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Recipes
Easy-to-Make Spanish Rice
By Beefman-2
THESE DIRECTIONS ARE FOR THE AROMA RICE COOKER
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 onion, finely chopped
- 2 cups medium or long-grain white rice
- 2 tbs. butter
- 2 and 1/2 cups chicken broth (or vegetable stock)
- 1 tablespoon tomato paste
- Pinch of oregano
- 1 teaspoon salt
- 1 clove garlic, peeled and minced
Slow Cooker Chuck Roast Barbecue
By Beefman-2
I found this in my Southern Living Ultimate Quick and Easy cookbook and made it last night for the first time
- 2 lbs chuck roast
- 3/4 cup cola drink
- 1/4 cup Worcestershire sauce
- 1 tablespoon cider vinegar
- 2 garlic cloves, minced
- 2 large onions, chopped
- 1/2 cup barbecue sauce (your choice)
BEEFMAN HAM CLAM CHOWDER
By Beefman-2
ANOTHER DELICIOUS HAM CLAM CHOWDER WITH CARROTS AND CELERY
- 1 ( 51 OZ CAN JUICE REMOVED, SET ASIDE ) MINCED CLAMS
- 4 CUP HAM DICED
- 50 OZ CAN CREAM OF MUSHROOM SOUP
- 2 LB POTATOES 1/2 INCH CUBED
- 3 CUP CARROTS DICED
- 2 CUP CELERY DICED
- 2 CUP DICED ONION ( OR 2 MEDIUM ONIONS )
- 1/4 CUP BUTTER
- 1 CUP WHITE WINE
- 2 GARLIC CLOVES MINCED
- 4 TBSP GROUND MUSTARD
- 1 TSP DILL
- 1 - 2 TSP BLACK PEPPER
Chicken and Dumplings
By Beefman-2
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour
- Dumplings:
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 cup All-purpose Flour
- 1 whole Chicken, Cut Into Pieces (cut Up Fryer)
- Salt And Pepper
- 1/2 cup Finely Diced Carrots
- 1/2 cup Finely Diced Celery
- 1 whole Medium Onion, Finely Diced
- 1/2 teaspoon Ground Thyme
- 1/4 teaspoon Turmeric
- 6 cups Low Sodium Chicken Broth
- 1/2 cup Apple Cider
- 1/2 cup Heavy Cream
- 1-1/2 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal
- 1 Tablespoon (heaping) Baking Powder
- 1 teaspoon Kosher Salt
- 1-1/2 cup Half-and-half
- 2 Tablespoons Minced Fresh Parsley (optional)
- Salt As Needed
Easier Chicken Cacciatore
By Beefman-2
CHICKEN CACCIATORE
- 1/4 CUP ALL PURPOSE FLOUR
- 1 1/4 TSP KOSHER SALT
- 3/4 TSP BLACK PEPPER
- 4 LBS CHICKEN
- 1/4 CUP OLIVE OIL
- 1 EACH 1 EACH YELLOW ONION CHOPPED
- 1 EACH 1 EACH CARROT DICED
- 1 EACH 1 EACH CELERY STALK DICED
- 4 EACH 4 EACH GARLIC CLOVES CHOPPED
- 1 EACH 1 EACH BAY LEAF
- 28 OZ PLUM TOMATOES
- 1/3 CUP DRY RED WINE
- 1/4 CUP FLAT LEAF PARSLEY
MUSHROOM BROCCOLI STUFFED PORK LOIN
By Beefman-2
DELICIOUS STUFFED PORK LOIN
- 5- 7 LB PORK LOIN
- 1 LB CREAM CHEESE
- 1 LB MUSHROOMS DICED
- 1 LB BROCCOLI DICED
- 2- 4 CUP DICED RED ONION ( IF YOU LIKE ONIONS ADD MORE )
- 3- 4 CUP SHREDDED CHEESE , A MIX IS BEST
BLACKENED SIRLOIN ROAST
By Beefman-2
SMOKED BLACKENED SIRLOIN ROAST
- 10 - 15 LB ROAST
- BLACKENED RUB
- 3 TBSP PAPRIKA
- 3 TBSP GROUND MUSTARD
- 2 TSP GROUND THYME
- 2 TSP ONION POWDER
- 2 TSP GARLIC POWDER
- 2 TBSP BROWN SUGAR
- 2 TSP SALT
- 1 TBSP BLACK PEPPER
- 1 TSP CAYENNE PEPPER
- 1 TSP ANCHO CHILI PEPPER
- 1 TSP CHIPOTLE PEPPER
- 1 TSP CALIF. CHILE PEPPER
- 1 TSP GROUND NUTMEG
- 1 TSP GROUND CUMIN
CLOVER HONEY PINEAPPLE GLAZE
By Beefman-2
SWEET CLOVER HONEY GLAZE FOR HAMS
- 24 OUNCE JAR SUE BEE CLOVER HONEY
- 20 OUNCE CAN DOLE PINEAPPLE WITH JUICE RAN THROUGH A FOOD PROCESSOR
- 4 CUP BROWN SUGAR
- 4 CUP APPLE JUICE
DALES CHOWDER BASE
By Beefman-2
GOOD BASE FOR CHOWDER TYPE SOUPS
- 1 - 50 OUNCE CAMPBELL CREAM OF MUSHROOM SOUP
- 1 - 50 OUNCE CAN OF WATER
- 2 + LBS RED POTATOES
- 2 + LB RED ONIONS
- 2 STALKS CELERY
- 5 TBSP OLIVE OIL
- 5 TBSP MINCED GARLIC
- IF TO BE USED IMMEDIATELY ADD IN 1/2 CUP SWEET OR DRY SHERRY
BURGANDY WINE MARINADE
By Beefman-2
MARINADE FOR BEEF, PORK AND CHICKEN
- 1/2 CUP BURGUNDY WINE
- 1/2 CUP VEGETABLE OIL
- 1/2 CUP SOY SAUCE
- 1/8 – 1/4 CUP RED WINE VINEGAR
- 2 TBSP LEMON JUICE
- 1/4 CUP WORCESTERSHIRE
- 1 TSP GROUND MUSTARD
- 1 TSP PEPPER
- 1 TSP GARLIC POWDER
- 1 TSP ONION POWDER