Sentences with phrase «cup barbecue sauce -lsb-»

Quick Southern - Style Baked Beans recipe by Pam Anderson Serves up to 18 8 slices bacon, halved 1 medium onion, cut into small dice 1/2 medium green pepper, cut into small dice 3 large cans (28 ounces each) pork and beans 3/4 cup barbecue sauce -LSB-...]

For pizza 1/3 cup barbecue sauce 1/3 cup tomato sauce 2 scallions, thinly sliced 1 small red onion, thinly slices into rings 2 ounces shredded mozzarella 1 ounce shredded Gouda Cornmeal for pizza stone

You'll Need — 2 pounds ground beef — 2/3 cup breadcrumbs — 1 teaspoon kosher salt — 1/4 teaspoon ground black pepper — 1 1/2 teaspoons smoked paprika — 1/2 cup diced onion — 2 eggs — 9 ounces thin - cut bacon — 4 ounces stick mozzarella cheese — 1/2 cup barbecue sauce, divided

4 large (12 - to 14 - ounce each) sweet onions, peeled 3 tablespoons unsalted butter 4 strips artisanal bacon, cut crosswise into 1 / 4 - inch silvers 4 jalapeño peppers, seeded and diced (for spicier onions, leave the seeds in) 1/2 cup barbecue sauce (use your favorite) 1/2 cup grated cheddar or pepper jack cheese (optional)

Generously brush with about 1/2 cup barbecue sauce.

1/2 cup chopped cilantro 3/4 cup good quality olive oil 6 jalapeño chiles, stemmed, seeded and minced 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 1 cup barbecue sauce 1/4 cup chopped cilantro for garnish

Spoon over about 1/2 cup barbecue sauce of your choice.

Grill, covered, over medium heat for 6 - 8 minutes on each side or until a thermometer reads 160 °, basting with 1/2 cup barbecue sauce during the last 5 minutes.

Set aside 1 cup barbecue sauce to serve with burgers.

honey 1/3 cup barbecue sauce 1 to 1.25 lbs.

8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard

Combine 1/3 cup tomato sauce with 1/3 cup barbecue sauce and spread over the dough.

1 onion, sliced 2 cloves garlic, smashed 2 1/2 cups barbecue sauce (storebought or homemade), divided

Makes about 2 cups barbecue sauce, which will keep refrigerated in an airtight container for up to one week.

Then toss them with the remaining 2 to 21⁄2 cups barbecue sauce.

In a large baking dish, combine shredded pork with 3 cups barbecue sauce.

1 large onion, chopped 2 cloves garlic, chopped 1 tablespoon vegetable oil 2 teaspoons New Mexican chile powder 4 slices uncooked bacon, cut in 1/2 - inch pieces 1-1/2 cups barbecue sauce 1/4 cup beer or water 1/4 cup dark brown sugar 1 teaspoon dry mustard 3 cups cooked Great Northern beans

Not exact matches

barbecue sauce 3 cups bagged Classic Cole Slaw (shredded cabbage and carrots) 3 Tbsp.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium sauce pan over medium heat.

I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.

In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt.

31/2 to 4 cups your favorite store - bought variety (Miyoko has a recipe for Zippy Barbecue Sauce in the book as well)

Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients

3 slices smoky bacon 1/2 finely chopped yellow onion 1 pound ground pork 3 tablespoons plus 1/2 cup thick tomato - based barbecue sauce 1 - 1 1/2 teaspoons Tabasco sauce 1/2 teaspoon salt 4 ounces Cabot Monterey Jack, sliced 4 soft onion rolls, split

Mango Barbecue Sauce 4 tbsp coconut milk 1/2 cup hot mango chutney 1 mango, peeled and diced 2 tbsp chopped cilantro 4 tbsp store - bought barbecBarbecue Sauce 4 tbsp coconut milk 1/2 cup hot mango chutney 1 mango, peeled and diced 2 tbsp chopped cilantro 4 tbsp store - bought barbecue Sauce 4 tbsp coconut milk 1/2 cup hot mango chutney 1 mango, peeled and diced 2 tbsp chopped cilantro 4 tbsp store - bought barbecuebarbecue saucesauce

Remove the foil cover and turn racks over so bone ends curve up, then baste ribs with the pan juices and spread them generously with about 1 cup of your barbecue sauce.

