formido/recipes-20k huggingface dataset:
bbq potato with onion   garlic
make 6 cuts across the potato but do not cut through
place a slice of onion in each slit
dot with butter
sprinkle on the garlic , salt& pepper
wrap tightly in the foil , seal all the joins
bbq over medium heat for apprx 1 hour , turning occasionally , the time depends on the size of the potato
if you choose top with the sour cream and bacon bits
bbq potatoes
slice potatoes about 1 / 4 inch thick and place on tinfoil sprayed with cooking spray
sslice onions on top then top with butter , salt and pepper
top with another sheet of sprayed tin foil and put in oven on 375f for about 45 minutes or on bbq for about 45 minutes , until tender -- so good !
bbq potatoes   pepper packets
combine all the ingredients in a large bowl , mix well and divide into six servings
place each serving on double foil and seal the pkts well
place pkts on the edge of the grill over medium high heat
cover grill and cook for apprx 30 minutes or until the potatoes are tender
bbq potatoes and onions
preheat grill to medium-high heat
lightly spray one side of the foil sheets with non-stick cooking spray
combine all other ingredients in a large bowl , stir to coat
transfer ingredients to the sprayed side of one sheet of foil , place the other sheet of foil , sprayed side down , on top of the veggies and create a packet by folding and crimping edges tightly to seal
place packet on the grill and cover with grill lid
cook about 20 minutes or until potatoes are tender , be sure to turn packet over about halfway through cooking
bbq potatoes on a wet plank
plank must be presoaked for a minimum of 1 hour up to 24 hours
plank can be cedar , maple , alder or oak
pierce potatoes to a allow steam to escape , and bake in microwave for 16 minutes on high
when cool enough to handle , cut potatoes in half lengthwise
scoop out cooked potato , being careful not to damage the skin , which is now the filling shell
in a bowl mix well: scooped potato , butter or margarine , milk , cheese , cut chives or onions , garlic , bacon bits , and salt and pepper
fill potato shells with this mixture
now place on a wet plank in preheated bbq
cook for 10 to 15 minutes
believe it or not , this can also be baked in the kitchen oven at 375f also on a wet plank
excellent with plank cooked salmon
bbq prawns
mix all ingredients except prawns in a bowl, add prawns , cover and marinate for about 3 hours in fridge, place prawns on bbq medium - high for 2 minutes each side, serve with toothpicks, alternatives -, bacon wrapped around prawns, more chilli sauce for some heat, fresh herbs, the adaptations are endless
bbq prawns with honey   ginger mayonnaise
whisk together the oil , lemon grass , kaffir lime leaves , lime juice , fish sauce and sugar in a mall bowl
place the prawns in a shallow glass or ceramic dish and pour over the lemon grass mixture
cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours
meanwhile , to make the honey & ginger mayonnaise , combine the mayonnaise , honey , ginger and corinader in a bowl
cover with plastic wrap and place in the fridge until ready to serve
preheat a bbq or chargrill pan on high
drain the prawns from the marinade
cook on preheated grill , turning occasionally , for 3 minutes or until prawns begin to curl and change colour
transfer to a serving platter
serve immediately with the honey and ginger mayonnaise
bbq pulled chicken sandwiches
put partly frozen chicken in a crock pot
pour about 8 oz of ginger ale over the chicken
cook on low for 8-10 hours
remove chicken , dispose of liquid
replace chicken and shred with 2 forks
pour your favorite barbeque sauce over the chicken and cook on low for another 2-4 hours
the chicken will soak up quite a bit of sauce
serve over hamburger buns
warms up very well too
bbq pulled pork  crock pot recipe
i like to use a crockpot liner for this
take boston butt and place in crockpot
cover meat with brown sugar
i usually make it about 1 / 2 inch thick on top and stick some to the sides
pour worcestershire sauce over meat and down the sides until the bottom of the crockpot is just covered
cover and cook on low in crockpot for about 8 hours
when finished , shred with two forks , add some of the juice from the crockpot to the meat , then add as much bbq sauce as you would like
bbq pulled pork and cole slaw sandwich
submerse pork butt in a container of salty water
place in refrigerator for 12 to 16 hours
take pork butt out of water and pat dry
discard brine
mix the cumin , thyme , garlic powder , black pepper , cayenne pepper , salt , curry powder , and onion power
rub on each side of pork butt
wrap in plastic wrap and refrigerate for 24 hours
in the mean time make the cole slaw by combining the shredded cabbage , shredded carrots and minced onion
combine the last seven ingredients and whisk
stir into cabbage and refrigerate for 24 hours
