RECIPES
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Lone Wolf Seasonings
Recipes

Roy's Pinto Bean Recipe:

5 lbs dry Pinto Beans  (or two 111oz cans of Bush's Pinto beans)
1 1/2 lbs Thick Sliced Bacon
2 medium Red Onions chopped into chucks (optional - use less if you want)
7 Jalapeno's seeded and chopped
1/2 cup Lone Wolfe Steak Seasoning (or season to your taste adding a little at a time)

Place dry beans in a pot and pick out rocks and bad beans. Add water to cover beans
and let soak overnight. Drain beans and rinse them several times to get rid of all the
foam (gas), there should not be any film on the beans. Add beans to a large pot or
Roaster Oven and cover with water about 1 inch over top of beans.

Cut bacon into 1 inch pieces and fry in a large pan till browned and slightly crisp. Add
jalapeno's and let simmer approx 1-2 minutes. Add red onion and stir. Let simmer while
stirring occasionally till onions break apart and start to become translucent.

Add bacon, bacon grease, onions, and peppers to the beans in a large pot or roaster
oven. Stir to mix well . Cook on medium heat for 4 - 6 hours or until beans are tender.
Add water to pot if needed. I like the soup, so I add enough water to have about 1/2 to
3/4 inch of soup covering the beans when done.

Add steak seasoning and mix well. Reduce heat to keep warm and serve. Do not add
seasoning to Dry Beans until beans are tender.
You can use the Bush Beans if you don't have time to cook Dry Beans, comes out just
as good.
Makes approximately 30 8oz servings



Roy's Bacon and Onion Potatoes
30 minutes - serves 4

2 potatoes peeled and cut into 1 inch cubes
2 cups chicken broth (or two chicken Bouillon cubes and 2 cups water)
1 green onion diced
½ red onion medium size cut into small chunks
4 slices thick bacon
1 stick butter melted
2 jalapeno's seeded and cut into small pieces
1 cup grated Monterey Jack or Mild Cheddar Cheese
Sour cream

Pre heat oven to 375 degrees

Place potatoes in a medium pot and add chicken broth to cover, add water if needed to
cover.  Turn heat on high and bring pot to a boil.  Boil potatoes for five minutes then
turn heat off and cover potatoes with tight lid.  Let potatoes seep for another five
minutes.  The potatoes should be almost done.

While potatoes are cooking, fry the bacon till brown then remove bacon to a paper
towel to drain.  Now add the Jalapeno's to the bacon grease and simmer for 2 minutes,
then add the red onion and simmer till the red onions are soft, stirring occasionally.

Now drain water off potatoes and place potatoes in an 8½”x 8½” pan sprayed with Pam.

Pour the melted butter over the potatoes.  Spoon the bacon, red onions, and jalapeno
mixture evenly over the potatoes, and place in the oven for about 10 minutes or till
potatoes are fork tender.

Remove pan from oven and sprinkle cheese over the top of the potatoes, then layer the
green onions over the cheese.  Stick pan back in the oven for 1 minute or till cheese
melts.  Remove from oven and serve hot with sour cream on the side.


Beef Stew (This is not my Recipe, but it is great):

1 ¼ lbs beef stew meat (or Rib Eye) cut into 1” cubes
¾ tsp salt, divided
¼ tsp black pepper divided (can use Fiesta Fajita Seasoning instead of salt/pepper)
1 ½ tbsp all purpose flour
1 ½ tbsp butter
1 tsp Canola Oil
½ onion chopped
½ 8oz can Whole Peeled Tomatoes (optional)
1 c and 2 tbsp water
1 beef bouillon cube
1 clove garlic minced
2 ¼ tsp chopped parsley
1/8 tsp dried thyme
¼ c and 2 tbsp red wine
2 ½ carrots chopped
2 ½ stalks celery chopped
2 ½ potatoes cubed
¾ c pearl onions (optional)

Season the stew meat with some of the salt and pepper (or use Fajita Seasoning) and
coat with flour. In a large skillet over medium-high heat, Saute the beef and onions in
the butter and oil until browned on the outside. Transfer the beef and onions to a stock
pot and stir in the tomatoes, water, and bouillon cube. Season with garlic, parsley,
thyme, and remaining salt and pepper. Stir in the red wine.

