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Recipes
Chicken Cordon Bleu with Alfredo
By Beefman-2
RINSE AND PAT DRY ALL THE CHICKEN BREASTS
- 4 CHICKEN BREASTS
- CANADIAN BACON OR HAM
- PEPPER JACK CHEESE
- 1- 16 OUNCE JAR OF ALFREDO SAUCE
- 1 CUP SEASONED BREAD CRUMBS ( MORE IF NEEDED )(I USE LA ROMANELLA )
- 1 TBSP MILK
- 1 EGG
BASIL BREAD
By Beefman-2
BASIL BREAD
- 1 1/2 – 2 CUP WATER
- 4 1/4 CUP FLOUR
- 3 TBSP BUTTER MELTED
- 4 TBSP SUGAR
- 2 TBSP DRY MILK
- 2 TSP SALT
- 2 TSP ACTIVE DRY YEAST
- 1 TBSP EXTRA VIRGIN OLIVE OIL
- 1 TBSP CHIVES
- 2 TSP BASIL
VOO DOO CHICKEN
By Beefman-2
A SPICY CHICKEN DISH
- 4 CHICKEN BREASTS
- VOODOO RUB
- 1 CUP CANE SUGAR
- 1/2 CUP SEASONED SALT
- 1/4 CUP GARLIC SALT
- 1/2 CUP PAPRIKA
- 2 TBSP CELERY SALT
- 2 TBSP ONION SALT
- 1 TBSP BLACK PEPPER
- 1 TBSP CHILI POWDER
- 2 TBSP GROUND MUSTARD
- 1 TBSP GARLIC POWDER
- 1 TSP CAYENNE
- 1 TBSP ONION POWDER
- 3 TSP MSG
APPLE CIDER PINEAPPLE CANIDIAN BACON III
By Beefman-2
sweet tangy apple cider pineapple cured Canadian ham
- 10 - 15 lb PORK LOIN
- 1 GALLON APPLE CIDER
- 8 OUNCE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR )
- 3.84 OUNCE ( BY WEIGHT ) PRAGUE POWDER
- 1 - 2 CUP BROWN SUGAR ( DEPENDING ON YOUR SWEET TOOTH )
- 1/2 CUP ORANGE BLOSSOM / MOLASSES MIXTURE
- 1 TBSP GROUND ALL SPICE
- 1 TBSP GROUND CLOVES
- 1 TBSP ONION POWDER
- 1 TBSP GARLIC POWDER
- 1/4 CUP GROUND MUSTARD
BACON WRAPPED CHEESEBURGER MEATLOAF
By Beefman-2
PLACE ALL INGREDIENTS AND 1/2 THE CHEESE EXCEPT BACON IN A BOWL
- 1 LB BACON
- 1 LB LEAN GROUND BEEF
- 1/2 LB GROUND SAUSAGE ( CASINGS REMOVED )
- 1 LARGE EGG BEATEN
- 1 PACKAGE LIPTON ONION SOUP
- 1-1 1/2 CUP DICED RED ONION DICED
- 1 - 1 1/2 CUP SHREDDED CHEESE DIVIDED
2005 Roasted Beef Tenderloin
By Beefman-2
Diabetic Exchanges: 5 lean meat
- 1 beef tenderloin roast (3 pounds)
- 1/2 cup port wine or 1/2 cup beef broth and 1 tablespoon balsamic vinegar
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons olive oil
- 4 to 5 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1/2 teaspoon hot pepper sauce
PORK FAJITA
By Beefman-2
PORK FAJITA
- 2 LB PORK LOIN CUT INTO STRIP
- 1 MED ONION CUT INTO STRIPS
- 1 MED RED BEL PEPPER
- 1 MED GREEN BELL PEPPER
- 2 TBSP OLIVE OIL
- FAJITA SEASONING
TERRIYAKI III
By Beefman-2
TANGY TERIYAKI
- 1 CUP SOY SAUCE
- 1 CUP BURGUNDY WINE
- 1 TSP GARLIC POWDER
- 1 TSP ONION POWDER
- 1 TBSP GINGER
- 2 TBSP SUGAR
- 1 TSP BLACK PEPPER
- 3 TBSP WHITE VINEGAR
- 1 TBSP VEGETABLE OIL
- 2 TBSP WORCESTERSHIRE SAUCE
- 2 TBSP GROUND MUSTARD
BEEFMAN PINEAPPLE PASTRAMI
By Beefman-2
SWEET SMOKED PINEAPPLE PASTRAMI
- 10 TO 20 LB BRISKET
- 1 GAL APPLE CIDER
- 3 OZ INSTA CURE # 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
- 3 TBSP MSG
- 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
Peanut Butter Fudge
By Beefman-2
One of the best recipes for peanut butter fudge using basic ingredients and traditional fudge cooking methods
- 1 pound brown sugar
- 1 cup evaporated milk
- 4 tablespoons butter
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla
- 1 (12-ounce) jar Jif smooth peanut butter