place pork butt in oven heated to 250 degrees and cook until internal temperature reaches 190 degrees
about 10-12 hours
i start it before i go to bed
carefully take pork butt out of cooking vessel and place on a cutting board
reserve pan drippings
cover with aluminum foil and let rest for 1 / 2 hour
shred pork by pulling it with two forks
place in serving dish and pour pan drippings on the pork
smack some pork on a bun , top it off with the cole slaw and enjoy
bbq pulled pork sandwiches
place the pork shoulder roast in the crockpot on low with 1 cup of water , basil and rosemary for about 8 hours
remove any skin or bone
pull the meat apart into small pieces , i use forks , and return it to the crock pot
add a bottle of bbq sauce and a little water and stir to coat
continue to cook on low for an hour or two
serve on hamburger buns with coleslaw
bbq pulled pork sandwiches   sloooow cooked in your crock pot
spread seasoning run liberally over all meat
place rubbed roast into a large zip-lock plastic bag
chill overnight , or at least several hours
recommend you make sauce at the same time , so it's ready to go the next day
preheat regular oven to 225 , or crock pot to medium / low
in a large , heavy dutch oven , heat oil to medium
brown the seasoned roast until all sides are caramelized
remove excess fat
combine all sauce ingreadients , and pour over meat
cover and cook for 8 - 10 hours
remove meat from pan
place on large plat and cover with foil until cool enough to handle
whilie meat is cooling , combine the cornstarch and beef broth with a fork , to remove lumps
add this thickening agent to the sauce in the pan , to creat the bbq sauce
bring to a gentle boil , without the lid , and simmer until thickened
taste for seasonings
when meat is cool , shred meat by pulling with a fork
add meat to sauce , and discared any fat and butcher's twine
simmer approximately 30 minutes to let flavors meld
serve as a sandwich on warm potato hamburger buns with coleslaw & / or potato salad
many people like the slaw on the sandwich
freezes well
bbq pulled pork sandwiches with homemade bbq sauce
place the pork in a baking dish
in a bowl , combine the sugar , essence , salt , cumin , paprika , pepper , and cayenne
rub the seasoning evenly over the pork to coat
cover with plastic and refrigerate at least 4 hours or overnight
preheat an oven or smoker to 225 degrees f
bring the pork to room temperature and place in a roasting pan , fat side up
slow cook in the oven , basting with the wet mop basting sauce every 45 minutes , until tender and the internal temperature reaches 160 degrees f
remove from the oven and let rest for 20 to 30 minutes
with a knife and fork or two forks , pull the meat apart into small slices or chunks
toss with the barbecue sauce , to taste , and divide among the hamburger buns
top with the coleslaw
serve with the pickles and additional barbecue sauce on the side
wet mop basting sauce:
the night before you cook the pork , combine all the ingredients in a large bowl and whisk well
refrigerate and let the flavors blend overnight
yield: 2 1 / 4 cups
barbecue sauce:
in a bowl , combine all the ingredients and whisk well to dissolve the sugar
place in a squeeze bottle and dress the pulled pork sandwiches to taste
yield: about 2 cups
bbq quail with honey mustard dressing
bring the chicken stock to the boil
clean the quail , and pat dry
place the quail in the boiling stock , and return quickly to the boil-cook for 2 minutes
drain and dry the quail and stuff with the herbs and lime zest
brush with oil and season well
cook on a medium bbq grill for 7-10 minutes , turning regularly
place the cooked quail in a warmed serving dish , pour over the dressing , and leave to stand for 5 minutes before serving
dressing: whisk all the ingredients together
bbq quesadillas
preheat oven to 425 degrees
place sliced chicken strips in a bowl and add bbq sauce , tossing gently
place 4 tortillas on a cookie sheet and divide chicken mixture evenly over the 4 tortillas
top each with an equal amount of pepper and onion
place shredded cheese evenly over pepper and onion
top each with a 2nd tortilla
lightly spray each tortilla with a small amount of vegetable oil spray
bake 8-10 minutes or until tops are lightly browned
cool 10 minutes
cut into wedges with pizza cutter
bbq ranch burgers
mix all ingredients well
if mixture is a little too moist add enough fine dry bread crumbs until the patties hold together well
shape into patties and grill
top with your favourite toppings and enjoy ! try my new favourite burger topping: french's french fried onion rings
bbq ranch quesadilla wedges
stir fry peppers and onions in oil
combine barbecue sauce and ranch dressing
mix well
spread butter evenly on 1 side of each tortilla
layer barbecue beef , pepper and onion blend , and cheese evenly on non-buttered side of 4 tortillas
