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Recipes
Creole Chicken I
By Beefman-2
In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper s...
- 8 chicken breasts
- 1/4 pound cooked ham, cut into one inch cubes
- 1 (16 ounce) can diced tomatoes
- 1 green bell pepper, chopped
- 6 green onions, chopped
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- 2 dashes hot pepper sauce
- 2 cups water
- 1 cup uncooked long grain white rice
- 1/2 pound Polish sausage, sliced diagonally
DILL CARROTS
By Beefman-2
DILL CARROTS
- 1 POUND CARROTS CUT INTO COIN SIZE PIECES
- 1 TBSP DILL
- 1 TBSP BUTTER
- 3 TBSP WATER
chicken rice a roni clone
By Beefman-2
THESE DIRECTIONS ARE FOR THE AROMA RICE COOKER
- 1/4 lb. spaghetti, angel hair or vermicelli pasta
- 1 c. rice
- 3 chicken bullion cubes, crushed or 3 t. chicken stock base
- 1/2 t. salt
- 1/2 t. black pepper
- 1/4 t. Italian seasoning
- 1/4 t. paprika
- 4 T. butter
- 2 c. water
CAJUN TRI TIP
By Beefman-2
SOUTHERN CAJUN TRI TIP
- 10 – 12 LB TRI TIP
- CAJUN RUB
- 1/2 CUP DARK BROWN SUGAR
- 1/4 CUP CAJUN SPICE
- 1/2 CUP CANE SUGAR
- 1/2 CUP SEASONED SALT
- 1/2 CUP PAPRIKA
- 2 TBSP GARLIC SALT
- 2 TBSP CHILI POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP GROUND MUSTARD
- 1 TBSP ONION SALT
- 1 TBSP CELERY SALT
- 1 TBSP CAYENNE
- 1 TSP GARLIC POWDER
- 1 TSP GROUND MARJORAM
- 1 TSP GROUND THYME
- 1 TSP GROUND CUMIN
- 1 TSP GROUND ALLSPICE
TANGY MEMPHIS PULLED CHUCK
By Beefman-2
TANGY MEMPHIS PULLED CHUCK
- 10 - 15 LB CHUCK ROAST
- TANGY MEMPHIS RUB
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika
- 1/4 CUP ground mustard
- 1/4 cup Morton's kosher salt
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
PERFECT HOMEMADE BARBECUE SAUCE
By Beefman-2
In a saucepan, whisk the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter over m...
- 1 cup homemade ketchup, if you don't have homemade, use Heinz
- 1 cup tomato sauce
- 2/3 cup brown sugar, packed
- 2/3 cup red wine vinegar
- 1/4 cup molasses, unsulfered is best
- 2 tsp Liquid Smoke hickory flavor
- 1 TBS butter
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper, or to taste
- 1/4 tsp chili powder
- 1/4 tsp cinnamon powder
ITALIAN MARINARA SAUCE 16 CUPS
By Beefman-2
In a food processor place Italian tomatoes, tomato paste, Italian Seasoning, minced garlic, salt, and pepper
- 8 (14.5 ounce) cans stewed tomatoes
- 4 (6 ounce) can tomato paste
- 1 cup Italian seasoning
- 4 clove garlic, minced
- 1 Tablespoon + teaspoon salt
- 1 Tablespoon ground black pepper
- 1 1/2 cup olive oil
- 1 1/3 cup finely diced onion
- 2 cup white wine
Cherry Crisp
By Beefman-2
Preheat oven to 350 degrees F (175 degrees C
- 1 (21 ounce) can cherry pie filling
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 2/3 cup brown sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 cup chopped pecans
- 1/3 cup melted margarine
BUTTERCREAM FROSTING
By Beefman-2
CREAM TOGETHER UNTIL LIGHTLY AND FLUFFY , BEAT IN SUGAR, VANILLA ADD IN MILK TO ACHIEVE CONSISTENCY
- 1/2 CUP BUTTER
- 4 1/2 CUPS CONFECTIONERS SUGAR
- 1 1/2 TSP VANILLA EXTRACT
- 5 - 6 TBSP 2% LOW FAT MILK
Easy Pilaf
By Beefman-2
Preheat an oven to 375 degrees F (190 degrees C)
- 2 tablespoons butter
- 1 onion, chopped
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 teaspoon salt