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Recipes
TANGY MEMPHIS PORK LOIN
By Beefman-2
TANGY MEMPHIS STYLE PORK LOIN
- 3 - 5 LB PORK LOIN
- TANGY MEMPHIS RUB
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup paprika
- 1/4 cup Morton's kosher salt
- 1/4 cup garlic powder
- 1/4 ground mustard
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
- 2 tablespoon celery seed
- 1 table spoon dried thyme
- 1 tablespoon cumin
- 2 teaspoon cumin
- 2 teaspoon ground coriander
- 2 teaspoon ground all spice
Caribbean Grilled Steak
By Beefman-2
Mix salt and all of the Spices except Red Pepper in small bowl until well blended
- package McCormick® Recipe Inspirations Caribbean Grilled Steak, which includes the following Spices:
- 2 t McCormick® Garlic, Minced
- 1 t McCormick® Cumin, Ground
- 1 t McCormick® Onions, Minced
- 1 t McCormick® Oregano Leaves
- 1/2 t McCormick® Red Pepper, Crushed
- salt
- 1 1/2 pounds flank steak or boneless beef sirloin steak
- 3 T olive oil, divided
- 1/4 c fresh lime juice
- 1 can (20 ounces) pineapple chunks, drained
Individual Beef Wellington
By Beefman-2
Preparation Instructions Preheat a large skillet to medium heat
- 1 whole Sheet Puff Pastry, Thawed On Countertop For 30 Minutes
- 1 pint White Button Or Cremini Mushrooms
- 1/4 whole Medium Onion
- 1 clove Garlic
- 1 Tablespoon Olive Oil
- 1 teaspoon Herbs De Provence
- 4 whole Filet Or Tenderloin Steaks, 5 Ounces Each
- 2 Tablespoons Butter
- 1/4 cups Dijon Mustard
- 1 Tablespoon Flour
- 1/2 cups Red Wine
- 1 cup Beef Stock
- Coarse Salt And Pepper
Buckeyes
By Beefman-2
Mix first 3 ingredients and form into balls
- 3 lbs. powdered sugar
- 2 lbs. JIF peanut butter
- 1 lb. butter
- chocolate almond bark
Pineapple and Banana Smoothie
By Beefman-2
Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender
- 4 ice cubes
- 1/4 fresh pineapple - peeled, cored and cubed
- 1 large banana, cut into chunks
- 1 cup pineapple or apple juice
Best Marinara Sauce Yield 16 cups
By Beefman-2
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper
- 8 (14.5 ounce) cans stewed tomatoes
- 4 (6 ounce) can tomato paste
- 1 cup chopped fresh parsley
- 4 clove garlic, minced
- 1 Tablespoon + teaspoon dried oregano
- 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
ITALIAN SAUSAGE DINNER IN A DISH
By Beefman-2
ALL IN ONE DISH MEALS
- 2 CUP RICE
- 1 1/2 LB ITALIAN SAUSAGE
- 14 OZ CAN DICED TOMATOES
- 14 OZ CAN CREAMED CORN
TERIYAKI WHITE WINE
By Beefman-2
WHITE WINE MARINADE
- 1/2 CUP SOY SAUCE
- 1/4 CUP RED WINE VINEGAR
- 1 CUP WHITE WINE
- 2 TBSP HONEY
- 1 TBSP GROUND GINGER
- 4 TBSP MINCED GARLIC
- 1/2 TSP RED PEPPER FLAKES
STUFFED PORK LOIN WITH CREAM CHEESE
By Beefman-2
BUTTERFLY THE PORK LOIN 1/4 INCH THICK OR SO,,, KEEPING THE MEAT EVENLY CUT AS MUCH AS POSSIBLE
- 5 LB PORK LOIN
- 1 LB CREAM CHEESE
- 2 TBSP ITALIAN SEASNONING
- 1/4 TO 1/2 CUP PEPPERS OF YOUR CHOICE ( MORE IF YOU LIKE PEPPERS )
- 2 LARGE EGGS
- 1/2 - 3/4 CUP SEASONED BREAD CRUMBS ( I USE LA ROMANELLA )
VOODOO PORK
By Beefman-2
DELICIOUS SMOKED PORK
- 10 - 15 LB BOSTON SHOULDER PORK
- 1 CUP BROWN SUGAR
- 1/2 CUP SEASONED SALT
- 1/4 CUP GARLIC SALT
- 1/2 CUP PAPRIKA
- 2 TBSP CELERY SALT
- 2 TBSP ONION SALT
- 1 TBSP BLACK PEPPER
- 1 TBSP CHILI POWDER
- 4 TBSP GROUND MUSTARD
- 1 TBSP GARLIC POWDER
- 1 TSP CAYENNE
- 1 TBSP ONION POWDER
- 3 TSP MSG