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Recipes
ALRFEADO SAUCE
By Beefman-2
ALFREDO SAUCE
- 1/4 CUP BUTTER
- 1 CUP HEAVY CREAM
- 1 CLOVE GARLIC CRUSHED
- 1 1/2 CUP GRATED PARMESAN CHEESE
- 1/4 CUP CHOPPED PARSLEY
JANS PORK ROAST
By Beefman-2
TASTY PORK ROAST
- 10 – 12 LB PORK ROAST
- JANS RUB
- 1 1/4 CUP BROWN SUGAR
- 1/4 CUP LAWRYS SEASON SALT
- 1/4 CUP GARLIC SALT
- 1/4 CUP CELERY SALT
- 1/4 CUP ONION SALT
- 1/4 CUP LEMON PEPPER
- 1/4 CUP GROUND MUSTARD
- 1/2 CUP PAPRIKA
- 3 TBSP CHILI POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP CELERY SEED
- 2 TBSP GROUND SAGE
- 1 TBSP GROUND THYME
- 1 TBSP CAYENNE
HERB SMOKED PULLED CHUCK ROAST
By Beefman-2
DELICIOUS HERB SMOKED PULLED CHUCK
- 10 - 15 LB CHUCK ROAST
- HERB RUB
- 1/4 CUP GARLIC POWDER
- 1/4 CUP ONION POWDER
- 1/4 CUP PAPRIKA
- 1/4 CUP GROUND MUSTARD
- 1/4 CUP MSG
- 1/4 CUP SEASONED SALT
- 1/4 CUP BLACK PEPPER
- 1 CUP BROWN SUGAR
- 1 TBSP CELERY SEED
- 1 TBSP ANCHO CHILI PEPPER
- 1 TBSP CALIF. CHILE PEPPER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP ALLSPICE
- 1 TBSP GROUND CORIANDER
- 1 TBSP PARSLEY FLAKES
- 1 TBSP GROUND THYME
- 1 TBSP GROUND TURMERIC
- 1 TBSP GROUND MARJORAM
- 1 TBSP GROUND GINGER
- 1 TBSP GROUND NUTMEG
- 1 TBSP GROUND SAGE
- 1 TBSP WHOLE DILL WEED
(Crockpot) Cinnamon Almonds
By Beefman-2
1. In a medium sized bowl, mix together sugars, cinnamon, and salt
- 1 1/2 C. Sugar
- 1 1/2 C. Brown Sugar
- 3 Tbsp. Cinnamon
- 1/8 tsp. Salt
- 1 Egg White
- 2 tsp. vanilla
- 3 Cups Almonds
- 1/4 C. Water
Tangy and Tasty Baby Back Ribs
By Beefman-2
Do you want your baby back ribs? This delicious Tangy and Tasty Baby Back Ribs recipe will be satisfying
- 5 - 7 Racks of baby back ribs.
- 4 tablespoon ground mustad
- 3 tablespoon paprika
- 3 tablespoon chili powder
- 3 tablespoon msg
- 2 tablespoon salt
- 2 tablespoon garlic powder
- 2 tablespoon black pepper
- 2 tablespoon wylers checken granules
- 2 tablespoon celery salt
- 1 tablespoon onion powder
- 1 tablespoon cayenne powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon ground oregano
- 1 tablespoon ground thyme
KANSAS CITY PULLED CHUCK
By Beefman-2
KANSAS CITY STYLE PULLED CHUCK ROAST
- 10 - 15 LB CHUCK ROAST
- KANSAS CITY RUB
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne
Chicken Curry
By Beefman-2
In a hurry for some chicken curry? It takes only 10 minutes to assemble this hearty dish; let your slow cooker do t...
- 3 pounds boneless, skinless chicken thighs, trimmed
- 2 medium onions, halved and thinly sliced
- 8 garlic cloves, thinly sliced
- 16 peeled fresh ginger, thinly sliced (about 1 ounce)
- 2 tablespoons curry powder, preferably Madras
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Coarse salt
- 2 packages frozen green peas (10 ounces each)
- 2 cups unsweetened coconut milk
- 1/2 cup toasted cashews (optional, for serving)
- 1/4 cup cilantro leaves (optional, for serving)
Chicken Gumbo with Andouille Sausage
By Beefman-2
Method 1 Cook the diced bacon until crispy in a large stew pot set over medium heat
- 1/3 pound bacon, diced
- 2-3 pounds chicken thighs, skin on
- Salt
- 1-2 pounds andouille sausage
- 1/2 cup peanut or other vegetable oil
- 1 cup flour
- 2 green peppers, diced
- 4 celery stalks, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 quart chicken stock
- 1 quart water
- 3 green onions, chopped
- 1/2 cup fresh parsley, chopped
- 1 teaspoon black pepper
- 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon celery seed
- 2 Tbsp sweet paprika
- 1 Tbsp garlic powder
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
Apple Coleslaw
By Beefman-2
1. Mix dressing and honey in large bowl
- 3/4 cup MIRACLE WHIP Light Dressing
- 1 Tbsp. honey
- 1 pkg. (16 oz.) coleslaw blend (cabbage slaw mix)
- 2 apples (preferably 1 red and 1 green), chopped
ITALIAN SPEGHETTI SAUCE II
By Beefman-2
ITALIAN SPAGHETTI SAUCE II
- 1 1/2 LBS GROUND BEEF
- 1 1/2 LBS ITALIAN SAUSAGE
- 2 CUP MED ONION
- 2 CUP GREEN BELL PEPPER
- 36 OZ TOMATO PASTE
- 48 OZ TOMATO SAUCE
- 2 – 3 CUP WATER
- 1 TBSP OREGANO
- 1 TBSP PARSLEY
- 1 TBSP BASIL
- 3 – 4 TSP GARLIC POWDER
- 2 – 3 BAY LEAF