1 1/2 pounds ground chuck 1/2 cup finely chopped red onion 1/2 cup finely chopped red or green sweet bell pepper 1/2 cup shredded Monterey Jack or Jalapeño Jack cheese 1/4 cup finely minced Jalapeño chiles 2 tablespoons Worcestershire sauce 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin Barbecue Burger Glaze (see below) Four Miami onion rolls, split

Instead of the bottled barbecue sauce, try toss your tofu in this MIX: I / 2 cup Whole wheat flour, 1/2 cup corn - meal, a bit of crushed peppercorns, a bit of chili powder (if U like it hot) a bit of cinnamon powder, 1 tsp.

1 large onion, sliced and separated into rings 2 1/2 pounds boneless country - style pork ribs 1 (18 ounce) bottle barbecue sauce 1/3 cup honey 1/3 cup maple syrup 1/4 cup spicy brown mustard — I used a brown mustard with horseradish in it 2 cloves of garlic, crushed 1/2 teaspoon salt 1/4 teaspoon pepper

Brush skin side of chicken with 1/3 cup of the barbecue sauce mixture.

Brush with 1 cup Honey Barbecue Sauce during last 10 minutes of grilling.

12 large collard leaves (optional) 1 tablespoon vegetable oil 8 ounces crimini mushrooms, sliced thickly 4 cups chopped collards 1 15 - ounce can (or 1 1/2 cups cooked) black - eyed peas, drained and rinsed 3 cups Backyard Barbecue Sauce (or use store - bought)

1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8 cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)

1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup of water, cover, and bring to a boil.

Mix 11⁄2 cups of the barbecue sauce with the water.

4 small fresh artichokes 1 cup oil - and - vinegar - based barbecue basting sauce or barbecue marinating sauce 1 cup mayonnaise 2 tablespoons chopped fresh cilantro 2 teaspoons minced serrano chiles 1 teaspoon lime juice

hot water 1 egg, slighlty beaten1 / 2 cup quick - cooking oats 1/3 cup honey barbecue sauce, your favorite brand 1/4 cup chopped onion 2 tblsp.

Add 1/2 cup brown sugar, 1/2 cup molasses and 2 tbs fine ground pure kona coffee to each bottle of barbecue sauce.

2 pounds bulk Italian sausage, hot or mild 1 loaf of round bread, uncut and 8 to 10 inches wide Dr. BBQ's Northern Barbecue Sauce, or your favorite BBQ sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sSauce, or your favorite BBQ sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly ssauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly ssauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sSauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sliced

In a Ziploc bag, combine 1 lb boneless pork tenderloin cut into 4 slices, 1 Tbsp chopped chipotle chilies in adobo sauce, and 1 cup reduced - sodium barbecue sauce.

Mix 1/4 cup of the barbecue sauce with a tablespoon or two of water (depending on thickness of sauce) so it is a «brushable» consistency.

BBQ Chicken Replace the pizza sauce with barbecue sauce, replace the onion with red onion, and replace the pepperoni with about 1 cup of diced cooked chicken.

Ingredients: Seasoned Baked Tofu Strips 1 package extra firm tofu, preferably organic 1 1/2 tablespoon olive oil 1 tablespoon arrowroot powder 1/4 teaspoon fine salt 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Smoky Barbecue Sauce 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup ketchup 1/3 cup molasses 1/3 cup maple syrup 3 teaspoons liquid smoke 6 tablespoons apple cider vinegar 2 tablespoon vegan Worcestershire sauce 1/2 teaspoon sea salt Assembly 1 cup chopped napa cabbage 4 whole grain hamburger buns Directions: Preheat oven to 400 degSauce 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup ketchup 1/3 cup molasses 1/3 cup maple syrup 3 teaspoons liquid smoke 6 tablespoons apple cider vinegar 2 tablespoon vegan Worcestershire sauce 1/2 teaspoon sea salt Assembly 1 cup chopped napa cabbage 4 whole grain hamburger buns Directions: Preheat oven to 400 degsauce 1/2 teaspoon sea salt Assembly 1 cup chopped napa cabbage 4 whole grain hamburger buns Directions: Preheat oven to 400 degrees.

2/3 cup brown rice flour 2 tablespoons almond flour 1 tablespoon tomato paste 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika 1 teaspoon dried parsley 1 head cauliflower, cut into 2 - inch florets 1/3 cup Frank's hot sauce or barbecue sauce