Eagle Rub Foods  

Subtitle

Eagle Rub Smoked Chili

Ingredients:

2lbs lean ground beef

1lb hot sausage in tube (Owens, Jimmy Dean, etc..)

2 cans (14.5 oz) diced tomatoes (Hunts or Del Monte)

1 regular size can of kidney beans

1 regular size can of pinto beans

1 regular size can of black beans

1 can (10 oz) of “original” Rotel

10 oz of Eagle Rub Mild BBQ Sauce

1 small green bell pepper

1 small onion (I like sweet yellow)

3 whole fresh jalapenos (remove seeds / veins)

3 fresh cloves garlic

1/4 cup mild / medium chili powder

1 tbsp salt

2 tbsp Eagle Rub All Purpose Seasoning

1/4 cup Frank’s Red Hot sauce (this is next to bbq sauce in all grocery stores)

All of these ingredients will go in crock pot and cook on low for 8 to 10 hrs. Brown the meat and sausage. Drain it to get out as much grease as possible. Put in crock pot. Add the two cans of diced tomatoes. Drain each can of beans and add to the pot. Add the can of Rotel. Use the empty can of Rotel (10 oz) and fill it with Mild Eagle Rub BBQ Sauce, add to pot. Chop the bell pepper, onion, jalapenos and garlic very fine, I use a hand chopper. Add to the pot. Add the chili powder, salt, Eagle Rub All Purpose Seasoning and Franks Red Hot. Turn on the crock for 8 to 10 hrs on low and that is it. I usually stir it about every two or so hrs. Enjoy!

 

Chicken Tortilla Soup

Ingredients:

3lbs chicken breast

1 diced onion

3 diced garlic cloves

3 diced celery stalks

3 diced carrots

2 crushed chicken bouillon cubes

Eagle Rub All Purpose Seasoning

2 tablespoons olive oil

8oz container of sour cream

1 can of cream of chicken

1 can of cream of mushroom

8oz Velveeta

1 can (10oz) Original Rotel

2 tablespoons of taco seasoning (see my recipe or use 1 packet from the store)

Water

Season the chicken breasts with Eagle Rub All Purpose Seasoning. Bake or grill the chicken. After the chicken is done, chop it up and place in crock pot. Saute the onion, celery, carrots and garlic in a skillet with 2 tablespoons of olive oil. After this mixture is soft, add it to the crock pot. Now add the crushed chicken bouillon cubes, sour cream, cream of chicken, cream of mushroom, Velveeta, Rotel, taco seasoning, and 6 cans of water (use an empty soup can). Stir everything together and turn on low for 8 to 10 hours or high for 3 to 6 hours. You can also use a big stock pot and simmer on the stove for 3 to 6 hours.

Eagle Rub Pot Roast

Ingredients:

1 three to four pound beef chuck roast

1 cup water

1 envelope Lipton onion soup mix

1 beef bouillon cube

5 to 6 medium potatoes (cut into bite size pieces)

5 to 6 carrots (cut into bite size pieces)

1 onion (sliced into bite size pieces)

1 tsp. salt

1/2 tsp. black pepper

1 tsp. Eagle Rub All Purpose Seasoning

4 tbsp. flour (will use this for the gravy)

Place the cut potatoes, carrots and onion in the bottom of the crock pot. Heat the 1 cup of water in the microwave until boiling. Add the onion soup mix and beef bouillon cube to the water and dissolve. Pour the mixture over the vegetables. Season the vegetables with the salt and pepper. Place the roast on top of the vegetables. Season it with Eagle Rub All Purpose Seasoning. Cook on low for 10hrs. After it is done remove the meat and vegetables. Start adding the flour to the juice and whisk together until you reach your desired gravy consistency.

 

Eagle Rub Chicken Noodle Soup

Ingredients:

4.5 cups of water

4 cans (14.5 ounce cans) chicken broth

4 carrots (cut into bite size pieces)

3 celery stalks (cut into bite size pieces)

4 chicken breasts or thighs

6 chicken bouillon cubes

12 ounce bag of medium egg noodles

Eagle Rub All Purpose Seasoning

Season the chicken breasts or thighs. Place them in a baking dish. Boil 1/2 cup water in the microwave and dissolve 2 of the bouillon cubes in it. Pour this mixture into the bottom of the baking dish. Cover with foil and bake for 30 minutes at 375 degrees. Shred the chicken while in the juice. Pour all of this into the crock pot. Boil 4 cups of water in the microwave and dissolve the remaining 4 bouillon cubes. Pour into the crock pot. Add the 4 cans of chicken broth, carrots and celery. Cook on low for 8hrs. During the last hour, add the egg noodles and stir together.

 

Eagle Rub Black Eyed Peas and Ham

Ingredients:

1 pound of dry black eyed peas

4 chicken bouillon cubes

1/2 pound bacon

1/4 cup real butter

1 diced onion

2 minced garlic cloves

1 to 2 pounds of diced ham

1 tsp. salt

1 tsp. pepper

2 tsp. Eagle Rub All Purpose Seasoning

8 cups of water

Soak the black eyed peas overnight in water. Drain the peas and rinse. Add the peas to the crock pot. Cut the bacon into small pieces and cook in a large skillet over medium high heat until browned. Add the butter, onion and garlic. Continue to cook until the onions and garlic are translucent. Pour all of this into the crock pot. Boil 4 cups of the water in the microwave and dissolve the bouillon cubes in it. Pour into the crock pot. Add 4 more cups of water for a total of 8. Add the ham, salt and pepper, and Eagle Rub. Stir together and cook on low for 8hrs. Add more water if you want the peas more soupy.

Eagle Rub Ham and Beans

Ingredients:

1 pound of dry pinto beans

1/4 cup brown sugar

1 tsp. salt

1 tsp. pepper

2 tsp. Eagle Rub All Purpose Seasoning

1/2 tsp. cayenne pepper

1 tbsp. parsley flakes

1 diced onion

1 to 2 pounds of diced ham

8 cups of water

I always make these with leftover holiday ham. Soak the pinto beans over night in water. Drain the beans and rinse. Add the beans and all of the remaining ingredients together into the crock pot. Stir together and cook on low for 8hrs. Add more water if you like the beans more soupy.

 

 

 

Members Area

Featured Products

Upcoming Events

Recent Photos

Testimonials

Newest Members