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ITALIAN ROAST I

ITALIAN ROAST I

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Pour water into a large kettle, and add bouillon cubes

  • 1 1/2 cups water
  • 3 cubes beef bouillon
  • 1 teaspoon salt
  • 1 teaspoon crushed garlic
  • 2 tablespoons Italian seasoning
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1/2 teaspoon dried red pepper flakes (optional)
  • 4 pounds rump roast
  • 1/2 cup vegetable oil
  • 4- 5 med red potatoes peeled and cubed
  • 1 pound baby carrots
0/5 (0 Votes)

A1 Beef Bourguignon

A1 Beef Bourguignon

By

For marinade: In a large bowl, combine the wine, A1 steak sauce, onions, carrots, parsley, bay leaf, garlic, pepper...

  • Marinade
  • 3 cups Burgundy wine
  • 2 tablespoons A1 Steak sauce
  • 1 large red onion, diced
  • 1 LB carrots, diced
  • 1 tablespoon fresh parsley
  • 1 bay leaf
  • 1 tablespoon minced garlic
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 pounds cubed beef chuck roast
  • COOK
  • 4 tablespoons olive oil, divided
  • 1/4 pound bacon, cubed
  • 3 tablespoons all-purpose flour
  • 1 6 ounce can tomato paste
  • 2 Tablespoon minced garlic
  • 1 (10.5 ounce) can French onion soup + 1 can water
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 pound fresh mushrooms, sliced
4.2/5 (5 Votes)

CAJUN CHICKEN AND SAUSAGE CUMBO

CAJUN CHICKEN AND SAUSAGE CUMBO

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"This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 pound andouille or smoked sausage, sliced 1/4 inch thick
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • Creole seasoning to taste
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 rotisserie chicken, boned and shredded
4/5 (1 Votes)

HORSERADISH

HORSERADISH

By

1. Add horseradish and water to food processor

  • 2 c. fresh horseradish root (brown outer skin removed & cut into small chunks)
  • 1/3 c. water
  • 4 Tbsp. white wine vinegar
  • 1 tsp. sea salt
4/5 (1 Votes)

BEEFMANN PASTRAMI I

BEEFMANN PASTRAMI I

By

MEASURE CURE INGREDIENTS AND POUR INTO A LARGE PLASTIC CONTAINER, MIX WELL

  • 15 TO 20 LB BRISKET
  • CURE
  • 1 GAL APPLE CIDER
  • 6 TBSP PRAGUE POWDER #1
  • 2 CUP BROWN SUGAR
  • 2 TBSP GROUND ALL SPICE
  • 3 TBSP BLACK PEPPER
  • 1 TBSP GROUND CLOVES
  • 1 TBSP ONION POWDER
  • 1 TBSP GARLIC POWDER
  • 1/4 CUP GROUND MUSTARD
  • 10 OUNCE CRUSHED PINEAPPLE WITH JUICE ( RAN THROUGH A FOOD PROCESSOR )
  • SPICY PASTRAMI RUB
  • 4 TBSP PAPRIKA
  • 4 TBSP GROUND MUSTARD
  • 3 TBSP BLACK PEPPER
  • 3 TBSP CHILI POWDER
  • 2 TBSP WYLERS CHICKEN GRANULE
  • 2 TBSP CELERY SALT
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP ONION POWDER
  • 1 TBSP CAYENNE POWDER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP CRUSHES RED PEPPERS
  • 1 TBSP GROUND OREGANO
  • 1 TBSP GROUND THYME
  • 1 TBSP GROUND SAGE
  • OTHER
  • PREPARED MUSTARD, YOUR CHOICE
4.5/5 (53 Votes)

Creamy Homemade Coleslaw

Creamy Homemade Coleslaw

By

I found this recipe on Recipezaar, by Kittencal

  • DRESSING:
  • 1 head green cabbage (8-10 cups)
  • 1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
  • NOTE: For a shorcut, I sometimes buy pre-shredded cole slaw mix. It works just fine.
  • 2-4 green onions (or to taste)
  • 1-2 teaspoons celery seeds (optional, or to taste)
  • NOTE: I use only 1 tsp celery seeds.
  • 1 cup mayonnaise (Hellman's or Best Foods) is best, do not use salad dressing)
  • 1/3 cup milk (light cream even better)
  • 1/3 cup buttermilk
  • 2-3 tablespoons white vinegar
  • 3 tablespoons fresh lemon juice (use fresh only, not bottled)
  • 3-7 tablespoons sugar depending on taste
  • 1/2-1 teaspoon garlic powder
  • 1 teaspoon seasoning salt or white salt (or to taste)
  • 1/2 teaspoon fresh ground black pepper (or to taste)
  • NOTE: *I reduce the sugar, by adding half and adding more if needed. We like ours a little less sweet
4/5 (2 Votes)

Mexican Goulash

Mexican Goulash

By

Cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes

  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 (12 ounce) package elbow macaroni
  • 1/2 pound processed cheese (such as Velveeta®), diced
  • 1 1/2 cups salsa
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (14 ounce) can whole kernel corn, drained
4.5/5 (16 Votes)

RAGIN CAJUN PULLED CHUCK

RAGIN CAJUN PULLED CHUCK

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CAJUN COUNTRY PULLED CHUCK

  • 10 - 15 LB CHUCK
  • RAGIN CAJUN RUB
  • 1/2 CUP DARK BROWN SUGAR
  • 1/4 CUP CAJUN SPICE
  • 1/2 CUP CANE SUGAR
  • 1/2 CUP SEASONED SALT
  • 1/2 CUP PAPRIKA
  • 2 TBSP GARLIC SALT
  • 2 TBSP CHILI POWDER
  • 2 TBSP BLACK PEPPER
  • 2 TBSP GROUND MUSTARD
  • 1 TBSP ONION SALT
  • 1 TBSP CELERY SALT
  • 1 TBSP CAYENNE
  • 1 TSP GARLIC POWDER
  • 1 TSP GROUND MARJORAM
  • 1 TSP GROUND THYME
  • 1 TSP GROUND CUMIN
  • 1 TSP GROUND ALLSPICE
4/5 (2 Votes)

Tangy Memphis Prime Rib

Tangy Memphis Prime Rib

By

Tangy Memphis Style Prime Rib has the distinctive flavors of that region's barbecue tradition

  • 3/4 cup 3/4 cup dark brown sugar, firmly packed
  • 1/2 cup 1/2 cup paprika
  • 1/4 cup 1/4 cup Morton's Kosher salt
  • 1/4 cup 1/4 cup garlic powder
  • 1/4 1/4 ground mustard
  • 1/4 cup 1/4 cup garlic powder
  • 2 tablespoons 2 tablespoons ground black pepper
  • 2 tablespoons 2 tablespoons ground ginger powder
  • 2 tablespoons 2 tablespoons onion powder
  • 2 teaspoons 2 teaspoons rosemary powder
  • 2 tablespoons 2 tablespoons celery seed
  • 1 tablespoon 1 tablespoon dried thyme
  • 2 teaspoons 2 teaspoons cumin
  • 2 teaspoons 2 teaspoons ground coriander
  • 2 teaspoons 2 teaspoons ground allspice
  • 1 (10-pound) 1 (10-pound) prime rib roast
4.7/5 (7 Votes)

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

By

Place the pork tenderloin in a slow cooker; pour the root beer over the meat

  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted
5/5 (1 Votes)