Some of my favorites

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Jack Daniels Ribeye

2/3 cup water

1/2 cup JD whiskey

1/2 cup pineapple juice

1/2 cup brown sugar

1/2 cup diced onion

1/3 cup teriyaki sauce

1/3 cup soy sauce

1/4 cup liquid smoke

1 teaspoon minced garlic

4 rib-eye steaks

Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.

Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

Make another sauce to boil in a pan and pour over your steaks when done cooking.

Baked Pork Chops

6 pork chops

2 tbsp. butter

1 onion, sliced

3 tbsp. ketchup

1 tbsp. Worcestershire sauce

1 can cream of mushroom soup

Brown pork chops in butter. Combine all other ingredients. Place meat and other ingredients in a casserole dish. Cover. Bake at 375 degrees for 1 hour.

Cream of Chicken

4 chicken breast

1 pinch poultry seasoning

1 can condensed cream of chicken soup

1 can milk

Season the chicken to taste and fry the chicken in a pan. Quickly cook the chicken about 3 minutes on each side to help cut down on the oven time. Only needs about 30 minutes in the oven.

Preheat oven to 350 degrees F.

Place chicken in a baking dish.

Mix soup with soup can half milk half water use 2 cans to make sauce thicker. Pour soup mixture evenly over chicken and bake in the preheated oven until chicken is no longer pink and is tender.

Potato Casserole

6 potatoes cooked and grated

1 1/2 teaspoons salt

1 cup sour cream

8 green onions chopped

1 cup shredded Cheddar cheese

1/4 cup melted butter

Lightly butter a casserole dish. In a large bowl, combine potatoes, salt, sour ream, green onions, and Cheddar cheese, spoon into casserole. Pour butter over top of potatoes, bake at 425° for 25 minutes, or until potato casserole is nicely browned.

Cream Corn Casserole

1/2 cup butter melted

2 eggs beaten

1 package dry corn bread mix

1 can whole kernel corn drained

1 can creamed corn

1 cup sour cream

Preheat oven to 350 degrees F and lightly grease a baking dish.

In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.

Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Roasted Asparagus

2 pounds fresh asparagus

Good olive oil

Kosher salt, plus extra for sprinkling

Freshly ground black pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Crab Stuffed Mushrooms

1 pound fresh mushrooms about 35 to 40

1/4 cup finely-chopped celery

2 tablespoons finely chopped onion

2 tablespoons finely chopped red bell pepper

1/2 pound crab claw meat

2 cups oyster crackers crushed

1/2 cup shredded cheddar cheese

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 egg

1/2 cup water

6 slices white cheddar cheese

Preheat oven to 400 degrees.

Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems.

Set caps to the side and finely chop half of the stems.

Discard the other half of the stems or use elsewhere.

Combine the sauted vegetables, chopped mushroom stems, and all other ingredients except cheese slices and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes about 6 caps each.

Spoon 1 teaspoon of stuffing into each mushroom.

Cover with sliced cheese.

Bake in oven for 12 to 15 minutes until cheese is lightly browned.

 

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Chislic

1 bottle of Teriyaki

1 12oz bottle of Coke

1 lb beef remove all fat, cut into 1-2 inch chunks but I prefer deer venison

garlic salt

hot sauce

Marinate meat with Coke and Teriyaki for 30 minutes to overnight, the longer the better.

Drain meat.

Place in a deep fat fryer until done.

Add salt and hot sauce.

Swedish Rice Pudding

2 c. milk

2 eggs

2 c. cooked rice

1/2 c. sugar

1 tsp. vanilla

1 tsp. nutmeg

cinnamon

Scald the 2 cups of milk. Mix eggs, sugar and vanilla to a syrupy consistency. Add hot milk slowly to egg mixture, stirring all the time. Add drained white rice and mix well into egg mixture. Place in a casserole dish, sprinkle top with nutmeg and cinnamon. Place dish in a bigger dish and add water to a depth of 1 inch. This is called a waterbath.

