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Recipes
Caribbean Sauce
By Beefman-2
Slowly thin the orange marmalade with the orange juice until it reaches desired consistency
- 1/2 cup orange marmalade
- 2-3 Tbs orange juice
- 1 tsp powdered mustard
- 1 tsp dried red pepper flakes
American Potato Salad
By Beefman-2
Bring a large pot of water to a boil
- 5 pounds red potatoes
- 6 eggs
- 2 cups mayonnaise
- 1 onion, diced
- 2 green onions, thinly sliced
- 1 small green bell pepper, seeded and diced
- 3 stalks celery, thinly sliced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Lemon Dill Rice
By Beefman-2
Add all ingredients to the inner pot and stir to combine
- 1 cup Mahatma® or Carolina® White Rice
- 1 3/4 cups water
- 1/2 tsp salt
- zest of 1 lemon
- 1 tblsp lemon juice
- 1/2 tsp dried dill
- 1 tsp dried parsley or 1 tblsp fresh flat-leaf parsley, minced
- 2 tblsp butter, cut into 4 pieces
- salt and pepper
FRENCH BREAD
By Beefman-2
FRENCH BREAD
- 1 1/2-2 CUP WATER
- 5 1/4 CUP FLOUR
- 3 TBSP BUTTER MELTED
- 4 TBSP SUGAR
- 2 TSP SALT
- 2 TSP ACTIVE DRY YEAST
- 2 TBSP VEGETABLE OIL
TNT SMOKED TRI TIP
By Beefman-2
TANGY AND TASTY TRI TIP
- 10 TO 15 LB TRI TIP ROAST
- TNT RUB
- 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 GRANULES
- 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
BEST HOMEMADE POTATO SALAD
By Beefman-2
Bring a large pot of salted water to a boil
- 2 pounds clean, scrubbed new red potatoes
- 6 eggs
- 1 pound bacon
- 2 scallions, finely chopped
- 1 stalk celery, finely chopped
- 1 cup shredded cheddar cheese
- 1 cup Miracle Whip
- 1 cup sour cream
- salt and pepper to taste
Potato Salad
By Beefman-2
boil potatoes 15 - 20 minutes till tender, remove from pot and let cool mix remaining ingredients together cub
- 2 pounds small Yukon gold potatoes
- Kosher salt
- 1/2 bunch sliced scallions; white and green parts
- 2 tablespoons drained capers
- 2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped dill pickles with 1/4 cup juice; finely chopped about 2 pickles
- 1/2 small red onion; chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 bunch dill; chopped
- 1/2 lemon, juiced
- Freshly ground black pepper
- Extra-virgin olive oil; for drizzling
CARNE ASADA II
By Beefman-2
CARNE ASADA II
- 2 LB SKIRT STEAK
- 2 JUICED LEMONS
- 2 MASHED GARLIC CLOVES
- 1/2 TSP SALT
- 1/2 TSP PEPPER
- 1/2 TSP ONION SALT
- 1/2 SLICED MED ONION
Easy Pork Posole
By Beefman-2
Season pork with salt and pepper
- 1 pound pork loin, chopped
- salt and ground black pepper to taste
- 1 tablespoon canola oil
- 1 onion, diced
- 2 tablespoons water
- 4 cloves garlic, minced
- 2 serrano peppers, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 cups water
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup cornmeal
- 2 (15 ounce) cans hominy, drained
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Super Fajita Marinade
By Beefman-2
In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise
- 3 limes, juiced
- 2 green onions, chopped
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground anise seed (optional)