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Recipes
Sloppy Joes
By Beefman-2
Add butter to a large skillet or dutch oven over medium high heat
- 2 Tablespoons Butter
- 2-1/2 pounds Ground Beef
- 1/2 whole Large Onion, Diced
- 1 whole Large Green Bell Pepper, Diced
- 5 cloves Garlic, Minced
- 1-1/2 cup Ketchup
- 1 cup Water
- 2 Tablespoons Brown Sugar
- 2 teaspoons Chili Powder (more To Taste)
- 1 teaspoon Dry Mustard
- 1/2 teaspoon Red Pepper Flakes (more To Taste)
- Worcestershire Sauce, To Taste
- 2 Tablespoons Tomato Paste (optional)
- Tabasco Sauce (optional; To Taste)
- Salt To Taste
- Freshly Ground Black Pepper, To Taste
- Kaiser Rolls
- Butter
VOO DOO RIB EYE
By Beefman-2
DELICIOUS RIB EYE
- 3 - 5 LB RIB EYE
- VOODOO RUB
- 1 CUP BROWN SUGAR
- 1/4 CUP SEASONED SALT
- 1/4 CUP GARLIC SALT
- 1/2 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
SOUR DOUGH STARTER
By Beefman-2
SOUR DOUGH STARTER
- 1 1/4 TSP ACTIVE DRY YEAST
- 2 3/4 CUP WATER
- 1 TBSP SUGAR
- 2 CUP BREAD FLOUR
HERB SMOKED PORK TENDERLOIN
By Beefman-2
HERB SMOKED TENDERLOIN
- 5 - 15 LB PORK TENDERLOIN
- 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
Stuffed Eggplant Parmesan Rolls
By Beefman-2
Preheat oven to 400 degrees F (200 degrees C)
- 1 large eggplant, ends trimmed
- 2 teaspoons sea salt, or as needed
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1 cup dried bread crumbs
- vegetable oil for frying, or as needed
- 2 cups ricotta cheese
- 1/2 cup grated Romano cheese
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
- 2 cups prepared pasta sauce
SOUTHWESTERN CORN AND BEANS
By Beefman-2
SPICY SIDE DISH OF CORN AND BEANS, GREAT ON A COOL FALL DAY
- 1 TBSP OLIVE OIL
- 1 LARGE ONION DICED
- 1 JALAPEÑO DICED
- 1 CLOVES GARLIC MINCED
- 30 OZ LIGHT RED KIDNEY BEANS
- 16 OZ FROZEN CORN, THAWED
- 14 1/2 OZ DICED TOMATOES (CAN )
- 1 GREEN BELL PEPPER CUT
- 2 TSP CHILI POWDER
- 3/4 TSP SALT
- 1/2 TSP BLACK PEPPER
- SOUR CREAM ( OPTIONAL )
- SLICED BLACK OLIVES (OPT
TANGY MEMPHIS PULLED BRISKET
By Beefman-2
MEMPHIS STYLE PULLED BRISKET
- 10 - 15 LB BRISKET
- TANGY MEMPHIS RUB
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika
- 1/4 CUP ground mustard
- 1/4 cup Morton's kosher salt
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
Quick Chicken Paella
By Beefman-2
• Sprinkle chicken with 1/2 tsp
- 1 1/4 Ibs. boneless, skinless chicken thighs, halved
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 Tbs. olive oil
- 8 oz. spicy smoked sausage, such as andouille
- 1 green pepper; seeded, diced
- 1 onion, chopped
- 1/2 tsp. dried oregano
- 1 can (14 1/2 oz.) diced tomatoes
- 1 cup fat-tree, lower sodium chicken broth
- 1 cup frozen peas
- 1/2 tsp. turmeric
- 1 cup instant rice
Classic Mushroom Pilaf
By Beefman-2
Place rice in a medium bowl and rinse in several changes of cold water
- 1 cup Mahatma® or Carolina® White Rice
- 2 tblsp butter or ghee
- 1 small onion, quartered and thinly sliced
- 5 large cremini or white mushrooms, trimmed and cut into matchstick-sized pieces
- 1 small clove garlic
- 1/4 tsp cardamom
- 1 1/3 cups vegetable broth
- 1/2 tsp salt
- 1/2 cup small green peas
PUERTO RICAN PORK ROAST
By Beefman-2
PUERTO RICAN PORK ROAST
- 10 LBS PORK ROAST
- 8 CLOVES GARLIC CLOVES
- 1/4 CUP SALT
- 1/4 CUP PEPPER
- 2 TSP CHOPPED OREGANO
- 3 TBSP OLIVE OIL
- 4 LARGE POTATOES CUBED
- 3 – 4 LBS MIXED VEGGIES ( FROZEN )