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BEEFMANN 1/4 CUP RUB

BEEFMANN 1/4 CUP RUB

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A BIT OF A SPICY RUB

  • 2 CUP BROWN SUGAR
  • 1/4 CUP GARLIC SALT
  • 1/4 CUP ONION SALT
  • 1/4 CUP CELERY SALT
  • 1/4 CUP PAPRIKA
  • 1/4 CUP GROUND MUSTARD
  • 1/4 CUP BLACK PEPPER
  • 1/4 CUP LEMON PEPPER
  • 1/4 CUP ALLSPICE
  • 1/2 CUP BEEFMAN CHILLI POWDER
  • 1/2 CUP DALES HERB BASE
  • 1/2 CUP ITALIAN SEASONING
  • 2 TBSP GARLIC POWDER
  • 2 TBSP ONION POWDER
  • 2 TBSP CUMIN
  • 2 TBSP CORIANDER
  • 2 TBSP GINGER, GROUND
  • 2 TBSP CINNAMON
4/5 (1 Votes)

ANDOUILE SAUSAGE

ANDOUILE SAUSAGE

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ANDOUILE SAUSAGE

  • 5 LBS GROUND PORK
  • 2 TSP CAYENNE PEPPER
  • 1 TBSP PAPRIKA
  • 1/4 CUP CHOPPED GARLIC
  • 1/8 CUP BLACK PEPPER
  • 3 TBSP KOSHER SALT
  • 1 TBSP THYME
  • 1 TSP CRUSHED RED PEPPER
  • 1/2 CUP WATER
  • 1/8 CUP POWDERED MILK
0/5 (0 Votes)

CAJUN PORK LOIN

CAJUN PORK LOIN

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"This wonderful roast creates an incredible sauce for drizzling over the meat

  • 2 tablespoons butter
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground mustard
  • 2 cloves garlic, minced
  • 1 (4 pound) pork loin roast
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 carrot, cut into 1/2 inch pieces
  • 1 red bell pepper, cut into 1/2 inch pieces
  • 1 stalk celery, cut into 1/2 inch pieces
  • 1 large onion, cut into 1/2-inch pieces
  • 3 tablespoons all-purpose flour
  • 1/2 cup chicken broth
0/5 (0 Votes)

MEMPHIS SMOKED CHUCK ROAST

MEMPHIS SMOKED CHUCK ROAST

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MEMPHIS STYLE CHUCK ROAST

  • 10 - 15 LB CHUCK ROAST
  • MEMPHIS RUB
  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 1/4 cup mild chili powder
  • (use medium or hot to kick up the heat)
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons celery seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 teaspoons cumin
  • 2 teaspoons dry mustard
  • 2 teaspoons ground coriander
  • 2 teaspoons ground allspice
4.5/5 (4 Votes)

French Scalloped Potatoes

French Scalloped Potatoes

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Slice potatoes and coat with flour

  • 2 pounds russet potatoes; thinly sliced
  • 1/2 cup Flour
  • 2 tablespoons olive oil
  • 1/4 cup Onion; chopped
  • 2 cloves garlic; minced
  • 3/4 cup whipping cream
  • 3/4 cup chicken broth
  • 1/2 cup white wine
  • 1 teaspoon salt; add more to taste
  • 2 teaspoons Herbes de Provence
  • 5 ounces goat cheese
  • 4 ounces Gruyere; grated
  • 1/4 cup Parmesan cheese; grated
4.6/5 (8 Votes)

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

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Heat the oil in a large pot over medium heat

  • 2 tablespoons vegetable oil
  • 1 (1 pound) package frozen pepper and onion stir fry mix
  • 2 cloves garlic, minced
  • 3 tablespoons ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 3 (4 ounce) cans chopped green chile peppers, drained
  • 4 (14 ounce) cans vegetable broth
  • salt and pepper to taste
  • 1 (11 ounce) can whole kernel corn
  • 12 ounces tortilla chips
  • 1 cup shredded Cheddar cheese
  • 1 avocado - peeled, pitted and diced
0/5 (0 Votes)

Ratatouille

Ratatouille

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Saute garlic and onion in oil until tender

  • 6 TBSP OLIVE OIL
  • 1 LARGE EGGPLANT, IN CHUNKS , UNPEELED
  • 1 MED. YELLOW SQUASH IN CHUNKS
  • 1 MED. ZUCCHINI IN CHUNKS
  • 2 MED. ONIONS, THINLY SLICED
  • 2-3 CLOVES GARLIC MINCED
  • 2 GREEN PEPPERS DICED
  • 1 SWEET RED PEPPER DICED
  • 2 - 14 OUNCE CAN STEWED TOMATOES
  • 1 SM CAN ARTICHOKE HEARTS
  • 1/2 LB FRESH MUSHROOMS SLICED OR QUARTERED
  • 1 TBSP ITALIAN SEASONING
  • SALT AND PEPPER TO TASTE
  • PARMESAN CHEESE
0/5 (0 Votes)

CLOVER HONEY MOLASSES SWEETNER II

CLOVER HONEY MOLASSES SWEETNER II

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COMBINE ALL INTO A 3 QUART CROCK POT, HEAT ON LOW TILL WARM, STIR A FEW TIMES, LET SIMMER ON LOW FOR 2 HR, TURN OFF...

  • 2 - 24 OUNCE BOTTLES SUE BEE CLOVER HONEY
  • 2 - 12 OUNCE GRANDMAS MOLASSES
5/5 (1 Votes)

NEWPORT CLAM CHOWDER

NEWPORT CLAM CHOWDER

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NEWPORT CLAM CHOWDER

  • 1/2 CUP BUTTER
  • 1 1/2 LARGE ONIONS CHOPPED
  • 3/4 CUP ALL PURPOSE FLOWER
  • 1 QUART SHUCKED CLAMS W/ LIQUID
  • 6 8 OZ JARS OF CLAM JUICE
  • 1 LBS BOILED POTATOES
  • 3 CUPS HALF AND HALF
  • SALT & PEPPER TO TASTE
  • 1/2 TSP DILL WEED
0/5 (0 Votes)

CORN AND POTATO CHOWDER

CORN AND POTATO CHOWDER

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CORN AND POTATO SOUP

  • 1 ONION CHOPPED
  • 1 GARLIC CRUSHED
  • 1 RED POTATO CHOPPED
  • 2 CELERY STALKS SLICED
  • 1 SMALL GREEN BELL PEPPER DICED
  • 2 TBSP SUNFLOWER OIL
  • 2 TBSP BUTTER
  • 2 1/2 CHICKEN BROTH
  • 1 1/4 CUP MILK
  • 7 OUNCE FLAGEOLET BEANS
  • 11 OUNCE CAN CORN KERNELS
  • PINCH OF DRIED SAGE
  • SALT AND PEPPER TO TASTE
  • CHEDDAR CHEESE TO SERVE
0/5 (0 Votes)