Bake in 350°F oven for 1 hour or when knife inserted in center comes out clean.

Sticky Rice

1 cup Thai Sweet Rice also called "sticky rice", available at Asian food stores

1 3/4 cups water

1 Tbsp. brown sugar

1 can good-quality coconut milk

1/4 tsp. of salt

1 tsp. coconut flavoring

Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

Bring to a gentle boil, then partially cover with a lid leaving some room for steam to escape. Turn the heat down to medium-low.

Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.

store the rice covered in the refrigerator until you're ready to use it.

Dip sticky rice in Papaya Hot Sauce.

Papaya Hot Sauce

1 large ripe papaya, peeled, and cut into chunks for blending

1 onion chopped

1 carrot minced finely

A piece of ginger about the size of your thumb, minced

10 cloves of garlic

10 or 20 hot fresh chilies, use as many as you like

1 tablespoon whole allspice

Vinegar and salt to taste

Orange or pineapple juice to thin the consistency

Heat some oil in a heavy fry pan, and sauté the onion and carrot until softened. Add the garlic ginger and chilies, and sauté until the garlic and ginger are fragrant, about another minute.

Add all ingredients to the blender and puree.

The sauce will likely be too thick, so add orange or pineapple juice until it is diluted to the desired consistency.

The amount of vinegar to add will depend on the relative tartness of the fruit. You are looking to get a balance of sour and sweet. The sauce should be only very pleasantly sour. Add a few pinches of salt to taste. The sauce shouldn't taste salty, but without any salt, will definitely be missing something.

 

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Slow Cooked Italian Beef

3 cups water

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon onion salt

1 teaspoon dried parsley

1 teaspoon garlic powder

1 bay leaf

1 package dry Italian-style salad dressing mix

1 5 pound rump roast

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour salad dressing mixture over the meat.

Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Make a sandwich out of it with sauteed peppers and onions topped with melted cheese whiz.

Roast Beef

1 beef roast

1 envelope Hidden Valley ranch salad dressing mix

1 envelope brown gravy mix

1 envelope Italian dressing mix

1/2 cup warm water

Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle

over roast. Pour water into the bottom of the crockpot. Cover and

cook on low for 6 to 7 hours.

Butterscotch Pie

1 1/2 cup of brown sugar

1/2 cup of white sugar

3 tablespoons of cornstarch

3 tablespoons of flour

1 1/2 cup of cold water

2 eggs, separated

1 teaspoon of vanilla extract

3 tablespoons of butter

Mix the brown sugar, white sugar, cornstarch, flour and salt together in a heavy saucepan. For best results when cooking desserts, always use a heavy bottom saucepan.

Add in the cold water, egg yolks and butter.

Cook the mixture in the heavy saucepan over medium heat, stirring, until it gets thick.

Pour the pie filling into the prepared pie crust.

Beat the egg whites until peaks form, add a tad of sugar if you like.

Place the pie in the oven on 325 degrees Fahrenheit until the meringue is browned to perfection.

Cool and store in the refrigerator.

Slow Cooked Beer Brats

8 bratwurst

2 cans or bottles of beer

1 onion, sliced

3/4 cup ketchup

Place bratwurst, beer, onion, and ketchup in a slow cooker. Pour water over mixture until everything is covered. Set slow cooker to high and cook for 4 hours.

Preheat an outdoor grill for high heat and lightly oil grate.

Grill bratwurst on preheated grill until they are browned, about 5 minutes.

Top with Kraut and mustard.

Mushroom Swiss Burgers

1 pound ground beef

1/2 sweet onion, chopped

1 4oz package chopped fresh mushrooms

3 cloves garlic, minced

1 egg white

1 teaspoon seasoned salt

salt and ground black pepper to taste

Grated Swiss cheese

Mix together the ground beef, swiss cheese, onion, mushrooms, garlic, egg white, and seasoned salt in a bowl. Form six equal-sized hamburger patties from the mixture. Season burgers on each side with salt and pepper.