cover with remaining tortillas , buttered side up
grill each quesadilla in large skillet over medium heat for 3 minutes on each side or until golden and cheese melts
cut into wedges
serve with barbecue ranch dipping sauce
bbq ranch salad
in a medium bowl , gently combine all ingredients except lettuce and bell pepper
chill thoroughly
serve chilled bean and chicken mixture scattered over lettuce pieces and garnish with diced red bell pepper
bbq ranchero chicken salad
brush both sides of chicken with barbecue sauce
grill or broil about 5" from heat source 6 minutes per side , or until juices are clear
meanwhile , in a large bowl , combine lettuce , tomatoes , 3 / 4 cup cheese , pepper , corn , black beans , olives and green onions
mix well
combine dressing , chili powder and cumin
mix well
to serve , divide lettuce mixture onto 6 serving plates
cut chicken crosswise into 1 / 2" thick slices
arrange over lettuce
drizzle salads with dressing and sprinkle with remaining 3 / 4 cup cheese
chicken may be cooked , cooled , covered and refrigerated up to 1 day before serving
reheat chicken or served chilled
lettuce mixture and dressing may be prepared separately , covered and refrigerated up to 4 hours before serving
bbq red beans
in 6- to 10-quart pan over medium heat , melt butter
saut bacon , onion and celery until vegetables often , about 15 minutes
to pan add barbecue sauce , ale , worcestershire , brown sugar , dry rub seasoning , cajun seasoning , garlic powder , and liquid smoke
bring to a boil
reduce heat to simmer and add tomato paste
stir occasionally and cook sauce for 15 minutes more
add beans and simmer , stirring frequently , for 1 hour
bbq rib spaghetti
combine the ribs and sauce in a crockpot, cover, cook on low for 8 hours, cook spaghetti, drain, place on plates, top with sauce
bbq ribs
place ribs in a large skillet
cover with salted water and bring to a boil
reduce heat and simmer over low heat for 1 hour , or until meat is tender , but not falling off the bone
melt the butter in a saucepan and saute the onion and garlic until the onion is tender
remove from heat and pour into a blender with all remaining ingeredients
puree for 1 minute , then pour back into saucepan
bring to a boil , then remove from heat
place the boiled ribs in a shallow dish and pour sauce over them
place in the refrigerator for at least 2 hours
barbeque ribs on an outdoor grill over moderately hot coals , basting with the sauce and turning often until well browned
bbq ribs   a little sweet  a little tangy
cut the ribs into smaller segments , then simmer for one hour until tender
combine the sauce ingredients in a saucpan and bring them to a boil
reduce heat and simmer for 30 min's
place meat side down in roast pan , brush with the sauce
bake uncovered for 30 mins at 325
turn the ribs over and brush again with the sauce , return to oven for another 20 min's
brush more sauce on the ribs , return to the oven for another 10 min's
if you like darker ribs , turn on the broiler for a few minutes when they are almost done , and watch closely while they darken
bbq ribs dry rub
mix together dry ingredients
rub liberally all over the ribs on both sides
cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight
heat smoker / cooker to at least 250f and keep between 250-300f
pour 2 cups of the apple juice in water pan to steam the ribs with
add soaked hardwood chips or smoking wood of your choice to the smoker
amount of smoke is up to you
after about 3 hours , internal temperature of the meat should be around 170f in order to make the meat a bit more tender , wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs , closing the foil around them until desired tenderness is achieved
don't drown the ribs in juice but moisten them , about another hour or so
if sauce is desired , mop it on the ribs the last 30 minutes or so of cooking
bbq ribs with cola sauce
place the wood chips in water to soak for an hour
if using a gas grill , soak 2 / 3 of the chips , otherwise soak all of them for use on a charcoal grill
remove the membrane from the back of the ribs
this is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers , and then simply peel it off
you may need to use a knife to get it started
combine and mix mustard paint ingredients in a small bowl and slather it completely over both sides of the ribs
mix the dry rub ingredients well with your fingers in a small bowl , then sprinkle onto both sides of the ribs
prepare the grill for indirect cooking - for a gas grill only turn on the burner on one side turned and the grate above it removed
preheat to 225-250f
for a gas grill you will make two smoke pouches
divide the soaked wood chips onto two seperate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips
divide the dry chips and add them to each pile
mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near , crimp along the edges to seal all around and poke holes into both sides with a fork
repeat to create the other pouch
place one of the smoke pouches directly over the hot burner
close the lid and wait for smoke to start
for a charcoal gill , simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white
place the ribs on the "cool" side of the grill and then close the lid
cook for 3 hours
replace the smoke pouch after it stops smoking , about an hour
after they've cooked for 3 hours , completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours
you may add some more dry rub at this point to intensify the flavor more
in the meantime , add sauce ingredients in a small saucepan and whisk
bring to a boil , then reduce to a simmer and continue to simmer for 30 minutes
allow to cool to room temperature
after the ribs have cooked for 2 hours wrapped in foil , remove them from the foil and return them to the grill
be careful moving them because at this point the ribs are quite tender and can break
continue to cook for 1 hour , hence the term '3-2-1'
baste with the cola sauce during the last 20 minutes
remove the ribs from the grill
let them rest for 10 minutes before cutting up into individual ribs
bbq ribs with sauce
heat oven to 350 degrees f
line a broiler-pan bottom with foil
whisk dry rub ingredients in a small bowl
rub on both sides of ribs
transfer to prepared broiler pan rack
cover tightly with heavy-duty foil
roast ribs 1 1 / 2 hours until meat between ribs is fork tender
mopping sauce: combine 3 ingredients in a 2 qt sauce pan
bring to a boil
reduce heat to low and simmer 10 mins until sauce has reduced slightly and thickened
cool
bring grill to medium high heat
grill ribs , mopping them with sauce and turning them till slightly charred and glazed
transfer ribs to cutting board
cut into single or double rib portions
bbq rice and beef roundup
saute rice mix with butter over medium heat until golden brown, slowly stir in 2-1 / 2 cups water , seasoning package and corn, bring to a boil, reduce heat , cover and simmer 15-20 minutes or until rice is tender, stir in bbq sauce and ground beef, sprinkle with cheese, cover and let stand 3-5 minutes until cheese is melted
bbq roast
preheat oven at 350 degrees, rub onion , garlic , lemon pepper , & red pepper on roast, heat cast iron skillet with oil, put in roast and brown roast, pour bbq sauce , ketchup , honey and water over roast, turn roast over a few times to get bbq mixture all over, put foil over cast iron skillet and meat, cook for 2 1 / 2 hours
bbq rosemary   feta lamb chops
in a bowl stir together the filling ingredients with a sharp knife cut a pocket in each chop righr back to the bone
stuff each pocket with a tbsp of stuffing and secure with a tooth pick brush chops with oil , salt& pepper
heat bbq medium heat
spray grill wiyh oil
grill 4-6" from heat
cook12-15 minutes for medium , for the last few minutes turn the chops on edge to crisp the outside remove toothpicks& serve
bbq rub
mix them all together and rub on whatever you are bbqing
bbq rumaki
preheat oven to 350f
wrap each chestnut in a slice of bacon and secure with a toothpick
place the wrapped chestnuts on a cookie sheet and bake for 35 minutes
mix catsup and brown sugar
after getting the chestnuts out of the oven , carefully drain off grease
dip each bacon-wrapped chestnut in the catsup mixture and coat well
place back on cookie sheet and bake again for 35 minutes or until the catsup coating becomes rather sticky
bbq salami oysters
dice salami into cubes and place equal amounts over each oyster, place half a teaspoon of worcestershire over each oyster, barbecue over medium grill until oysters begin to curl
bbq salmon filet
heat the bbq to high medium, place salmon on double foil, rub salmon filet with olive oil, sprinkle with chives , shallots , garlic , dill , salt& pepper, add fine herbs, form an envelope of the foil& pour in the wine, seal the salmon in the foil , tucking in all the edges, bbq apprx 20 minutes turning the salmon once- check for doneness, if not quite done continue to bbq
bbq salmon on wet plank  old native indian recipe
presoak , totally submerged plank for at least 1 hour
(we are lucky enough to be beside a lake , otherwise you may have to use bathtub or container large enough to submerge the plank
plank can be cedar , alder , apple , cherry , hickory , maple , oak
can also be soaked in beer or wine , it is the cook's choice
plank must be short enough to accommodate the barbecue , yet big enough to accommodate the fish
preheat barbecue to 350f
place plank in barbecue and allow it to preheat until it starts smoking
baste salmon with butter and salt and pepper
add chives or freen onions
place on plank with skin side down
barbecue with lid closed for 15 to 25 minutes until fish is opaque ,
garnish with fresh lemons sliced thinly
serve and enjoy !
