Bbqcups Recipes
BARBECUE CUPS
From FFA/HERO cookbook, late '80's. I like how easy this is and it seems like something that kids would love.
Provided by True Texas
Categories One Dish Meal
Time 27m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef in skillet, stirring until crumbly; drain.
- Add barbecue sauce, onion and brown sugar, mixing well.
- Flatten biscuits with a rolling pin and press them into greased muffin cups.
- Spoon in ground beef mixture.
- Sprinkle with cheese.
- Bake at 400 degrees for 10 to 12 minutes or until golden brown.
BARBECUE BEEF CUPS
This is a quick and easy recipe given to me by a friend. My family loves it.
Provided by Karen
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
- In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
- Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
- Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.
Nutrition Facts : Calories 353 calories, Carbohydrate 32.4 g, Cholesterol 45.8 mg, Fat 17.2 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 874.3 mg, Sugar 9.8 g
BBQ BEEF CUPS
This is a great recipe, easy to make, and popular with kids! You can use different flavors of barbecue sauce and different kinds of refrigerator biscuits as well (although I recommend the Pillsbury Grands sized ones as easiest to use).
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray or grease the cups of a muffin tin.
- In a skillet over medium heat, cook beef until browned; drain off drippings.
- Stir in the barbeque sauce and onion; simmer on low for 10 minutes.
- Flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin; the dough needs to come to the top of each cup.
- Place a portion of the beef mixture into each dough cup.
- Bake at 350 degrees for 12 minutes.
- Remove from oven, sprinkle each cup with grated cheese, and bake for an additional 3 minutes or until cheese is melted.
- Makes 4 to 6 servings.
GRANDS! CHEESY BBQ CUPS
[DRAFT]
Provided by Food Network
Time 30m
Yield 8 Servings
Number Of Ingredients 4
Steps:
- 1. In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot. 2. Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming ¼-inch rim. Fill with beef mixture; sprinkle with cheese. 3. Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.
BBQ CUPS
Serve this delicious skillet dinner made using beef, Original Bisquick® mix and cheese mixed with smoke-flavored barbecue sauce - ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce; cook until mixture just begins to bubble.
- In medium bowl, stir Bisquick mix, 1/2 cup of the cheese and the milk until soft dough forms. Spoon about 2 tablespoons dough into each muffin cup. Press dough in bottom and up sides of each cup. Spoon 2 tablespoons beef mixture into each cup.
- Bake 8 to 10 minutes or until top edges of cups are golden brown. Sprinkle each with remaining cheese. Let stand 5 minutes; remove from pan.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Cup, Sodium 580 mg, Sugar 8 g, TransFat 1 g
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- Planning Your Cookout. The BBQ is a great American tradition, where food is cooked outside, shared, and eaten in a most casual of fashions, whether a gathering in a backyard, a park, the beach—even a parking lot or a rooftop.
- Steaks. Because of their hefty price tag, steaks are not at every BBQ party, but people sure do get excited when they see cuts of beef sizzling on the grill.
- Burgers. When cooking burgers on the grill, the golden rule is to leave them alone. Don't flip them over and over, and definitely don't squash them with the spatula—when you press down on the meat, you're pressing out the juiciness.
- Pork. Real BBQ is a regional thing. What flies in North Carolina (some form of pork) won't look even remotely familiar in Texas, where beef brisket is usually slow-cooking on the grill.
- Hot Dogs and Sausages. Hot dogs are always a favorite at BBQ parties, but after the first few cookouts of the season, they can get a bit tiresome. For a change of pace, pop bratwurst on the grill, set up a condiment station, and a basket of buns, and call your work over.
- Chicken. Chicken is usually a safe bet when it comes to feeding a crowd, but too often grilled chicken gets overcooked (for fear of serving it uncooked) and dry.
- Kebabs. Kebabs provide a great way to feed a crowd with minimal fuss (especially if you have some small hands around that will help thread the skewers).
- Fish. Something about live fire and fresh fish is magical. While a whole side of salmon on the grill is a visually stunning delight and easy to cook (just put it skin-down, cover the grill, and remove when cooked—there is absolutely no need to flip it!)
- Shellfish. You may not think of grilling shellfish, but this cooking method is actually ideal for this type of seafood. Their shells protect their sweet insides from the heat, the fire adds flavor, and cooking them outside minimizes the mess.
- Coleslaw. A ubiquitous side dish on any barbecue buffet table, coleslaw is classically made with hearty green cabbage and a creamy dressing. When eaten alongside grilled meats, it seems as if it were made for summertime cookouts.
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Grilled vegetables are one of the best ways to enjoy the summer's bounty. Toss tomatoes, eggplant, squash, peppers and scallions with oil, salt and pepper in a large bowl. While the chicken is resting, grill the vegetables, turning occasionally, until tender and slightly charred. Transfer to a serving platter and drizzle with a zingy vinaigrette.
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