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Recipes
TANGY APPLE CIDER CURE
By Beefman-2
TANGY APPLE CIDER CURE
- 1 GAL. APPLE CIDER
- 3 OZ INSTA CURE # 1
- 2 CUP BROWN SUGAR
- 4 TBSP ONION POWDER
- 4 TBSP GARLIC POWDER
- 4 TBSP GROUND PEPPER
- 1/4 CUP GROUND MUSTARD
SANTA MARIA MARINADE WITH BURGUNDY WINE
By Beefman-2
ENOUGH FOR 2-4 LB TRI TIPS HEAT THE OIL IN A PAN, SAUTÉ THE GARLIC IN THE OIL FOR 2 TO 3 MINUTES TO INFUSE THE F...
- 1/2 CUP LEMON JUICE, FRESHLY SQUEEZED
- 1/2 CUP EXTRA VIRGIN OLIVE OIL
- 1 CUP BURGUNDY WINE
- 1/2 CUP SOY SAUCE
- 1/2- 1 CUP BROWN SUGAR ( DEPENDING ON HOW SWEET YOU WANT IT )
- 2 TBSP BLACK PEPPER
- 2 TBSP LAWRYS SEASONED SALT
- 5 - 6 TBSP MINCED GARLIC
Chicken Fajitas
By Beefman-2
Preheat oven to 350 degrees
- 8 8-inch round tortillas
- 3 skinless boneless chicken breast halves; cut into 3/4 inch strips
- 1 tablespoon bottled hot sauce
- 3 teaspoons chili powder
- 1 teaspoon cumin; ground
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 large onion; cut in half and sliced thinly
- 1 small yellow pepper; seeds removed and sliced into strips
- 1 small red pepper; seeds removed and sliced into strips
- 3 tablespoons canola oil; divided
- 1/2 cup salsa
- 1/2 cup sour cream
- 1 lime; cut into wedges
Spanish Rice (Restaurant Style)
By Beefman-2
Mix together in rice cooker pot and press Cook
- 2 cups of rinsed long grain rice
- 1-1/2 cups chicken broth
- 1 small onion diced
- 2 cloves minced garlic
- 7oz can tomato sauce
- 10oz can diced tomatoes with chili peppers
- 1/2 tsp. cumin
- 1/2 tsp. black pepper
- 1-2 habanero peppers (optional for additional spice)
BEEFMAN SPICY MAHATTAN CLAM CHOWDER
By Beefman-2
A SPICY DELICIOUS CLAM CHOWDER
- 1 28 OZ CAN MINCED CLAMS ( JUICE SEPARATED AND DISCARDED )
- 1 32 - 48 OZ LA VICTORIA MEDIUM SALSA ( ADD SLOWLY TO YOUR TASTE)
- 1 28 OUNCE CAN DICED TOMATOES
- 4 CUP POTATOES 1/2 INCH CUBED
- 4 CUP CARROTS DICED
- 4 CUP CELERY DICED
- 4 CUP DICED ONION ( OR 2 MEDIUM ONIONS )
- 1/4 CUP BUTTER
- 1 CUP WHITE WINE
- 4 GARLIC CLOVES MINCED
- PEPPER TO TASTE
GLAZE HONEY MUSTARD HAM
By Beefman-2
SWEET GLAZE WITH A TANGY BITE FROM THE MUSTARD
- 1 CUP HONEY
- 1/2 CUP BROWN SUGAR
- 1/2 CUP BEAVERS SWEET HOT MUSTARD
- 1 TBSP WORCESTERSHIRE SAUCE
- 1 TBSP MINCED ONION
- 1/4 TSP GROUND CLOVES
- 1/8 TSP GROUND GINGER
BRINE WHITE WINE
By Beefman-2
WHITE WINE BRINE
- 750 ML WHITE WINE
- 1/2 GALLON APPLE CIDER
- 1 CUP KOSHER SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP ONION POWDER
- 1/2 TBSP GROUND ROSEMARY
- 1/2 TBSP GROUND MARJORAM
- 1/2 TBSP GROUND THYME
- 1 TSP GROUND CLOVES
- 1 TSP GROUND NUTMEG
- 1 TBSP GROUND CINNAMON
BEEF MAN HERB PULLED BEEF
By Beefman-2
HERB PULLED BEEF
- 5 LB CHUCK ROAST
- 1 CUP APPLE CIDER
- BEEFMAN HERB RUB
- 1/4 CUP GARLIC POWDER
- 1/4 CUP ONION POWDER
- 1/4 CUP PAPRIKA
- 1/4 CUP GROUND MUSTARD
- 1/4 CUP MSG
- 1/4 CUP SEASONED SALT
- 1/4 CUP BLACK PEPPER
- 1 CUP BROWN SUGAR
- 1 TBSP CELERY SEED
- 1 TBSP ANCHO CHILI PEPPER
- 1 TBSP CALIF. CHILE PEPPER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP ALLSPICE
- 1 TBSP GROUND CORIANDER
- 1 TBSP PARSLEY FLAKES
- 1 TBSP GROUND THYME
- 1 TBSP GROUND TURMERIC
- 1 TBSP GROUND MARJORAM
- 1 TBSP GROUND GINGER
- 1 TBSP GROUND NUTMEG
- 1 TBSP GROUND SAGE
- 1 TBSP WHOLE DILL WEED
MAPLE CINNAMON HAM GLAZE
By Beefman-2
Great for after cooking the ham, as an extra layer of flavor over the sliced ham
- 1/4 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 1 cup maple syrup
TNT CHICKEN BREASTS
By Beefman-2
TANGY RUBBED CHICKEN
- 4 CHICKEN BREASTS
- RUB TNT
- 4 TBSP GROUND MUSTARD
- 3 TBSP PAPRIKA
- 3 TBSP CHILI POWDER
- 3 TBSP MSG
- 2 TBSP SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP WYLERS CHICKEN GRANU
- 2 TBSP CELERY SALT
- 1 TBSP ONION POWDER
- 1 TBSP CAYENNE POWDER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP GROUND OREGANO
- 1 TBSP GROUND THYME