Grill until golden brown, about 3 minutes per side.

Love this website for smoking brisket or a good chicken brine.

http://www.smoker-cooking.com/index.html

 

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Buttermilk Fried Chicken

2 cups buttermilk

1 large onion, sliced

teaspoon each of parsley, tarragon, thyme

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

2 cups flour

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

1 teaspoon cayenne pepper

Salt and pepper

canola oil or peanut oil

Soak chicken overnight in buttermilk with onions, herbs, paprika, and cayenne pepper.

Drain chicken and in a plastic bag mix flour with seasonings.

Place chicken in bag with flour and shake until thoroughly coated.

Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Collard Greens

1 tablespoon olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

3 cups chicken broth

1 pinch red pepper flakes

1 pound fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Deep Fried Corn Cob

This is the easiest and best way to cook corn.

Simply lower the shucked, clean ears of corn in the hot oil and cook until brown. The fried kernels will be crispy on the outside and tender on the inside.

Roll in butter and sprinkle with salt, yum.

Beer Bread

3 cups sifted flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

1 (12 ounce) can beer

1/2 cup melted butter

Preheat oven to 375 degrees.

Mix dry ingredients and beer.

Pour into a greased loaf pan.

Pour melted butter over mixture.

Bake 1 hour, remove from pan and cool for at least 15 minutes.

This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust like a traditional bread mix the butter into the batter instead of pouring it over the top.

 

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Burnt Ends

1/2 cup salt

1 cup brown sugar

1 cup white sugar

1/3 cup chili powder

1/4 cup paprika

6 tablespoons black pepper

3 tablespoons onion powder

3 tablespoons garlic powder

3 tablespoons ground cumin

1 tablespoons cayenne

1 10 to 12 pound whole beef brisket, butcher trimmed

Sift all of the rub ingredients into a medium bowl and mix well.

Trim all the fat. Prepare a smoker at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Cover entire brisket with the rub and gently massage it in. Keep the leftover rub. Smoke the meat for about 1 hour per pound. Monitor the internal temperature 170 to 185 degrees F on a thermometer, remove brisket if any higher.

Separate the point of the meat from the flat. At this time you can slice the flat part of the brisket and eat. Coat the point with reserved rub. Return the point to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker and let it sit for 10 to 20 minutes. Cut into chunks and serve it hot with your favorite sauce on the side.

Baked Stuffed Shrimp

40 unsalted soda crackers, crushed

1 cup fresh bread crumbs

1 tablespoon garlic powder

1/2 cup butter, melted

1 tablespoon Worcestershire sauce

1 pinch ground black pepper

2 tablespoons grated Parmesan cheese

1/2 cup dry white wine

16 jumbo shrimp or tiger shrimp, peeled and deveined, with tails

In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.

Preheat oven to 400 degrees F.

Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.

Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

 

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Fried Dumplings

2 cups cabbage, finely chopped

1 teaspoon salt

1/2 lb shrimp, peeled, deveined and finely chopped

1 lb lean pork, ground

2 tablespoons light soy sauce

2 tablespoons rice wine, sherry or 2 tablespoons white wine

1 tablespoon green onion, chopped

1 tablespoon sesame oil

2 teaspoons fresh ginger, chopped

2 garlic cloves, minced

1pkg wonton wrappers

1/4 cup vegetable oil

1 cup chicken stock

Sauce

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 teaspoon fresh ginger, minced

Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.

Squeeze out any liquid from the shrimp.

Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic

On each wrapper place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed

In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.

Repeat for the remaining dumplings.

Mix the dipping sauce and serve with warm or hot dumplings.

