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Recipes
ITALIAN PORK LOIN
By Beefman-2
ITALIAN PORK LOIN
- 5 LB PORK LOIN
- 10 EACH 10 EACH GARLIC CLOVES
- 1 – 2 TBSP FENNEL SEEDS
- 1 TBSP COARSE SEA SALT
- 1/2 TBSP BLACK PEPPER
GUACAMOLE II
By Beefman-2
GUACAMOLE DIP II
- 3 LARGE AVOCADO, PEELED PITTED
- 1 LIME, JUICED
- 1 TSP SALT
- 1/2 CUP ONION DICED
- 3 TBSP CHOPPED CILANTRO
- 2 ROMA TOMATOES DICED
- 1 TSP MINCED GARLIC
- 1 PINCH CAYENNE PEPPER
ITALIAN PORK ROAST
By Beefman-2
ITALIAN PORK ROAST
- 5 – 7 LBS PORK ROAST
- 1 TSP / LB ITALIAN SEASONING
- 1 TSP / LB SALT
- 1 TSP / LB PEPPER
- 1 TSP / LB GARLIC POWDER
- 1 TSP / LB ONION POWDER
- 1 TSP / LB PAPRIKA
- 1/2 TSP / LB ITALIAN SEASONING
BEEFMAN 2 LB MANHATTAN CLAM CHOWDER
By Beefman-2
EASY MANHATTAN CLAM CHOWDER
- 2 LB RED POTATOES DICED
- 2 LB RED ONIONS DICED
- 2 LB CARROTS DICED
- 2 - 28 OZ CAN CLAMS MINCED (14 OZ JUICE, 14 OZ MEAT,SEPARATE JUICE FROM MEAT AND RESERVE )
- 2 STALKS CELERY
- 2 CUP WINE
- 4 TBSP GARLIC MINCED
- 4 TBSP EXTRA VIRGIN OLIVE OIL
- 2 TSP THYME
- 2 TSP PARSLEY
- 2 - 28 OUNCE CANNED WHOLE TOMATOES DRAINED AND CHOPPED
BEEFMAN MARINARA BBQ SAUCE
By Beefman-2
PREPARE ALL ABOVE .. AND ADD INTO A LARGE CROCK POT ( 4 QUART OR LARGER ) TURN CROCK POT ON HIGH AFTER YOU ADD...
- 28 OZ CAN LA ROMANELLA MARINARA SAUCE
- 2 - 6 OZ CANS OF TOMATO PASTE
- LARGE DICED RED ONION ( 1 LB + )
- 2 CUPS SUNMAID RAISINS
- 1/2 CUP CLOVER HONEY MOLASSES ( 12 OZ GRANDMAS MOLASSES AND 24 OUNCE CLOVER HONEY MIXED THEN MEASURED )
- 3 TBSP DALES HERB BASE
- 3 TBSP BEEFMAN CHILI POWDER
- 1 1/2 TO 2 CUP BROWN SUGAR ( MORE IF YOU WANT IT SWEETER )
- 4 CUP APPLE JUICE
- 1/4 CUP WORCESTERSHIRE SAUCE
- 1/8 CUP SOY SAUCE
- 10 OZ A1 STEAK SAUCE
- 12 OZ BOTTLE BEAVERS SWEET HOT MUSTARD
- 1/3 LB BUTTER
- 2-3 TSP LIQUID SMOKE ( MORE IF YOU LIKE,, ADD ONLY 1 TSP AT A TIME, MIX IN AND WAIT )
CREAM OF MUSHROOM SOUP II
By Beefman-2
Melt butter in a large stockpot or Dutch oven over medium heat
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 1/2 pounds cremini mushrooms, thinly sliced
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup red wine
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 2 tablespoons cornstarch
Southwestern Pilaf
By Beefman-2
A hearty side dish that is sure to please
- 3 cups chicken broth
- 1/2 cup brown rice
- 1/2 cup barley
- 1 medium carrot, diced
- 1 tablespoon olive oil
- 3 garlic cloves, finely chopped
- 1/2 cup red onion, chopped
- 1 cup corn kernel (frozen or canned)
- 1 cup black beans, canned, rinsed, drained
- 1/2 medium red bell pepper, diced
- 1 jalapeno pepper, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh cilantro, chopped
- salt and pepper, to taste
Brown Rice Salad with Tahini-Lemon Dressing
By Beefman-2
Cool the rice before tossing it with the vegetables and dressing
- 1 yellow crookneck squash or zucchini, diced
- 1/2 cup diced carrot
- 1/2 cup cooked peas
- 1/2 cup diced roasted yellow or red bell pepper
- 4 green onions, white part only, minced
- 2 cups brown rice
- 2 tbs. chopped fresh parsley
- 5-6 fresh mint leaves, cut into ribbons
- 1 and 1/2 tbs. lemon juice
- 1 tbs. rice vinegar
- 2 tbs. sesame tahini
- 1 tbs. olive oil
- 1 tbs. water
- 1/2 tsp. ground cumin
- Salt and freshly ground pepper, to taste
- 5-6 drops Tabasco Sauce
BEEFMAN 1/2 CUP RUB II
By Beefman-2
MIX ALL SEASONING’S IN A BOWL, THEN PLACE IN AIR TIGHT CONTAINER USE AS NEEDED
- 1 CUP BROWN SUGAR
- 1/2 CUP CANE SUGAR
- 1/2 CUP PAPRIKA
- 1/2 CUP GROUND MUSTARD
- 1/2 CUP BLACK PEPPER
- 1/2 CUP LEMON PEPPER
- 1/2 CUP BEEFMAN CHILLI POWDER
- 1/2 CUP DALES HERB BASE
- 1/4 CUP CORIANDER
- 1/4 CUP CELERY SALT
- 2 TBSP CUMIN
- 2 TBSP GINGER, GROUND
- 2 TBSP ALLSPICE
- 2 TBSP CINNIMON
SOUTHWESTERN CORN CHOWDER
By Beefman-2
Bring a large pot of water to a boil over high heat
- 1 pound tomatillos, husked
- 2 tablespoons butter
- 1 onion, diced
- 1 (20 ounce) can white hominy, drained
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon fresh thyme leaves
- 4 cups milk
- 4 sprigs parsley
- 6 ears fresh corn kernels
- 2 roasted red peppers, drained and chopped
- 2 tablespoons chopped fresh cilantro
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