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Recipes
RAGIN CAJUN SMOKED PULLED BRISKET
By Beefman-2
A TASTE FROM CAJUN COUNTRY
- 10 - 15 LB BRISKET TRIMMED
- 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
VOODOO SMOKED BABY BACK RIBS
By Beefman-2
DEVILISH GOOD RIBS
- 6 RACKS OF BABY BACK RIBS
- VOODOO RUB
- 1 CUP BROWN SUGAR
- 2 TBSP SEASONED SALT
- 2 TBSP GARLIC SALT
- 1/4 CUP PAPRIKA
- 2 TBSP CELERY SALT
- 2 TBSP ONION SALT
- 2 TBSP BLACK PEPPER
- 1 TBSP CHILI POWDER
- 4 TBSP GROUND MUSTARD
- 1 TBSP GARLIC POWDER
- 1 TSP CAYENNE
- 1 TBSP ONION POWDER
- 1 TBSP MSG
- 1 TBSP CINNAMON
Anne's Homemade Chorizo
By Beefman-2
In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vineg...
- 2 pounds ground beef
- 1 pound ground pork
- 3/4 cup chili powder
- 3/4 teaspoon dried oregano
- 3 cloves garlic, minced
- 2 teaspoons salt
- 3/4 cup dry red wine
- 1/4 cup white vinegar
Eggplant Parmesan With Easy Homemade Sauce
By Beefman-2
Preheat oven to 425 degrees F (220 degrees C)
- 1/2 cup Italian-seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 pinch red pepper flakes, or to taste
- 1 eggplant - trimmed, peeled, and sliced 1/2-inch thick
- 1/2 cup olive oil
- 1 (6 ounce) can tomato paste
- 1 1/2 (6 ounce) cans water
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1 clove garlic, crushed
- 1 teaspoon brown sugar
- sea salt and ground black pepper to taste
- 1 (8 ounce) package fresh mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Pina Colada Pilaf!
By Beefman-2
No, it's not too sweet! It is easy & delicious! Made for RSC Lucky #13
- 20 ounces pineapple chunks in juice, drained, juice & pineapple reserved separately
- 1 (13 1/2 ounce) can coconut milk
- 1 cup water, approximately
- 2 cups basmati rice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 cups garbanzo beans, cooked (or 1 15oz can, rinsed & drained)
- 1/2 cup almonds, slivered
- 1/2 cup raisins
- 1/4 cup cilantro, chopped
The Last Red Enchilada Sauce You'll Need
By Beefman-2
This is the tastiest red enchilada sauce I have ever had! I could literally just eat it with a spoon
- 3 tablespoons chili powder
- 3 tablespoons flour
- 1 tablespoon chicken bouillon
- 1 teaspoon cocoa powder
- 1/2 teaspoon garlic salt
- 1 teaspoon oregano
- 3 cups water
- 1 (8 ounce) can tomato sauce
VOODOO PORK ROAST
By Beefman-2
DEVILISH GOOD PORK ROAST
- 10 - 15 LB PORK ROAST
- VOODOO RB
- 1 CUP BROWN SUGAR
- 2 TBSP SEASONED SALT
- 2 TBSP GARLIC SALT
- 1/4 CUP PAPRIKA
- 2 TBSP CELERY SALT
- 2 TBSP ONION SALT
- 2 TBSP BLACK PEPPER
- 1 TBSP CHILI POWDER
- 4 TBSP GROUND MUSTARD
- 1 TBSP GARLIC POWDER
- 1 TSP CAYENNE
- 1 TBSP ONION POWDER
- 1 TBSP MSG
- 1 TBSP CINNAMON
Curried Honey Mustard Chicken
By Beefman-2
This is the best chicken recipe I have ever had
- 1/3 cup butter, melted
- 1/3 cup honey
- 1/4 cup Dijon-style prepared mustard
- 4 teaspoons curry powder
- 1 pinch ground cayenne pepper
- 4 chicken breasts. skinless, boneless
Cream of Mushroom Soup I
By Beefman-2
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes
- 5 cups sliced fresh mushrooms
- 1 1/2 cups chicken broth
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup half-and-half
- 1 tablespoon sherry
The Best Red Enchilada Sauce
By Beefman-2
Preheat an oven to 400 degrees F (200 degrees C)
- 6 dried ancho chiles
- 1 (6 ounce) can tomato paste
- 1/4 cup corn oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 3 cups beef broth