted garlic , salt , worcestershire and butter for about 12 seconds
this will enable the ingredients to gravitate to the bottom of your blender instead of clinging to the sides
blend well
i use my magic bullet -- love it !
spoon roasted garlic butter over corn and enjoy !
barbecued country ribs
preheat oven to 325 degrees place ribs in a 13" x 9" baking dish season with salt and pepper combine remaining ingredients
pour mixture over ribs bake at 325 degrees for 30 minutes
turn ribs
bake 1 to 1 1 / 2 hours longer , until tender
skim off fat and spoon remaining sauce over ribs