Cover and simmer for 1 ½ hours before adding carrots, celery, potatoes, and onions.
Continue to simmer until potatoes are tender, approx. 1 hour.
Cook Notes; I don't use the Tomatoes, but I do use a 8oz can of Tomato Sauce for color, I also
don't like my carrots mushy, so that is why I don't add them till the last hour; they are firm but
done (Al Dente).

Mexican Beef Recipe (tacos, enchiladas, tortillas, etc.)

1 1/2 lbs ground sirloin or ground beef
1 yellow onion, finely chopped
3 tablespoons vegetable oil
3 or 4 cloves of garlic, minced
2 1/4 tsp. ground cumin
3 tablespoons oregano leaves
1 cup tomato sauce
1 1/2 tsp. salt

Take a large frying pan, nonstick preferred.

Heat the oil over medium low heat. Add the onion and sauté for 3 to 4 minutes.

Add:
1 1/2 lbs. ground sirloin or ground beef
1 1/2 tsp. salt
Cook the beef over medium heat until almost done. Add 3 or 4 cloves of minced garlic
depending on your tolerance and desire for its taste. 3 cloves will be subtle in flavor.
Cook an additional 3 minutes.

Add:
2 1/4 tsp. ground cumin
1 cup tomato sauce

In a blender add:
3/4 cup water
3 tablespoons oregano leaves

Blend for 10 seconds and pour onto the meat.

Cook for 10 minutes and lower heat to simmer for 10 more minutes.

Use for Tacos or make your own Beef Enchilada


Cream of Chicken Soup (4 - 6 servings)
1 stick unsalted butter
1 sprig of rosemary
2 whole clove garlic smashed only
1 medium yellow onion, chopped
2 stalks celery chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken (2 Breast =1.25 lbs or 1.25 lbs Turkey breast)
1 cup heavy cream
2 1/2 tbsp dry sherry
Lemon pepper
1 tbsp kosher salt
Freshly ground black pepper to taste
2 tbsp chopped flat-leaf parsley
Put the chicken, 12 cups water, garlic, rosemary, 2 tablespoons lemon pepper, and 1
chicken bouillon cube in a large pot and bring to a boil. Boil chicken for 45 minutes to 1
hour till it pulls off bone easily. Take chicken out and let cool then cut it into small
chucks. Take rosemary out of broth, measure out 7 cups and put to side till needed.
Melt the butter in a large pot over medium heat. Add the onion, celery, carrots, and
lemon pepper (to taste) and cook, covered, stirring occasionally for about 12 minutes.
Add the flour to the pot and whisk forming a paste. Add chicken broth slowly while
whisking till all 7 cups of broth are added. Bring soup to a boil while whisking
constantly.

Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and
add to the soup. Lower the heat and simmer for 15 minutes. Stir in the chicken and
bring back to a boil. Remove from the heat. Whisk the heavy cream, sherry, and salt into
the soup and season with pepper to taste. Remove and discard the herb bundle.
Sprinkle the top of each soup with chopped parsley and serve immediately.

Note: Cook 2 cups of egg noodles and add to the soup bowls to make cream of
chicken noodle.

THESE ARE THE BEST COOKIES EVER, THEY ARE LIKE LAY'S POTATO CHIPS; YOU
CAN'T EAT JUST ONE
Amaretto Butter Cookies

1/2 lb butter at room temperature (2 sticks)
1 cup sugar 
1 large egg, separated 
3 tablespoons almond-flavored liqueur or 1 tbsp almond extract
2 teaspoons grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1 tsp Vanilla Extract
1/4 teaspoon salt
1 1/4 cups sliced almonds (optional)

In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until
smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.

In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir
to mix, then beat until well blended. (see note below) Gather dough into a ball,
divide in half, and flatten each portion into a disk; wrap each tightly in plastic
wrap and freeze until firm enough to roll without sticking, about 30 minutes.

Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at
a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies.
Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather
excess dough into a ball, reroll, and cut out remaining cookies.

In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with
mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each if
using.

Bake cookies in a 325 oven until edges are lightly browned, about 15 minutes; if
baking two sheets at once in one oven, switch their positions halfway through
cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to
transfer to racks to cool completely.

Cooks Note: You basically need to have it at the perfect temperature to roll: any warmer
and it's too sticky, any colder and it's too hard. I ended up forming dough into little logs,
freezing them 15 minutes, then making little balls of dough and flattening them a bit with
my palms.