 

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Pork Butt

2 pork butts

3/4 cup apple juice

1/2 cup water

1/2 cup sugar

1/4 cup kosher salt finely ground

2 tablespoons Worcestershire

mix ingredients together and inject into each butt

1/2 cup white sugar

1/2 cup paprika

1/3 cup garlic salt

1/3 cup kosher salt

1/4 cup dark brown sugar

1 tablespoon chili powder

1 teaspoon oregano leaves

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon black pepper

mix ingredients together and apply liberally to the butts.

Refrigerate for at least 4 hours. Smoke at about 225f until internal temperature reaches 195f. Let rest for 15 minutes. Pull apart and enjoy. Put some meat in a bun with a little of your favorite BBQ sauce, add some coleslaw. Yum !

 

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Seafood Salad

1/2 cup light mayonnaise

1 tablespoon white sugar

1/4 teaspoon salt

1 teaspoon white vinegar

2 teaspoons skim milk

2 cups crabmeat

1 stalk celery, chopped

1 tablespoon finely chopped green bell pepper

In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

 

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Pork Loin

1/4 cup brown sugar

1/4 cup kosher salt

8 cups water

2 bay leaves

1 tsp freshly crushed pepper corns

3 cloves crushed garlic

2 tsp vegetable oil

1 pork loin roast, 3-4 pounds

In a large pan, mix together water, salt and sugar. Cook over medium heat until salt and sugar have dissolved. Add bay leaves, garlic and pepper corns.

Cool mixture in the fridge.

Place pork loin into in a ziploc bag submerged with mixture.

Allow the roast soak in the brine for 8 to 24 hours.

Preheat oven to 350F.

Remove the roast from the brine and pat dry.

In a non-stick pan, heat oil over medium high heat until shimmering.

Add the pork loin to the pan and sear on all sides, allowing a nice brown crust to form.

Put roast into a roasting pan. Cook until internal temperature registers 140F around one hour.

Allow roast to rest under foil for 10 minutes.

Slice thinly and make a Cuban sandwich out of it.

Cuban Sandwich

3 slices of ham

3 slices roast pork loin

3 slices of Swiss cheese

pickles or hot peppers

French bread

Add the ham, roasted pork loin, Swiss cheese, and pickles or hot peppers. Brush some softened butter on the outside of the bread.

Place the sandwich in a hot skillet and press down on it with a brick wrapped in tin foil until the cheese is melted.

 

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Spaghetti and Meatballs

Marinara Sauce

1/2 cup extra virgin olive oil

2 onions, chopped

4 teaspoons minced garlic

6 pounds tomatoes, puree them in a food processor

3 bay leaves

1 Tbsp oregano, chopped

1 Tbsp thyme, chopped

1 Tbsp basil, chopped

kosher salt

freshly ground black pepper

In a large pot over medium heat, heat olive oil and add onions and garlic. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook until onions are soft, about 4 minutes. Then add bay leaves, thyme, and oregano. Cook an additional 6 minutes.

Add tomato puree and cook over medium-low heat about 20 minutes, stirring occasionally. Stir in basil and add another 1 teaspoon kosher salt and 1/2 teaspoon more black pepper. Bring to boil and boil 5 minutes, then turn to simmer and cover pan and simmer for 1 hour, stirring about every 8 minutes. Do not let it scorch.

After hour is up stir slowly up and down until sauce is smooth or whatever consistency you prefer.

Taste and add 1 more teaspoon kosher salt or salt to taste and return cover and simmer another 30 minutes. Remove from heat. Sauce should be thick and reduced.

Meatballs

1 pound ground beef

3 links hot Italian Sausage (squeeze out of casings)

1/3 cup bread crumbs

2 eggs, lightly beaten

1 tsp. minced garlic

1/4 cup grated parmesan or romano cheese

salt-pepper to taste

Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, grated cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Preheat oven to 375°F. Add meat to bread crumb mixture. Form into even balls. Lay in baking dish keeping each meatball separated from the other. Bake for about a 1/2 hour.

Add to some spaghetti, get some garlic bread and enjoy !

