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Recipes
Red Enchilada Sauce with chicken broth
By Beefman-2
Heat the oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced onion
- 1/2 teaspoon dried oregano
- 2 1/2 teaspoons chili powder
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1/4 cup salsa
- 1 (6 ounce) can tomato sauce
- 1 1/2 cups chicken broth
Chicken Tamale Casserole (Cooking Light)
By Beefman-2
Got this from Cooking Light Magazine
- 1 cup preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup nonfat milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
- 1 (4 ounce) can chopped green chilies, drained
- cooking spray
- 1 (10 ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breasts
- 1/2 cup nonfat sour cream
Cranberry, Sausage and Apple Stuffing
By Beefman-2
Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes
- 1 pound sweet Italian sausage, casings removed
- 1/4 cup butter
- 6 cups coarsely chopped leeks
- 3 tart apples - peeled, cored and chopped
- 2 cups chopped celery
- 4 teaspoons poultry seasoning
- 2 teaspoons dried rosemary, crushed
- 1 cup dried cranberries
- 12 cups white bread cubes, baked until slightly dry
- 1 1/3 cups chicken stock
- salt and black pepper to taste
Rice Cooker Risotto
By Beefman-2
Easy version
- Total: 50-60 minutes. Yield: Serves 4-6.
- 1/4 cup yellow onion, diced
- 1 large garlic clove, finely chopped
- 1 tablespoon olive oil
- 1 cup Arborio rice, uncooked
- 1/4 cup vermouth
- 4 cups chicken broth
- 1 cup whipping cream
- 3 tablespoons butter
- 1/3 cup Parmesan cheese, shredded
Homesick Texan Mexican chorizo
By Beefman-2
In a dry skillet heated on high, toast the chiles on each side for about 10 seconds or just until they start to puf...
- 1 pound of ground pork
- 3 dried guajillos
- 1/4 cup apple cider vinegar
- 1/4 medium onion, diced
- 3 cloves of garlic, chopped
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika (not smoked paprika as Mexican chorizo is decidedly not a smoked sausage)
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne
- 2 teaspoons salt
VOODOO PORK LOIN
By Beefman-2
VERY GOOD PORK LOIN
- 3 TO 5 LB PORK LOIN
- VOODOO RUB
- 1 CUP BROWN SUGAR
- 1/4 CUP SEASONED SALT
- 1/4 CUP GARLIC SALT
- 1/2 CUP PAPRIKA
- 2 TBSP CELERY SALT
- 2 TBSP ONION SALT
- 2 TBSP BLACK PEPPER
- 1 TBSP CHILI POWDER
- 4 TBSP GROUND MUSTARD
- 1 TBSP GARLIC POWDER
- 1 TSP CAYENNE
- 1 TBSP ONION POWDER
- 1 TBSP MSG
PASTRAMI INSTA CURE II
By Beefman-2
INSTA CURE #1 PASTRAMI CURE
- 1 TSP/ 5 LB INSTA CURE # 1
- 3/4 TBSP/ LB PAPRIKA
- 1 TSP / LB BROWN SUGAR
- 1 TSP / LB GARLIC POWDER
- 1 TSP / LB ONION POWDER
- 1 TSP / LB BLACK PEPPER
Beef and Broccoli Wellington
By Beefman-2
Brown ground beef with onion and mushrooms in a skillet over medium heat; drain
- 1 1/2 pounds ground beef
- 1 onion, chopped
- 1 (6 1/2-oz.) can mushroom stems and pieces, drained
- 1 (20-oz.) pkg. frozen chopped broccoli, thawed
- 2 (8-oz.) pkgs. shredded mozzarella cheese
- 1 (8-oz.) container sour cream
- 2 (8-oz.) tubes refrigerated crescent rolls
NEW ENGLAND CLAM CHOWDER II
By Beefman-2
WONDERFUL CLAM CHOWDER
- 4 CUPS HALF AND HALF
- 4 CUPS CLAM JUICE
- 2 CUPS DICED ONION
- 4 CUPS YUKON GOLD POTATOES
- 4 CUPS MINCED CLAMS
- 2 CUP PORK SCRAPS OR HAM SCRAPS
- 1 CUP BUTTER
- 2 CUP CHICKEN BROTH
- 2 CUPS DICED CELERY
- 1 CUP WHITE WINE
- 1/2 TSP WORCESTERSHIRE SAUCE
- 2 TSP GARLIC
- 1 TSP DILL WEED
- 1 – 2 TSP BLACK PEPPER
HERB DIP
By Beefman-2
GOOD HERB DIP
- 1 CUP SOUR CREAM
- 1 CUP MAYONNAISE
- 1 TSP DILL WEED
- 1 TSP SWEET BASIL
- 1 TSP GROUND MARJORAM
- 1 TSP GROUND THYME
- 1 TSP MINCED ONIONS
- 1/4 TSP GARLIC POWDER
- 1/4 TSP ONION POWDER
- 1/4 – 1/2 TSP PEPPER