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Recipes
MEXICAN CHICKEN CORN CHOWDER
By Beefman-2
"Chowder with pizzazz
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 cubes chicken bouillon
- 1 cup hot water
- 3/4 teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups shredded Monterey Jack cheese
- 1 (14.75 ounce) can cream-style corn
- 1 (4 ounce) can diced green chiles
- 1 dash hot pepper sauce
- 1 tomato, chopped
- fresh cilantro sprigs, for garnish
GUNPOWDER SMOKED PORK ROAST
By Beefman-2
SMOKED PORK ROAST
- 10 - 15 LB BOSTON PORK SHOULDER
- 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
Easy Barbecued Baked Beans
By Beefman-2
Fold together all ingredients in a large bowl
- 2 16-oz cans Bush's Baked Beans; drained
- 3/4 cup KC Masterpiece barbecue sauce
- 1/4 cup Yellow onion; chopped
- 1/4 cup Green pepper; chopped
- 1 cup Smoked pork or brisket; chopped, or use bacon, fried crisp
- 2 tablespoons Honey
- 3/4 teaspoon Paprika
- 1/4 teaspoon Dry mustard
Beef Tenderloin with Garlic Horseradish Cream
By Beefman-2
Make sauce: Put oven rack in middle position and preheat oven to 400F
- 1 head garlic; (1/4 lb; about 2 1/2 inches in diameter), left intact
- 1 teaspoon olive oil
- 3/4 teaspoon Salt
- 2 cups Heavy cream
- 1/4 cup bottled horseradish; drained
- 1/8 teaspoon White pepper
- 1 (3-lb) center-cut beef tenderloin roast; tied
- 1/2 cup Cracked black pepper
- 2 teaspoons granulated beef bouillon
- 2 teaspoons Salt
- 3/4 teaspoon Cornstarch
- 3/4 teaspoon dried oregano; crumbled
- 3/4 teaspoon Garlic powder
- 3/4 teaspoon paprika; (not hot)
- 1 tablespoon olive oil
KANSAS CITY BEEF TENDERLOIN
By Beefman-2
KANSAS CITY BEEF TENDERLOIN
- 10 - 15 LB BEEF TENDERLOIN
- KANSAS CITY RUB
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne
CANADIAN HAM CURE
By Beefman-2
MEASURE OUT ALL INGREDIENTS AND PLACE INTO NON REACTIVE TYPE OF CONTAINER MIX WELL LET SET 10 MINUTES, REMOVE FO...
- 1 GALLON APPLE CIDER
- 4 OUNCE ( BY WEIGHT ) PRAGUE POWDER # 1 OR INSTA CURE
- 8 OUNCE CAN DOLE PINEAPPLE WITH JUICE ( RAN THROUGH A FOOD PROCESSOR )
- 2 CUP BROWN SUGAR
- 1 TBSP GROUND NUTMEG
- 1 TBSP GROUND ALLSPICE
Hot Fudge Pie (Super Easy)
By Beefman-2
A cross between a cake and a pie- best served warm with some ice cream
- 1/2 cup (1 stick) vegan butter, softened (can use regular)
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3 tblsp. cocoa powder
- 1 tsp. salt
- 1/2 cup all-purpose flour
- 1/2 cup milk chocolate chips
- Cooking spray
ONION DIP
By Beefman-2
ONION DIP
- 1 TBSP VEGETABLE OIL
- 2 CUP ONION FLAKES
- 2 TSP SAGE LEAVES
- 1 CUP MAYONNAISE
- 1 CUP SOUR CREAM
- 1 TSP SALT
- 1 TSP BLACK PEPPER
- 1 TSP GARLIC POWDER
- 1 TSP ONION POWDER
ITALIAN MEAT BALLS
By Beefman-2
ITALIAN MEAT BALLS
- 2 LB GROUND CHUCK
- 1 DICED ONIONS
- 2 TSP MINCED GARLIC
- 1 1/2 TBSP ITALIAN SEASONING
- 2 LARGE SCRAMBLED EGGS
- 2 TBSP PARMESAN CHEESE
- 1 TSP SALT
- 1 TSP PEPPER
TURKEY MAGIC
By Beefman-2
MAGIC RUB TURKEY
- 10 TO 20 LB TURKEY NECK AND GIBLETS REMOVED AND WASHED
- RUB BEEFMANN MAGIC
- 1 1/2 CUP BROWN SUGAR
- 1/4 CUP SEASONED SALT
- 1/4 CUP GARLIC POWDER
- 1/4 CUP ONION POWDER
- 1/4 CUP CELERY SALT
- 1/2 CUP PAPRIKA
- 1/4 CUP GROUND MUSTARD
- 3 TBSP CHILI POWDER
- 3 TBSP BLACK PEPPER
- 2 TBSP MSG
- 2 TSP GROUND SAGE
- 2 TSP CELERY SEED
- 1 TSP CAYENNE PEPPER
- 1 TSP GROUND SAGE