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Home-Style Brown Rice Pilaf

Home-Style Brown Rice Pilaf

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Bring 1-1/2 cups water to boil, add rice

  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 3/4 cup uncooked brown rice
  • 3 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 clove garlic, minced
  • 2 carrots, sliced
  • 2 cups fresh sliced mushrooms
  • 1 cup chickpeas
  • 2 eggs, beaten
  • freshly ground black pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped cashews
4.5/5 (6 Votes)

20 lb Honey Maple cure

20 lb Honey Maple cure

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20 Lb Maple cure

  • 1.5 Gallon apple juice
  • 4 tbsp Prague powder
  • 1/2 cup kosher salt
  • 1 lb brown sugar
  • 4 ounce Honey ( more to taste )
  • 4 ounce Maple Syrup ( more to taste )
0/5 (0 Votes)

PASTRAMI CURE II

PASTRAMI CURE II

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MORTON TENDER QUICK PASTRAMI CURE

  • 3/4 TBSP/ LB MORTON TENDER QUICK
  • 3/4 TBSP/ LB PAPRIKA
  • 1 TSP / LB BROWN SUGAR
  • 1 TSP / LB GARLIC POWDER
  • 1 TSP / LB ONION POWDER
  • 2 TSP / LB BLACK PEPPER
4/5 (1 Votes)

Polish Hunter’s Stew

Polish Hunter’s Stew

By

Method 1 Pour hot tap water over the dried mushrooms and submerge them for 20-40 minutes, or until soft

  • 1 ounce dried porcini or other wild mushrooms
  • 2 Tbsp bacon fat or vegetable oil
  • 2 pounds pork shoulder
  • 1 large onion, chopped
  • 1 head cabbage (regular, not savoy or red), chopped
  • 1 1/2 pounds mixed fresh mushrooms
  • 1-2 pounds kielbasa or other smoked sausage
  • 1 smoked ham hock
  • 1 pound fresh Polish sausage (optional)
  • 1 25-ounce jar of fresh sauerkraut (we recommend Bubbies, which you may be able to find in the refrigerated section of your local supermarket)
  • 1 bottle of pilsner or lager beer
  • 1 Tbsp black peppercorns
  • 2 Tbsp dried marjoram
  • Salt
4.3/5 (7 Votes)

TANGY SANTA MARIA STYLE SMOKED PORK

TANGY SANTA MARIA STYLE SMOKED PORK

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SANTA MARIA STYLE SMOKED PORK

  • 10 - 15 LB BOSTON PORK SHOULDER
  • TANGY SANTA MARIA RUB
  • 1 TBSP KOSHER SALT
  • 1 TBSP BLACK PEPPER
  • 1 TBSP GROUND MUSTARD
  • 1 TBSP PAPRIKA
  • 1 TBSP GARLIC POWDER
  • 1 TBSP ONION POWDER
  • 1 TBSP BROWN SUGAR
  • 1 TBSP DRIED OREGANO
  • 1 TSP DRY ROSEMARY
  • 1/2 TSP GROUND SAGE
  • 1/2 TSP DILL
4.7/5 (6 Votes)

Memphis Rub I

Memphis Rub I

By

Mix together all ingredients until well combined

  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 1/4 cup mild chili powder (use medium or hot to kick up the heat)
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons celery seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 teaspoons cumin
  • 2 teaspoons dry mustard
  • 2 teaspoons ground coriander
  • 2 teaspoons ground allspice
4.5/5 (12 Votes)

GUNPOWDER PULLED BRISKET

GUNPOWDER PULLED BRISKET

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GUN POWDER PULLED BRISKET

  • 10 - 15 LB BRISKET
  • GUNPOWDER RUB
  • 3 TBSP PAPRIKA
  • 3 TBSP CHILI POWDER
  • 3 TBSP MSG
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP BLACK PEPPER
  • 2 TBSP WYLERS CHICKEN GRANULES
  • 2 TBSP CELERY SALT
  • 1 TBSP ONION POWDER
  • 1 TBSP CAYENNE PEPPER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP GROUND OREGANO
  • 1 TBSP GROUND THYME
5/5 (1 Votes)

Good Old Fashion Potato Salad

Good Old Fashion Potato Salad

By

Instructions Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily

  • 5 pounds small Russet potatoes
  • 4 celery stalks, fresh chopped
  • 1 jar (4 oz) diced pimentos, drained
  • 1 cup diced sweet midget pickles (sweet Gherkin from Heifetz, if you can find them)
  • 2 heaping tablespoons pickle relish
  • 1 1/2 cup Miracle Whip or Mayo preference
  • 1/4 cup prepared French’s yellow mustard (don’t go fancy or Creole or grainy)
  • Heaping 1/2 cup chopped red onion
  • Heaping 1/2 cup chopped green bell pepper (optional)
  • 1/4 cup chopped parsley (optional)
  • Finely ground kosher salt and ground black pepper to taste
  • Smoked hot paprika for garnish
0/5 (0 Votes)

Loaded Baked Potato Salad

Loaded Baked Potato Salad

By

Position 2 racks in the center of the oven, and preheat to 375 degrees F

  • 6 small red potatoes (about 3 pounds)
  • 2 tablespoons unsalted butter, softened
  • salt and pepper to taste
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 6 ounces sharp cheddar, cut into 1/3-inch cubes (about the size of a pea)
  • 2 scallions, thinly sliced, white and green parts separated
4.5/5 (11 Votes)

PASTRAMI MUSTARD CURE

PASTRAMI MUSTARD CURE

By

MORTON TENDER QUICK PASTRAMI CURE

  • 3/4 TBSP/ LB MORTON TENDER QUICK
  • 3/4 TBSP/ LB PAPRIKA
  • 1 TBSP/ LB BROWN SUGAR
  • 1 TSP / LB GARLIC POWDER
  • 1 TSP / LB ONION POWDER
  • 1.5 TSP / LB BLACK PEPPER
  • 2 TSP / LB GROUND MUSTARD
4.5/5 (4 Votes)