FRANKS IN PEANUT BUTTER AND CHUTNEY
The sauce can be used with any frank or wiener. Using cocktail wieners would be more elegant than cut-up franks. You will need toothpicks for this recipe. The flavor improves upon reheating.
Provided by Marc Boyer
Categories Appetizers and Snacks
Yield 100
Number Of Ingredients 7
Steps:
- Cut each frank into five bite-sized pieces, unless you're using cocktail wieners.
- In a large saucepan, combine peanut butter, chutney, chicken stock, corn syrup, Heat and stir constantly until very smooth. Add franks and continue stirring carefully until franks are covered with sauce. Reduce heat and continue to heat slowly until franks are hot. Insert toothpicks into frankfurters and serve.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 1.8 g, Cholesterol 4.8 mg, Fat 3.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 1.3 g, Sodium 140.1 mg, Sugar 1.1 g
BARBECUED FRANKS
....mmmm, good! You'd think they were barbecued wieners you'd grilled outside, instead baked in the oven. Add this with my favorite Potato Celery Supreme dish, and green beans on the side and you have a meal!
Provided by Chef Treenie
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Simmer onion in oil until golden.
- Add all remaining ingredients, except wieners; simmer 15 minutes.
- Split wieners; place cut side down in shallow baking dish.
- Pour barbecue sauce over wieners.
- Bake in preheated oven at 350 degrees for 30 minutes, basting several times.
FRANKS IN SWEET PEANUT-BARBECUE SAUCE
Uncured beef franks combine with some upscale flavors when cooked in a mixture of apricot preserves, BBQ sauce, peanut butter and a squeeze of lemon juice.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 24 servings.
Number Of Ingredients 5
Steps:
- Cook first 4 ingredients in medium saucepan on medium heat 3 to 5 min. or until heated through, stirring occasionally.
- Stir in franks. Bring just to boil, stirring constantly.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SMOKIES IN SWEET PEANUT BBQ SAUCE
This recipe came from a 4-H food show - it won the Bi-county show and placed 4th in the district food show! Really good - very addicting!
Provided by elliebelle
Categories Pork
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat Little Smokies as directed on package.
- Mix jam and bbq sauce in saucepan, cook over medium heat until jam is mixed well, stirring occasionally.
- Stir in lemon juice.
- Remove from heat, blend in peanut butter.
- Stir in beef broth, return to heat, bring just to a boil.
- Place jam mixture and Little Smokies in slow cooker.
- Set on low heat, serve warm.
- May add more beef broth if sauce is too thick for preference.
Nutrition Facts : Calories 236.6, Fat 15.8, SaturatedFat 5, Cholesterol 29.1, Sodium 618, Carbohydrate 17.7, Fiber 0.6, Sugar 9.7, Protein 7.7
RIBS WITH PEANUT BARBEQUE SAUCE
Provided by Janet Johnston
Categories main-dish
Time 9h20m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F.
- Add all of the ingredients for the brine except for the ribs in a large sauce pot and bring to a boil just to dissolve the sugar and the salt. Remove the brine from the heat and cool. Place the ribs into a plastic zip top bag and pour the cooled brine over the top. Refrigerate for at least 6 hours and up to 12.
- Remove the ribs from the brine, place on a sheet pan fitted with a rack, and cover with foil. Place in the oven and cook, covered, for 1 hour.
- In a medium bowl, whisk together all of the Peanut BBQ Sauce ingredients and set aside.
- Remove the ribs from the oven and discard the foil. Baste with the sauce, place the ribs back into the oven and baste every half hour until the ribs are tender and easily pull apart, about 2 more hours.
PARTY BARBECUED FRANKS
These peachy little franks disappear quickly whenever I serve them. The sweet and tangy sauce appeals to all ages.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cornstarch and water until smooth. Stir in the preserves and barbecue sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in hot dogs until coated. Cover and cook for 5 minutes or until heated through.
Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 334mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
FRANK'S FAMOUS BARBEQUE SAUCE
Most folks think preparing barbeque means drenching some meat with some sauce out of a bottle while it's cooking, and squirting some more over it just before you serve it. I'm not one of those! This sauce is the result of quite a lot of experimentation over the years, and everyone who tries it seems to agree that it's great! The combination of the mustard and molasses give it a great sweet-tart flavor, and the bourbon adds a finishing touch you can't get any other way!
Provided by Frank Buettner
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together hickory flavored barbeque sauce, spicy brown mustard, molasses and bourbon. Use on prepared meats as desired.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 13.9 g, Fat 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 302.8 mg, Sugar 10.5 g
BBQ FRANKS
Create your own barbecue sauce for BBQ Franks with our tasty recipe. Take your hot dogs to the next level at any party with this easy but sophisticated sauce. Simply add hot dogs to sauce and allow to simmer and soak up the flavor for these delicious BBQ Franks.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter in skillet on medium heat. Add celery and onions; cook and stir 3 min. or until crisp-tender. Stir in all remaining ingredients except franks and buns; simmer on medium-low heat 15 min., stirring occasionally.
- Add franks; cook 5 min. or until heated through.
- Fill buns with franks and sauce just before serving.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 870 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 12 g, Protein 11 g
BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS
Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.
Provided by Susan Kim
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
- Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
- Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
- Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.
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