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BBQ Barbecue and Marinade Recipes

                      

Easy Barbecue, BBQ and Marinade Recipes

French's BBQ Sloppy Joes
BBQ Sloppy Joes
Makes 6 Servings

prep 5 min.
cooking 15 min.

1 tbsp. oil
1 medium onion, chopped
1 1/2 lbs. lean ground beef
1 cup honey barbeque sauce or ketchup
1/2 cup FRENCH'S® Classic Yellow® Mustard
Hamburger rolls

HEAT oil in large nonstick skillet. Sauté onion 3 min. until tender.
ADD beef to skillet. Cook until browned, stirring to separate meat. Drain well.
STIR in barbecue sauce and mustard. Simmer about 5 min. until flavors are blended. Serve over hamburger rolls. BBQ Sloppy Joes
Makes 6 Servings

prep 5 min.
cooking 15 min.

1 tbsp. oil
1 medium onion, chopped
1 1/2 lbs. lean ground beef
1 cup honey barbeque sauce or ketchup
1/2 cup FRENCH'S® Classic Yellow® Mustard
Hamburger rolls

HEAT oil in large nonstick skillet. Saute onion 3 min. until tender.
ADD beef to skillet. Cook until browned, stirring to separate meat. Drain well.
STIR in barbecue sauce and mustard. Simmer about 5 min. until flavors are blended. Serve over hamburger rolls. BBQ Sloppy Joes
Makes 6 Servings

prep 5 min.
cooking 15 min.

1 tbsp. oil
1 medium onion, chopped
1 1/2 lbs. lean ground beef
1 cup honey barbeque sauce or ketchup
1/2 cup FRENCH'S® Classic Yellow® Mustard
Hamburger rolls

HEAT oil in large nonstick skillet. Sauté onion 3 min. until tender.
ADD beef to skillet. Cook until browned, stirring to separate meat. Drain well.
STIR in barbecue sauce and mustard. Simmer about 5 min. until flavors are blended. Serve over hamburger rolls.
Used with Permission from French's Kitchen
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BBQ Steak Sandwiches with Smothered Onions
Makes 4 Servings

prep 5 min.
cooking 10 min.

1 tablespoon vegetable oil
8 to 12 slices (1 pound) minute steaks, seasoned to taste with salt and pepper
1 large Vidalia or other sweet onion, sliced
3/4 cup CATTLEMEN'S® Authentic Smoke House Barbecue Sauce
1/4 cup French's® Classic Worcestershire Sauce or Frank's® REDHOT® Cayenne Pepper Sauce
8 slices Jack or American cheese
4 sub or hero rolls, split

Heat oil in large nonstick skillet until very hot. Cook steak pieces 5 minutes until browned, turning once; remove from skillet.


Sauté onion in same skillet until tender. Add barbecue sauce and Worcestershire. Heat through.

Spoon saucy onions on bottom of rolls, dividing evenly. Arrange 2 to 3 pieces steak on bottom of each roll and top with 2 slices cheese. Close rolls.

Used with Permission from French's Kitchen
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FRENCH'S® Classic Burgers
Makes 6 Servings

prep 10 min.
cooking 10 min.

1 1/2 lbs. ground beef 1 1/2 lbs.
1/4 cup FRENCH'S® Classic Yellow® Mustard
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
6 hamburger rolls


MIX ground beef, mustard, garlic salt and pepper. Shape into 6 hamburger patties.

GRILL burgers over medium-high heat until juices run clear (160°F internal temperature).

SERVE burgers on hamburger rolls with extra mustard.
Used with Permission from French's Kitchen
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Favorite Barbecue and BBQ recipes

Tomato Soup Barbecue Sauce
1 can Campbell's condensed tomato soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar
2 tbsp. packed brown sugar
1 sm. onion, chopped

In one quart saucepan, combine soup, Worcestershire sauce, vinegar, sugar and onion over medium heat. Heat to boiling. Reduce heat to low. Cook 10 minutes. Use to baste beef or chicken during broiling or grilling. Makes 1-3/4 cups sauce.



Sweet & Tangy Grilled Pork Chops
Serves 6

prep 5 min.
cooking 15 to 20 min.

2/3 cup mayonnaise
1/3 cup FRENCH'S® Classic Yellow® or Honey Mustard
1/4 cup dark brown sugar
1 tsp. minced garlic
3/4 tsp. dried thyme leaves
6 (1/2-in. thick) pork chops, seasoned to taste with salt and pepper

MIX mayonnaise, mustard, sugar, garlic and thyme. Pour 2/3 cup mixture over pork.
MARINATE chops in refrigerator 30 min. or up to 3 hours.
GRILL pork on greased rack over medium heat for 15 to 20 min. or until cooked through. Serve remaining mustard mixture with chops.

Used with Permission from French's Kitchen
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Lima Bean Barbecue Beans
1 can (16 oz.) Lima beans, drained
1 can (16 oz.) red kidney beans, drained
1 can (28 oz.) Navy beans with pork
1/2 lb. bacon, cut in 1 inch pieces
1/2 lb. cooked ham or 1/2 lb. cooked sausage, cut up or use both
1/3 c. vinegar (cider)
3/4 c. brown sugar
3 lg. onions, sliced
1/3 c. ketchup
2 tbsp. sharp mustard

Combine all beans in a large bowl. In a heavy skillet, slowly fry the meat, pour off all fat except a glaze on the bottom of pan. To the skillet add cider vinegar, ketchup, mustard and onions. Mix well. Simmer until onions are soft (about 10 minutes). Put all ingredients together and stir well. Cover and bake at 275 to 300 degrees for 2 hours. Add more ketchup if beans get dry.



Teriyaki Steak with Crunchy Onions & Peppers
4 Servings

prep 10 min.
cooking 25 min.

4 (1 inch) thick boneless top loin steaks
3/4 cup low sodium teriyaki sauce
2 tbsp. butter
1 (10 oz.) pkg. mushrooms, sliced
1 large red bell pepper, cut into strips
1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions

MARINATE steaks in teriyaki sauce for 30 min. or up to 3 hours in refrigerator.
MELT butter in skillet. Cook mushrooms until golden brown. Add bell pepper and cook 3 min. until tender. Keep warm.
GRILL steaks over high heat 15 min. for medium doneness.
PLACE steak on serving plates. Stir French Fried Onions into mushroom-pepper mixture. Serve over steaks.
Used with Permission from French's Kitchen
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Oven Baked Barbecue Chicken
In a saucepan melt
2 tablespoons butter.
Add 2 cloves of garlic, crushed.
Cook 4-5 minutes.

Add:
1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon

Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350 degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.

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