COMBINE chopped onion, chicken, chopped cilantro, cumin, and 4
tablespoons of the barbecue sauce.
Drizzle 2
tablespoons of barbecue sauce on each slice.
Flip the burgers and brush the cooked sides generously with some of the remaining 3
tablespoons of barbecue sauce.
Combine the ground chicken, cornmeal, scallion, cilantro, brown sugar, spices, and 2
tablespoons of the barbecue sauce in a medium bowl and mix gently until well combined.
CHOP or crumble bacon into small pieces and put in medium bowl; add pork, 3
tablespoons of barbecue sauce, Tabasco sauce, salt and onions; mix gently to combine.
Place two
tablespoons of the barbecue sauce on each onion and top with two tablespoons of the cheese, if using.
Not exact matches
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.
Pour half
of barbecue sauce and 2
tablespoons of olive oil over ribs and toss to coat.
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.
Drizzle about 2 - 3
tablespoons barbecue sauce on each pizza, add half
of the fresh herbs, and carefully place on the grill.
Once flipped, brush the top
of the pizza with the 2
tablespoons barbecue sauce and spread the jackfruit over the pizza.
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.
INGREDIENTS: 4
tablespoons olive oil, 1 kg roma tomatoes, halved; 2 garlic cloves, halved; 1 onion, sliced; small handful
of thyme sprigs; 1 teaspoon caster sugar; 1 litre chicken stock; 2 semi-dried tomatoes; 1
tablespoon barbecue sauce; sea salt.