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Recipes
FELONY FUDGE
By Beefman-2
COMBINE ALL INGREDIENTS IN A PAN, MELT OVER LOW HEAT, MIX THROUGHLY MAKING SURE ITS ALL MELTED, POUR INTO BUTTERE
- 2 CUPS OR 12 OUNCE PEANUT BUTTER CHIPS
- 1 CUP SIMISWEET CHOCOLATE CHIPS
- 1/3 CUP UNSALTED PEANUTS
- 1/4 CUP BUTTER
- 14 OUNCE SWEETENED CONDENSED MILK
HOLIDAY HAM CURE
By Beefman-2
GREAT HOLIDAY HAM CURE
- 1 GALLON APPLE JUICE
- 6 LEVEL TBSP PRAGUE POWDER
- 2 CUP BROWN SUGAR
- 8 OUNCE CAN DOLE PINEAPPLE, RAN THROUGH A FOOD PROCESSOR
- 1 CUP SUN HARVEST MAPLE SYRUP
Roasted Beef Tenderloin
By Beefman-2
Preheat oven to 475 degrees
- 1 whole (4 To 5 Lbs.) Beef Tenderloin (butt)
- 4 Tablespoons Salted Butter, or more to taste
- 1/3 cup Whole Peppercorns, More Or Less To Taste
- Lawry's Seasoned Salt (Or Your Favorite Salt Blend)
- Lemon Pepper Seasoning
- Olive Oil
Beef Wellington1
By Beefman-2
Mushroom Pate Dice up your onions and slice your mushrooms
- 2 half-pound filet mignon steaks
- 2 sheets of puff pastry
- 1 lb of mushrooms
- 1 egg
- 8 + slices of prosciutto
- parsley
- thyme
- rosemary
- 1/2 diced onion
- spinach
- olive oil
- salt and pepper for taste
Ham and Cheese Breakfast Quiche
By Beefman-2
Preheat oven to 425 degrees F (220 degrees C)
- 2 (12 ounce) packages frozen hash brown potatoes
- 1/3 cup butter, melted
- 2 cup cooked diced ham
- 1 cup shredded Monterey Jack cheese
- 2 eggs
- 1/2 cup heavy whipping cream
Green Chile and Chicken Rice
By Beefman-2
Place all ingredients into the inner pot of your rice cooker and stir
- 1 1/2 cups Mahatma® or Carolina® White Rice
- 3 cups low-sodium chicken broth
- 2 tblsp dried minced onion
- 1/2 tsp salt
- 1 10-oz can chicken breast chunks with liquid
- 1 4-oz can diced green chiles with liquid
Beef Bourguignon (Anne Burrell)
By Beefman-2
SHOW: Secrets of a Restaurant Chef EPISODE: The Secret to Beef Bourguignonne
- Marinade:
- 5 cloves garlic, smashed
- 3 fresh bay leaves
- 2 carrots, peeled and halved
- 2 ribs celery, halved
- 1 large onion, peeled and quartered
- One 750-ml bottle red wine, such as Burgundy
- 4 pounds beef chuck, cut into 1-inch chunks
- Stew:
- Extra-virgin olive oil
- Kosher salt
- 1/2 cup all-purpose flour
- 8 ounces slab bacon, cut into lardons
- 1 pound cremini or white button mushrooms, quartered
- 2 carrots, peeled and cut into 1/4-inch dice
- 2 ribs celery, cut into 1/4-inch dice
- 2 cloves garlic, finely chopped
- 1 large onion, peeled and cut into 1/4-inch dice
- 1/4 cup tomato paste
- 3 to 4 cups beef stock
- 3 fresh bay leaves
- 1 bundle fresh thyme
- 1 pound red bliss potatoes, quartered
- 1/2 bunch fresh chives, finely chopped, for garnish
- Crusty bread, for serving
SWISS CHEESE SCALLOPED POTATOES
By Beefman-2
SWISS CHEESE SCALLOPED POTATOES
- 2 LB RED POTATOES SLICED
- 1/2 CUP RED ONION
- 1/4 TSP SALT DIVIDED
- 1/4 TSP NUTMEG DIVIDED
- 2 TBSP BUTTER CUT DIVIDED
- 1 CUP MILK
- 3 OZ SWISS CHEESE SHREDDED
- 1/4 CUP GREEN ONIONS
HOMESTYLE BEEF STEW
By Beefman-2
HOME GOODNESS STEW
- 3 LB BEEF STEW MEAT CUBED
- 4 TBSP FLOUR
- 3 TBSP OLIVE OIL
- 4 CARROTS PEELED AND SLICED
- 2 ONIONS PEELED AND SLICED
- 2 BEEF BOUILLON CUBES
- 4 CUPS WATER
- 1/2 CUP RED WINE
- 2 TBSP WORCESTERSHIRE SAUCE
- 1 BAY LEAF
DALES MAGIC RUB
By Beefman-2
MEASURE OUT ALL INGREDIENTS INTO LARGE BOWL, MIX WELL AND STORE IN AIR TIGHT CONTAINER TILL NEEDED
- 1 CUP BROWN SUGAR
- 3/4 CUP GROUND MUSTARD
- 3/4 CUP LEMON PEPPER
- 1/2 CUP CANE SUGAR
- 1/2 CUP PAPRIKA
- 1/2 CUP BLACK PEPPER
- 1/2 CUP BEEFMAN CHILLI POWDER
- 1/2 CUP DALES HERB BASE
- 1/2 CUP GRANULATED GARLIC
- 1/4 CUP CORIANDER
- 1/4 CUP CELERY SALT
- 1/4 CUP SEASONED SALT
- 1/4 CUP CUMIN
- 2 TBSP GINGER, GROUND
- 2 TBSP ALLSPICE
- 2 TBSP CINNIMON