bbq sambal sting ray fish
stir and strain the tamarind water and discard any solids, grind spice paste ingredients until fine, heat oil in skillet , saute the paste until fragrant, add salt and tamarind water , cook for another 2 minutes, add coconut cream and cook for 1 minute over low heat, when the mixture is thickened , remove from heat and cool, coat sting ray pieces with the paste, place each piece on a large banana leaf / foil, spread remaining spice mixture over fish, roll up leaf / foil , then grill / barbecue the parcels for 8-10 minutes, the length of time required depends on thickness of fish, serve hot with wedges of lemon / lime and cincaluk
bbq sauce
combine all the ingredients in a heavy non-reactive saucepot and gradually bring to a boil over medium heat
reduce the heat slightly to obtain a gentle simmer
simmer the sauce until reduced by a quarter , about 6 to 8 minutes
use right away or transfer to a large jar , cover , cool to room temperature& refrigerate
the sauce will keep for several months
bbq sauce  eugene s dad s barbecue sauce
mix it up
bbq sauce  in case there aren t enough listed here
saute onion in oil till tender, add remaining ingredients and cook till the aroma is irrisistable !
bbq sauce  low fat
combine all in a saucepan and heat until boiling, pour over any meat you choose and broil , fry or simmer !
bbq sauce   dairy free
mix all ingredients together and simmer for 15 minutes, add more chili powder for more"bite" as desired
bbq sauce great for chicken wings
combine all ingredients in med pot, bring to boil, turn heat down and simmer for 20-30 minutes, let cool and enjoy !
bbq sauce that you ll crave
cook for 45 minutes on low heat
bbq sauce with coke
combine all ingredients in medium sauce pan , bring to boil then reduce heat to a simmer
cover pan and cook stiring occasionally for 1 hour
this can be stored in a glass jar and kept in the fridge
bbq sauce   quick and easy   great for dippin
use a 1 quart measureing cup, mix all ingredients together, store in your favorite container in the fridge, keeps well
bbq sauce  marinade
combine all ingredients, use on chicken or pork, bake at 35 f for 40 minute, flip once
bbq sauce  sweet and spicy
combine all ingredients except red pepper flakes in a small size sauce pan
whisk while heating over a medium-low flame
once sugar is dissolved , add in red pepper flakes
simmer 5 minutes , whisking often
once everything is incorporated , and you've adjusted the taste to your liking , let cool completely and store in an air tight jar for up to 3 weeks in the refrigerator
if not using right away , mix sauce well , before using
keep this in mind while tasting during the preparation
a little bit hot will get hotter -- a little bit sweet will get sweeter
enjoy !
bbq sauerkraut
in a small skillet saute bacon and onion together
in a 2 quart baking dish combine all sauerkraut , tomatoes , brown sugar , bacon and onions
bake uncovered in 350 degree oven for 2 hours
sauerkraut should look carmelly around the edges
bbq sausage quesadillas
in skillet over medium heat crumble and cook sausage and onions until brown
stir in barbeque sauce
lay 2 of the tortillas on a flat surface
top each with 1 / 4 c cheese
divide sausage mixture between the two
sprinkle each with 1 / 4 c more cheese
top with remaining tortillas
heat a large skillet over medium heat
add a small amount of oil to coat the bottom of the pan
cook one quesadilla at a time until golden brown on each side , about 2-3 minutes per side
cut into wedges and serve with sour cream and salsa
bbq seasoned sausage burgers
in large mixing bowl , combine first 7 ingredients
mix well
add the sausage and beef , combine mixture well
cover and refrigerate overnight
form mixture into 16 patties
put on grill 3-5 inches above hot coals
grill for 4-8 minutes , on each side , or until done
leftovers can be frozen , seperate patties on pieces of foil when freezing
thaw , & heat burgers to 350 for a half hour , or until heated
you may prepare patties , freezing , uncooked , but seperate patties on wax paper & freeze in freezer bags