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Campbell's Kitchen Beef Wellington

Campbell's Kitchen Beef Wellington

By

Place beef in lightly greased roasting pan

  • 2 pounds beef tenderloin
  • ground black pepper (optional)
  • 1 sheet Pepperidge Farm® Puff Pastry
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon butter or margarine
  • 2 cups finely chopped mushrooms
  • 1 medium onion, finely chopped
0/5 (0 Votes)

Italian Seasoning I

Italian Seasoning I

By

In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes

  • 1-1/4 cups dried basil
  • 1-1/4 cups dried oregano
  • 1-1/4 cups dried rosemary
  • 1-1/4 cups dried marjoram
  • 1-1/4 cups dried cilantro
  • 1-1/4 cups dried thyme
  • 1-1/4 cups dried savory
  • 1-1/4 cups red pepper flakes
4.5/5 (40 Votes)

SANTA MARIA MARINADE II

SANTA MARIA MARINADE II

By

GOOD SANTA MARIA MARINADE

  • 1/2 CUP SUNNY DELIGHT ORANGE JUICE
  • 3/4 CUP EXTRA VIRGIN OLIVE OIL
  • 1/2 CUP BROWN SUGAR
  • 1/2 CUP SOY SAUCE
  • 2 TBSP BLACK PEPPER
  • 1/3 CUP LAWRYS SEASONED SALT
  • 5 - 6 TBSP MINCED GARLIC
4.5/5 (23 Votes)

CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

By

CHICKEN TORTILLA SOUP

  • 6 CHICKEN BREASTS
  • 30 OUNCE TOMATOES DICED ( 15 OUNCE CANS )
  • 1 YELLOW ONION DICED
  • 2 CLOVES GARLIC MINCED
  • 1 CUP CHICKEN BROTH
  • SALT AND PEPPER TO TASTE
  • 4 CORN TORTILLAS CUT INTO 1/4 INCH STRIPS ( PLACE IN POT AT VERY END )
  • 2 TBSP FRESH CILANTRO ( PLACE IN CROCK POT AT VERY END )
  • 1/2 CUP SHREDDED MONTEREY JACK CHEESE
  • 1 AVOCADO DICED AND TOSSED WITH LIME JUICE
0/5 (0 Votes)

VOODOO SMOKED RIB EYE

VOODOO SMOKED RIB EYE

By

DEVILISH GOOD RIB EYE

  • 10 - 15 LB RIB EYE
  • 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
4.6/5 (13 Votes)

Meatloaf

Meatloaf

By

My family enjoyed the slightly spicy taste of this meatloaf

  • 1 1/2 lbs ground beef
  • 1 cup cracker crumb
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 large egg, beaten
  • 1 medium onion, chopped
  • 1/2 cup tomato sauce
  • 3/4 cup ketchup
  • 2 tablespoons firmly packed brown sugar
  • 1 cup water
  • 2 tablespoons mustard
  • 2 tablespoons vinegar
4.5/5 (2 Votes)

GLAZE APPLE CIDER HONEY

GLAZE APPLE CIDER HONEY

By

Apple honey glaze for hams

  • 1/2 CUP MAPLE SYRUP
  • 1/2 CUP BROWN SUGAR
  • 1/2 CUP APPLE CIDER OR JUICE
  • 1 TBSP DIJON MUSTARD
  • 1 TSP CINNAMON
  • 1/8 – 1/4 TSP GINGER
  • 1/8 – 1/4 TSP ALL SPICE
  • 1/4 TSP GROUND CLOVES
0/5 (0 Votes)

BEEFMAN WHITE WINE STEW

BEEFMAN WHITE WINE STEW

By

DELICIOUS BEEFY STEW

  • 4 TO 6 LBS RUMP OR CHUCK ROAST
  • 1/2 CUP APPLE JUICE OR CIDER
  • 1/2 CUP BBQ SAUCE
  • 1/2 CUP WHITE WINE
  • 3 – 4 LARGE RED POTATOES
  • 3 – 4 CUPS SLICES CARROTS
  • 1 – 2 LARGE RED ONIONS DICED
  • 1 – 2 LARGE BELL PEPPER DICED
  • BEEFMANN HERB RUB
0/5 (0 Votes)

SUMMER SAUSAGE

SUMMER SAUSAGE

By

SUMMER SAUSAGE

  • 10 LBS GROUND BEEF
  • 1/2 CUP MSG
  • 1.33 TBSP CAYENNE PEPPER
  • 1.33 TBSP GROUND BLACK PEPPER
  • 2 TBSP GARLIC POWDER
  • 2 TBSP BROWN SUGAR
  • 1.66 TBSP MUSTARD POWDER
  • 1.66 TBSP BLACK PEPPER CORNS
  • 2.66 TBSP LIQUID SMOKE
4/5 (1 Votes)

YANKEE POT ROAST

YANKEE POT ROAST

By

NEW ENGLAND STYLE POT ROAST

  • 1/4 POUND BACON
  • 5 POUND CHUCK ROAST
  • 2 STALKS CELERY DICED
  • SALT AND PEPPER TO TASTE
  • 2 LARGE RED ONIONS DICED
  • 1 POUND BABY CARROTS
  • 6 MED RED POTATOES PEALED AND CUBED
  • 2 CUPS BEEF BROTH
  • 4 TABLESPOONS BUTTER
  • 4 TABLESPOONS FLOUR
0/5 (0 Votes)