 

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Beer Butt Chicken

Brine the Chicken

1 gallon warm water

3/4 cup kosher salt

2/3 cup sugar

3/4 cup soy sauce

1/4 cup olive oil

Pour the warm water into a 2 gallon container. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved then allow the brine to cool to room temperature.

Place chicken in the brine, cover, and refrigerate overnight. Drain and pat the chicken dry before cooking.

1 cup butter

2 tablespoons garlic salt

2 tablespoons paprika

salt and pepper to taste

1 12oz can of beer

1 whole chicken

Preheat an outdoor grill for low heat.

In a small skillet melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

Drink 1/2 the beer leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Sit chicken on can and into the cavity of the chicken. Baste chicken with the melted seasoned butter.

Place baking sheet with beer can and chicken on the prepared grill. Cook over low heat for about 3 hours or until internal temperature of chicken reaches 180 degrees F

Spicy Cajun Shrimp

2 dozen large, jumbo, or tiger shrimp, peeled and deveined

1 tsp. ground cayenne

1/2 tsp. black pepper

1/2 tsp. salt

1/2 tsp. crushed red pepper

1/2 tsp. dried thyme

1 tsp. crushed basil leaves

1/2 tsp. oregano

1/3 c. butter

1 1/2 tsp. minced garlic

1 tsp. Worcestershire

1/4 can of beer, room temperature

In a small bowl combine the seasonings. Combine butter, garlic, Worcestershire and seasonings in a skillet over medium-high heat. When butter melts add the shrimp. Cook 2 minutes, stirring. Add beer and cover, cook 1 minute longer. Remove from heat.

Shrimp Sauce

1/2 cup orange marmalade

2 tbsp stone-ground mustard (whole seed type)

1 tbsp prepared horseradish

dash salt

For sauce, mix marmalade, mustard, horseradish & salt.

Dip shrimp and enjoy.

 

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Entomatadas

8 Roma tomatoes

2 garlic cloves

2 serrano peppers

1 Tomatillo

Cumin

Oil

16oz queso fresco cheese

3lb ground beef chuck

1/2 onion

15 flour tortillas

Shredded cheddar cheese

Sour cream

take 8 roma tomatoes quartered, 2 garlic cloves, 1 tomatillo, 1 serrano pepper, 1/2 tsp of cumin and enough salt to taste. Mix in a blender until frothy. Heat up a tbsp of oil in a saucepan… Pour sauce into the hot oil and cook on low until all of the frothy pink is gone. Crumble a package of queso fresco.

In a skillet, take 3lbs of ground beef, 1/2 chopped onion, 1 finely diced serrano pepper, salt and pepper to taste along with 1/2 tsp of cumin. Cook till meat is browned.

Place the meat on a heated tortilla along with the same amount of queso fresco cheese. Roll all the tortillas. Place them in a greased baking dish. Add sauce and shredded cheddar cheese on top. Bake in preheated oven at 250 F until cheese is melted. Take out, let cool and top with sour cream.

 

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Fried Turkey

1 tbsp salt

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp paprika

1 tbsp brown sugar

1 tbsp cayenne pepper

1 tsp dry mustard

1 bay leaf

In a food processor or blender, combine ingredients. Process until bay leaf is pulverized and mixture is thoroughly blended.

Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.

Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes. Remove turkey from oil and drain on paper towels.

 

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Texas Chili

2 pounds diced chuck steak

7 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons paprika

1 onion, finely chopped

2 teaspoons salt

1 1/2 teaspoons cayenne pepper

4 jalapeno peppers, chopped

1 can (8 ounces) tomato sauce

1 can (15 ounces) red beans

1 can (15 ounces) tomatoes, whole or diced

Brown beef and drain. Stir in tomato sauce and 2 cans of water. Mix all ingredients except cayenne pepper, beans and tomatoes. Simmer 30 minutes. Add as much pepper as desired. Add beans and tomatoes. Simmer 20 minutes.